Estudo dos parâmetros fermentativos, características físico-químicas e sensoriais de hidromel

Abstract

Na primeira etapa deste trabalho avaliou-se o desempenho fermentativo de 6 cepas de leveduras comerciais utilizadas na produção de vinhos e cerveja, em mosto de mel 30°Brix suplementado com 0,5 g/L de peptona e 1 g/L de extrato de levedura. showed that must supplementation with salts or commercial supplement Enovit contributes to the yeast performance. In the next step, it was studied the production of mead on a pilot scale at 18 ° C in polypropylene reactors containing 130 L of wort without supplementation (control), supplemented with Enovit and supplemented with apple pieces (10% m/v). By the end of fermentation, after 60 days, mead was properly characterized physico-chemically regarding the standards of quality and identity for mead, established by Brazilian legislation. The results showed that, with the exception of total acidity, all parameters were in accordance with the standards.After the fermentation, mead was subjected to aging process at 20 ° C by 216 days in oak barrel (50L) plastic gallon (20 L) and glass bottle (20L), and was characterized physico-chemically, as well as regarding the content of total phenolics, antioxidant capacity, presence of bioactive amines and aromatic compounds derived from the oak barrel. The results showed that the mead aged in plastic gallon presented content of "reduced dried extract" below the minimum patterns stated. It was also observed that the use of apples as the must supplement resulted in honey mead with a higher content of phenolic compounds and antioxidant capacity. The concentrations of

Characterization and volatile compounds of fresh and aged mead in different types of wood

“…In the present study, the mead aged in European oak did not differ statistically (p>0.05) from fresh mead, with values above the minimum quantity established by legislation (Brasil, 2008). Similar reduced dry extract values (19.29 -26.34 gL -1 ) were observed by Ferraz (2015) in mead obtained from different must formulations.…”

“…The values of reduced dry extract, according to Ferraz (2015), correspond to the total dry extract subtracted from the residual sugars. In the present study, the mead aged in European oak did not differ statistically (p>0.05) from fresh mead, with values above the minimum quantity established by legislation (Brasil, 2008).…”

“…Maturing step, when performed in wood, enables the slow penetration of oxygen, which favors the occurrence of some reactions, contributing to the stability of color and complexity of the aromatic drink (Ferraz, 2015), modification in the composition and concentration of the compounds occurs, as well as the breakdown of macromolecules and the extraction of wood products (Alcarde et al, 2010) .…”

Reaproveitamento Do Malte De Cevada Usado Na Produção De Cerveja Como Suplemento Para Produção De Hidromel

“…Limitações de nutrientes essenciais são associadas com a incapacidade de resposta das leveduras, o que pode ocasionar atrasos e problemas nas fermentações. Dessa forma, a melhoria da qualidade desta bebida envolve o desenvolvimento de suplementos nutricionais apropriados (MILESKI, 2016;FERRAZ, 2015). A suplementação do mosto reduz o tempo de fermentação, evitando o desenvolvimento de microrganismos responsáveis pela produção de aromas desagradáveis e aumentado a vida de prateleira do hidromel (FERRAZ, 2015).…”

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

“…As leveduras utilizadas na produção do hidromel são culturas starters que metabolizam açúcares, tais como a glicose e a frutose, resultando na formação de etanol e dióxido de carbono (CHEN et al, 2013;IGLESIAS et al, 2014;FERRAZ, 2015).…”