Produção E Caracterização Do Hidromel Tipo Doce.

Oliveira, Isabelle Valente de; Okaneku, Bruna Mie; Rolim, Charline Soares dos Santos; Araújo, Daiane Lavareda; Rolim, Leonardo do Nascimento; Rodrigues, Emerson Cardoso; Santos, Wenderson Gomes dos

doi:10.35587/brj.ed.0000434

Cited by 2 publications

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“…For the production and characterization of the mead, we employed the methodology adopted by Mattietto et al (2006) and Oliveira (2020), with some modifications. The research was developed in the Laboratory of Applied Thermodynamics of the Faculty of Agricultural Sciences at the Federal University of Amazonas, where the fermentative tests were carried out.…”

Section: Methodsmentioning

confidence: 99%

“…The pH value of fermented honey is 3.45, according to studies conducted for mead. According to Oliveira (2020), the pH of the experiments with 30, 25 and 20 °Brix stabilized around 3.5, 2.8 and 2.8, respectively. The pH results found in these analyses were 5.5 and 5.3, diverging from the values found in the literature, probably due to the use of a fruit in the process or due to the characteristics of the yeasts used.…”

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Kinetic analysis of the fermentative process of mead with the addition of cupuaçu (Theobroma grandiflorum) pulp

Lima

Alves

Souza

et al. 2021

RSD

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Mead is historically one of the oldest drinks in the world. Its alcohol content can range from 4 to 14% and its formulation is basically honey, water, yeast and mineral salts, though other ingredients, such as fruits, can be added, thus giving rise to another version of mead known as melomel. Research has shown that fruity drinks have good consumer acceptability due to their alcohol content and their characteristic sweetness. Thus, the study aimed to produce mead with the addition of cupuaçu pulp and two different strains of Saccharomyces cerevisiae and Saccharomyces bayanus (T-58 and Red Star respectively), in order to perform a kinetic analysis of the fermentative process. For the elaboration of the mead, honey from the western honey bee (Apis melífera), cupuaçu pulp and yeasts were used, and the fermentation process lasted 15 days. The product was characterized through physicochemical and microbiological analyses. These analyses showed that the product is within the standards required by current Brazilian legislation. The monitoring of the kinetics of the mead fermentation allowed us to determine that the optimal time for this process is around 12 days, which is the point where there is a stabilization of the two strains in relation to the consumption of soluble solids and an increase in alcohol content. The two strains seem to be suitable for the production of mead; however, the results produced differ in alcohol content, resulting in drinks with distinct organoleptic characteristics.

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 95%

Kinetic analysis of the fermentative process of mead with the addition of cupuaçu (Theobroma grandiflorum) pulp

Lima

Alves

Souza

et al. 2021

RSD

Self Cite

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“…A consistência pode ser fluída, viscosa ou cristalizada. Estes atributos dependem do clima, da fonte floral e de práticas de apicultura individuais (OLIVEIRA, et al, 2020).…”

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Desenvolvimento e caracterização Físico-Química do Hidromel / Development and Physicochemical characterization of Mead

Santos¹,

Aragão²,

Silva³

et al. 2021

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RESUMOO hidromel é uma bebida obtida pela fermentação alcoólica de uma solução de mel de abelha, sais, nutrientes e água potável. Apresenta uma tonalidade clara, parecida com a do mel, aroma delicado, claramente floral e um sabor não tão doce e não tão seco. Sendo uma ótima alternativa para o processamento do mel, possibilitando o reconhecimento do potencial industrial desse produto. O presente trabalho, tem como objetivo produzir hidromel a partir do mel do município de Nossa Senhora da Gloria -SE, avaliar a cinética do processo fermentativo e caracteriza-lo. Para realização da pesquisa submeteu-se o mel as etapas de filtração, diluição, fermentação seguida do processo de clarificação da bebida. O hidromel apresentou as seguintes características, Sólidos solúveis totais, densidade, Acidez total e teor alcoólico, respectivamente:

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Produção E Caracterização Do Hidromel Tipo Doce.

Cited by 2 publications

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Kinetic analysis of the fermentative process of mead with the addition of cupuaçu (Theobroma grandiflorum) pulp

Kinetic analysis of the fermentative process of mead with the addition of cupuaçu (Theobroma grandiflorum) pulp

Desenvolvimento e caracterização Físico-Química do Hidromel / Development and Physicochemical characterization of Mead

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