UTILIZATION OF BEE (Apis mellifera) HONEY FOR VINEGAR

Abstract

Utilizou-se mel de abelhas (Apis melifera) para a obtenção de vinagre, com a perspectiva de diversificação dos produtos derivados do mel. O mosto foi preparado com mel diluído em água destilada, resultando numa solução com 21 Brix, enriquecida com sulfato de amônio e fosfato de amônio e inoculada com fermento comercial desidratado (Saccharomyces cerevisiae) numa proporção de 4 g/L. A fermentação alcoólica ocorreu em temperatura ambiente, durante 24 horas. Um kilograma de mel rendeu cinco litros de hidromel com teor alcoólico em torno de 8% (v/v), a partir de mosto com 17,11% (p/v) de açúcares totais. A eficiência da fermentação alcoólica foi de 81,34%. A fermentação acética foi realizada pelo método rápido, em fermentador vertical com capacidade de 15 litros. O vinagre obtido apresentou acidez em torno de 9% e teor alcoólico residual em torno de 1% (v/v). O rendimento da fermentação acética ficou entre 91,24 e 97,21%. A avaliação sensorial revelou índices de aceitação acima de 70%, ou seja, 95,37% para a aparência; 94,81% para cor; 79,07% para odor e 75,56% para sabor. Abstract It was utilized bee honey (Apis mellifera) for vinegar obtention, with the perspective of honey derived products diversification. The wort was prepared by diluting honey in distilled water to 21% total solids and by adding ammonium sulfate and ammonium phosphate. Saccharomyces cerevisiae was inoculated to the wort (4 g/L). Alcoholic fermentation was carried out at room temperature during 24 hours. In this study, 1 Kg of honey yielded about 5 L of wine, containing about 8% alcohol (v/v), from a wort with 17.11% total sugars (w/v). The efficiency of the alcoholic fermentation was 81.34%. The acetic fermentation was performed by quick process in a 15 L vertical fermenter. This resulted in a vinegar containing up to 9% of acetic acid (w/v) and about 1% of alcohol (v/v). The acetic fermentation yielded between 91.24 and 97.21%. Approximately 5 L of honey vinegar with 9% acetic acid (w/v) were obtained from 1 Kg of bee honey. All attributes of honey vinegar showed acceptability index over 70%: 95.37% for appearence, 94.81% for colour, 79.07% for odour and 75.56% for flavour, indicating it would show good consumer acceptability.

Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production

“…Acid production from ethanol, generally shown (Figure 4) with the method described by Nanda [17] as a clearing of the opacity in the medium around the bacterial growth or with the method described by Carr as a color change of the bromocresol purple indicator in the medium from purple to yellow. This confirmed the findings in the present study that the bacterial isolates may be Acetobacter [18].…”

Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

“…Bu hammaddeden fosfat ve amino asit içeren ve diğer sirkelere göre daha yüksek pH değerine (pH 3.4) sahip olan sirkeler üretilmektedir [7]. Diğer sirkeler başlığı altında nitelendirilen sirke çeşitlerinden bal sirkesi ise su ile seyreltilmiş bala amonyum sülfat, amonyum fosfat, potasyum bikarbonat, sodyum fosfat gibi mineral sağlayıcı maddeler eklenerek alkol ve asetik asit fermantasyonu ile üretilmektedir [25,26]. Peynir altı suyu sirkesi ve bal sirkesi hayvansal orjinli hammaddeden elde edilen sirkeler olarak sınıflandırılmaktadır.…”

Mead and Other Fermented Beverages

“…Different new products may be produced from mead, such as vinegar. In fact, by performing the acetic fermentation of mead, Ilha et al [7] obtained approximately 5 L of honey vinegar with 90 g/L of acetic acid, using 1 kg of bee honey as raw material. This honey vinegar showed an acceptability index over 70% for appearance, color, odor, and flavor, indicating its good consumer acceptability.…”