Caracterização do mel de abelha e produção de aguardente de mel de acordo com a florada típica do Sertão Paraibano.

Abstract

This study evaluated the physical-chemical and microbiological characteristics of honey bee Apis mellifera from the backlands of Paraiba and has been the production of brandy from honey in laboratory scale. There was also the physical-chemical analyze in brandy that was faced legal parameters. The physical-chemical analyses of honey were pH, soluble solids (ºBrix), (%) moisture, (%) ash and (%) protein, acidity (meq.kg-1) and reducing sugars (g.100g-1) according to the guidelines and methodologies recommended by Brazil (2000), all as specified by the legislation. The microbiological parameters analyzed were: coliforms at 35 °C, coliforms 45 °C, Escherichia coli, Staphylococcus spp., yeasts and molds, standard counting of mesophilic aerobic bacteria and research Salmonella sp., using the methodology described by Brazil (2003). The honey analyzed presented values for yeast and mold count of 16 CFU/g for aerobic mesophilic bacteria count of 16 CFU / g, presenting free of other microorganisms analyzed. Fermentation system was used in the baking fresh yeast Saccharomyces cerevisiae. The total time of fermentation was approximately 132 hours, checking the stabilization of the soluble solids content from 84 hours of fermentation. The fermentation yield was 79.3%. It was obtained in 18 L of wort a total of 2.3 L of distillate, the first and last fraction, respectively head and tail of 230 mL. While the intermediate fraction, the heart, measured 1.84 L. It was carried out analyzes of alcohol content, density and acidity of the drink according to the official methods (BRAZIL, 2009). The density was found to be 0.930 g / L, the alcohol content was 54 ° GL and volatile acid from the brandy was 60 mg/100 ml of anhydrous ethanol thus in accordance with the official Brazil. The yield of the distillation process was 79.2%. In accordance with parameters of productivity and income, it is concluded that the brandy from honey is a viable alternative to the use of honey produced in high-Paraíba backlands.