Processo cinético de destilação em batelada do fermentado alcoólico de mel de abelha (Apis mellifera).

Abstract

The honey brandy has potential in the Brazilian market, may represent a source of income for some small and medium beekeeper and even to cooperatives. The aim of this study was to characterize the physico-chemical point of view, honey, study the process of fermentation and distillation evaluate the effect of speed on the physicochemical characteristics of the honey brandy. The fermented mash subjected to physical-chemical analysis of the total and volatile acidity, total reducing sugars and cell concentration and was subsequently distilled in simple still following the methodology used for the production of brandy. The two fermentation reactors showed very similar behavior on the alcohol content, the cell concentration and total reducing sugars. As the concentration of cells and the alcohol content was increasing, reducing sugars were decreasing. The distillate obtained from alcoholic fermentation were collected in 250 ml fractions and analyzed chemically as concentrations of ethanol, volatile acidity, aldehydes and esters for two flow rates (20 ml / min and 15 ml / min). The aldehydes and esters were distilled during the process, while acetic acid at its end. All results obtained in this study are in accordance with Brazilian legislation (BRAZIL, 2005). The two flow rates that were used showed similar behavior, with the speed of 15 ml / min showed the best performance as to yield and volatilization of secondary compounds, resulting in a better quality distillate.