Processo fermentativo de bebida alcoólica mista de mel de abelha e lúpulo.

Abstract

The honey bee is a widely known product, being mostly produced to be marketed as table honey. However, for the honey to be marketed in such a way, you must meet strict quality criteria. One that does not meet these criteria may be tapped for industrial purposes. In this context, it is important to develop new derivatives of bee honey classified as table or industrial use, as these may represent a new economic niche for beekeepers. Thus, the aim of this study was to evaluate the feasibility of producing a mixed alcoholic drink of bee honey and hops as well as studying its fermentation process. For the fermentation process used a 2² experimental design with four central points, having as independent variables total soluble solids and the yeast concentration and variable dependent on the alcohol content of fermented. The honey used in the fermentation process was characterized as its total acidity, pH, reducers, total soluble sugar solids, water content and ashes. According to the results obtained it was found that only the interaction of soluble solids was variable influence on the fermentation. As for the physicochemical characterization it was found that the evaluated parameters are in the range of set values. In order to obtain higher rates of conversion are recommended most damning studies on the yeast used in the process of alcoholic fermentation of the honey mash. Finally, it was possible to prove the technical feasibility of producing a mixed alcoholic drink of bee honey and hops like an excellent alternative in the income of beekeepers both the high backlands of Paraiba, as well as the northeast.