COSTA, J. S.; http://lattes.cnpq.br/5774347735574028; COSTA, Jailma da Silva.
Résumé:
Development of new products from the honey bee has driven many studies aiming to
use this raw material in high Paraiba backwoods. However, honey bee when collected and
processed improperly have compromised their quality before the national and intemational
market being considered unüit for marketing. Therefore, it is necessary to propose altematives
to honey bee whose chemical composition is not in accordance with the national legislation.
Thus, the aim of this study was to evaluate the process of fermentation of the honey bee
aiming to propose possible applications for the alcoholic fermentation. For the fermentation
process used an experimental design with 3 22 center points, having as independent variables
and the total soluble solids concentration of yeast dependent variable and the alcohol content
of the femlented. The honey used in the femlentation process was characterized as its acidity,
ph, total soluble solids, total sugars, moisture content and ash. According to the resulte
obtained it was found that interaction and the soluble solids concentration of yeast was the
variable with the highest influente on the fermentation, followed by soluble solids variable. In
arder to achieve high alcohol content, at nlrst, it is recommended fermenting honey with low
concentrations of yeast and total soluble solids. As for physicochemical characterization, the
honey used in the experiments is not in accordance with national legislation, but can be
transfomled lato other products like mead, vinegar and brandy.