Avaliação da cinética de fermentação do mel de abelha.

Abstract

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.