Análise cinética e estudos dos parâmetros fermentativos para a produção de hidromel.

Abstract

Intending to add value to the regional beekeeping, mead is an alternative for beekeepers. Therefore, the study evaluated two different types of yeast Saccharomyces cerevisiae for the mead production, one commercial (Safbrew T-58) and the other industrial (JP1). Wild type bee honey (Apis mellifera L.) was used to obtain mead, with propose of beekeeping product diversification. The wort was prepared with honey diluted in water, resulting in a 30° Brix solution, inoculated with two types of yeast (Saccharomyces cerevisiae). The alcoholic fermentation took place at 28-30ºC temperature and pH 4.5. A kinetic study was performed to compare the concentration and cell mass, and the Brix of diluted honey solutions. The results displayed the stages of microbial growth, and fermentation ethanol production, and glucose consumption. The results showed that both yeasts are appropriate for the preparation of mead, with the highest income values, efficiency and productivity in the conversion of sugars into alcohol. Proceeds from the alcoholic fermentation ranged between 0.75 and 12.3%, with efficiencies from 14.68 to 92.37% and yields between 0.07 and 0.17g/L.h-1. Mead thus produced was subjected to sensory analysis through preference tests by a taster group randomly selected. They evaluated the attributes of overall appearance, color, smell, taste and buying intent. The results obtained using the test acceptability with hedonic scale showed that the sample Mead B had the highest average among the studied samples, for all attributes. The preference of tasters were in beverages produced with the JP1 yeast (Mead B and Mead C). Considering these results, we can conclude that the two formulations satisfy the public tender of alcohol, being viable its productions, however, requires further studies of the fermentation process for obtaining the product within a standard acceptable to the market.