Kinetics of mixed beverage production of honey from bees and strawberries
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 1
Abstract
The strawberry is a fruit of fragile and very perishable structure. An alternative to add value to the fruit is the production of a strawberry fermented. Bee honey is known as a versatile and highly fermentable ingredient that has a characteristic flavor and aroma. The present work had as objective to produce a mixed drink of honey of strawberry and honey, with alcohol content of 10 ° GL and evaluating the kinetics of fermentation In the production of the beverage. The mixed drink of honey and strawberry honey was obtained following the steps of selection, sanitization, preparation of the must, sulphitation, inoculation, fermentation, racking, clarification, packaging, labeling and storage. The fermentation process was evaluated in eight fermentation times for the total soluble solids content, ethanol production, titratable acidity, pH and cell count. The beverage produced had a dry flavor with a slight strawberry flavor, pH of 3.18, titratable acidity of 0.5% and alcohol content of 10.1 ° GL in compliance with the standards required by Brazilian legislation on beverages. The strawberry and bee honey used in the production of the mixed drink had adequate characteristics for industrial processing, the alcoholic strength of the mixed beverage of honey and strawberry was 10.1 ° GL, being within the specifications required by Brazilian legislation. The production of mixed honey and strawberry honey is technically feasible depending on the quality of the product and can be considered as a promising way of harnessing honey in crop surpluses.
Authors and Affiliations
Rafaela Teixeira Rodrigues do Vale Costa, Jéssica Leite da Silva, Ana Marinho do Nascimento, Márcia Virgínio Souto
Keywords
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- EP ID EP253432
- DOI 10.18378/rvads.v12i1.4707
- Views 77
- Downloads 0
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