Análise Cinética da Fermentação da Produção de Hidromel com Diferentes Leveduras

Abstract

Honey is a nutritious and energy-rich food, being an ingredient in several food, it is the main substrate for the fermentation that gives rise to mead, which is a fermented alcoholic drink. Two types of meads were produced of different yeasts, the objective was to evaluate which of the yeasts would have a better interference performance, receiving the same environmental conditions for production. Fermentation occurred at an average temperature of 25°C, and the drinks were evidenced daily with the following items: temperature, pH and °Brix, and in the determined time of 15 and 29 days of fermentation, in addition to the physical-chemical analyses, the conversion of sugar into ethanol from the yeasts was also transmitted, thus it was observed that Yeast 2 managed to reach a brix of 3.4° and an alcoholic content of 9.8 °GL, standards are stipulated by current legislation and therefore considered the best fermentation for fermentation, while Yeast 1 obtained values ​​of 6.3 °Brix and alcohol content of 8.6 °GL, values ​​also within the legislation, but with lower efficiency.