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Abstract(s)
A região de Trás-os-Montes é uma das grandes produtoras de mel no país. No entanto, existe dificuldade em escoar a produção surgindo o hidromel como uma alternativa possível para ultrapassar este problema. Contudo, a produção artesanal do hidromel não tem sido bem sucedida, devido a problemas durante a fermentação e até mesmo após a sua finalização. Desse modo, é necessária a optimização do processo de fermentação de hidromel de forma a facilitar a sua produção, para que se obtenha uma bebida com graduação alcoólica e doçura com características sensoriais particulares e agradáveis.
Desta forma, este trabalho pretendeu dar um contributo nesse sentido. Realizaram-se três estudos onde se pretendeu designadamente: I) avaliar o efeito da passagem da escala laboratorial à piloto, II) avaliar o efeito da temperatura e concentração de nutrientes, na produção de hidromel, com duas estirpes comerciais de Saccharomyces cerevisiae, utilizando um desenho experimental e III) produzir hidromel com diferentes teores de açúcar e de álcool, os quais fossem avaliados por um painel de consumidores.
Verificaram-se algumas diferenças ao nível do rendimento em etanol relativamente aos açúcares consumidos e das concentrações finais de etanol e ácido acético aquando da passagem da escala laboratorial para a escala piloto. Pelo desenho experimental verificou-se que na produção futura de hidromel, aconselha-se o uso da levedura Fermol® Reims Champagne e uma temperatura entre os 24ºC e os 29ºC, bem como uma concentração de sais entre 85 e 100 g/hL. Adicionalmente, verificou-se através de um painel de consumidores que o “hidromel doce” é o mais apreciado em termos organolépticos, independentemente do seu teor alcoólico.
The region of Trás-os-Montes is one of most important for honey production; however, it is difficult to sell all of this production, being mead a possible alternative to overcome this problem. Nevertheless, handmade production of mead has not been successful due to problems during fermentations and even after its finishing. Thus, it is necessary to optimize the fermentation process of mead to facilitate their production in order to obtain a beverage with an alcohol and sweetness with particular sensory characteristics and enjoyable. Thus, this work aims to contribute to these aspects. Three studies were performed where it was intended to: I) Evaluate the effect of changing from laboratory scale to pilot scale; II) Evaluate the effect of temperature and concentration of nutrients in the production of mead, with two commercial strains of Saccharomyces cerevisiae, using a experimental design; and III) Perform mead production with different contents of sugar and alcohol, which were evaluated by a panel of consumers. There were some differences in the yield of ethanol in the case of sugar consumed and the final concentrations of ethanol and acetic acid during the changing transition from laboratory to pilot scale. For the experimental design it was verified that in the future production of mead, it is advisable to use the yeast Fermol® Reims Champagne and temperatures between 24º and 29º C, and a salt concentration between 85 and 100 g/hL. Finally, it was verified by a consumer panel that the "sweet mead" is most appreciated in sensory terms, regardless of alcohol content.
The region of Trás-os-Montes is one of most important for honey production; however, it is difficult to sell all of this production, being mead a possible alternative to overcome this problem. Nevertheless, handmade production of mead has not been successful due to problems during fermentations and even after its finishing. Thus, it is necessary to optimize the fermentation process of mead to facilitate their production in order to obtain a beverage with an alcohol and sweetness with particular sensory characteristics and enjoyable. Thus, this work aims to contribute to these aspects. Three studies were performed where it was intended to: I) Evaluate the effect of changing from laboratory scale to pilot scale; II) Evaluate the effect of temperature and concentration of nutrients in the production of mead, with two commercial strains of Saccharomyces cerevisiae, using a experimental design; and III) Perform mead production with different contents of sugar and alcohol, which were evaluated by a panel of consumers. There were some differences in the yield of ethanol in the case of sugar consumed and the final concentrations of ethanol and acetic acid during the changing transition from laboratory to pilot scale. For the experimental design it was verified that in the future production of mead, it is advisable to use the yeast Fermol® Reims Champagne and temperatures between 24º and 29º C, and a salt concentration between 85 and 100 g/hL. Finally, it was verified by a consumer panel that the "sweet mead" is most appreciated in sensory terms, regardless of alcohol content.
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Citation
Gomes, Teresa Maria da Cruz (2010) -Produção de Hidromel: efeito das condições de fermentação. Bragança: ESA. Dissertação de Mestrado em Biotecnologia
Publisher
Instituto Politécnico de Bragança, Escola Superior Agrária