Production of mead flavored with black garlic

Detalhes bibliográficos
Autor(a) principal: Matos, Patrícia Alves de
Data de Publicação: 2020
Outros Autores: Oliveira, Hellen Lorena Machado de, Bandeira, Sidney Fernandes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5738
Resumo: The objective of the present work was to elaborate mead with and without the addition of black garlic in the maturation stage and to evaluate its physicochemical characteristics. The must was obtained by diluting the honey in sterile mineral water until it reached 24ºBrix, then pasteurized at 65°C for 30 minutes. The inoculum was prepared using beer yeast Sacharomyces cerevisae. Fermentation was carried out at 20°C, clarification by gravity, pasteurization and maturation for 180 days at 7ºC. The treatment samples were analyzed for pH, total soluble solids content, total acidity, reduced dry extract and alcoholic strength. The experiment was conducted in a completely randomized design, consisting of two treatments (without and with the addition of 1% black garlic in the maturation stage) and two replications. The collected data were submitted to analysis of variance using the F test at a significance level of 5%. It was verified that all the physicochemical parameters evaluated for the produced meads are in conformity with the current Brazilian legislation and that the meads fall into the category and are smooth and full-bodied. Of the parameters evaluated, only the total acidity showed a statistical difference between the produced meads.
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spelling Production of mead flavored with black garlicProducción de hidromiel aromatizado con ajo negroProdução de hidromel saborizado com alho negroAllium sativumAnálise físico-químicaBebida alcoólicaFermentação.Allium sativumAnálisis fisico químicoBebidas alcohólicasFermentación.Allium sativumPhysical-chemical analysisAlcoholic beveragesFermentation.The objective of the present work was to elaborate mead with and without the addition of black garlic in the maturation stage and to evaluate its physicochemical characteristics. The must was obtained by diluting the honey in sterile mineral water until it reached 24ºBrix, then pasteurized at 65°C for 30 minutes. The inoculum was prepared using beer yeast Sacharomyces cerevisae. Fermentation was carried out at 20°C, clarification by gravity, pasteurization and maturation for 180 days at 7ºC. The treatment samples were analyzed for pH, total soluble solids content, total acidity, reduced dry extract and alcoholic strength. The experiment was conducted in a completely randomized design, consisting of two treatments (without and with the addition of 1% black garlic in the maturation stage) and two replications. The collected data were submitted to analysis of variance using the F test at a significance level of 5%. It was verified that all the physicochemical parameters evaluated for the produced meads are in conformity with the current Brazilian legislation and that the meads fall into the category and are smooth and full-bodied. Of the parameters evaluated, only the total acidity showed a statistical difference between the produced meads.El objetivo del presente trabajo fue elaborar hidromiel con y sin la adición de ajo negro en la etapa de maduración y evaluar sus características fisicoquímicas. El mosto se obtuvo diluyendo la miel en agua mineral estéril hasta alcanzar 24°Brix, luego se pasteurizó a 65°C durante 30 minutos. El inóculo se preparó usando levadura de cerveza Sacharomyces cerevisae. La fermentación se realizó a 20°C, clarificación por gravedad, pasteurización y maduración durante 180 días a 7°C. Las muestras de tratamiento se analizaron para pH, contenido total de sólidos solubles, acidez total, extracto seco reducido y grado alcohólico. El experimento se realizó en un diseño completamente al azar, que consta de dos tratamientos (sin y con la adición de 1% de ajo negro en la etapa de maduración) y dos repeticiones. Los datos recopilados se sometieron a análisis de varianza utilizando la prueba F a un nivel de significación del 5%. Se verificó que todos los parámetros fisicoquímicos evaluados para las meads producidas están en conformidad con la legislación brasileña actual y que las meads entran en la categoría y son lisas y con cuerpo. De los parámetros evaluados, solo la acidez total mostró una diferencia estadística entre los hidromanos producidos.O objetivo do presente trabalho foi elaborar hidromel com e sem adição de alho negro na etapa de maturação e avaliar suas características físico-químicas. O mosto foi obtido pela diluição do mel em água mineral estéril até atingir 24ºBrix, em seguida pasteurizados a 65°C por 30 minutos. O inóculo foi preparado utilizando a levedura de cerveja Sacharomyces cerevisae. Foi realizada a fermentação, a 20°C, clarificação por gravidade, pasteurização e maturação por 180 dias a 7ºC. As amostras dos tratamentos foram analisadas quanto ao pH, teor de sólidos solúveis totais, acidez total, extrato seco reduzido e graduação alcoólica. O experimento foi conduzido em um delineamento inteiramente casualizado (sem e com adição de alho negro a 1% na etapa de maturação) e duas repetições. Os dados coletados foram submetidos à análise de variância por meio do teste F em nível de significância de 5%. Foi verificado que todos os parâmetros físico-químicos avaliados para os hidroméis produzidos se adequam à legislação brasileira vigente e que os hidroméis se enquadram na categoria e suave e encorpado. Dos parâmetros avaliados apenas a acidez total apresentou diferença estatística entre os hidroméis produzidos.Research, Society and Development2020-07-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/573810.33448/rsd-v9i8.5738Research, Society and Development; Vol. 9 No. 8; e485985738Research, Society and Development; Vol. 9 Núm. 8; e485985738Research, Society and Development; v. 9 n. 8; e4859857382525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5738/5070Copyright (c) 2020 Patrícia Alves de Matos, Hellen Lorena Machado de Oliveira, Sidney Fernandes Bandeirainfo:eu-repo/semantics/openAccessMatos, Patrícia Alves deOliveira, Hellen Lorena Machado deBandeira, Sidney Fernandes2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5738Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:09.752189Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production of mead flavored with black garlic
Producción de hidromiel aromatizado con ajo negro
Produção de hidromel saborizado com alho negro
title Production of mead flavored with black garlic
spellingShingle Production of mead flavored with black garlic
Matos, Patrícia Alves de
Allium sativum
Análise físico-química
Bebida alcoólica
Fermentação.
Allium sativum
Análisis fisico químico
Bebidas alcohólicas
Fermentación.
Allium sativum
Physical-chemical analysis
Alcoholic beverages
Fermentation.
title_short Production of mead flavored with black garlic
title_full Production of mead flavored with black garlic
title_fullStr Production of mead flavored with black garlic
title_full_unstemmed Production of mead flavored with black garlic
title_sort Production of mead flavored with black garlic
author Matos, Patrícia Alves de
author_facet Matos, Patrícia Alves de
Oliveira, Hellen Lorena Machado de
Bandeira, Sidney Fernandes
author_role author
author2 Oliveira, Hellen Lorena Machado de
Bandeira, Sidney Fernandes
author2_role author
author
dc.contributor.author.fl_str_mv Matos, Patrícia Alves de
Oliveira, Hellen Lorena Machado de
Bandeira, Sidney Fernandes
dc.subject.por.fl_str_mv Allium sativum
Análise físico-química
Bebida alcoólica
Fermentação.
Allium sativum
Análisis fisico químico
Bebidas alcohólicas
Fermentación.
Allium sativum
Physical-chemical analysis
Alcoholic beverages
Fermentation.
topic Allium sativum
Análise físico-química
Bebida alcoólica
Fermentação.
Allium sativum
Análisis fisico químico
Bebidas alcohólicas
Fermentación.
Allium sativum
Physical-chemical analysis
Alcoholic beverages
Fermentation.
description The objective of the present work was to elaborate mead with and without the addition of black garlic in the maturation stage and to evaluate its physicochemical characteristics. The must was obtained by diluting the honey in sterile mineral water until it reached 24ºBrix, then pasteurized at 65°C for 30 minutes. The inoculum was prepared using beer yeast Sacharomyces cerevisae. Fermentation was carried out at 20°C, clarification by gravity, pasteurization and maturation for 180 days at 7ºC. The treatment samples were analyzed for pH, total soluble solids content, total acidity, reduced dry extract and alcoholic strength. The experiment was conducted in a completely randomized design, consisting of two treatments (without and with the addition of 1% black garlic in the maturation stage) and two replications. The collected data were submitted to analysis of variance using the F test at a significance level of 5%. It was verified that all the physicochemical parameters evaluated for the produced meads are in conformity with the current Brazilian legislation and that the meads fall into the category and are smooth and full-bodied. Of the parameters evaluated, only the total acidity showed a statistical difference between the produced meads.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5738
10.33448/rsd-v9i8.5738
url https://rsdjournal.org/index.php/rsd/article/view/5738
identifier_str_mv 10.33448/rsd-v9i8.5738
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5738/5070
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e485985738
Research, Society and Development; Vol. 9 Núm. 8; e485985738
Research, Society and Development; v. 9 n. 8; e485985738
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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