Production of mead flavored with black garlic
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
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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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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1797052737706262528 |