Keywords
Apiarian agroindustry
ethanolic fraction
fermentation
reaction kinetics
soluble solids
total acidity
Apiarian Agroindustry. Acidez total
agroindustria apícola
cinética de reacción
fermentación
fracción etanólica
sólidos solubles
ethanolic fraction
fermentation
reaction kinetics
soluble solids
total acidity
Apiarian Agroindustry. Acidez total
agroindustria apícola
cinética de reacción
fermentación
fracción etanólica
sólidos solubles
How to Cite
Tapiero Cuéllar, J. L., & Salamanca Grosso, G. (2016). Evaluation of the fermentation process in the production of Colombian monofloral meads. Revista Colombiana De Investigaciones Agroindustriales, 3(1), 6–14. https://doi.org/10.23850/24220582.377
Abstract
The aim of this research was the optimization of Colombian meads using samples of eucalyptus (Eucalyptus globulus Labill.), Encenillo (Weinmannia tomentosa L.f.) and Matarraton (Gliricidia sepium (Jacq.) Walp.) monofloral meads, obtained in the areas of Villanueva -(Casanare), Paipa- (Boyacá) and Mariquita- (Tolima), Colombia, as a development of a new product with added value. In addition, the evaluation of the physicochemical properties of the raw material (mead) was made, as well as the pollen analysis of the same to confirm its nature. A batch system was used at room temperature with 22ºBrix musts and three yeast levels (0.30, 0.40 and 0.60 g.L-1) of the genus Saccharomyces bayanus. During the mead fermentation process, volatile and total sugars were transformed in musts using a Sigmoidal-Logistic mathematical model. In order to measure the production of ethanol and carbon dioxide, the kinetics were adjusted to the mathematical model Sigmoidal-Slogistico1 with logarithmic interaction of Levenberg Marquart, allowing evaluate each of the variables related to the consumption and production of compounds during the exponential phase of the yeast growth. The most relevant results allowed observe a decrease of the soluble solids, during the fermentation process, from 22.2 ± 0.40 to 9.10 ± 0.05º Brix. The ethanol fraction in the musts evolved with the increase of yeast, for the mead, was in the range of 8.34 ± 0.22 to 11.2 ± 0.33 g.L-1. For the evaluation of the kinetics, the statistical package OriginPro2016 was used. The evolution of carbon dioxide showed a higher reaction rate in the musts with higher levels of yeast, from 17.4 ± 0.06 to 20.8 ± 0.70 g.L-1 accumulated during the 11 days of fermentation. The final product was evaluated in terms of ethanolic fraction, soluble solids, total acidity, volatile and carbon dioxide.
Para citar este artículo
Tapiero, J. y Salamanca, G. (2016). Evaluación del proceso fermentativo en la producción de hidromieles monoflorales colombianas. Rev. Colomb. Investig. Agroindustriales, 3(1), 6-14. DOI: http://dx.doi.org/10.23850/24220582.377
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Copyright (c) 2016 Revista Colombiana de Investigaciones Agroindustriales
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