Effect of supplementation with pollen and brewer’s yeast in the fermentation and in the physicochemical properties of honey spirits
2017
Chagas, T. E. | Pagliarini, M. A. | Frühauf, M. | Kempka, A. P. | da Silva, I. L. | Dornelles, R. C. P.
The honey, rich in sugars, can be used in the preparation of the fermentation of must, however, because it is characterized as a raw material with low nitrogen content, there may be the needfor supplementation of this nutrient. The objective of this study was determine the effects of different concentrations of pollen (P) and brewer’s yeast (B) (1 g.L-1, 10 g.L-1 and 20 g.L-1) as nitrogen supplements in the honey must fermentation and possible differences in the physicochemical characteristics of the honey spirit obtained. It was found that, compared to the experiment without supplementation (control-C), for all experiments supplemented, the time of the fermentation process was equal or lower. For the experiments C and P1, the total fermentation time was defined at 96 hours. For P10 and P20, the total fermentation time was defined at 72 hours. For B1, the total fermentation time may occur in 84 hours. B10 and B20the time of the fermentation process may be in 48 hours. In relation to alcohol content, only the experiments C, P1 (1 g.L-1 of pollen) and B1 (1 g.L-1 of brewer’s yeast) are in accordance with Brazilian legislation (38-54%), with values of 45.30%, 39.05% and 40.15%, respectively. For C, P1 and B1, the contents of aldehydes, esters, furfural and methanol were within the established for spirits. The supplementation with pollen or brewer’s yeast in the honey must, canshorten the time of the fermentation process without negatively affecting the physicochemical parameters of honey spirit.
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تم تزويد هذا السجل من قبل Universiti Putra Malaysia