Elaboração de melomel de laranja e análises físico químicas do processo de fermentação em diferentes temperaturas

• Autor(a) principal: Stefanichan, Ana Claudia Aparecida
• Data de Publicação: 2023
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Texto Completo: http://repositorio.utfpr.edu.br/jspui/handle/1/37440
• topic: Bebidas alcoólicas; Bebidas fermentadas; Mel; Fermentação; Saccharomyces cerevisiae; Alcoholic beverages; Brewing; Honey; Fermentation; CNPQ::CIENCIAS BIOLOGICAS

The melomel, or mead with added fruits, is a beverage with an alcohol content ranging from 4 to 14% by volume. It is obtained through the alcoholic fermentation of a solution composed of bee honey, nutrient salts, potable water, and fruits. This study investigated the process of producing orange melomel, analyzing the physicochemical characteristics of the fermentation process at different temperatures.Initially, a literature review was conducted, encompassing works focused on mead production. The methodology involved the preparation of orange melomel, with fermentation temperatures ranging from ambient (20-25°C) to controlled at 32°C for 28 days. The final pH obtained was 3.30 for both treatments. The total soluble solids content of the controlled-temperature melomel was 8° Brix, while that of the ambient-temperature melomel was 9° Brix. The alcohol content was 11.00 and 12.30 °GL for ambient and controlled temperatures, respectively. The dry extract ranged from 27.8 to 30 g/L at ambient temperature and 27.6 to 34.2 g/L at the controlled temperature, demonstrating that controlled temperature yields better results.