Cinética e produção de melomel gaseificado a partir das formulações do limão galego (Citrus aurantifolia)

Abstract

Fermented beverages have a large consumer market in addition to a wide variety of products, each day more innovations appear in the beverage sector as well as new types of fermented beverages. Melomel, a drink derived from mead, is an alternative for the use of honey in its fermentation, and fruit can be added to its composition. This work had as objective the production of melomel with the composition of the Galician lemon (Citrus aurantifolia), the must formed by the honey of the Italian bee and the use of the Galician lemon fruit using three formulations of 2.5%, 5% and 7.5 %. The physicochemical characteristics of the raw materials were carried out and the kinetics of the analyzes of the beverages produced through the physicochemical analyses were followed. The fermentation process selected for this work was batch or batch, that is, characterized by the inoculation and incubation of microorganisms and raw materials at the beginning of the process, after which nothing else was added. The fermentation process of the must was carried out in artisanal bioreactors, where variations during fermentation were observed, and observed in the end a decrease in TSS and an increase in alcohol content of 10.7 GL in the three formulations.