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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Produção artesanal de aguardente de mel de abelhas de diferentes floradas / Small-scale production of spirits distilled from honey from different flowers

Lima, Tatiane de Omena 28 July 2011 (has links)
This study aimed to craft production in copper stills, the spirits of honey of different flowers, juice of sugar cane, honey bees, sugar cane and grape mixed (juice of cane sugar and honey from different flowers) and subsequent aging in oak barrels.The tests were conductedby mixing 75% juice with 25% inoculum (30L and 10L, respectively). The grape juice were cane sugar, honey bees-of-seven different flowers and mixed (where the ratio of 50% by volume for each party).Samples were taken must and wine, quantifying pH, sulfuric acid, ART, Brix, and also ethanol content in wine. In conducting fetched, three fractions were taken: head (8%), heart (84%) and tail (8%), quantifying pH, density, alcohol content, dry extract and acetic acid.The operating temperatures of the still were split head, with initial and final temperatures respectively equal to 89.3 and 93.0 o C; fraction of heart, 93.0 and 96.0 ° C and split tail, 96.0 and 97 , 0 ° C. The duration of each step was about 25 minutes, 70 minutes and 23 minutes respectively, and volumes were obtained 500mL, 500mL and5380mL in the same order. During aging, were measured monthly, alcoholic, acetic acid, pH, solids, density, evaporation rate, visual appearance and color.The results indicated that it is possible to produce brandy honey from different flowers, with appropriate physical and chemical characteristics.The production of grape brandy using resulted in mixed drink with different physical and chemical characteristics in relation to the sugar cane and similar to those obtained with the respective pure honey.This mixture reduces the production costs of brandy,when compared with that produced from pure honey. When we worked with the honey wine, which showed better fermentation efficiencywas honey G (mixed flora, from the state of Ceara).However, when working with mixed wine, the best performance was obtained with Mel C (mixed flora, native of the City of Pao de Acucar - AL). / Fundação de Amparo a Pesquisa do Estado de Alagoas / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Este estudo objetivou a producao artesanal, em alambique de cobre, de aguardentes de mel de abelhas de diferentes floradas, de caldo de cana-de-acucar, de mel de abelhas de cana-de-acucar e de mostos mistos (caldo de cana-de-acucar e mel de abelhas de diferentes floradas) e posterior envelhecimento em barris de carvalho. Os ensaios foram conduzidos misturando-se 75% de mosto com 25% de inoculo (30L e 10L, respectivamente). Os mostos foram de caldo de cana-de-acucar, de mel-de-abelhas de 7 diferentes floradas e mistos (sempre na proporcao de 50%, em volume, para cada uma das partes). Foram retiradas amostras de mosto e de vinho, quantificando-se pH, acidez sulfurica, ART, Brix e, tambem, teor de etanol no vinho. Na conducao das alambicadas, foram retiradas 3 fracoes: de cabeca (8%), de coracao (84%) e de cauda (8%), quantificando-se pH, densidade, teor alcoolico, extrato seco e acidez acetica. As temperaturas de operacao do alambique foram: fracao de cabeca, com temperaturas inicial e final, respectivamente iguais a 89,3 e 93,0oC; fracao de coracao, 93,0 e 96,0oC e fracao de cauda, 96,0 e 97,0oC. A duracao de cada etapa foi de cerca de 25 minutos, 70 minutos e 23 minutos, respectivamente, e os volumes obtidos foram 500mL, 5380mL e 500mL, na mesma ordem. Durante o envelhecimento, foram quantificados, mensalmente, teor alcoolico, acidez acetica, pH, extrato seco, densidade, taxa de evaporacao, aspecto visual e cor. Os resultados obtidos indicaram que e possivel a producao de aguardente de mel de abelhas de diferentes floradas, com caracteristicas fisico-quimicas adequadas. A producao de aguardente utilizando-se mostos mistos resultou em bebida com caracteristicas fisico-quimicas diferenciadas em relacao a da cana-deacucar e semelhantes as obtidas com os respectivos meis puros. Esta mistura reduz os custos de producao da aguardente, quando se compara com a produzida a partir de meis puros. Quando se trabalhou com mosto de mel de abelhas, o que apresentou melhor eficiencia de fermentacao foi o mel G (florada mista, oriundo do estado do Ceara).Porem, quando se trabalhou com mosto misto, o melhor desempenho foi obtido com o mel C (florada mista, oriundo do Municipio de Pão-de-Acucar – AL).

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