Determinación de la cinética de fermentación y propiedades organolépticas de hidromiel

Abstract

The objective of this research work is to determine the kinetics of fermentation of mead with Saccharomyces cerevisiae yeast after having selected the type of yeast that generates the fermented beverage with the best organoleptic characteristics, the yeast was selected after the creation of three batches of mead, Using three different commercial yeasts: commercial baker's yeast, beer fermentation yeast, and specific yeast for the production of mead, these batches were evaluated and the most accepted beverage was selected by a group of untrained tasters, which allowed focusing the research efforts to determine the kinetic parameters of the beverage with the best organoleptic characteristics. To determine the kinetic parameters, four fermentations were carried out keeping the initial amount of biomass constant at 1.5 g/l, the temperature at 33 ºC, the pH at 4 and with variations in the initial °Brix concentration: with 10, 15, 20 and 25 °Brix, to subsequently apply mathematical models such as the Monod equation, which allowed determining the value of the saturation constant Ks and the maximum reaction rate Umax; the data was also adjusted to the Integrated Logistic model for the determination of the maximum reaction rate Umax; and finally the alcohol generation data were fitted to the modified "Gompertz" model to find the maximum rate of alcohol generation rpm. The study allowed to determine a saturation constant of 336.6 g/l, a Umax of 0.059 h^-1 for the Monod kinetic model; In addition, a global Umax value of 0.0815 h^-1 was obtained (after adjusting the experimental data to the Integrated Logistic model); and finally a maximum alcohol generation rate of 0.2621 g/l (after adjusting the data to the “modified Gompertz” model)