Production and physicochemical and sensorial anlysis of Mead with orange, tangerine and acid lime

• Grant number: 17/07352-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2017
• End date: July 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Lucas Felipe dos Ouros
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The aim of this work is to produce and analyze chemically and sensorially mead with orange, tangerine and acid lime. Two musts will be produced for each fruit and a traditional (only honey and water) must will also be made as standard. The musts with fruits will be elaborated with peel and fruits in pieces. The white wine yeast will be used in the fermentation process, which will be held at 18 ºC until Brix final attenuation. After Brix stabilization, the mead will be racked to bottles of 2.5 L until the lid. The maturation will be performed in horizontal freezer at 10 ºC for 30 days. The mead will be packed in 750 ml bottles and stored in a refrigerator at 5 °C. The beverage will be physicochemically analyzed for alcohol content, reducing sugars, dry extract, reduced dry extract, pH, total acidity, volatile acidity, fixed acidity and turbidity. The mead will be sensorially analyzed by affective acceptance test (hedonic scale). (AU)