Rafael Ramos de Andrade

• Abstract

  Mead is a fermented alcoholic beverage based on water and honey produced by the action of yeasts, normally strains of Saccharomyces cerevisiae, on sugars such as glucose and fructose. The producer often faces obstacles arising from the lack of control over important process parameters. Bearing this in mind, the present work aims to develop a virtual sensor based on Artificial Neural Netwo…

  DEVELOPMENT OF AN ARTIFICIAL NEURAL NETWORK FOR THE MEAD PRODUCTION WITH ADDITION OF JABUTICABA PEEL EXTRACT AT HIGH CELL CONCENTRATIONS, BP.IC

• Abstract

  Mead is an alcoholic beverage that has great potential for growth in itscommercialization, but its production is still done empirically. In this project, the meadfermentation with the addition of jaboticaba peel extract (JPE) will be investigated. TheJPE addition in the fermentation medium potentially leads to a beverage with differentaroma, and high antioxidant capacity, due to the prese…

  Mead production with addition of jabuticaba peel extract at high cell concentrations:Evaluation of the kinetics, aromatic profile and antioxidant capacity, BP.IC

• Abstract

  Mead is an alcoholic beverage obtained from the fermentation of honey by yeast, reaching alcohol content in the range of 4 - 14% (v/v). Its market has great potential to grow, but its production is still empirical, which justifies studies to increase the quality of this product. In this project the fermentation of mead with the addition of 5% pulp of jabuticaba bark, from the Atlantic For…

  Mead production with addition of jabuticaba bark pulp: influence of process parameters on fermentation, beverage quality and anthocyanins concentration, BP.IC

(Only some records are available in English at this moment)