FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE
DOI:
https://doi.org/10.5380/cep.v32i2.39033Palavras-chave:
ALCOHOLIC FERMENTATION, ACETIC FERMENTATION, VOLATILE ACIDITY, POLYPHENOLS, VINEGAR.Resumo
In this study, vinegar was formulated from mixtures of murta (Ugni
molinae Turcz.) and maqui (Aristotelia chilensis (Molina) Stunz) with
bees’ honey (Apis mellifera L.) and its physicochemical characteristics
were evaluated with the aim of adding value to these agricultural
products and diversifying the supply of gourmet vinegars. Alcoholic
fermentation was performed by preparing a must by dissolving
honey at 21 °Brix with murta pulp and maqui juice in distilled water,
which was enriched with ammonium sulphate and ammonium
phosphate. The must was inoculated with Saccharomyces
cerevisiae and incubated at 26 °C to facilitate the action of the
yeast. The alcoholic drink was incubated at ambient temperature
with Acetobacter aceti bacteria to induce acetic fermentation.
The vinegar was clarifi ed, fi ltered and then stabilised in order
to measure total, volatile and fi xed acidity, pH, ash and total
polyphenols. The results indicated that the physicochemical
and functional properties were acceptable and that vinegars
made from murta and maqui with honey have market potential.
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