Araújo Geiza Suzart, Ribeiro Gislane Oliveira, de Souza Sílvia Maria Almeida, Paulo da Silva Gervásio, de Carvalho Giovani Brandão Mafra, Bispo José Ailton Conceição, Martínez Ernesto Acosta
School of Agronomy, Federal University of Goiás, Av. Esperança, s/n - Chácaras de Recreio Samambaia, 74.690-900, Goiânia - GO, Brazil.
Department of Education, Bahia State University, Rodovia Lomanto Jr, Br. 407 Km 127, s/n,48.970-000, Senhor do Bonfim - BA, Brazil.
Food Technol Biotechnol. 2022 Mar;60(1):89-98. doi: 10.17113/ftb.60.01.22.7183.
Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives mainly to correct the nutritional deficiency of nitrogen in honey must in mead production.
Initially, the physicochemical characterization of the rice bran and soybean meal extracts was carried out. The fermentation of three yeasts ( Premier Blanc, Montrachet and Safbrew T-58) in honey must supplemented with 30 g/L rice bran or soybean meal extracts was evaluated. The trials were compared with the fermentations of the must with commercial supplement (30 g/L) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must with supplements, inoculated with 10 cell/mL yeast and incubated at 30 °C for 264 h.
There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with soybean meal extract reached the highest cell concentrations, as well as the largest consumption of glucose, fructose and ethanol. The glycerol concentrations slightly increased when soybean meal extract and commercial supplement were used. The highest concentrations of succinic and acetic acids were registered in the control trials produced by strains Premier Blanc, Montrachet and Safbrew T-58. Formic and lactic acids were not produced. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since their effect was similar to that of synthetic supplement.
The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time and providing nutrients needed to improve yeast metabolism, prevents the formation of undesirable compounds in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.
由于蜂蜜中缺乏氮，蜂蜜酒的发酵会受到限制或延迟，此外还会刺激产生不愉快的感官化合物，如硫衍生物。人们对使用天然补充剂作为低成本替代品进行了研究，主要是为了纠正蜂蜜酒生产中蜂蜜中氮的营养缺乏问题。
首先，对米糠和豆粕提取物进行了理化特性分析。评估了三种酵母（普瑞米尔白、蒙哈榭和萨夫布鲁T - 58）在添加30 g/L米糠或豆粕提取物的蜂蜜酒中的发酵情况。将这些试验与添加商业补充剂（30 g/L）的发酵试验以及对照试验进行比较。发酵在装有添加了补充剂的蜂蜜酒的锥形瓶中进行，接种10个细胞/毫升酵母，在30℃下培养264小时。
提取物的评估特性存在显著差异，但还原糖除外。使用豆粕提取物的发酵达到了最高细胞浓度，以及最大的葡萄糖、果糖和乙醇消耗量。使用豆粕提取物和商业补充剂时，甘油浓度略有增加。由普瑞米尔白、蒙哈榭和萨夫布鲁T - 58菌株进行的对照试验中，琥珀酸和乙酸的浓度最高。未产生甲酸和乳酸。结果表明，这些提取物可作为低成本替代品用于纠正蜂蜜酒中氮的营养缺乏，因为它们的效果与合成补充剂相似。
使用低成本、非常规的补充剂，如本研究中使用的那些，除了通过缩短发酵时间降低生产成本并提供改善酵母代谢所需的营养物质外，还能防止因发酵时间过长而在饮料中形成不良化合物。这也使得工业副产品能够增值。非常规补充剂在蜂蜜酒生产中的测试仍然很少。
