Gebremichael Weleba Muesho, Abay Kiros Hagos, Sbhatu Desta Berhe, Berhe Goitom Gebreyohannes, Gebreyohannes Gebreselema
Adigrat University, PO Box 50, Adigrat, Tigrai, Ethiopia.
Mekelle Institute of Technology, Mekelle University, PO Box 231, Mekelle, Tigrai, Ethiopia.
Heliyon. 2024 Oct 11;10(20):e39272. doi: 10.1016/j.heliyon.2024.e39272. eCollection 2024 Oct 30.
is a delicious honey wine traditionally processed in Ethiopia and Eritrea. This study aimed to investigate the standardization and characterization of high-quality . The ingredients for preparation were collected, and three formulations were created by varying the amounts of and honey. First, was made by dissolving honey in a 1:5 ratio (honey to water) and fermenting it at 22 °C for five days. Next, coarsely ground was added to the in plastic tanks, where it fermented for 14 days. The fermented mixture was then filtered through a clean white cotton cloth into a new plastic tank. The filtrate () was seasoned and fermented for an additional two days, after which its physicochemical, nutritional, sensory, and microbial properties were analyzed using standard methods. As fermentation time increased, the pH values of the three formulations decreased from the first to the twenty-first day. The study revealed that as fermentation time increased, so did the temperature and alcohol levels in all three formulations. Formulation three (F3) was selected by the panelists as the highest quality , with a temperature of 22.50 °C after 21 days. The alcohol content of F3 rose from 2.93 % on the first day to 5.72 % by the twenty-first day. The titratable acidity and total soluble solids of F3 were measured at 3.50 g/L and 26.24 °Brix, respectively. The nutritional contents of F3 included lipid (0.13 %), protein (0.10 %), and carbohydrates (3.02 %). The total energy of F3 was found to be 73.91 %. The study revealed that potassium (K) was the most abundant element in F3 and its ingredients, followed by phosphorus (P), while manganese (Mn) and zinc (Zn) were detected in the lowest amounts. Lactic acid bacteria (LAB) were identified as the predominant microbes in F3. Standardizing production procedures for Ethiopian honey wine can enhance commercialization and scalability, while its distinct flavors and fragrances can boost demand, profitability, and potential market entry. To improve the consistency and quality of honey wine production, further research is required to identify species-specific microbial profiles using molecular tools, optimize production parameters, and address concerns related to preparation.
是一种传统上在埃塞俄比亚和厄立特里亚加工的美味蜂蜜酒。本研究旨在调查高品质的标准化和特性。收集了制备的原料，并通过改变和蜂蜜的用量创建了三种配方。首先，通过以1:5的比例（蜂蜜与水）溶解蜂蜜并在22°C下发酵五天来制备。接下来，将粗磨的加入塑料罐中的中，在那里发酵14天。然后将发酵后的混合物通过干净的白色棉布过滤到一个新的塑料罐中。滤液（）进行调味并再发酵两天，之后使用标准方法分析其物理化学、营养、感官和微生物特性。随着发酵时间的增加，三种配方在第一天到第二十一天的pH值下降。研究表明，随着发酵时间的增加，所有三种配方的温度和酒精含量也增加。小组成员选择配方三（F3）为品质最高的，21天后温度为22.50°C。F3的酒精含量从第一天的2.93%上升到第二十一天的5.72%。F3的可滴定酸度和总可溶性固形物分别测定为3.50 g/L和26.24°Brix。F3的营养成分包括脂质（0.13%）、蛋白质（0.10%）和碳水化合物（3.02%）。F3的总能量为73.91%。研究表明，钾（K）是F3及其原料中含量最丰富的元素，其次是磷（P），而锰（Mn）和锌（Zn）的含量最低。乳酸菌（LAB）被确定为F3中的主要微生物。规范埃塞俄比亚蜂蜜酒的生产程序可以提高商业化和可扩展性，而其独特的风味和香气可以提高需求、盈利能力和潜在的市场进入。为了提高蜂蜜酒生产的一致性和质量，需要进一步研究使用分子工具识别特定物种的微生物谱、优化生产参数并解决与制备相关的问题。
