title: Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
abstract: Vinegar was obtained from bee (Apis mellifera) honey. The wort was prepared by diluting honey in distilled water to 21% total solids and by adding ammonium sulfate and ammonium phosphate. Saccharomyces cerevisiae was inoculated to the wort (4 g/L). Ethanol production was carried out at room temperature during 84 hours. In this study, 1 Kg of honey yielded about 5 L of wine, containing 8% alcohol (v/v), from a wort with 17.11% total sugars (w/v). The efficiency of the alcoholic fermentation was 81.34%. The acetic fermentation with an inoculum of mixed acetic microorganisms was performed by quick process in a 15 L vertical fermenter. This resulted in a vinegar containing up to 9% of acetic acid (w/v) and about 1% of alcohol (v/v). The acetic fermentation yielded between 91.24 and 97.21%. Approximately 5 L of honey vinegar with 9% acetic acid (w/v) were obtained from 1 Kg of bee honey. All attributes of honey vinegar showed acceptability index over 70%: 95.37% for appearance, 94.81% for color, 79.07% for odor and 75.56% for flavor, indicating it would show good consumer acceptability.
authors.affiliation: Laboratorio de Biotecnologia, Universidade Federal de Santa Catarina Florianópolis- Santa Catarina, Brasil.
authors.forename: E C
authors.initials: EC
authors.lastname: Ilha
authors.forename: E
authors.initials: E
authors.lastname: Sant'Anna
authors.forename: R C
authors.initials: RC
authors.lastname: Torres
authors.forename: A C
authors.initials: AC
authors.lastname: Porto
authors.forename: E M
authors.initials: EM
authors.lastname: Meinert
mesh_terms: D019342:Acetic Acid / Q000378:metabolism*; D000818:Animals; D001516:Bees; D050260:Carbohydrate Metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D006722:Honey; D012441:Saccharomyces cerevisiae / Q000378:metabolism
chemical_list: D000431:Ethanol; D019342:Acetic Acid