%0 Journal Article
%T Caracterizaci¨®n f¨ªsico-qu¨ªmica y an¨¢lisis sensorial de un Hidromiel elaborado de manera artesanal
%A Barrios S
%A Carlos
%A Principal
%A Judith
%A S¨¢nchez
%A Jos¨¦
%A Gu¨¦dez
%A Juan Carlos
%J Zootecnia Tropical
%D 2010
%I Instituto Nacional de Investigaciones Agr¨ªcolas Venezuela
%X the objective of this investigation was to characterize by means of a physical-chemical and sensory analysis the honey-wine elaborated in artisan way with originating honeys of the station of beekeeping, guaremal substation, belonging to the universidad centroccidental £¿lisandro alvarado£¿, pe£¿a municipality, yaracuy state, in order to guarantee the organoleptic quality and degree of acceptance of this product. in order to appreciate the degree of acceptance of honey-wine a sensory analysis based on tests of preferences was realized, evaluated by 32 £¿non trained£¿ panelists to whom were presented a pair of samples (one artisan and one commercial samples). it was obtained the following results: baum¨¦ degree (obe = 1), total acidity 4,95g/l expressed as tartaric acid, volatile acidity 0,6 g/l expressed as a acetic acid and a 10 ogl. there were no statistically significant differences between both products with the test of difference applied (p= 0,05), indicating that both formulations are similar in their organoleptic characteristics. the results indicate that the process of fermentation of honey-wine was similar to the process of fermentation that occurs during the elaboration of the grape wine. the formulated alcoholic beverage with honey is feasible to compete as a commercial honey-wine available in the market. the results of the statistical analysis, indicated a negative correlation (r = -0,98) highly significant (a=0,01) of ob in relation to the days of the fermentation process
%K honey
%K fermentation
%K yeasts
%K honey-wine.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0798-72692010000300002&lng=en&nrm=iso&tlng=en