Caracterización físico-química y análisis sensorial de un Hidromiel elaborado de manera artesanal

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: baumé 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