Mostrar el registro sencillo del ítem
Análisis del Proceso de Producción de Bebida Alcohólica Fermentada a Base de Miel Monofloral y Multifloral
dc.contributor.advisor | Móntece Mosquera, Franklin | |
dc.contributor.author | Puga Lascano, Sonnia Alexandra | |
dc.date.accessioned | 2024-04-26T13:49:16Z | |
dc.date.available | 2024-04-26T13:49:16Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16342 | |
dc.description | Mead is one of the oldest alcoholic beverages in the world, which is the result of the fermentation of alcohol with water and yeast, appeared about 700 years ago in civilizations as diverse as India, China, Egypt, Iran and Persia, at the time it was called the nectar of the gods. The methodology used was a bibliographic review. Modern brewing processes, which use selected yeasts in controlled environments, offer greater control over fermentation, which translates into greater consistency in flavor and quality of the final product. Saccharomyces cerevisiae yeast stands out for its efficiency in fermentation, ensuring optimal results. Monofloral honeys, such as thyme, acacia and lavender, are appreciated for their unique flavor and aroma, ideal for mead production. On the other hand, multifloral honeys, such as wildflower and forest honeys, offer greater availability and are more accessible for large-scale production. In conclusion, the modern method with selected yeasts and the use of monofloral honeys offer the ideal combination to obtain a high quality and consistent mead. | es_ES |
dc.description | Mead is one of the oldest alcoholic beverages in the world, which is the result of the fermentation of alcohol with water and yeast, appeared about 700 years ago in civilizations as diverse as India, China, Egypt, Iran and Persia, at the time it was called the nectar of the gods. The methodology used was a bibliographic review. Modern brewing processes, which use selected yeasts in controlled environments, offer greater control over fermentation, which translates into greater consistency in flavor and quality of the final product. Saccharomyces cerevisiae yeast stands out for its efficiency in fermentation, ensuring optimal results. Monofloral honeys, such as thyme, acacia and lavender, are appreciated for their unique flavor and aroma, ideal for mead production. On the other hand, multifloral honeys, such as wildflower and forest honeys, offer greater availability and are more accessible for large-scale production. In conclusion, the modern method with selected yeasts and the use of monofloral honeys offer the ideal combination to obtain a high quality and consistent mead. | es_ES |
dc.description.abstract | El Hidromiel es una de las bebidas alcohólicas más antiguas del mundo, que es el resultado de la fermentación del alcohol con agua y levadura, apareció hace unos 700 años en civilizaciones tan diversas como India, China, Egipto, Irán y Persia, en su tiempo se llamaba el néctar de los dioses. La metodología que se uso fue de revisión bibliográfica. Los procesos modernos de elaboración, que emplean levaduras seleccionadas en ambientes controlados, ofrecen un mayor control sobre la fermentación, lo que se traduce en una mayor consistencia en sabor y calidad del producto final. La levadura Saccharomyces cerevisiae se destaca por su eficiencia en la fermentación, asegurando resultados óptimos. Las mieles monoflorales, como las de tomillo, acacia y lavanda, son apreciadas por su sabor y aroma únicos, ideales para la elaboración de hidromiel. Por otro lado, las mieles multiflorales, como las de flores silvestres y de bosque, ofrecen mayor disponibilidad y son más accesibles para la producción en gran escala. En conclusión, el proceso moderno con levaduras seleccionadas y el uso de mieles monoflorales ofrecen la combinación ideal para obtener un hidromiel de alta calidad y consistencia. | es_ES |
dc.format.extent | 28 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
dc.subject | Fermentación | es_ES |
dc.subject | Hidromiel | es_ES |
dc.subject | Levadura | es_ES |
dc.title | Análisis del Proceso de Producción de Bebida Alcohólica Fermentada a Base de Miel Monofloral y Multifloral | es_ES |
dc.type | bachelorThesis | es_ES |