Estrategias de fermentación para optimizar la producción de hidromiel como alternativa de revalorización de la miel en Colombia. Revisión de literatura
Fecha
2023
Título de la revista
ISSN de la revista
Título del volumen
Editor
Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
La industria agrícola en Colombia es de gran importancia ya que generó ingresos en más de US$9.400 millones para el año 2021; asimismo, los productos no tradicionales obtuvieron un incremento del 18%, entendiéndose como
producto no tradicional como aquel al que se le da un valor agregado, para este caso, el hidromiel entra en esa categoría. El hidromiel, también llamado vino de miel o agua de miel, es una bebida fermentable que puede alcanzar desde los 8% a los 18% etanol; es una sustancia derivada de la fermentación de la miel de la abeja (Apis mellifera) mezclada con agua y levadura, esta tiene el potencial de poder llegar a tener cabida en el mercado nacional como un producto no tradicional y novedoso. Actualmente, en Colombia, la miel es un alimento de bajo consumo, 87 g/año/habitante, y su transformación agroindustrial se limita al uso de edulcorante natural; sin embargo, se le desea dar un valor agregado a través del desarrollo del vino de miel. No obstante, la elaboración de este subproducto, según la literatura investigada, posee diferentes inconvenientes entre el que se encuentra la fase de fermentación, ya que se trata de un procedimiento lento y de cuidado, debido a que puede afectar las características organolépticas y sensoriales del producto final; se hace necesario la adecuación del mosto con una fuente nitrogenada.
The agricultural industry in Colombia is of great importance since it generated income of more than US$9.4 billion for the year 2021; Likewise, non-traditional products obtained an increase of 18%, understanding a non-traditional product as one to which an added value is given, in this case, mead falls into that category. Mead, also called honey wine or honey water, is a fermentable drink that can reach from 8% to 18% ethanol; It is a substance derived from the fermentation of honey from the bee (Apis mellifera) mixed with water and yeast. It has the potential to find a place in the national market as a non-traditional and innovative product. Currently, in Colombia, honey is a low-consumption food, 87 g/year/inhabitant, and its agro-industrial transformation is limited to the use of natural sweetener; however, it is desired to add value through the development of honey wine. However, the elaboration of this by-product, according to the researched literature, has different drawbacks, among which is the fermentation phase, since it is a slow and careful procedure, because it can affect the organoleptic and sensory characteristics of the product final product, it is necessary to adapt the must with a nitrogenous source.
The agricultural industry in Colombia is of great importance since it generated income of more than US$9.4 billion for the year 2021; Likewise, non-traditional products obtained an increase of 18%, understanding a non-traditional product as one to which an added value is given, in this case, mead falls into that category. Mead, also called honey wine or honey water, is a fermentable drink that can reach from 8% to 18% ethanol; It is a substance derived from the fermentation of honey from the bee (Apis mellifera) mixed with water and yeast. It has the potential to find a place in the national market as a non-traditional and innovative product. Currently, in Colombia, honey is a low-consumption food, 87 g/year/inhabitant, and its agro-industrial transformation is limited to the use of natural sweetener; however, it is desired to add value through the development of honey wine. However, the elaboration of this by-product, according to the researched literature, has different drawbacks, among which is the fermentation phase, since it is a slow and careful procedure, because it can affect the organoleptic and sensory characteristics of the product final product, it is necessary to adapt the must with a nitrogenous source.
Descripción
Palabras clave
Agua de miel, Saccharomyces cerevisiae, °Brix, Apis mellifera, Apicultura, Fermentación alcohólica, Mead, Beekeeping, Alcoholic fermentation
