Elaboración de una bebida artesanal de baja graduación alcohólica a base de la miel de abeja (Apis Mellífera) y fruta capulí (Prunus Salicifolia)

Abstract

The goal of this project was to produce a low-alcoholic crafted beverage based on honey (Apis Mellifera) and gooseberry fruit (Prunus Salicifolia), knowing that there are no studies of fermented beverages of honey and the scarce use of gooseberry as fruit. At the same time taking into account that the consumption of alcohol is current within the society develops the current investigation applying the quasi-experimental method therefore determined the percentages of the raw material used as honey, gooseberry and water for standardizing the formulation of the product, using a biological process of fermentation in the absence of oxygen, 4 control treatments were established to obtain a base mead applying different amounts, with the sample that obtained better organoleptic characteristics, 3 more treatments were experimented adding the gooseberry fruit. The most successful drink was analyzed bromatologically and microbiologically obtaining positive results since they were found within the INEN Standards: acidity 24.14mg, alcoholic degree 13.5%, methanol 0.043%, molds and yeasts 100 UFC/ml, and absence of salmonella, later a tasting of the product was made to the teachers of the Gastronomy School since it was the population and sample select due to the related knowledge they possess, acquiring satisfactory answers to determine the acceptability of the artisanal drink. In conclusion, the compositions of these ingredients made this product a novel and innovative beverage allowing to enjoy the taste of honey and gooseberry analysis carried out it was achieved guarantee the quality of it. Therefore, it is recommended to combine mead with another type of type of fruit endemic to Ecuador in order to rescue its traditional value and at the same time potentiate it nationally and internationally.