Investigation of dependence of honey drinking physical, chemical and organoleptic characteristics from the raw materials chemical composition and conditions of fermentation process

Abstract

The important task of drink fermented from honey production from local varieties of honey in this review is processed. The present state of drink growing was reviewed. New recipes by beverages has been processed. Data on the range of drink fermented from honey that are produced in Ukraine was shown. The suitability of Ukrainian varieties of honey for beverages production was found. This review describes the synthetic methodologies for drinks. The dynamics of the honey solution fermentation has been investigated. It was established, that the process of fermentation of honey wort is uneven.. The influence of the main factors (raw materials composition, concentration of yeasts) on the process of fermentation and physical as well as chemical properties obtained drink have been studed. To reduce the duration of fermentation using yeast it is recommended to use brewer's yeast genus Schizosaccharomyces, prepared by a special recipe, which greatly reduces the lag phase of yeast propagation, intensifies the flow of honey wort fermentation and positively affects the tasting characteristics of drink. Reviewed quality beverage received the results of sensory analysis. Depending on the raw material composition and production method the drink with broad range of taste can be obtained. The chemical composition and harmony of drink fermented from honey taste are optimized. The resulting drinks have improved organoleptic properties and can be offered for the production in the industry.

Development and shelf-life assessment of soft-drink with honey

“…Ukrainian drink "drinking honey" has a rich history, based on the knowledge of many generations of our ancestors [1]. Such beverages belong to the products of alcoholic fermentation of aqueous solutions of natural honey [2] and contain biologically active substances of honey and the use of only natural raw materials [3]. The need to form a culture of beverage consumption creates a search for the production of natural and environmentally friendly raw materials (fruit and berry, honey).…”