the main causes of honey fermentation reported in the literature are water content, expressed as moisture (%) or water activity (aw), bacterial contamination and storage temperatures. at the present the detremination of whether a honey has undergone fermentation is made by means of a sensory analysis performed by an expert analyst. However during both production and inspection, it is of fundamental importance to have a parameter and a method of analysis for objectively determining the presence of a fermentation process and defining a thresholdfor differentiating between fermented and non-fermented honeys. In the study a procedure for assessing the onset and pattern of fermentation in honey kept at different temperatures (corresponding to possible and actual storage temperatures 15, 20, 25, 30, 35°C) and at different levels of moisture (16, 17, 18, 19, 20%) is taken into consideration.The samples were stored for a total of 18 months.

Il contenuto di etanolo nel miele per la valutazione di processi fermentativi / P.Zucchi; G.L. Marcazzan; M. Dal Pozzo; A.G.Sabatini; F. Desalvo; I. Floris. - In: APOIDEA. - ISSN 1724-8167. - STAMPA. - 3:(2006), pp. 18-26.

Il contenuto di etanolo nel miele per la valutazione di processi fermentativi

ZUCCHI, PAOLA;DESALVO, FAUSTO;
2006

Abstract

the main causes of honey fermentation reported in the literature are water content, expressed as moisture (%) or water activity (aw), bacterial contamination and storage temperatures. at the present the detremination of whether a honey has undergone fermentation is made by means of a sensory analysis performed by an expert analyst. However during both production and inspection, it is of fundamental importance to have a parameter and a method of analysis for objectively determining the presence of a fermentation process and defining a thresholdfor differentiating between fermented and non-fermented honeys. In the study a procedure for assessing the onset and pattern of fermentation in honey kept at different temperatures (corresponding to possible and actual storage temperatures 15, 20, 25, 30, 35°C) and at different levels of moisture (16, 17, 18, 19, 20%) is taken into consideration.The samples were stored for a total of 18 months.
2006
Il contenuto di etanolo nel miele per la valutazione di processi fermentativi / P.Zucchi; G.L. Marcazzan; M. Dal Pozzo; A.G.Sabatini; F. Desalvo; I. Floris. - In: APOIDEA. - ISSN 1724-8167. - STAMPA. - 3:(2006), pp. 18-26.
P.Zucchi; G.L. Marcazzan; M. Dal Pozzo; A.G.Sabatini; F. Desalvo; I. Floris
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/27841
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact