Incidence of two gasification methods in the organoleptic characteristics of mead

Abstract

This research work Incidence of two gasification methods on the organoleptic characteristics of mead, which the objective of finding the most adequate gasification method to obtain an alcoholic beverage with honey from the province of Pichincha, a monofactorial design was applied, the factor was the gasification method (without gasification, artificial gasification and natural gasification). A sensory evaluation of the product was carried out with a panel of 15 previously trained tasters, the attributes evaluated were: color, odor, flavor, brightness, effervescence and body. An ANOVA statistical analysis was used to identify the best method of gasification. It was found a significant difference in all the treatments, the Tukey Range test indicates that the best treatment was the T2 treatment (natural gasification); the results of the rating were for color 4.24, odor 4.09, brightness 4.33, flavor 4.02, effervescence 4.44, body 4.04 corresponding to Very Good. It is concluded that the natural method of gasification is the best accompanied by a good storage condition (T=8-10oC, good ventilation, uniform humidity without sunlight, placing the bottle in a horizontal position to keep the cork moist, preventing it from dry out and shrink).