Evaluación de la fermentación alcohólica de miel de abejas sin aguijón Tetragonisca angustula y de Apis mellifera

Abstract

In this study we evaluated the influence of the type of honey, the nitrogen source and initial pH adjustment on the behavior of the alcoholic fermentation of honey. We evaluated two types of honey of stingless bees (Tetragonisca angustula, native) and Apis mellifera, and a nitrogen source (Polen, 4 g / L). Six trials were conducted in total: without adding and adding pollen, without initial pH adjustment must and native bee honey, without adding and adding pollen unadjusted and adjusting the initial pH of the juice of the honey bee Apis.