Andres Mauricio Martinez
1* 
, Maria Soledad Hernandez
1, Juliana Erika Cardona
11 Instituto Amazónico de Investigaciones Científicas de Colombia –SINCHI
Abstract
The objective of this research was to evaluate the use of Amazonian fruits in two fermented beverages: fermentation of a dilute solution of honey known commercially as mead for between 10 and 25 days with an ethanol concentration greater than 7%, and a lager-type beer with an alcoholic concentration over 4%, fermented between 4 and 6 days. The Amazonian fruits were Asai (Euterpe precatoria Mart), which has a high content of anthocyanins, flavonoids and carotenoids of interest in the food industry, and copoazu, a fruit with intermediate acidity, a high content of vitamin C and soluble solids, and a possible antioxidant activity. The fermentation took place during the reported, standard periods, without r adding nutrients and/or stabilizing the initial musts. Stability over time was observed for the studied quality variables in the case of the fermented mead drink.
Keywords: Amazonian fruits, Mead, Beer, Fermentation, Asai, Copoazu