Influence of the Spice Level In A Honey-Based Craft Drink During Production

Preparing honey drinks requires three major ingredients: water, honey and ferment. But they are often enhanced with bark, spices etc. to provide added value. This present study therefore consists of determining the impact of the spice level on these drinks during their production. To do this, 3 spices were selected, namely ginger,                 black pepper and chili pepper. These spices were used in the preparation of several drink samples based on honey at different rates (1%, 3%, 5%). Physicochemical, microbiological and sensory parameters were subsequently evaluated. The results showed that the rate of spices exerted an influence on these different parameters. The pH was between 4.16 ±0.017 and 4.4 ±0.01; the titratable acidity between 3.33 ±0.51 g/l and 5.16 ±0.51 g/l, the alcohol levels between 15.28 ±0.89% and 18.81 ±5.06% and the total sugars between 496.2 ±16.52 g/l and 543.6 ±7.38 g/l. Indeed, the higher the rate of spices increases, the higher the pH, the alcohol level increases while the sugars totals and yeast loads decrease significantly. The drink containing 5% chili has    summer the most appreciated of all THE drinks tested by the panels with a pH of 4.4±0.01, a titratable acidity of 5.16±0.51 g/l, an alcohol content of 16.94±1.44%, a yeast load of 2570 CFU/g and a sugar content of 527.87±7.38 g/l.