CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Estudi de l'origen del ginebró en la qualitat del destil·lat

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Estudi de l'origen del ginebró en la qualitat del destil·lat

Data inici oferta: 12-04-2022      Data finalització oferta: 12-12-2022

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor Extern: Francisco López Bonillo
        Institució/Empresa: Universitat Rovira i Virgili

Paraules clau:
Ginebró, anàlisi sensorial quantitatiu descriptiu, aromes, alambí

Descripció del contingut i pla d'activitats:
El TFG es realitzarà mitjançant un conveni de pràctiques-TFG als laboratoris de recerca del grup en Tecnología de Alimentos (GITA) vinculats a la Facultat d'Enologia de la Universitat Rovira i Virgili.
El treball té com a objectiu principal avaluar l'origens de diferents ginebrons en la qualitat sensorial de la Ginebra obtinguda per destil·lació.
En una primera fase és desenvoluparan ls destil·lats en escala laboratori i d'acord amb els resultats obtinguts es portarà a terme una destil·lació a escala pilot a les instal·lacions de la Finca dels Mas dels Frares.

Overview (resum en anglès): This final degree project aims to evaluate the influence of the geographical origin of juniper berries of the species Juniperus communis L. and Juniperus oxycedrus, in the organoleptic characteristics of gins made with this raw material. Therefore, this project is divided into two stages. In the first, 8 gins are made with berries from different origins. For the extraction of essential oils from berries, cold extraction and steam entrainment methods are used. Subsequently, through the unit operation of simple distillation in a copper still with rectification column with Rasching rings, the gins are distilled. In the second part, a method of descriptive quantitative sensory analysis of these drinks is carried out. To do this, a panel of trained tasters is formed and the citrus, herbaceous, balsamic, and spicy attributes are evaluated at the olfactory and gustatory level, in addition to the aftertaste, of the gins made. Finally, the validity of the panel, the sensory profiles of each gin and whether the geographical origin of the juniper used has an influence on its final quality are determined.
The results obtained show that the panel found significant differences (p<0.05) between gins by citrus and balsamic descriptors. It coincides that the drink that is valued more intense for these attributes is the one that is made with junipers from Macedonia and the species J.communis L.. On the other hand, the one made with juniper of the species J.oxycedrus from the Garraf area (Catalonia) is valued as less intense and significantly different from the one mentioned previously. However, the panel presents difficulties in evaluating herbaceous and spicy attributes. As for the aftertaste, the data show that the methodology used has not been conclusive. Regarding the influence of geographical origin, it is observed that there is a relationship between beverages that present some significant differences and their origin. Despite these differences, further studies will be needed to determine whether origin is a factor influencing quality.

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