Projecte llegit

Títol: CONTROL DEL OXÍGENO DISUELTO EN EL PROCESO DE ELABORACIÓN DE VINO MEDIANTE SENSORES: REVISIÓN CRÍTICA Y APLICACIÓN EN FERMENTACIÓN DE ZUMOS DE MANGO (Mangifera indica L.) Y MARACUYA (Passiflora edulis)

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Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: CONTROL DEL OXÍGENO DISUELTO EN EL PROCESO DE ELABORACIÓN DE VINO MEDIANTE SENSORES: REVISIÓN CRÍTICA Y APLICACIÓN EN FERMENTACIÓN DE ZUMOS DE MANGO (Mangifera indica L.) Y MARACUYA (Passiflora edulis)

Data inici oferta: 31-01-2020      Data finalització oferta: 30-09-2020

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Estudis d'assignació del projecte:

MU MKET4FOOD+BIO

Lloc de realització:
EEABB

Paraules clau:
Sensores, Vino, Oxígeno disuelto, Frutas, Control

Descripció del contingut i pla d'activitats:
En este TFM se estudiará las diferentes posibilidades comerciales que existen para poder realizar el control automático de la fermentación alcólica en la elaboración de vino y se evaluará la viabilidad de automatizar este proceso.

Overview (resum en anglès):
Dissolved oxygen (OD) it is considered a critical point to control during wine elaboration, the exposition of oxygen, if not controlled, can impact the quality of the wines, both positive and negative, which can influence into the longevity and shelf-life of the wine. The aim of this study is to perform a critical review of DO sensors used in wineries and evaluate with an optical sensor the kinetics of the OD during the elaboration of mango (Mangifera indica L.) wine and passion fruit (Passiflora edulis) wine, and determinate if this parameter can bring information about the status of the wine fermentation. The first chapter makes a critical review of DO sensors that have been tested in studies during winemaking at different stage of the process such as fermentation, micro-oxygenation for aging and bottling. Nowadays, optical sensors are more required in wineries, because of their benefits at the moment of use, like the probes Pst3 and Pst6, those have the range measurements and characteristics that fits with the operational requirements of the wineries. In the second chapter we applied a DO optical sensor Oxy 70 xs to observe the behavior and kinetics of DO during the fermentation of mango and passion fruit juice. Saccharomyces cerevisiae yeast was used for the alcoholic fermentation, the process was evaluated at two different temperatures (26±1°C; 15±1°C). DO, temperature, yeast population, viability and density were the parameters measured. In addition, wine quality analysis where made it. Depending on the fruit, the regression models at different temperatures brings adjusted models with a good regression coefficient (>60%). The relations between the variables were highly significant (p < 0.001). From the results obtained, we can conclude that DO is a parameter that provides relevant information for monitoring the fermentation process and that the DO measurement method with optical sensors is suitable to control the fermentation of tropical fruit wines.

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