Evaluación del proceso de clarificación de vino de uva negra (Vitis Riparia), usando el mucílago de melloco (Ullucus Tuberosus) y gelatina.

This research work aims to evaluate the clarification process of black grape pink wine (Vitis vinifera) using melloco mucilage (Ullucus tuberosus) and commercial gelatin. The clarification process was carried out at two different concentrations (1.5 and 3%) and at two different agitation speeds (40rpm and 100rpm) where a completely random design was used with AxBxC factorial arrangement, to know the effect it has on the wine, It began by characterizing wine made at Technical University of Cotopaxi and mucilage, being study focus of the present investigation. Through the analysis it was determined that the wine complies with established parameters in legislation. After clarification process, two color parameters were evaluated to determine clarifiers effect on color wine, the obtained hue and color intensity (IC) were evaluated, where was determined that the use of commercial gelatin caused a significant decrease in the tonality of the wine, compared to melloco mucilage, in terms of color intensity, clarified treatments with commercial gelatin present a significant increase. To know clarifiers effect, the physicochemical characteristics were determined, where it presents that the best treatment was T4 for the three parameters, with a pH of 4.6 with an alcoholic degree of 8.30 and with 9.55°Brix for soluble solids, on the other hand, the best treatment with a turbidity value was for T6 with a value of 1.81 NTU. To determine the acceptability of the wine, it was evaluated by tasting, where appreciation of the appropriate sensory characteristics was determined by 14 previously trained panelists, where it was revealed that treatments that coincided with the best attributes were T3, T4 and T7, maintaining its organoleptic characteristics in a very satisfactory way for the consumer in its three phases: visual, olfactory and taste. It can be concluded that the clarification of black grape wine (Vitis vinifera) with melloco mucilage (Ullucus tuberosus) does not influence physicochemical and sensory characteristics compared to the application of commercial gelatin, adding it in fresh extract at a concentration of 3 % and at a high stirring speed..

• Hovedforfatter: Lara Atiaja, Josselin Elizabeth (author)
• Format: masterThesis
• Sprog: spa
• Udgivet: 2023
• Fag: MELLOCO; GELATINA; CLARIFICACIÓN; VINO; UVA NEGRA; MUCÍLAGO; AGROINDUSTRIA
• Online adgang: http://repositorio.utc.edu.ec/handle/27000/11393