Desarrollo de un vino partiendo del fruto Vaccinium myrtillus (arándano azul), en la empresa Casa Vinícola los Frayles S.A.
In the company Casa Vinícola los Frayles S.A. a wine was made from the fruit Vaccinium myrtillus (Blueberry) with an alcoholic yield of 12.52o G.L% vol. This work describes the activities carried out in the wine production process such as vatting, fermentation, clarification, filtration and storage....
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/8190
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/8190
- Palabra clave:
- Antioxidante
Fermentación
Proceso de producción
Antioxidant
Fermentation
Production process
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | In the company Casa Vinícola los Frayles S.A. a wine was made from the fruit Vaccinium myrtillus (Blueberry) with an alcoholic yield of 12.52o G.L% vol. This work describes the activities carried out in the wine production process such as vatting, fermentation, clarification, filtration and storage. Blueberries were considered as raw material due to their antioxidant power, as well as other health benefits due to their composition of polyphenols and anthocyanins; in the same way for its organoleptic characteristics. The blueberry compared to the wine grape does not contain the same concentration of carbohydrates affecting the alcoholic production of the yeasts, for this reason a chaptalization analysis was carried out in three treatments evaluating the sugar concentrations (220g; 300g; 0g of sugar) adequate to meet the requirements of the Norma Técnica Colombiana NTC 708 and sensory analysis. |
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