Presentation is loading. Please wait.

Presentation is loading. Please wait.

New wine Seguimiento en línea de la vinificación usando un sistema de inyección en flujo P. Pérez Juan 2 ; J. González-Rodríguez 1; and M.D. Luque de Castro.

Similar presentations


Presentation on theme: "New wine Seguimiento en línea de la vinificación usando un sistema de inyección en flujo P. Pérez Juan 2 ; J. González-Rodríguez 1; and M.D. Luque de Castro."— Presentation transcript:

1 New wine Seguimiento en línea de la vinificación usando un sistema de inyección en flujo P. Pérez Juan 2 ; J. González-Rodríguez 1; and M.D. Luque de Castro 3 (1) R & D Department, Pérez Barquero S.A., Avda. de Andalucía 27, E Montilla (Córdoba) Spain Phone: , Fax: , (2) LIEC, Laboratory and Enological Research of Castilla, Polígono industrial. Calle XV, parcela R-113, E Manzanares (Ciudad Real), Spain. Phone: , (3) Analytical Chemistry Department, Annex C-3, Campus of Rabanales, University of Córdoba, E Córdoba, Spain Phone: ; FLOW PROCESS CONTROL Grape Vintage wine Ageing wine Market Reception of Raw material Pre-fermentation Fermentation process New wine maduration Ageing Final processes Urea Readily Assimilable Nitrogen Red wines: Anthocyans, Catechins Total Phenols Ethanol, Urea, Volatile Acidity, Ammonium. Red wines: Catechins, Anthocyans, Total Phenols Ethanol, Urea, Volatile Acidity, Readily Assimilable Nitrogen Red wines: Total Phenols, Anthocyans, Catechins Introduction An approach for on-line monitoring of the alcoholic fermentation (alcohol degree, volatile acidity, total phenols and anthocyans index, catechins, readily assimilable nitrogen, urea and ammonium) is proposed. These are the main parameters monitored in fermentation processes in order to both obtain a quality product and avoid any problem during the fermentation stage or subsequent stages, for red and white wines and must. The methods have been characterised in terms of dynamic linear ranges (0-12% for alcoholic degree, g of tartaric acid/l for volatile acidity, units for total phenols and mg/l for anthocyan index, mg of gallic acid/l for catechins, mg/l for readily assimilable nitrogen and 0-25 mg/l for both urea and ammonium), repetitivity, reproducibility and limits of detection and quantification. The full automation of the methods can be achieved by a computer provided with the appropriate software and active interfaces for controlling both pumps and valves and passive interfaces for collecting the data from the detectors. The on-line monitoring of the target parameters is thus performed at the required frequency. Ethanol Volatile Acidity Catechins Total Phenols and Anthocyans Readily Assimilable Nitrogen Urea and Ammonium Parameter Methods Ethanol Volatile Acidity Total PhenolsAnthocyansCatechins Assimilable Nitrogen UreaAmmonium Ref.FIRef.FIRef.FIRef.FIRef.FIRef.FIRef.FIRef.FI Repeatability0,130,260,0330,0381,0212,1224,2326, S r (g/l)0,050,150,0120,0130,0320,0430,0610, Reproducibility0,290,310,0420,0462,3123,0129,23212, S R (g/l)0,090,190,0150,0160,0910,1230,8021, F obs r -1,66-1,32-1,81-1, F obs R -1,49-1,18-1,83-1, F 1-α -1,69-1, LOD0,020,010,0410,0320,2310,2290,9530, LOQ0,070,030,0840,0860,4550,5301,3801, Samples h Analytical features Conclusions FI methods are simple, unexpensive and easy to implement Pervaporation allows on-line monitoring without the shortcomings of gas diffusion High sampling rates and no pretreatments are needed Good correlation with the reference methods Units Ethanol: % (v/v); Volatile Acidity: g tartaric/l; Total Phenols: Abs units; Catechins: mg gallic/l; Anthocyans, Assimilable Nitrogen, Urea and Ammonium: mg/l Abbreviations: PP: Peristaltic Pump, R: Reactor, D: Detector, m: membrane IV: Injection Valve, SV: Selection Valve, TB: Thermostatic Bath W: Waste


Download ppt "New wine Seguimiento en línea de la vinificación usando un sistema de inyección en flujo P. Pérez Juan 2 ; J. González-Rodríguez 1; and M.D. Luque de Castro."

Similar presentations


Ads by Google