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Published by mikisime

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Published by: mikisime on Oct 03, 2010
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Citrus sinensis
Por Rafael Enrique Olivero VerbelTesis sometida en cumplimiento parcialde los requisitos para el grado deMAESTRO EN CIENCIASenCiencia y Tecnología de AlimentosUNIVERSIDAD DE PUERTO RICORECINTO UNIVERSITARIO DE MAYAGÜEZ2006Aprobado por: _________________________ __________________ Lynette E. Orellana, Ph. D. FechaMiembro, Comité Graduado _________________________ __________________ Javier Huertas, M.S.Ch. E. FechaMiembro, Comité Graduado _________________________ __________________ Carol Harper, Ph. D FechaPresidenta, Comité Graduado _________________________ _________________ Rafael Montalvo, Ph. D FechaRepresentante de Estudios Graduados _________________________ __________________ Edna Negrón, Ph. D. FechaDirectora Programa CITA
The clarification treatments used in the wine industry are employ to reduce turbidities.In this research, the effect of different clarification methods was evaluated over differentattributes of orange wines, such as color, appearance and other sensorial test. Some of thestudied treatments were gelatin, microfiltration and activated carbon. In addition, thecombined effect of these treatments was studied. The effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributesof orange wines were also studied. These attributes were measured in a modified scale of UCDavis. By using an order test in order to know the best cleared treatment, it was determinedthat gelatin by itself does not cause any effect over the general quality attribute, but thecombination of gelatin and microfiltration, cause a positive effect over the orange wineappearance. The five wines treated with different yeasts presented significant differences onindividual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorialevaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine.This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel.
Los tratamientos clarificantes usados en la industria del vino se emplean para reducir la turbidez. En este trabajo se evaluó el efecto de diferentes métodos de clarificación sobrediferentes atributos de vinos de naranja criolla tales como el color, la apariencia y otras pruebas sensoriales. Los tratamientos estudiados fueron: gelatina, microfiltración y carbónactivado. Se estudio además el efecto combinado de gelatina y microfiltración y de carbónactivado y microfiltración. Además se evaluó el efecto de diferentes cepas de levadura(Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) sobre los atributos sensoriales devino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis.Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobrela puntuación total, acidez total, sabor y calidad en general usando la escala UC Davis. Enuna prueba de ordenamiento para determinar el mejor tratamiento de clarificación, sedetermino que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, lacombinación de la gelatina y la microfiltración tienen un efecto positivo sobre la aparienciadel vino de naranja. En términos del efecto de las levaduras, la evaluación sensorialrealizada a los vinos mostró que el vino de naranja con la levadura K1-V1116 fue la quesobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.

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