Olivero Verbel, Rafael E.

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    Optimización del proceso de clarificación en la elaboración de vino de naranja criolla (Citrus sinensis)
    (2006) Olivero Verbel, Rafael E.; Harper, Carol; College of Agricultural Sciences; Orellana Feliciano, Lynette E.; Huertas, Javier; Negrón de Bravo, Edna; Department of Food Science and Technology; Montalvo, Rafael
    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 different attributes of orange wines, such as color, appearance and other sensorial test. Some of the studied treatments were gelatin, microfiltration and activated carbon. In addition, the combined 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 attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation 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.