Show simple item record

dc.contributor.advisorHarper, Carol
dc.contributor.authorOlivero Verbel, Rafael Enrique
dc.date.accessioned2018-11-14T17:05:22Z
dc.date.available2018-11-14T17:05:22Z
dc.date.issued2006
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1278
dc.description.abstractThe 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.
dc.description.abstractLos 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 sobre diferentes atributos de vinos de naranja criolla tales como el color, la apariencia y otras pruebas sensoriales. Los tratamientos estudiados fueron: gelatina, microfiltración y carbón activado. Se estudió además el efecto combinado de gelatina y microfiltración y de carbón activado 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 de vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general usando la escala UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación, se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el vino de naranja con la levadura K1-V1116 fue la que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.
dc.language.isoesen_US
dc.subjectCitrus sinensisen_US
dc.subjectNaranja criollaen_US
dc.titleOptimización del proceso de clarificación en la elaboración de vino de naranja criolla (Citrus sinensis)en_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(C) 2006 Rafael Enrique Olivero Verbel.en_US
dc.contributor.committeeOrellana, Lynette E.
dc.contributor.committeeHuertas, Javier
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeMontalvo, Rafael
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2006en_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

  • Theses & Dissertations
    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

Show simple item record

All rights reserved
Except where otherwise noted, this item's license is described as All Rights Reserved