Loading...
Publication
Controlo da qualidade de um vinho tinto produzido na Região Demarcada do Dão
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.79 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O presente relatório descreve todas as atividades praticadas na empresa Lusovini – Vinhos de Portugal no âmbito do estágio curricular do Mestrado de Engenharia Alimentar da Escola Superior Agrária de Coimbra, que consistiu no acompanhamento das etapas de produção do Vinho Tinto Pedra Cancela Seleção do Enólogo 2016, desde a receção em adega até à fase de engarrafamento, descrevendo e analisando os pontos chave para a qualidade do produto final. Durante o acompanhamento, foi possível perceber que a realização das análises físicas e químicas são inerentes a todas as etapas de produção, integrando assim uma das ferramentas mais importantes, na medida em que asseguram a conformidade do produto, permitindo a identificação rápida e atempada de problemas que possam ocorrer. O dióxido de enxofre é o principal elemento no mundo da enologia, sendo necessário um correto manuseamento e aplicação do mesmo. O modo de como é feita a preparação e a aplicação do produto de colagem para a clarificação e estabilização do vinho, constituem etapas para a obtenção de bons resultados. O acompanhamento da evolução da diferença da pressão (ΔP) do filtro de placas, possibilitou assegurar uma limpidez do vinho filtrado, uma vez que impediu a passagem de vinho não filtrado, não comprometendo assim o rendimento de todo o processo. Os resultados obtidos ao teste de integridade das rolhas, que incluíram o teor de humidade e as características dimensionais, estavam dentro dos parâmetros considerados como aceitáveis para a plena atividade vedante. Desde a receção ao momento de armazenagem, foram efetuados todos os registos envolventes ao controlo da qualidade e a assinatura do responsável, passando por higienizações, análises, movimentos entre depósitos, lotes e quantidades de cada material e produtos enológicos e/ou de higienização utilizados, entre outros, para que consigam facilitar uma rastreabilidade ao produto, caso se verifiquem eventuais anomalias e desvios no futuro.
This report describes all the activities practiced in the company Lusovini - Vinhos de Portugal within the scope of the curricular internship of the Master of Food Engineering at the Escola Superior Agrária de Coimbra, which consisted of monitoring the stages of production of the Red Wine Pedra Cancela Selection of the Winemaker 2016, from the reception in the cellar to the bottling phase, describing and analyzing the key points for the quality of the final product.During the monitoring, it was possible to realize that the performance of physical and chemical analyzes are inherent to all stages of production, thus integrating one of the most important tools, insofar as they ensure product compliance, allowing for quick and timely identification of problems. that may occur. Sulfur dioxide is the main element in the world of oenology, requiring its correct handling and application.The way in which the preparation and application of the fining product is carried out to clarify and stabilize the wine, are steps towards obtaining good results. The monitoring of the evolution of the pressure difference (ΔP) of the plate filter, made it possible to ensure the clarity of the filtered wine, since it prevented the passage of unfiltered wine, thus not compromising the performance of the entire process. The results obtained from the stopper integrity test, which included the moisture content and dimensional characteristics, were within the parameters considered acceptable for full sealing activity.From the reception to the moment of storage, all records surrounding the quality control and the signature of the responsible person were made, including sanitization, analysis, movements between deposits, lots and quantities of each oenological and / or hygienic material and products used, among others, so that they are able to facilitate traceability to the product, in case of possible anomalies and deviations in the future.
This report describes all the activities practiced in the company Lusovini - Vinhos de Portugal within the scope of the curricular internship of the Master of Food Engineering at the Escola Superior Agrária de Coimbra, which consisted of monitoring the stages of production of the Red Wine Pedra Cancela Selection of the Winemaker 2016, from the reception in the cellar to the bottling phase, describing and analyzing the key points for the quality of the final product.During the monitoring, it was possible to realize that the performance of physical and chemical analyzes are inherent to all stages of production, thus integrating one of the most important tools, insofar as they ensure product compliance, allowing for quick and timely identification of problems. that may occur. Sulfur dioxide is the main element in the world of oenology, requiring its correct handling and application.The way in which the preparation and application of the fining product is carried out to clarify and stabilize the wine, are steps towards obtaining good results. The monitoring of the evolution of the pressure difference (ΔP) of the plate filter, made it possible to ensure the clarity of the filtered wine, since it prevented the passage of unfiltered wine, thus not compromising the performance of the entire process. The results obtained from the stopper integrity test, which included the moisture content and dimensional characteristics, were within the parameters considered acceptable for full sealing activity.From the reception to the moment of storage, all records surrounding the quality control and the signature of the responsible person were made, including sanitization, analysis, movements between deposits, lots and quantities of each oenological and / or hygienic material and products used, among others, so that they are able to facilitate traceability to the product, in case of possible anomalies and deviations in the future.
Description
Keywords
Vinho Tinto Dióxido de Enxofre Análises Físicas e Químicas Colagem Filtração