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Google Patents Proceso de obtención de un extracto de compuestos fenólicos a partir de orujo de uva tinta vitis vinifera a bajas temperaturas para aplicación en alimentos y bebidas destinados a consumo humano y animalĭownload PDF Info Publication number WO2011062468A2 WO2011062468A2 PCT/MX2010/000133 MX2010000133W WO2011062468A2 WO 2011062468 A2 WO2011062468 A2 WO 2011062468A2 MX 2010000133 W MX2010000133 W MX 2010000133W WO 2011062468 A2 WO2011062468 A2 WO 2011062468A2 Authority WO WIPO (PCT) Prior art keywords extract extraction pomace phenolic compounds grape Prior art date Application number PCT/MX2010/000133 Other languages English ( en) Google Patents WO2011062468A2 - Proceso de obtención de un extracto de compuestos fenólicos a partir de orujo de uva tinta vitis vinifera a bajas temperaturas para aplicación en alimentos y bebidas destinados a consumo humano y animal Once the wine were stabilized and clarified, they have been stored and a final tasting will be carried out, to compare the organoleptic characteristics of both wines.WO2011062468A2 - Proceso de obtención de un extracto de compuestos fenólicos a partir de orujo de uva tinta vitis vinifera a bajas temperaturas para aplicación en alimentos y bebidas destinados a consumo humano y animal Stability tests, both for protein and tartaric acid, was also assayed.
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Full analysis of chemical parameters was performed to the initial must before fermentation, to the wine when fermentation was completed, and later after wine clarification.
To this, one of the fermenter was kept at a constant temperature of 18 degrees during the whole fermentation, while in the other the temperature was lowered to 14 degrees, 4 days after the yeast fermentation started, remaining constant until the end of this process.
Thus, temperature-controlled fermenters were used to study the differences in the resulting wines produced with Zalema grape must. With this, concentration for varietal thiol compounds (Ac3MH), as well as for other fermentative esters should been modified (4, 5). A drop in temperature along fermentation, known as thermal inversion, was applied. Furthermore, a study to determine the effect of fermentation temperature on the organoleptic characteristics of wine was performed. With these data, wine corrections were done to get the final desired characteristics for the wines (1, 3). Later, during fermentation, sugar density and yeast population (2), was analysed for every fermenter and for finished wines alcohol content, total and volatile acidity and heat and tartaric stability was also controlled. Once in the wine cellar, sugar must density as well as SO2 content was measured every day for many samples. Initially, a grape maturation control was carried out to determine the optimum stage for grape harvesting. To ensure the quality of their wines, this company have a full equipped laboratory where we have been analysing the evolution of grape, must and wine. It is dedicated to the production and aging of wines and their derivatives, as well as to the manufacture of oak barrels. is a wine company located in Bollullos Par Del Condado, Huelva. Moreover, some of these analysis are also required to reach the characteristics requested by the client and to fulfil current legislation (1). Continuous analysis for parameters such as grape maturation, alcohol content, density, pH, total acidity or volatile acidity are required to ensure wine quality. In order to get wines of excellence, rigorous quality control are required during every step of the production. Area de Genética Universidad Pablo de Olavide
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