ALCOHOLIC BEVERAGES

Author: IZCARA ESTEBAN EDUARDO.
Year: 2003.
University: BURGOS [www.ubu.es].
Place of defense: CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS.

Summary: The wines are just about 7% of overall food products of Castile and Leon benefiting from any denomination specified quality, which makes minifiesto the economic and social importance of this sector. It is an indisputable fact that the callidad wine begins in the strains, which grow grapes to reach its optimal timing of maturation. Therefore, any effort to achieve wines "best" must begin by understanding and optimizing processes and optimization of production processes of the grape and its ripening process, to continue thereafter, and not least with improvements in the processing of the grapes into wine, or to put it another way, of winemaking. Therefore, this work is divided into two large blocks, one realcionado with grapes as a necessary and vital part in the drafting of any wine and other related red wine. In the first of them has developed a method of extraction of phenolic compounds from hollejo grape fast with a high-powered extraction and yet simple to be used by wineries not only for tracking and color the compounds responsible for the same during the maduraciín but also as a parameter clidad at the time of purchase of raw materials, the grape, has been identified the importance of the effect of exposure to the sun, ie "guide" well vineyards for the development of maduraciín is adequate, and so it has been found that some appropriate cultivation practices (driving and load control) can be obtained that young vineyard grapes of similar quality to obtenidad in old vineyards. Furthermore, it has been tested as the evolution of families during phenolic maturation of different varieties of grapes inks from the experimental plot of the Governing Council of the PDO Rivera del Duero, it happens on a qualitatively distnta (in time and amount) but with small qualitative differences, they remain more dependent on the varial. In the second of the blocks. The on red wine, has studied the behavior of wines produced from the red varieties permitidad in Ribera del Duero, with the Red Fino of Cigales, ink Toro and Tempranillo de Rueda, for a period of 12 months aging in barrels and another 12 months in the bottle and it has been found that the descube more convenient for obtnción of quality red wines should be letting each variety express its greatest potential phenolic and dye, which can be evaluated, so aproxomada, following developments the prámetros color of Glories, which are fast and easy to measure and interpret. Among the most notable results, the clear correlation b * relationship with the yellow / blue with a predominance of the first, different velicidad of disappearance of antocianos monomers according to acilación that antocianos pirúvicos reach maximum concentration within a few months entry into barrel or even earlier if the prolonged maceration, or the clear influence of a good correlation antocianos / cofactorres to obtain wines violet or purple color stable. It has been observed also that simple parameters such as color or phenolic families are sufficient, in terms of study, for the characterization varietal with margins of error relatively small. Finally, correlations were detected between sensory parameters obtained throughout the period of breeding by a panel of tasters and analytical of wines, links to justify the decisions of the committees Tasting and applicable to situations of disagreement, arrest fraud and many other aspects related to quality control of wine.

Author: GONZҁLEZ CALVO M. PAZ.
Year: 2003.
University: COMPLUTENSE DE MADRID [www.ucm.es].
Place of defense: FACULTAD DE MEDICINA.
Place of preparation: SERIDA, PRINCIPADO DE ASTURIAS.

Summary: This paper evalÃÂ seventh to the influence of tecnologÃÂa pre-fermentativa on composiciÃÂ ³ n quÃÂmica and fracciÃÂ ³ n aromÃÂ ¡tica of cider. This raises the study from a diseÃÂ ± or experimental two factors (Pressing and ClarificaciÃÂ ³ n) with two levels (Pressing RÃÂ I ask and Slow and ClarificaciÃÂ ³ n EspontÃÂ ¡line or EnzimÃÂ ¡tica) and three replicates. Pressing influyÃÂ ³ by leaps and bounds in the content of polyphenols, nitrÃÂ ³ geno and pectin in the initial stage of the process. The musts obtained medinte pressed slow submitted minors in polyphenols and nitrÃÂ ³ geno and older pectins in the system rÃÂ I ask. With regard to the fracciÃÂ ³ n aromÃÂ ¡tica, it has been observed that in general, ciders obtained by pressing slow had higher amounts of alcohol and ÃÂ © steres that the system rÃÂ I ask, while ÃÂ © stas had higher levels of ÃÂ ¡ fatty out and ketones essentially acetoÃÂna. The ciders under clarificaciÃÂ ³ n enzimÃÂ ¡tica had lower concentrations higher alcohols and ÃÂ © steres and larger amounts of ÃÂ ¡down fatty. Grouping the samples into four categorÃÂas, according to the tecnologÃÂa of elaboraciÃÂ charges and applying a anÃÂ ¡lysis by linear discriminant stages were identified as the following compounds discriminant variable: 2-feniletanol greater diethyl succinate greater laurate ethyl greater gamma-butirolactona greater isobutanol greater acetate 2-feniletilo greater ÃÂ ¡cido whim greater ÃÂ ¡cido lÃÂ ¡uric increased 2,3 - butanediol greater acetoÃÂna. Finally, a study evaluaciÃÂ ³ n sensory natural cider, comparing the results obtained pora a group and trained by a group of consumers. Both panels appreciate the visual aspects in a similar way, but the judges were able to discriminate trained ciders in funciÃÂ charges each of its sensory attributes. It confirms the positive influence of 2-feniletanol on "Espalme" and poses for future studies correlaciÃÂ charges between concentraciÃÂ charges of ÃÂ ¡down, as lÃÂ ¡ctico or acÃÂ © tico and certain attributes of flavor, as "Acidity "or" Dulzor. "

Author: LOPÉZ MACÍAS CRISTINA.
Year: 2003.
University: VIGO [www.uvigo.es].
Place of defense: FACULTAD DE CIENCIES DE OURENSE.
Place of preparation: FACULTAD DE CIENCIAS DE OURENSE.

Summary: The results in this report have helped design two procedures for obtaining liquor and flour from chestnut depreciated. The process of liquor chestnut was conducted through a process of fermenteción-destilación, development inicilmente laboratory-scale and then to escal pilot, developed in two ways operative (in submerged fermentation and solid state). This included optimization of both the enzymatic hydrolysis of starch from chestnut to fermentable sugars, such as the conditions of fermentation, which resulted in the study of enzyme faith phenomena synergy, inhibition and thermal deactivation, microbial toxicity ethanol, and physical accessibility to the substrate in the operation in state sólido.Finalmente is characterization, in addition distillates were obtained in each case. The development of a procedure for chestnut flour included the study of various pretratamientos fruit, particle diameters and temperatures drying operating in a fluidized bed dryer, which allowed the obtaining of flour with different organoleptic qualities and a first the modeling approach to the kinetics of drying.

Author: YERAMIAN NADINE.
Year: 2003.
University: POLITÉCNICA DE MADRID [www.upm.es].
Place of defense: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS DE MADRID.
Place of preparation: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS DE MADRID.

Summary: THE wine is a beverage whose acidic pH is usually between 3 and 4. The acidity and pH parameters are closely linked, playing a key role in the organoleptic characteristics and analytical wine. The natural acidity of wine depends largely on factors such as weather conditions, levels of potassium ions in the soil, pattern and vine variety, driving the vineyard, state of maturation of the grapes and finally the realization or not fermentation maololáctica. The wines are generally acids in cold regions and less acids, sometimes with extremely low values, in warm areas. Balance and control of acidity that can be carried out with technological interventions as acidification or deacidification of musts and wines. But we can have biological alternatives that allow us to correct the natural acidity of musts. The use of yeasts capable of producing acids orgánaicos during the alcoholic fermentation, it has the advantage of complementing acidification chemistry, which is expensive and is subject to legislative restrictions. This paper has studied the possibility of using yeast acidifying to correct the lack of natural acidity of the grape white warm areas of Spain. It has studied the production of malic acid as a natural component of the grape must and because it is an dicido relatively strong that effectively lowers the pH.

Author: DAOUDI LAMYA.
Year: 2004.
University: AUTÓNOMA DE BARCELONA [www.uab.es].
Place of defense: FACULTAT DE VETERINARIA.
Place of preparation: ESCUELA DE POSTGRADO FACULTAD DE VETERINARIA.

Summary: The gazpacho, grape juice and wine are perishables and highly complex due to its acid pH, and very aprecidados for their nutritional and organoleptic characteristics. The gazpacho has organoleptic characteristics peculiar flavor, aroma and color due to the variety of plants that comprise it. The whom are affected by enzymes such as pectinmetilesterasa (PME), polifenoloxidasa (PFO) and peroxidase (POD), and microbiological changes that lead to the decomposition of the product. The grape juice, for its part, is exposed to microbiological changes especially because of its high sugar content, as well as loss of color, flavor and aroma. The wine is a delicate and is exposed to a quick browning, which leads tamibén to changes in its aroma and flavor. The high hydrostatic pressure and suna technology interesting in the treatment and maintenance of refrigeration products with the possibility of increasing its useful life, without altering their nutritional and organoleptic. The treatment of high blood pressure of 400 MPa and 500 MPa at 45 and 50Â ° C applied to gazpacho not affecting their composition and inactivaron part of their enzymes. The PME showed a 20% reduction after implementing the treatment of 500 MPa for 30 minutes at 50Â ° C, however, the PFO and POD were more sensitive and recorded almost 75% reduction in the same conditions. This last treatment produced destruction below the detection limit for all of microorganisms gazpacho, enhancing their color and consistency. The sensory analysis showed that these treatments did not affect the organoleptic quality of gazpacho over control. Thus, the high pressure is a potentially suitable for the conservation of this product during its storage in refrigeration. As for the grape juice, treatment of high blood pressure of 400 MPa at 2 and 40Â ° C and 500 MPa at 2Â ° C for 10 minutes, were sufficient to stabilize juice microfiltrados and clarified by enzymes, during 60 days of storage, without affecting their physicochemical characteristics. The PME activity was reduced more than 50% of all treatments and remained stable over the storage 4Â ° C. However, there was no activity in PFO juices due to the process of elaboration and clarification of the treatment applied. These treatments induced significant reductions in the total counts. However, lactic acid bacteria, yeasts and molds showed were totally inactivated. The sensory analysis indicated no differences between the samples treated at 500 MPa for 10 minutes 2Â ° C and its controls, on the first day of treatment. The juice processed by high pressure kept the organoleptic characteristics stable during storage. Loz pressurized juices were suitable for wine-making. The colonies analyzed, presented the same profile as the yeast inoculated in each of grape juice, indicating that the strain was present in a 100% of the cases analyzed. The composition of the wines was not affected by the high pressure however the method of clarifying showed some differences. The parameters b * c * showed differences. The whom are primarily due to the method of clarification. The sensory evaluation showed no differences in the color or the acidity of wine. The high pressure had no effect on the organoleptic characteristics of the wines. The high pressure had no effect on the organoleptic characteristics of the wines, which were evaluated postiviamente by tasters.

Author: MÉNDEZ SÁNCHEZ JOSÉ VICENTE.
Year: 2004.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGIA DE ALIMENTOS.

Summary: This paper has studied the agronomic performance of the variety Bobal, through the monitoring of their maturation in different conditions agrológicas and with input water differentiated. Have also been tested several evaluation systems in phenolic content antociánico and grapes, and these are contained in the grapes end with the contents of the wines that have been developed. The maximum content antociánico seen twenty days after the ripening for all parcels. The plot youngest presents grains smaller size, lower pH, total acidity increased, the more content in tartaric acid and malic acid into smaller, lower sugar content and antocianos and a medium level of phenols. The plot located in the most warm and irrigated winter presents larger than grains, high values d epH, lower total acidity, lower in tartaric acid and malic higher, intermediate values in sugars and low in antocianos, phenols dye and intensity. The most time-sensitive input water ranks among the budding and ripening. There has been a notable increase in productivity and weight of grain with irrigation. It seemed difference in the content antocianos, decreasing the dose increases under irrigation. It is noted influence on the sugars, total acidity, pH and tartaric acid. There is a decrease in the intensity coloring. We get wines with higher values of pH and malic acid and lower total acidity, tartaric acid, antocianos, phenols and intensity coloring. The indices of maturity studied in grapes Bobal show a very high variability and is not correlated with any factor grapes or wine. Key factors influencing it in the sensory quality of the red wines are Bobal of ethanol content and content in antocianos and phenols. In addition, it prefer wines with less content in tartaric acid and malic acid increased.

Author: RUIZ RODRÍGUEZ ALEJANDRO.
Year: 2004.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: UNIVERSIDAD AUTÓNOMA DE MADRID FACULTAD DE CIENCIAS.
Place of preparation: UNIVERSIDAD AUTÓNOMA DE MADRID.

Summary: In this thesis Doctoral.se conducting a study of the state of art within delasTecnologías of Supercritical Fluid and Views study of the development of three processes: 1) A process for the extraction of antioxidants (glycosides of flavanonas and flavones polimetoxíladas) based on the supercritical fluid extraction in counterpoint (CC-SFE) using a plant escála pilot; 2) A process for the extraction of flavor and ethanol from alcohol senior (brandy) based on CC-SFE and 3) A process for the isolation and purification of escualeno (from a byproduct of the olive industry as it is an olive lampante) using supercritical a.escala preparatory chromatography (SFC-Prep), using a pilot plant chromatography Supercritical. After the study 1), it is concluded that it is feasible to develop an industrial process CC; SFE for the separation and fractionation of flavonoid antioxidants and other compounds in citrus juices, with the relationship I flow solvent flow Food (R Solvent Feed) an important variable affecting the extraction efficiency. After the study 2) concludes that by CC-SFE can achieve separation and fractionation flavor, ethanol, and other components of brandy at low temperature and without utili.zar organic solvents. The process allows for the selective extraction of aromatic components of brandy, providing a concentrated flavor which is representative of the original flavor of brandy. The content of EtOH extract aromatic can be selected from a wide range of varying conditions extraction and fractionation. After the study 3) concludes that the Prep-SFC permits with a high level of purity (> 90%), a compound with high added value as the basis directly from a escualeno. Olive poor quality, being necessary the use of a polar modifier (EtOH) e11muy low amount. Ethanol is a modifier safe (GRAS) for unrestricted use in the food industry.

Author: ÁLVAREZ FRANCE MARILUZ.
Year: 2004.
University: EXTREMADURA [www.unex.es].
Place of preparation: UNIVERSIDAD DE EXTREMADURA.

Summary: The work examines the influence of inoculation of yeasts selected in musts, in the process of development, physical and chemical parameters and analysis --- of wines produced. It also explores the influence of other factors such as year vendimio, the type of cellar where he produces the viro and the variety of grape used.

Author: CASTILLO SÁNCHEZ JUAN JAVIER.
Year: 2005.
University: VIGO [www.uvigo.es].
Place of defense: FACULTAD DE CIENCIAS DE OURENSE.
Place of preparation: FACULTAD DE CIENCIAS DE OURENSE.

Summary: We evaluated 3 methods of unifying green red wine in relation to the ability of different types of extraction of phenolic compounds responsible for color: classical unification, and carbonic rotating cuba. During the conservation cylinder wines carbonic maceration, funcron which, despite having extracted a lower concentration of phenolic compounds, establilizan best color over time. As there seemed to be no major differences between sensory level wines produced by these 3 technologies is proposed as an alternative for the production of green red wine, carbonic unification, as well as the use of clarifying agents for the improvement of wine during conservation.

Author: NOVO MOLIMERO MARIA TERESA.
Year: 2005.
University: ROVIRA I VIRGILI [www.urv.cat].
Place of defense: FACULTAD DE ENOLOGIA.
Place of preparation: FACULTAD DE ENOLOGIA.

Summary: The alcoholic fermentation is a process marked by a series of factors that induce stress in yeast, the microorganism responsible for their achievement. The response to stress by yeast is essential for their survival, adaptation and growth in both natural environments and in industrial processes (wine). One of the main features for optimizing the alcoholic fermentation is the establishment of metabolic and physiologic changes of yeast after inoculation of wine. It is at this initial stage where the yeast has to model their metabolism quickly to acquire the maximum advantage in the new growth medium. Winemaking Industry has active dry yeast (LSA) selected to be inoculated in the musts for better control over the fermentative process. These dry yeast require a rehydration prior to the inoculation grape must. Rehydration is a first step in ensuring the good cells, and hence a good alcoholic fermentation. The knowledge of the metabolic responses initial yeast from a biochemical and physiological was the fundamental objective of this work. The targets set were:-Analysis of trehalose metabolism and glycogen (carbohydrate reserve) in a commercial yeast strain during fermetación alcoholic, as indicators of response to stress. Study metabolism able vínicas, considering variables such as temperature fermentation (low 13Â ° C and control 25Â ° C), nitrogen content (under 60 mg / l, control 300 mg and high 1200mg / l) and rehydration and preadaptación of the LSA. - Determination of responses transcripcionales initial yeast immediately after his innoculación in wine. It was felt the presence of fermentable sugars, osmotic shock and metabolic activation, including the presence of cicloheximida, inhibitor of protein synthesis. Characterization-standard protocol rehydration of the yeast in a wine, ie rehydration in water at 37Â ° C for 30 minutes. Low temperatures fermetación took effect on the kinetics fermentation, but not an answer to stress, because levels of trehalose synthesized were even higher in temperature control. In industrial terms, after an induction period prior to inoculation (foot tub), the levels of carbohydrates were invalid. Its synthesis occurred in the exponential phase shift to a stationary, coinciding with the depletion of nitrogen. We studied the rehydration and stay in different media (water, glucose / fructose, sorbitol and synthetic wine). The glycogen concentration in intracellular submitted no modification. But the trehalose is metabolizó in the initial stages in those ways favorable to the growth of yeast. We studied the effect on the availability of nitrogen on the metabolism of trehalose. Regardless of nitrogenous content, their metabolism is not viewed as amended. TPS1 (gene coding for trehalosa-6-fosfato synthase) led just prior to the accumulation of trehalose, coinciding with the shutdown of cell growth. Using the technique of "micro" was determined gene expression global yeast and rehydrate after having stayed in the media 8 earlier 43e mind identified. We conclude that the time rehydration used in oenology ensures full recovery of the LSA. Time longer negatively affect the physiology of yeast, significantly reducing its vitality. Changes in the wine transcripcionales were due primarily to the presence of glucose and nitrogen sources, inducing protein synthesis, glucólisis and ethanol production.

Author: SCHVAB MARÍA DEL CARMEN.
Year: 2005.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: This has been done in response to the economic importance of the citrus fruit production has for the Concord area, particularly the orange, and the growing need for alternative technologies to earmark part of the games of this fruit to other purposes not be direct consumption. It provides for the application in laboratory technology to traditional winemaking musts obtained from orange juice aimed at obtaining an alcoholic beverage to which the wine was called orange. The aim of this thesis work is the determination of the quality characteristics of this new product both physical and chemical and sensory, the relationship between them and the influence of variables such as type of musts, strain, pH and temperature of fermentation and maturation. The work was carried out mainly in two stages. The first was selected the orange variety used on the basis of physico-chemical and sensory characteristics of the various juices of the four varieties of orange more traditional in the area, namely Navelina, Newhall, Salustina and W. Navel. Alongside were characterized pasteurized orange juice (equal to the selected range above) and concentrate reconstituted as a potential alternative raw materials. For the purpose of selecting the variety of orange tracked along the harvesting time for the following physicochemical characteristics: pH, acidity, total soluble solids, juice yield, direct and total reducing sugars, sucrose, D - glucose, D-fructosa, ascorbic acid, nitrogen amínico and total flavonoids, essential oils, total carotenoids, pectin, sodium, potassium, magnesium, calcium, phosphorus, viscosity, color and sensory analysis. Similar findings were made with pasteurized juices and concentrates reconstituted. The comparison between these characteristics of the juice of the four varieties will conclude that no significant differences among them that suggest an improved performance during the vinification process. Thus the selection of the var. W. Navel for the preparation of musts natural juice was made in response to reasons of availability, seasonality and economic. The comparative study of the three raw materials was observed that there were no marked differences in those parameters considered critical to the fermentation process such as acidity, sugar content and nitrogen. As for the trial sensory Discriminative we could only determine differences in the color attributes and Roma. The session concluded that the three discussed juices are potentially suitable for yielding orange wine. The second part of this work focuses on the acquisition and in determining the quality characteristics of this new product by testing physical, chemical and sensory, and the study of the impact of the process variables on them. For the pilot study was conducted a full factorial design type 2k considering two fermentation temperatures: 20Â ° C and 10Â ° C, two pH: 3.5 and 4.0 and two strains of yeast: S.cervisiae and S.bayanus. This design originated 8 tests for each wine. The answer was employed for the sensory evaluation. Once the wine is preceded its maturation two temperatures 10Â ° and 20Â ° C for 60 and 120 days. For characterization tests were conducted physicochemical already flagged for orange juice over those considered themselves of an alcoholic beverage namely alcohol content, color index brownish, organic acids, volatile acidity, glycerol, SO2 free and full, Na, K, Mg, Ca, ethyl acetate, acetone, acetaldehyde, n-propaol, methanol, diacetyl, acid S 8 uccínico 450 and the corresponding caracterizaicón sensory through a quantitative descriptive profile. From the statistical analysis by aplicaicón methods multivariate analysis ocmponentes major ACC, and factorial design, finally concluded that it is possible to obtain wine naranaja with particular characteristics and pleasant, methodologies characteristics of the processes fermentativos.

Author: LORENZO TENDERO CANDIDA.
Year: 2006.
University: CASTILLA-LA MANCHA [www.uclm.es].
Place of defense: E.T.S.DE INGENIEROS AGRONOMOS.
Place of preparation: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS.

Summary: This thesis is divided into two distinct parts, but both made with the ultimate aim of improving the quality of the wines of the variety Monastrell upbringing of the PDO Jumilla. This on the one hand have been obtained wines made from blends of grapes with Monastrell grape varieties Cabernet Sauvignon and Merlot, a process that we call co-vinificación since grapes varieties performed maceration and fermentation together. This part has led to two scientific articles whose results show that these varieties have a positive effect on the stability of color and complexity of aromatic wines Monastrell. Moreover, the quality of a wine can be affected by the use of cork stoppers that can transmit smells unpleasant, and that can cause rejection. One of the main problems caused by the defect is known as' taste to cork '. Because the methods available today to determine the compounds that cause it involves excessive setup time and a large sample handling, we have proposed an alternative methodology that solves these problems. The results are reflected in two articles that put scientists point two methods of simple application to analyze these compounds in wine corks and in full. Both used the novel technique quarrying Stir Bar Sorptive Extraction (SBSE).