Diseño y construcción de un fermentador para obtención de vino a partir de pomarrosa

Abstract

At the Escuela Superior Politécnica de Chimborazo there is no work on the production of wine from pomarrosa, in addition, within the laboratory of industrial processes, there is no technical equipment that meets quality standards focused on oenological production, therefore, the objective of this work was to design and build a fermenter for the production of wine from pomarrosa, a raw material little used in Ecuador. The methodology developed began with the collection, selection and sampling of the fruit, which underwent physicochemical characterization (pH, Brix degrees, humidity, density and total sugars); for the experimental production of the wine, an artisanal fermenter was built, determining the elaboration diagram; for the design of the equipment, its respective sizing, mass and energy balance, and its validation were carried out. Through this methodology, the results obtained in the physicochemical characterization at a temperature of 20ºC (room temperature) were a pH of 3.79, density of 1.026 g/ml, 6.93 ºBrix, total sugars 6% by weight and humidity 91.86%; in obtaining the wine, the ideal fermentation temperature was 28ºC, the fermentation time was 12 days, the must had a pH of 3.97, density 1.08 g/ml and 22 ºBrix. In conclusion, a fermenter was designed and built to obtain wine from pomarrosa, in 316 stainless steel with a capacity of 40 liters; the raw material was characterized, evaluating organoleptic parameters such as odor, color, flavor and texture, having great acceptability, likewise in the physicochemical characterization pH, density, ºBrix, total sugars and humidity were evaluated, finding all values within the bibliographic reference parameters. Finally, the microbiological analysis of the wine obtained determined its quality, concluding that it is suitable for human consumption.