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CNAA / Theses / 2012 / June /

Development of the technology of wines’ demetallization based on the using natural modified sorbents


Author: Degteari Natalia
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2012
Scientific adviser: Nicolae Taran
doctor habilitat, professor, Practical Scientific Institute of Horticulture and Food Technology
Institution: Practical Scientific Institute of Horticulture and Food Technology
Scientific council: DH 62-05.18.07
Practical Scientific Institute of Horticulture and Food Technology

Status

The thesis was presented on the 27 June, 2012
Approved by NCAA on the 9 October, 2012

Abstract

Adobe PDF document – 0.91 Mb / in romanian
Adobe PDF document – 0.91 Mb / in russian

Keywords

activated betonies, acid activation, modes of activation, structural and mechanical properties, sorption properties, demetallization of wines, distribution of iron, technological modes, metal cations, iron, calcium, potassium, red and white dry wines, physicochemical characteristics, organoleptic evaluation, anthocyans, biologically active substances, economical effect

Summary

The dissertation consists of: introduction, 4 chapters, general conclusions and recommendations; references consist of 99 items; The work contains 147 pages including 117 pages of basic text, 34 tables, 24 figures, 10 applications.

Speciality: winemaking

The goal of dissertation work– the development of new technology of wines’ demetallization based on the using of activated bentonite of Moldavian origin.

Objectives: to study the state of iron in wines and factors, influencing on different forms of iron ions; to study different modes of activation of bentonites; to study the structural and mechanical properties of activated bentonite, to develop optimal modes of activation of bentonite, to study the influence of wines’ demetallization with activated bentonite on the physico-chemical and organoleptic characteristics; to develop and implement in the production the technology of wines’ demetallization on the basis of activated bentonite.

The novelty and scientific originality of the results.
A new technology of the production of activated bentonites for demetallization of wines has been elaborated. Scientific novelty of the technology is confirmed of patent for the invention №3100 from 31.07.2006, (AGEPI).

The regularities of chemical processes occurring during the acid activation of bentonite and changes in its structural formations have been established.

The effect of activated bentonite of Moldavian origin on the mineral composition and biologically active substances of treated wines has been studied.

The influence of some technological factors (crushing, separation of worth, pressing the pulp, fermentation, sulfitation) on the distribution of iron ions in 4 forms in the obtained wine material.

The scientific problem solved in this work consists of development of science-based technology of wines’ demetallization, belonging to the category of ecological pure products on the basis of using the new sorbent obtained by acid activation of bentonite of Moldavian origin. The practical significance of the work.

The technological regulation of activated bentonite of Moldavian origin for demetallization of wines has been elaborated.

A mathematical model of optimal regime of wines’ demetallization with activated bentonite of Moldavian origin has been carried out.

The implementation of scientific results.
The production part of activated bentonite of Moldavian origin for demetallization of wines has been obtained (on the winery «Vierul-Vin» S.L.R.).

Production tests of the technology of wines’ demetallization on the basis of the using of modified natural sorbent (activated bentonite of Moldavian origin) have been conducted on the winery «Vierul-Vin» S.L.R.

The total volume of the implementation of this technology is 5 000 dkl of dry white and red wines. The economical effect of the introduction of new technology is 380-596 MDL per 1000 dkl of treated winematerials.