Design and development of a small-scale wine carbonator
2011
Lualhati, R.A.O.
There is a need for carbonators for the local wine industry. Importation and shipping costs hurt small winemakers. The main objective of this study is to develop and evaluate a carbonator for local wine industry. The prototype carbonator was composed of a carbonator tank, carbonation stone, pipes and hose connections, and filler. The stainless steel carbonation tank made can operate at 4.5 bar pressure. Safety relief value and pressure gauge were installed. A ceramic filter serves as a carbonation stone that diffuses CO2 to wine. Pipe and hose connects the carbonation tank to filler. A refrigeration system was installed. Solenoid valve controlled by a temperature controller regulates and stabilizes the carbonation temperature. Filler was fabricated for counter pressure bottling of wines. The designed carbonator cost (Php 40,379.13) was less than that of an imported unit (Php 43,000+). Mango wines were carbonated in varying pressures (2.0, 3.0, and 4.0 bar) and temperatures (4 deg C, 8 deg C, and 12 deg C). Carbonation level is proportional to pressure but inversely proportional to temperature. Titra table acidity increases when carbonation level increases. Carbonation did not affect pH, total soluble solids, and alcohol content. Based on sensory evaluation, wines carbonated at 4.0 bar and at 4 deg C, which setting was the most was preferred.
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