Enología - Elaboración de vino a partir mandarina – ingeniería agroindustrial - UNAMAD

PREPARATION OF MANDARIN FERMENT

1. INTRODUCTION.

One possibility to industrialize fruits is the production of good quality wine at a competitive
cost.

To industrialize, there are fruits that can be used to produce alcoholic beverages. Some
beverage laws define them as tropical fruit wine, which is commonly produced in the
tropical zone and whose alcohol content does not exceed 24% alcohol by volume. This type
of wine is classified as white wine due to the color of the final product.

Mandarin production is currently an attractive activity, due to the potential of the tropical
fruit market worldwide and particularly in developed countries that widely support
mandarins. Tangerine cultivation becomes a promising activity for countries with optimal
agroecological conditions and a vision of export-oriented agroindustrial development, both
for fresh production and for processed products.

2. GOALS.

2.1. Know the methodology and parameters of the production of fruit wines using
mandarin as raw material.

2.2. Make fruit wines (fermented drink) using mandarin as raw material.

3. BIBLIOGRAPHIC REVIEW.

3.1. Oenology.

Oenology is the compendium of knowledge related to wines, while enotechnics is the

technique of making and preserving wines.

Wine is simply called the drink obtained by alcoholic fermentation of fresh grape
juices. But in general, it is a drink obtained from sugared fruit juices or other plant
products. To prepare wines, in addition to grapes, fruits such as apples, pears, cherries,
plums, raspberries, etc. are used, as well as plant juices such as rhubarb stems and
palm tree stems. The name wine is designated only that obtained from grapes; the rest
are named by the name of the material from which they come.

3.2. Fruit wine.

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3.2.1. Generalities.

Vegetables that have sugar in greater abundance are the most appropriate to be
subjected to alcoholic fermentation. Fruit wines are understood to be all those
that are not the result of pure and simple fermentation of the fruit of the vine,
carried out by the usual winemaking procedures.

Fruit wines can be made in two main ways:

- By pure and simple fermentation.

- By addition of brandy and sugar.

The first procedure gives the true wines; On the other hand, those that result
from the second are nothing but ratafias properly speaking, and have not
suffered, like the first, tumultuous fermentation. Finally, some, to save fruit,
ferment a few kilograms of them with a lot of water and enough cogucho or
honey to give body to the juice. It will be easy to realize that the first of these
three methods is the only good one to obtain wines themselves.

The fruit wines of the second procedure are prepared by fermenting, or rather
digesting, for about two months, equal parts of fruit juice and brandy, with a
little sugar; It is the procedure used for most ratafias.

Fruit wines, themselves, are preserved very well when they are well made,
except that they have less strength than those to which brandy is added.

3.2.2. Distinctive characteristics of fruit wines.

Fruit wines differ, above all, from grape wines in that they contain a much
greater amount of malic acid, while the latter especially contain tartaric acid;
Well, it is mainly the presence of potassium tartrate that particularly
distinguishes grapes from all other fruits suitable for making wine. This salt is
very abundant in the grapes before they are ripe, and partially disappears as the
fruit ripens. This observation has led to some experiments indicating the way to
usefully put potassium acid tartrate in fruits. It is beyond doubt that this salt is
partially decomposed during the progress of fermentation, and a considerable
part of what remains is then deposited in the barrels or bottles in which the
wine is preserved, forming a sediment.

Generally, fruit wines have a very little intense color, sometimes they even lack
color. To give them color, blackberries, blackberries, aleña, elderberry, black
cherries, etc. are used. These substances give vinous liqueurs a beautiful red
color; Sometimes they are fermented with the must to obtain a more intense
color.

3.2.3. Fruits most appropriate for the preparation of fruit wine.

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Apart from grapes, there are many fruits that can provide vinous liquors. The
practice of making wines with the products of our gardens deserves general
attention. Wines are, in many countries, out of reach of people of modest
means; however, in these same countries there are abundant fruits that can
significantly replace the scarcity or complete lack of the vine. On the other hand,
in countries where wine production (grapes) is produced, it is also interesting to
offer the public wines made from other fruits, due to the combinations they
allow, for the beneficial use of low-value fruits and, finally, to offer new
products. pleasant flavor, refreshing and nutritious.

The most appropriate fruits for making wine are the following: blackberries,
blackberries, raspberries, strawberries, red and white currants. These fruits
ferment well and give a good, healthy wine.

Pulpous fruits, such as peach, plum, cherry and apricot, can also be used; but
none of these are good for the manufacture of fruit wines.

Strawberries and raspberries can also give a dry and sweet wine of pleasant
quality.

Oranges and lemons are also used to make fruit wines. However, they are not
very suitable for this use, because they contain too much acid, little extractive
principle and little sweet and fermentable principle.

3.2.4. General manipulations.

Starting from the principle that fruit wines are intended to replace grape wine,
what must first of all be done is to prepare a juice or must similar in composition
to the wine. No fruit provides a juice precisely similar to that of grapes, mainly
because, in general, the sugar principle, which is the fundamental basis in the
manufacture of wine, exists only in a small proportion in many fruits. It must be
supplied by artificial means.

Wines can be divided into four main classes: sweet wines, sparkling wines, dry
and soft wines and dry and strong wines.

In the manufacture of fruit wines, care must be taken not to use too little fruit,
in relation to the added sugar, since this is mainly what causes incomplete
fermentation, and also gives these wines a sweet and bland flavor that It makes
them unpleasant to many palates if brandy is not added. The strength of the
wine is always proportional to the amount of sugar used, as long as it has been
completely decomposed. The juice gives a stronger wine the more sugar it is
naturally, or in practice a greater amount of sugar is added before fermentation,
assuming that care has always been taken to add enough yeast to ensure
complete decomposition. of sugar without which the product retains its
sweetness, without acquiring strength. But, even with this precaution, there is a
limit to the amount of sugar that can be used, and this limit obviously depends
on the amount of water necessary for fermentation. Fermentation should be

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allowed to continue for a longer time if you want to have a dry wine, and shorter
for a sweet wine. But, on the contrary, if you want to preserve the fragrance of
the wine, it is necessarily necessary to reduce the duration. The same will be
true, precisely, if you want to obtain a sparkling wine, because the carbonic acid,
on which this quality exclusively depends, would be irrevocably dissipated if the
fermentation were too prolonged.

Regarding conservation and aging, this phase takes place in premises called
aging cellars. It can take place in barrels or bottles. From an economic point of
view, the former are preferred.

The bottles can take two horizontal and vertical positions. In the first position,
the plug remains constantly moist and is thus protected from air contact.
However, in this position an air bubble is formed proportionate to the more or
less pressurized filling of the bottles, which can often favor the development of
pathological phenomena. In the vertical position, the surface of the air chamber
is in contact with the atmospheric air through the plug, promoting the
development of aerobic type diseases, along with more active oxidation.

In labeling, if the bottle is not recoverable, in addition to thinking about making

the label attractive and commercial, it will be necessary to pay attention to: the
weight of the paper (in grams per square meter), normally ranging from 75 to
80; the direction in which the fiber goes when cutting the label (the machine
manufacturer will provide this information) and in the appropriate tail. If the
bottle has to return, then everything becomes complicated and we will have to
know more about that paper that looked so good, we will have to evaluate the
fillers that the manufacturer has introduced into the paste (kaolin, calcium
carbonate, etc.), know if the paper is glossy, if it has been calendered4 a lot to
cover other defects, if it should be glossy on one side and rough on where it will
receive the glue, etc.

3.3. Alcoholic fermentation.

Also called ethanol fermentation or ethylic fermentation. It is a biological fermentation

process in the complete absence of oxygen (O 2 ), caused by the activity of some
microorganisms that process carbohydrates (generally sugars: such as, for example,
glucose, fructose, sucrose, starch, etc.) to obtain as final products: an alcohol in the
form of ethanol (whose chemical formula is: CH 3 -CH 2 -OH), carbon dioxide (CO 2 ) in
the form of gas and some ATP molecules that the microorganisms themselves
consume in their anaerobic cellular energy metabolism. The resulting ethanol is used
in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc.
Although ethanol is currently also beginning to be synthesized through large-scale
industrial fermentation to be used as biofuel.

The biological purpose of alcoholic fermentation is to provide anaerobic energy to

single-celled microorganisms (yeasts), in the absence of oxygen, to which they
dissociate glucose molecules and obtain the energy necessary to survive, producing
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alcohol and CO 2 as waste as a result of fermentation. The yeasts and bacteria that
cause this phenomenon are very common microorganisms in fruits and cereals and
contribute greatly to the flavor of fermented products (see Sensory evaluation). One of
the main characteristics of these microorganisms is that they live in environments
completely lacking oxygen (O 2 ), especially during the chemical reaction, for this
reason it is said that alcoholic fermentation is an anaerobic process.

3.4. Malolactic fermentation.

Many authors abbreviate it as ML fermentation or even as malolactic conversion. It is

the process by which malic acid (present in the pulp of many fruits) is chemically
transformed into lactic acid; through bacteria of lactic origin existing naturally in the
environment, or inside the fruit itself.

In the case of the winemaking process, malolactic fermentation is an object of interest.

The main effect of malolactic fermentation in winemaking is the reduction of acidity
(as a rule, with a pH less than 3.5). In wines with high acidity, malolactic fermentation
is desirable. This process, if controlled, can increase the quality of wine (nowadays it is
the subject of controversy), especially in red wines, giving it a characteristic "mouth-
filling" flavor. Malolactic conversion occurs in other fermented fruit-based beverages
(provided it has reasonable amounts of malic acid) such as cider (apples).

3.5. Factors that influence the production of fruit wine.

3.5.1. pH regulation.

An inadequate regulation of the pH (acidity of the must) does not allow the must
flora to be selected and enables the growth of undesirable microorganisms (pH=
3.6 – 4).

3.5.2. Dilution.

Very dense wort prevents good fermentation, but very dilute wort requires
more sugar. In the latter case, the alcohol obtained will not come from the sugar
of the fruit but from the added sucrose, which causes losses in aroma and flavor.
Therefore the dilution must be in a ratio of 2: 1 and 3: 1.

3.5.3. Yeast and nutrients.

If the level of nutrients and yeast is too low, fermentation will stop.

3.6. Raw materials and inputs.

3.6.1. Raw material.

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In the production of fruit wine, various fruits can be used such as mandarin,
peach, apple, soursop, pineapple, passion fruit, custard apple, plum, melon,
strawberry or loquat. To choose the appropriate fruit, factors such as price and
availability must be considered. It must be taken into account that each fruit has
its own characteristics, so the treatment in each case will be different.

3.6.2. Supplies.

A. Boiled water.

The water should be boiled a day in advance to remove any harmful

contaminants. Then, it is allowed to cool to room temperature. It is used in
diluting the liquefied pulp.

B. Sugar.

It serves to increase the sugar concentration of the must, since it decreases

with dilution.

C. Citric acid and baking soda.

Corrects the acidity of the diluted wort, allowing the yeast to act properly. In
the must of very acidic fruits, such as oranges and tangerines, sodium
bicarbonate is added, while in less acidic fruits, such as bananas and
peaches, citric acid is added.

D. Yeast.

It is necessary for the alcoholic fermentation of the must.

E. Clarifiers.

They are used depending on the solids to be precipitated, to improve the

presentation of the product and accelerate the clarification process.
Bentonite or pectic enzymes can be used.

F. Sodium bisulfite.

It is used to avoid contamination in fermentation locks and bottle washing.

4. MATERIALS AND METHODS.

4.1. MATERIALS.

4.1.1. Raw materials and inputs.

 tangerine.

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 Boiled water.
 Sugar.
 Yeast.
 Citric acid.

4.1.2. Materials. .

 pH tape.
 Plastic tubs.
 Measuring jug.
 Spoon.
 Wooden pallet.
 Aluminum pot.
 Thermometer.
 Bucket.
 Hose.
 Silicone.
 Gauze.
 Glass bottles.
 Cork.

4.1.3. Equipment.

 Precision scale.
 refractometer..
 Kitchen.

4.2. METHODS.

4.2.1. Flow diagram for the preparation of mandarin ferment

Tangerine raw material

Selection

Heavy
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Peeled and chopped

Blended or pressed

- Dilution: 4: 1 (pulp: water)

Must conditioning - ºBrix: 20
- pH: 4

Alcoholic fermentation

Racking

Malolactic fermentation

Racking

Bottling

Labelled

Storage

Figure 01: Flowchart for the production of mandarin ferment

4.2.2. Description of the mandarin ferment production process

4.2.3.

A. Selection.

The mandarin is selected according to its maturity.

B. Heavy.

Weigh the tangerine with peel. Wash the fruit with running water.

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C. Peeled and chopped.

Doing the peeling manually

Blended or pressed.

Once the mandarin is peeled by pressing, you obtain the must.

D. Conditioning and correction of the must.

In this process, the pulp obtained is measured and poured into the
fermentation bucket. Then the necessary inputs are added to correct the
must, which consists of controlling sugar and acidity. It begins with diluting
the pulp in cold boiled water.

 Dilution.

The pulp or juice is diluted with treated water in a ratio that does not lose
the flavor, color and aroma of the fruit. In the case of pineapple, the
Pulp: Water dilution ratio is 4: 1

 Pulp measurement :4
 Pulp/water dilution : 4L/1L
 diluted must : 4L of pulp + 1L of water = 5L

 Sugar correction.

The amount of sugar that will be needed is calculated using the following
formula:

Pulpa diluida ( Brix final−Brix inicial )

Q Azúcar =
( 100 Brix−Brixinicial )

5 Kg (20−10)
Q Azúcar =
100−10

Q Azúcar =0.556 Kg

Then the sugar is inverted into 700ml of water at a temperature of 60ºC.

 Yeast activation.

The amount of yeast is calculated using the following relationship:

20 g levadura→ 100 Lmosto

x → 5 L mosto

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x=1.0 g levadura

Then, add the yeast to a container with warm boiled water and gradually
dilute it. Cover the mixture and let it rest for 15 to 20 minutes in a warm
place (30°C). Activation will be noted by the formation of effervescence.

 Addition of yeast.

The yeast is added to the corrected wort. To start fermentation, stir with
a paddle and close the bucket hermetically by placing a fermentation trap
on the lid.

Table 01: Formulation for mandarin ferment.

Description Amount Unit

mandarin pulp 3000 g
Boiled water 1000 ml
diluted pulp 4000 ml
Brix diluted pulp 10 ºBrix
Sugar 0.556 g
Yeast 1.2 g
Citric acid 3.5 g
Source: Own (2012).

E. Alcoholic fermentation.

To start the fermentation, it is shaken with a paddle and the bucket is closed
hermetically by placing a fermentation trap on the lid that consists of a cork
with a hole in the center through which a hose runs from the wort to a glass
of water. And it is left to rest for twenty days. In which yeast transform sugar
into alcohol.

F. Racking and filtering.

After 20 days of fermentation, we proceed to racking, using cheesecloth,

filter the ferment into another bucket, cover it to avoid the presence of
oxygen.

G. Malolactic fermentation.

In this fermentation malic acid is transformed into lactic acid, this process
lasts approximately 10 days.

H. Racking.

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The ferment is transferred to another container, leaving the sediment at the

base.

I. Bottling.

The wine is filled into carefully sterilized bottles and corked with a snap-in
cork.

J. Labelled.

For labeling, the label must present the name of the product and other
specifications.

K. Stored.

The bottles are stored at refrigeration temperature.

The longer the aging time, the better the aroma, body and consistency of the
wine. Horizontal storage is recommended, so that no oxygenation space is
left.

For better time control, the packaging date should be placed on each bottle
that is stored.

5. DISCUSSIONS.

5.1. Pederson C. 1971 , indicates that winemaking yeasts can present one of the following
four shapes: elliptical or ovoid, elongated in the shape of a sausage, spherical and
apiculate, that is, elongated and with pointed ends, like a lemon.

5.2. Bondiac E. 1973 , states that wine fermentation does not begin until the temperature
reaches 16 °C, but at 21 °C it becomes very active. Fermentation is favored by
operating in large quantities.

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5.3. Bourdon J. 1963, states that generally, fruit wines have a very little intense color,
sometimes they even lack color. To give them color, blackberries, blackberries, aleña,
elderberry, black cherries, etc. are used. These substances give vinous liqueurs a
beautiful red color; Sometimes they are fermented with the must to obtain a more
intense color.

5.4. Carbonell M. 1970, indicates that alcoholic fermentation is a complicated process; A

complex chain of intermediate substances is established between the initial and final
products. Yeast produces enzymes, substances that, like those involved in the
digestion of higher beings, for example, act on sugar and the compounds that are later
formed, to complete the process with the formation of some main products, which are
alcohol. and carbon dioxide, and other secondary ones, such as glycerin, aldehyde,
acetic acid, succinic acid, butylene glycol and acetoin.

5.5. CONCLUSIONS.

5.6. The methodology and parameters of making fruit wines using mandarin as raw
material were learned.

5.7. Fruit wine (fermented drink) was made using mandarin as raw material

6. RECOMMENDATIONS.

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6.1. It is recommended to use a mixture of two fruits; one acidic and one less acidic, in a
30:70 ratio to obtain the required acidity (pH= 3.8).

6.2. The use of the mostimeter makes it easier to control the fermentation process, and
the use of the pH tape allows you to verify the pH to start the alcoholic fermentation
(pH= 3.6 – 4).

7. BIBLIOGRAPHY.

7.1. Bondiac, Enrique. Wine making: modern winemaking. Third edition. Editorial SINTES SA
Madrid, Spain. 1972.

7.2. Bourdon, J. Syrups, Carbonated Drinks, Fruit Wines, Ciders . Second edition.
EditorialSITES SA Madrid, Spain. 1963.

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ANNEXES.

Figure 01: Label of the pineapple wine made.

Maldonado Wines
mandarin wine

0.750L dry

MANUFACTURED AND DISTRIBUTED BY

MALDONADO PERU WINE COMPANY, SA


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