Universidad Nacional del Santa

NATIONAL UNIVERSITY OF
SANTA
FACULTY OF ENGINEERING
AGRI-INDUSTRIAL ENGINEERING PROFESSIONAL
ACADEMIC SCHOOL

“PRODUCING RED WINE USING GRAPE YEASTS ”

COURSE:
BIOINDUSTRIES

TEACHER:
Eng. Augusto, CALDERON CASTLE.

CYCLE:
IX

MEMBERS:
 Deivy, CHUQUY DIESTRA.
 Lilibet, HUANIO ESTRADA.
 Sully, MORENO SANCHEZ.
 Mary, TRUJILLO ACOSTA.
 Cely, VEGA FLORES.
 Luis, QUINTANA YARLAQUE.

New Chimbote - 2014

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I. INTRODUCTION

Wine (from Latin vinum ) is a drink obtained from grapes ( Vitisvinifera species)
through the alcoholic fermentation of its must or juice. Fermentation is produced by
the metabolic action of yeasts that transform the sugars of the fruit into ethyl alcohol
and gas in the form of carbon dioxide . The name wine is given only to the liquid
resulting from the total or partial alcoholic fermentation of grape juice , without the
addition of any substance. . The sugar and acids that the Vitisvinifera fruit has make
them sufficient for the development of fermentation. However, wine is a sum of a
set of environmental factors: climate , latitude , altitude, hours of light, temperature,
etc.

Wine production has been adding more and more technological elements as man has
experimented and acquired more and more knowledge about the processes. It can be
said that many wines were spoiled until it was understood that winemaking is a
purely anaerobic process, that is, without the presence of oxygen . The first step for
winemaking is the harvest , or harvesting of the grapes, which turns out to be a
delicate process since the shortest time possible must pass from harvesting to
production.

Wine has been part of human culture for about 6,000 years, throughout its various
evolutionary stages, man has considered it a pleasure for his palate, an aid for
coexistence and also an element with properties that benefit his health. .

In this way, various drinks have been used to prevent diseases and even to cure
them. This is because they are made from natural products such as: grapes, apples,
rice and barley among other products, which when treated do not lose their
properties and in some cases even increase them.

Today numerous studies have served to corroborate some of these properties known
thousands of years ago. But it is evident that these properties are best expressed
when the quality of the product is excellent.

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The determination of the different analytical parameters of a wine

constitutes the most important information for its production and
conservation. Currently, the entire production process is controlled by analytical
determinations, from choosing the optimal harvest date, manufacturing, through the
different phases of the wine in the winery, until its launch on the market.

Quality control becomes the winemaker's main objective to offer wines with
sufficient guarantee, both from a qualitative and safety point of view.

II. GOALS:

 Preparation of red wine using the fruit's own yeasts (wild strain) for
fermentation.

 Evaluate and continuously monitor control parameters (°Brix, pH, acidity,

alcohol concentration and temperature)

 Carry out a sensory analysis of the wines obtained.

III. MATERIALS AND METHODS

3.1 MATERIALS
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 Raw material:
 Black Burgundy Grape
 White Italy Grape

 Supplies:
 Sugar
 Grape yeast (wild strain)
 Oenococcus oeni culture
 Bentonin.

 Equipment and materials:

 Bowl
 Buckets
 Test tube
 pH meter
 Strainer or mesh sieve
 Hose.
 Refrigerator.
 Balance.
 Kitchen.
 Corks.
 Breathalyser.
 Thermometer.
 Bottles.
 Funnel.
 Refractometer.

3.2 METHODS

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 DIAGRAM OF OPERATIONS FOR THE PREPARATION OF

RED WINE WITHOUT INOCULUM

Raw material
(Burgundy Grape)

Reception
(grape weight: 10kg)

Selection

Destemmed and
Scrape or Broom
crushed

 °Brix: 22-24
 Optimum pH: 4.8 to Must preparation Grape juice + peels + seeds
5.2
 Acidity: 3.5 to 10g/l
tartaric acid
t=7 to 8 days Fermentation
Grape yeast (wild strain)

T= 72°C; t= 3 min Pasteurization I

Decantation After pasteurization

Discover

Clarification
Coagulant Agent

Maturation

Packing
 DIAGRAM OF OPERATIONS FOR THE PREPARATION OF RED
WINE WITH INOCULUM
Aging
Eng. Augusto Castillo Calderon Raw material
Page 5
(Burgundy Grape)
 Universidad Nacional del Santa

Reception
(grape weight: 10 kg)

Selection

Destemmed and
Scrape or Broom
crushed

 °Brix: 22-24
 Optimum pH: 4.8 -
Grape juice + peels + seeds
5.2 Must preparation
 Acidity: 3.5 to 10g/l
tartaric acid

T= 72°C; t= 3 min Pasteurization I

Inoculation Oenococcus oeni culture

t=7 to 8 days Fermentation

T= 72°C; t= 3 min Pasteurization II

Decantation After pasteurization,

devastate

Coagulant Agent Clarification

Maturation

 DESCRIPTION OF THE RED WINE PROCESS WITH INOCULUM

Packing Aging

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1. RECEPTION : It consists of quantifying the raw material that

enters the process; it is necessary to use clean and calibrated scales.
2. SELECTION: Based on the absence of defective raw materials, the size is very
important.
3. CRUSHING: The grain is broken by pressure, but just enough so as not to
break the hard parts of the bunch (seeds, stems and skins) and contaminate the
must.
4. MUST PREPARATION: Take the mostimeter reading, and then make the
sugar correction to reach the 24° Brix that the wine should have; Part of the must
is extracted for the preparation of the pie de cuba.
Also called Must Correction. The must is introduced into the fermentation
container and kept there until the semi-fermented product is devatted.
The must obtained must present the following physicochemical parameters to
optimize wine production.

Brix° pH Acidity
24° 4.8-5 3.5-10g/L Tartaric Acid

 Correction of must acidity : Acidification or increase in total acidity by the

addition of organic acids or deacidification by addition of neutral potassium
tartrate, potassium hydrogen carbonate or calcium carbonate.
 Sugar correction : This is done with the aim of obtaining a wine with sufficient
alcohol content, which reduces the risk of vinegariness. The amount of sugar
necessary for a second fermentation is reduced. The correction must be made
according to the following table:

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Refractometer Kg of sugar per liter

degrees (°Brix) of must to be added
to reach 24°Brix
10 0.168
10.5 0.160
11 0.152
 11.5 0.147 Sulfitation of the
must : 12 0.142 Sulfitation occurs
with the 12.5 0.139 objective of
13 0.131
protecting the wine from
acidifying microorganisms, stops fermentation, protects the wine from oxidative
actions and fulfills an antiseptic and disinfectant function.

A part of the must is separated during the production of the pie de cuba.

Antiseptic Concentration
(gr/L must)
Sodium 0.15-2
metabisulfite

5. PASTEURIZATION: Carry out rapid heating at a temperature of 73°C for 3

minutes.
6. INOCULATION: The Oenococcus oeni strain is added .
7. FERMENTATION: It is the process by which the sugars contained in the must
are transformed into alcohol, by the action of the strain that, when burned
without air, metabolizes the sugars into alcohol and carbon dioxide.

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ALCOHOLIC FERMENTATION (FAL):

Transformation of grape sugars into ethanol, carbon dioxide and

other secondary products. It can be carried out spontaneously with the natural
yeasts of the grapes, the must or the winery or with selected yeasts. In our case it
will be developed with the addition of a yeast culture.

During the 8 days of the process, it is necessary to submerge the cap three times
a day to prevent the development of acetic bacteria in the air spaces between the
skin and to extract the maximum possible colorant from the shell.

During fermentation the following occurs:

 A cap of pomace forms at the top of the deposit.

 The coloring matter and other substances contained in the skin progressively
dissolve.
 The fermentation temperature is raised rapidly.
 Carbon dioxide is released more and more tumultuously, giving the wort the
appearance of being boiling.
ADDITION OF CUBA PIE:

It serves to multiply the yeast and accelerate fermentation.

Reactivation phase:

Use the following relationship:

Water Sugar Selected yeast

(L) (kg) (Kg)
10 0.5 1

Maintain at 30-35°C for 15-30 minutes and observe physiological manifestations.

Second stage:

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Prepare and correct a fraction of the must, 10 times greater than the
volume used in the reactivation phase, which must be incubated at
30°C so that the population increases in 4-6 generations, this must is the pie de
cuba.

DISCOVER:

It is carried out when the density of the must reaches 0°baume, which guarantees
good conservation of the wine. After 6-8 days of fermentation, we proceed to
devatting, which consists of separating the wine from the yeast residues and solids
precipitated at the bottom of the container and continuing with filtration using
“tocuyo” cloth.

The devatted wine is returned to the properly cleaned containers and left for a
period of 15 days, after which the first racking is carried out.

TRANSFERS:

Phases consisting of transferring the wine from one container to another to allow
the separation of the solid sediments from the bottom of the container. It is carried
out at different times: clarification, end of alcoholic and/or malolactic fermentation,
separation of tartrate crystals in tartaric stabilization, mixtures of wines to carry out
joint operations, etc., therefore it is difficult to indicate the number of rackings that
are carried out. they perform.

8. DECANTATION: We extract the wine by decanting, avoiding extracting the

yeast sludge that is at the bottom of the tank.
9. CLARIFICATION: Using clarifying substances, any solid remains that remain
in the wine are dragged to the bottom of the container.
10. FILTRATION: For the same purpose, the wine is passed through a porous
element or a membrane.
11. MATURATION AND AGEING: In this part of the process the wine develops
its organoleptic characteristics of flavor and aroma, this is the bouquet of all
good wine.

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 DESCRIPTION OF THE RED WINE PROCESS

WITHOUT INOCULUM

The same stages of the wine process are followed with the commercial culture
oenococcus oeni with the variation that the pie de cuba is not added nor the antiseptic
sodium metabisulfite is added since it is not expected to eliminate the native yeasts
present in the must, since these will be the microorganisms responsible for fermentation.

 DIAGRAM OF OPERATIONS FOR THE PREPARATION OF WHITE

WINE WITHOUT INOCULATING

RECEPTION White Italy grape: 10

kg
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SELECTION

SCALDING

PRESSING

SELECTION

FILTERED OUT

Potassium metabisulfite
FERMENTATION
or sulfur dioxide (15
gr/100kg)

DECANTATION

Bentonite CLARIFICATION 1, 2 and 3rd racking

FILL

WHITE WINE

 FLOW CHART FOR THE PREPARATION OF WHITE WINE WITH

INOCULUM

RECEPTION Weight
=10kg
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Drinking WASHING AND
water SELECTION
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STRIPPED AND CRUSHED

Tº=85-95Cº,
SCALDING
t=5min

PRESSING

FILTRATION

Oenococcus
INOCULATE oeni

Time =7-8 FERMENTATION Tº=14-

days 17cº

DECANTATION

BENTONITE CLARIFICATION 1,2 and 3rd

racking

FILL

WHITE WINE

 DESCRIPTION OF THE WHITE WINE PROCESS

1. RECEPTION: Reception is a process in which the raw material is received for

its full processing, which includes the transportation trip. In the case of grapes,

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they must be transported in plastic baskets for their conservation and

there is no mechanical damage.

The reception that will be worked with will be a weight of 10 kg of white grapes
for processing in the laboratory.

2. SELECTION AND WASHING: this process is important because it will allow

us to select the grapes that are in good condition, thus blocking those that are in
poor condition as well as eliminating impurities. The washing will be done with
drinking water.
3. DESTEMMING AND CRUSHING : Also called destemming. It is the
separation of the grape grains from their stems. Breaking of the grape skins in
order to facilitate the extraction of the sugary liquid and other substances
contained in the grapes. Good crushing allows for good maceration and
improves yield.
4. BLENDING: Blanching is a stage widely used in food industries. In this case,
the main objective is the inactivation of enzymes and is usually carried out as a
step.

The time required for blanching varies between 30 seconds and two or three
minutes.

5. PRESSING: Pressing is the operation by which pressure is applied by means

of a press to grapes, bunches, pomace or remains of the cap to extract juice,
must or wine from them.
The moment of pressing and its intensity are very variable, wine must be
pursued.
In the majority of whites and rosés, a light pressing is carried out before
fermentation, after crushing and destemming the grapes, by which the yolk
must is obtained by draining. Sometimes it can even be done on whole clusters,
if the grapes are very ripe, or as when ice wines or cryoextraction wines are
made.
With respect to red wines, pressing is usually much more powerful and is
carried out on the paste or skins, either during alcoholic fermentation (e.g.
carbonic maceration wines) or once it has concluded.
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6. FILTRATION: Cooling-Clarification: In order to avoid the

beginning of fermentation due to the temperature at which the must
comes out of the press and the yeasts present in it, the temperature is
immediately reduced using a heat exchanger, where it is left the wort at 10 ° C
and then sent to the buffer tanks where it remains for 24 hours so that a large
part of the solids naturally precipitate, which constitutes a partial clarification of
the wort, then it is racked and sent to centrifugation to lighten the clarification.
7. INOCULATION: it is a procedure for sowing in this case we will work with
the microorganism Oenococcus oeni .
8. FERMENTATION: Fermentation takes place between 14 ° and 17 ° C. At the
end of fermentation, the must has been transformed into wine and since CO2 is
no longer produced it is necessary to protect it for this, the tanks are closed, the
temperature is reduced and CO2 is added through a cylinder to prevent oxidation
and attacks by aerobic microorganisms.
9. DECANTATION: At the end of fermentation the wine is subjected to static
decantation, it is transferred to another tank where a clarification treatment is
applied and the free SO2 is adjusted to around 35 to 40 Mg. /lt.
10. CLARIFICATION: After fermentation, between the second half of November
and the beginning of January, the wine is subjected to two or three rackings to
eliminate solid remains derived from fermentation. However, after racking there
are usually still solid elements in suspension that could degenerate, affecting the
appearance of the wine and giving it unpleasant odors and flavors.

III.3 CONTROL PARAMETERS

It is important to analyze the parameters in the fermentation process to ensure a

wine with quality organoleptic characteristics. For example, monitoring the
alcoholic fermentation process in the winery basically focuses its attention on

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determining the density and sugar concentration. , the volatile acidity

and the total acidity, the populations of yeasts and/or bacteria, and,
where appropriate, the evolution of the color. Likewise, in this phase of wine
production, problems and anomalies in the fermentation process acquire particular
importance, trying to counteract negative effects that may arise.
Checking the sugar level of the wine is important when considering alcoholic
fermentation completed, and although a wine is considered dry when the reducing
sugars are less than 5 g/l, it is also a reference to confirm the stability of the wine
against possible sugar re-fermentations.
It is important to check that the levels of sugar and malic acid are below those
indicated since it is a critical production stage for the quality of the future wine, and
if it is not carried out correctly there may be degradation by sugar bacteria that
produces a vinegaring of wine.

- Total soluble solids (°Brix) :

The measurement of soluble solids or degrees Brix represents one of the main
analyzes to be carried out during the fruit wine making process. It constitutes the
cornerstone of the must conditioning process, with which ideal fermentation
conditions are achieved.

The soluble solids content is a good estimator of the sugar content in fruit juices,
since this represents more than 90% of the majority.
In addition to being used in the conditioning of musts, this procedure has
additional usefulness in:

 Determination of the optimal state of maturity of a fruit.

 Evaluation of the fermentation progress by the decrease in its value over
time.
 Calculation of the potential alcohol of a must.

The two most common methods for determining soluble solids are refractometry
and areometry. The amount of sugar necessary to produce one degree of alcohol
(1% by vol.) is 17.5 g./

- pH :

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Between reception of the harvest and the end of vinification, maceration

constitutes the main oenological factor likely to influence the acid-base
balance of the wine. The acids are concentrated in the pulp, while the cations that
neutralize them are abundant mainly in the solid materials.
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.
The final pH can be between 2.9 and 4, white wines usually set their pH between
3.1-3.4 and red wines between 3.3-3.6.

- Alcohol concentration :
Alcoholic fermentation is an anaerobic metabolic process (in the absence of oxygen)
that allows yeasts to consume the sugars in the must to release carbon dioxide and
ethyl alcohol ( ethanol with the formula C H 3- C H 2- OH ) that remains in
solution. the final wine. Alcohol concentration is usually measured in percentage of
total volume. The ethyl alcohol content varies depending on the type of grape and
the conditions, for example in table wines it is between 7%-14%, in sparkling wines:
11%-13%, in sherry and other fortified wines 16 %-18% and in port as well as
dessert wines it is usually below 17%. The most common way to find out the
alcohol content in a wine is to measure the boiling point .

- Acidity :
Malolactic fermentation naturally transforms malic acid (diacid) into lactic acid
(monoacid). This transformation is accompanied by a decrease in total acidity, a
greater or lesser increase in volatile acidity (100 to 250 mg/l) coming mainly from
the degradation of citric acid and, where appropriate, traces of residual glucose,
which eventually they cause an increase in pH of +0.1 to 0.2 units or sometimes
even more.

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IV. PROCEDURE:
 receipt of raw materials 05/19/14

Reception of raw material

Grape.
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Destemming of grape
clusters.

obtain

Filling with must in a container

for fermentation. °Brix
Correction Process

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Set up system for the fermentation

process. A hose is included for the
extraction of CO2 fermentation
product. The container has a cotton
plug to facilitate the microaeration
necessary for the development of
yeast and the biochemical process.

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Wine filtering to separate

pomace. First it was
filtered with a mesh and
then with “tocuyo” cloth to
retain the solids present in
the liquid.

tering the wine and filling the bottle

°Brix measurement in digital

Brixometer.

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DATE BRIX
V. RESULTS:
May 19 22.87
May 20 21.5
May 21 20.56
In the Red Wine Production
May 22 Control
18.5process, data was obtained from a natural
vinegar production
Mayprocess,
23 that
17.2 is, without the addition of alcoholic
fermentation. For May
this,24 16.45 data were obtained from the analyzes
the following
carried out. May 25 15.85
May 26 14.3
May 27 14.11
May 28 13.5
May 29 13.23
May 30 10.77
May 31 10.57
01-Jun 9.85
02-Jun 9.43
03-Jun 8.58
04-Jun 7.12
05-Jun 6.88
TABLE 06-Jun 6.82 01: Results of variation of °Brix and pH
07-Jun 6.75
08-Jun 6.71
09-Jun 6.7
June 10 6.68
June 11 6.55
June 12 6.31
June 13 6.1
June 14 5.98
June 15 5.9
June 16 6
June 17 6.5
June 18 5.4
June 19 5.29
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June 20 5.12 Page 22

June 21 5.11
June 22 5.05
June 23 5.03
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GRAPH 01: Variation of °Brix

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BRIX
25

20

15

BRIX
BRIX

10

0
ay ay ay ay Ju
n n n n n
-M -M -M -M 5- -Ju -Ju -Ju -Ju
16 2 1 2 6 3 1 10 15 20 25

FECHA

CHART 02: Variation of Ph

pH
3.9

3.8

3.7

3.6 pH
PH

3.5

3.4

3.3
16-May 21-May 26-May 31-May 5-Jun 10-Jun 15-Jun 20-Jun 25-Jun
FECHA

VI. DISCUSSIONS:

 From day 1 to day 40 there is a decrease in pH from a value of 3.8 to

3.48. From day 40 onwards, an increase in Ph values is observed:
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 Temperature is a preponderant factor for the life of yeasts.

These only develop well over a relatively short temperature range, up to
20 °C maximum. Below 13 or 14°C the start of fermentation of a vintage
is practically impossible or is so slow that it runs the risk of spontaneous
activation.

 The speed of sugar transformation increases with temperature.

Fermentation is much faster at 30°C than at 25°C and at 25°C faster than
at 20°C. Its activity doubles with a difference of 10 °C.

 The ideal temperature in red winemaking is between 25 and 30 °C,

depending on the need to achieve sufficiently rapid fermentation, good
maceration, and avoid cessation of fermentation.

 Yeasts need oxygen to multiply. In the complete absence of air, in a

grape must, only a few generations are produced and its reproduction
stops. It is then enough to provide it with a little air for its budding to
resume.

 In fermentation the need for oxygen is indirect. Yeasts need oxygen to

synthesize sterols and assimilate long-molecule fatty acids where
necessary. Sterols are substances with a carbon chain and an alcoholic
function, origin of several hormones and vitamins and with considerable
biological importance. At the beginning of fermentation the first
generations

Yeasts benefit from the sterol reserves of the stem cells, and then from the
sterols of the natural environment. If fermentation is carried out away from
the air, the sterols are depleted and are not renewed. Oxygen is essential for
its synthesis and the continuation of fermentation.

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 The essential principle is to create the conditions that allow

useful transformations to be quickly obtained and thus reduce
the duration of the period of instability to the maximum. A delay in
malolactic fermentation not only prolongs the period during which the wine
is unstable, but also increases the risks of spoilage. It is always very useful to
prevent the conservation of a red wine, to know if it has undergone the
malolactic transformation and if it has completely ended. Any clarification or
stabilization treatment is premature and illusory as long as the wine contains
malic acid. Under these conditions, bottling would be a failure.

VII. CONCLUSIONS:

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VIII. BIBLIOGRAPHY:
 Wine making. Manual, ITDG. Cusco, 2000.

 Manual of Industrial Fermentations. Q. Falcon, UNASAM.

Huaraz.2011.

 Practical oenology. TO. Gonzales. Third edition. 1989.

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IX. EXHIBIT:

SCHEDULE OF ACTIVITIES:
 SHOPPING

RAW MATERIAL AMOUNT COST

Burgundy Grape 10kg 40

Sugar 4kg 8.00

Hose 2 10.00
Corks 6 5
Caps 6 2
Total 65 SUNS

SCHEDULE OF ACTIVITIES:

ACTIVITIES DATE

Obtaining the must (selection, pressing 19/05/14

and filtering).

Fermentation 24/05/14

Decantation 2 /06/14

Clarification

1st Transfer 3/06/14

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2nd Racking 11/06/14

3rd Racking 17 /06/14

Maturation and Aging 24/06/14

Tasting 22/07/14

DENSITY AND ALCOHOLIC DEGREE TABLE:

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