Análisis de la variación del color de mostos concentrados blancos (cv. Criolla Grande) en función de la temperatura y el transporte.
White concentrated grape must is a strategic product of the Argentine wine industry, particularly in Mendoza and San Juan, where more than 90 % of the national production is concentrated. Its main destination is the export market, where it is used as a natural sweetener in the food and beverage indu...
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| Médium: | info:eu-repo/semantics/bachelorThesis |
| Jazyk: | Spanish / Castilian |
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Universidad Catolica de Cuyo. Facultad Don Bosco.
2026
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| On-line přístup: | http://hdl.handle.net/20.500.14811/52 |
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Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
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| Shrnutí: | White concentrated grape must is a strategic product of the Argentine wine industry, particularly in Mendoza and San Juan, where more than 90 % of the national production is concentrated. Its main destination is the export market, where it is used as a natural sweetener in the food and beverage industries. Its commercial aptitude depends largely on physicochemical stability during storage and transportation, with color being a critical parameter due to its sensitivity to non-enzymatic browning, oxygen exposure, catalytic metals and early microbiological alterations. In this context, controlling non-enzymatic browning during concentration, pasteurization, and storage is essential, since color serves as a key quality indicator. The present study evaluated the influence of temperature on the chromatic behavior of white concentrated must to predict its stability during export from Mendoza (Argentina) to Shanghai (China). Eight treatments were tested at three temperatures representative of transport conditions (–17 °C, 3 °C, and 25 °C), with and without ascorbic acid addition. Samples were analyzed by spectrophotometry at 420, 520, and 625 nm, and kinetic models were fitted to describe color evolution. Increasing temperature enhanced the formation of oxidized compounds, reflected in higher absorbance values at 420 nm and faster chromatic change rates. Treatments with ascorbic acid at 25 °C exhibited behavior similar to those stored at 3 °C, indicating a protective effect of the antioxidant. Absorbance at 520 and 625 nm remained low, consistent with the absence of red pigments in white must. Kinetics analysis allowed estimation of storage times relevant to real export scenarios: at 25 °C, unpasteurized samples would reach their maximum quality threshold after approximately 30 days, while refrigerated or frozen conditions preserved stability for at least 60 days, equivalent to maritime transit. Reversible glucose crystallization was also observed at –17 °C. Overall, the results show that the stability of white concentrated grape must is strongly influenced by temperature, and that color evolution can be predicted through spectrophotometric analyses and kinetic modeling, providing a valuable tool to optimize transport management and ensure product quality in international markets. |
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