This work was conducted at Symington Family Estates that is one of the leading producers of Portwine and was focused on four projects of Research and Development: quantification of the water residualvolume of the bottle rinsers, analysis of filling levels of bottles, comparative study of extraction forces inthe reception, process control and storeroom and impact assessment of the temperature, during theprocess of bottling and finishing, in the surface treatment of corks for vintage wines.The first project assessed if whether there was significant differences between lines in the residualwater of the bottles after rinsing. The procedure was to remove empty bottles of the bottling line, recordthe information and specification of the bottles and the production line, order of production and wine anddetermine the mass of the empty bottles. Then they were placed on the line, withdrew after rinser and theresidue was quantified. It was concluded through statistical analysis, that there are significant differencesbetween the mean values of bottling line 1 and 2. It was also found a significant difference in the meanvalue of the automatic lines of Quinta do Marco and the lines 22, 23 and 27 of the Quinta de Santo Antónionot differ significantly.The second project intended to measure the differences in fill levels among the various bottling lines.The procedure was similar to the previous study but was not measured the mass of the empty bottles.After removing the bottle from the filler, it was measured the filling level with the aid of a caliper. It wasconcluded that the line 3 and 5 of Quinta do Marco have no significant differences in the mean value andthe line 4 and 6 have significant differences between themselves and when compared to the line 3 and 5.In Quinta de Santo António there are significant differences between lines.The third project was to assess the evolution of the extraction forces to adjust the acceptance criteria in the process control. It was concluded that there is an increase in the average extraction force in the process control and after the period in the bottle compared to the values recorded in the control performed at the reception of the stoppers.In the fourth project only was possible to assess the temperature of 50 bottles during the finishing process of three production orders and quantify the average time that the bottles remain in the drying tunnel. In this project, it was concluded that the neck of the bottle undergoes an increase in the averagetemperature of about 4 ° C.
|Date of Award
|26 May 2017
- Universidade Católica Portuguesa
|Cláudia Maria da Silva Santos (Supervisor)
- Cork stopper
- Finishing process
- Mestrado em Engenharia Alimentar