In an industry of wine bottling, vats and oak barrels are hygienized almost daily, they take several liters of wine that when being transferred need to be hygienized to receive the new batch of wine. The hygienization of the vats and oak barrels goes through the stages of rinsing and disinfection in the course of the stages there were taken some samples of water and with them were analyzed 4 parameters on the basis of the Decree Law 306/2007 referred to the quality of water dedicated to hu-man consumption.There were analyzed 9 vats and 4 oak barrels,in the basis of oxidability quimic analyzes,presence of chlorides and the value of pH. To the three vats and four oak barrels there were mademicrobiologic analyze using the membrane filter technique, the filters used were placed in the petri dishes, hatched at 30ºC and then it was done a count of the number of microorganisms. On the basis of this 4 parameters it was possible to see that inox vats in the end of a certain time were already hygienized, the same cant be told about the oak barrels because they are made out of wood, they are porous which makes it harder to achieve a good hygienization .
|Date of Award||22 Jan 2018|
- Universidade Católica Portuguesa
|Supervisor||Francisco Manuel Morais Sarmento de Campos (Supervisor) & Joana Caldeira Botelho (Co-Supervisor)|
- Oak barrels
- Mestrado em Engenharia Alimentar