ABSTRACT
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-ß-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
ABSTRACT
Se controló automáticamente con lógica difusa, el proceso de producción de cerveza artesanal en las etapas maceración y cocción de la malta; a través de diferentes actuadores y en función del tiempo y temperatura del proceso, utilizándose LabVIEW 2009. El equipo estuvo constituido principalmente de tres recipientes de acero inoxidable de 20 L de capacidad (dosificación de agua, maceración y cocción), un recipiente adicional para el lúpulo, una tarjeta de adquisición de datos (con micro controlador PIC 16F877a), tres sensores de temperatura LM35 y 11 actuadores de tipo on/off, los cuales fueron gobernados por un total de 47 reglas difusas tipo Mandani, con funciones de membresía trapezoidales, empleando para la defusificación el método del centro de área. Se controló adecuadamente en sus etapas de maceración y cocción, los actuadores: electroválvulas (5), bombas (2), calefactores (3) y un agitador, empleando un tiempo aproximado de 4 horas. La cerveza obtenida mediante el control automático con lógica difusa en las etapas de maceración y cocción, tuvo las siguientes características: densidad de 0.98 g/cm3 , pH de 3.9; acidez total expresada como ácido láctico de 0.87%, grado alcohólico de 6.2ºGL y porcentaje de CO2 de 0.91%p/v.
The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply maceration and cooking), an additional hops container, a data acquisition card (PIC 16F877 a micro controller), three LM35 temperature sensors and 11 on/of type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership function, using the method of center area for the defuzzification. The performers: electrovalves (5), pumps (2), heaters (3) and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91%w/v of CO2 percentage.
