Prova 2012.05.13


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Prova 2012.05.13

  1. 1. Ana Cristina RomãoName: Ana Cristina Romão 1. Result: 119.8396 g/L 2. Result: 9.24708 min ≈9.25 min 3. To determine the procedure’s Precision in void to applied a new method, I need to test repeatibilty and reproducibility of the method. The condicions of repeatibilty are: using the same process, with identical analytical material and same conditions (same analysts, same equipment, same lab, in short time). It’s necessary to define limit of repeatibilty (r), is the value below which can be expected that falls the absolute difference between two analysis results obtained in terms of repeatability for a given probability, in the absence of any indication of the probability is 0.05. For reproducibility of the new method, I need conditions in which the results are achieved on analyzing the same material, but under different conditions (different analysts, different apparatus, in different laboratories and / or at different times). It’s necessary to define limit of reproducibility (R), It is the value below which can be expected is equal to the difference between two analysis results obtained in reproducibility conditions for a given probability, in the absence of any indication of the probability is 0.05. 4. Result: 1,455 g 5. Result: pH=7.17 23 6. Results: n=0.0375 mol; n= 0.0025 mol; n=0.0025 mol; N=1.5X10 (number of H+ ions) 7. There are 3 produts that causes “lagrima” or “legs” in wine: glycerol (secondary produt result fermentation of yeast or lactic bacteria), alcohol (wines with high alcohol content are more bond) and sugar (sweet wines like Madeira due its “legs”). If wine was served during dinner, isn’t for sure a sweet wine and if my college is wrong with glycerol is cause for that characteristic, the only reason is alcohol. 8. The ° Brix is the amount of sucrose in grams per 100 grams of must. When this value due above 0º means that exist an error of measure using a hydrometer because at the end of fermentation residual sugar normally is around 2 g/L or less. In this phase of fermentation there are other solids in suspension that induce that Brix values above 0º, when we use hydrometer. In this situation we 1
  2. 2. Ana Cristina Romão have to use other methods more precise to obtain residual sugar and alcohol content.Problem A 1. The concepts of maturation not depend only of the degree or state of grape chemical compounds accumulation and berry volume but also what producer intends to make. To define ripeness date it’s need to measure also total acidity and pH. However, nowadays we have other methods more precise to determinate different steps like date of harvest. For example remote detection is a method who permit determine precise when to vintage. There are different index that we can use to define date of harvest like Maturation Index or Baragiola Index but using new technology like satellites or monitoring on vineyard with sensors and cameras. 2. The harvest must be performed caste to caste. The grapes must have the maturity required and must be harvested quickly. One way to determine more precisely the date of harvest, and use the indexes or interpret the values found, is to control ripening. From a sample to determine the concentration of various constituents measurable grape. In doing so the grower can predict, within certain limits, the date of harvest. This monitoring should be initiated during the maturation phase with periodicity smaller, as it moves towards the end of this phase. These controls allow you to follow the course of maturation. There are several types of sampling: - For strains; - For cluster; - For berry Sampling should be carried out once a week, at the beginning of ripening, and thereafter twice a week. There is a heterogeneity of maturation in the parcel, on caste, vine and berry. For that to be representative of the overall state of ripeness, must follow rules on sampling. In the sample of strains must be taken per plot four strains in 16 clusters of clusters, and the berry, about 250 balls. This collection should be made a random order, without choice, and may adopt a methodology of collection (every two lines, two bunches per vine). Should follow some principles:  alternation between clusters exposed to sun and shade;  exclusion of borders  vines or exclusion of patients with excessive force;  Switching between internal and external face of the bunch;  alternation between harvesting berries along the stem and at the end of the bunch;  exclusion of berries attacked rot. 2
  3. 3. Ana Cristina Romão 3. Instead of using the cluster sampling and how to improve in terms of accuracy in the representation of the population would use the sample per plot per berry. The analytical technique of sample preparation is easier and the fact that not using , the stems. The collection is delayed but the representation is better ensured when picking berries for sampling, in addition to greater ease of collection of the sample in the field. Problem B 1. 30 25 20 Tank 1 Tank 2 15 Tank 3 Tank 4º Brix Tank 5 10 Tank 6 Tank 7 Tank 8 5 0 11-Out 12-Out 13-Out 14-Out 15-Out 16-Out 17-Out 19-Out 20-Out 21-Out 22-Out 23-Out 24-Out 25-Out 26-Out 27-Out 28-Out 29-Out 30-Out 01-Nov 18-Out 31-Out -5 2. Analyzing tables it appears that some tanks end early its fermentation. Others have fermentation to finish later. Given that the addition of SO2 inhibits yeast, causing a slight retarding of the fermentation and the addition of yeast allows more rapid consumption of sugar, may be visible in the table the two. Moreover, as there are only eight doses to be applied, there are two tanks, which was not applied and yeast two tanks have had use of sulfur. The tanks 2 and 4 will have taken over as the sulfur fermentation was slower which may be associated with the fact that no taken yeast. 3
  4. 4. Ana Cristina Romão3. The Chardonnay is a grape varietal that is often used in the Champagne region. The application of yeast EC1118, used for this type of wine leads to a better use of this feature of this caste. In the case of tanks 5 and 7 should have been applied to two doses of this yeast which allowed a more rapid fermentation (see table) and a substantial improvement in sensory give the preference in terms of proof.4. The additional information that I need in order to better assess the situation at MW Wines are: Sales Marketing and Advertising Distribution Contacts Cost per liter of wine Quality of grapes Quality was Producing areas and varieties used5. I would recommend MW Wines institute to chance same procedures like to make a Best Marketing Campaign, sponsorship of events such as International and National level competitions (Golf, Sailing, Tennis, etc.). 4