SIMULATION OF THE TÍNIMA BASE WINE PRODUCTION PROCESS

Abstract

Introduction:
Due to the limitations in acquiring raw materials to produce beer, the Tínima Brewery Company has had its production very depressed. For this reason, the company set itself the task of looking for alternative productions.
Objective:
To simulate the process of obtaining Tínima Base Wine for the analysis of the influence of the main operating variables, which make the process more efficient from a technical-economic and environmental point of view.
Materials and Methods:
With the base wine production conditions, the simulation of the process was carried out with the SuperPro Designer program, called base case, then the evaluation of two alternatives was carried out: influence of temperature and influence of initial concentration of sucrose in the fermenter, taking into account that the process is efficient from a technical-economic and environmental point of view.
Results and Discussion:
It was determined that the best results were obtained with the alternative of increasing the initial sucrose concentration in the fermenter.
Conclusions:
In the fermentation of alternative 2, the production of alcohol is high, but with the remaining glucose and fructose the fermentation could be extended to 10 days, the CO2 emission has a low impact on the environment and the alternative 2 is selected the best, where fermentation is at 15 ºC and an alcohol concentration of 85.86 g/L is reached in 9 days, with a lower unit cost and higher annual production volume.