STUDY AND OPTIMIZATION OF THE ELABORATION OF A RED WINE JAM

STUDY AND OPTIMIZATION OF THE ELABORATION OF A RED WINE JAM BY MEANS OF EXPERIMENTAL DESIGNS BASED ON SENSORY EVALUATIONS AND PHYSICOCHEMICAL ANALYSES

Guillermo Bermúdez Arribas has presented his Bachelor thesis “Study and optimization of the elaboration of a red wine jam by means of experimental designs based on sensory evaluations and physicochemical analyses” on 27th July 2020. Remote education applies for all students at the University of Burgos due to coronavirus pandemic, so thesis defences were held on-line.

In this work, the procedure of elaboration of a red wine jam was studied and optimized in this work. Firstly, an initial study of the most appropriate gelling agent was carried out. The optimization of three factors, cooking time and amount of sugar and pectin, was then performed using the experimental design methodology. A Doehlert design was conducted to establish the relationships between these factors and several responses: sensory and physicochemical parameters. Appearance (colour, homogeneity…), aroma (wine aroma…), texture (firm…) and taste (sweetness, acidity…) were considered in the sensory evaluation of jam. Likewise, compositional and colour properties, usual jam physicochemical quality parameters, such as pH, moisture, water activity, °Brix, CIE L*a*b*…, were determined.

The final step was to consist of carrying out a test to study the effect of using wines of different qualities (young wine, crianza wine…) for the elaboration of the jam on the acceptance of consumer. But the completion of this study was not possible due to coronavirus pandemic; consequently, just the designing of the test is approached and discussed here.