Modelamiento cinético de un biorreactor y su escalado para la producción de vino blanco espumoso a base de "Physalis peruviana" (uvilla)

Abstract

The uvilla, or Physalis peruviana, is a fruit native to the Andes and widely consumed in Ecuador. It can be used in a wide variety of value-added products. Its physical and chemical characteristics make it suitable for winemaking. The objective of this work was to produce wine using uvillas. Two yeast strains from the "Fermivin" brand (Champion and PDM) and one yeast strain from the "Levapan" brand were used, all belonging to the Saccharomyces cerevisiae genus, in fermentations under controlled conditions (20 degrees Brix, pH, temperature, and agitation) in a prototype reactor. A sensory analysis conducted by tenth- semester students of the Chemical Engineering program indicated that the "Champion" yeast provided the best organoleptic characteristics to the uvilla wine. The process was scaled up using the Biotron Smart Gx reactor, theoretically expanding production to a 1000 L reactor. In the kinetic modeling, the amount of bioethanol was quantified using the Microdiffusion Method, obtaining concentrations of 16.73 g/L in the prototype reactor and 19.98 g/L in the Biotron Smart Gx reactor. The data were adjusted to the modified Gompertz equation, with correlation indices of 0.909 and 0.927 for the prototype and Biotron Smart Gx reactors, respectively.