COMPREHENSIVE OPTIMISATION OF THE PRODUCTION PROCESS OF CHERRIES AND THEIR DERIVATIVES (Q3167884): Difference between revisions
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(Created claim: summary (P836): The overall objective of the project is to develop a product of first processing, such as concentrate, from chilled cherries or not intended for freshness, in order to obtain a basic raw material for the development of fermented beverages from it, giving the cooperative a better and better management of the cold cherry, increasing its working capacity, increasing its diversification of products.The company’s distillery processes fresh seasonal p...) |
(Changed label, description and/or aliases in en: translated_label) |
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COMPREHENSIVE OPTIMISATION OF THE PRODUCTION PROCESS OF CHERRIES AND THEIR DERIVATIVES | |||
Revision as of 16:51, 12 October 2021
Project Q3167884 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | COMPREHENSIVE OPTIMISATION OF THE PRODUCTION PROCESS OF CHERRIES AND THEIR DERIVATIVES |
Project Q3167884 in Spain |
Statements
160,059.2 Euro
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200,074.0 Euro
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80.0 percent
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1 September 2016
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31 August 2018
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AGRUPACION DE COOP. VALLE DEL JERTE S.C.L.
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40°7'58.33"N, 5°52'44.94"W
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10196
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El objetivo general del proyecto consiste en el desarrollo de un producto de primera transformación, como es concentrado, a partir de cerezas de destrío o no destinadas a fresco, con el fin de obtener una materia prima base para el desarrollo de bebidas fermentadas a partir del mismo, dotando a la cooperativa de una mejor y mayor gestión de la cereza de destrío aumentando su capacidad de trabajo, aumentado su diversificación de productos.La destilería de la empresa procesa producto fresco de temporada como se ha indicado, aún así en la mayoría de las ocasiones no tiene la capacidad de fermentar todo el producto, principalmente cereza, que se genera en temporada y la capacidad de almacenamiento de la fruta que se va a dedicar a la elaboración de licores también es limitada. Por ello, la posibilidad de desarrollo de un concentrado de cereza, permitiría a la cooperativa poder recoger toda la cereza y mantenerla transformada en forma de concentrado, para trabajar con ella una vez pasada la campaña para el desarrollo de licores a partir del concentrado de fruta.Se espera que durante el proceso de concentración parte de esta microflora pueda ser destruida debida a las altas temperaturas de procesado. Por lo que se fija otro objetivo importante en el proyecto en cuanto al aislamiento las levaduras que intervienen en la fermentación espontánea para utilizarlas después en la elaboración de los fermentados de cereza a partir de concentrado. En definitiva, se pretenden introducir mejoras tecnológicas en el proceso sin modificar en ningún momento el producto final.Con la misma filosofía, se pretende aprovechar al máximo los recursos y procesos que están actualmente en marcha. Los residuos que quedan después de la fermentación y posterior destilación son aún ricos en polifenoles, sobre todo de la cereza, los cuales, están probadas sus actividades biológicas como antioxidante principalmente, con potenciales aplicaciones en cosmética y alimentación. (Spanish)
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The overall objective of the project is to develop a product of first processing, such as concentrate, from chilled cherries or not intended for freshness, in order to obtain a basic raw material for the development of fermented beverages from it, giving the cooperative a better and better management of the cold cherry, increasing its working capacity, increasing its diversification of products.The company’s distillery processes fresh seasonal product as indicated, even so in most cases it does not have the ability to ferment the whole product, mainly cherry, which is generated in season and the storage capacity of the fruit to be dedicated to the preparation of liqueurs is also limited. Therefore, the possibility of developing a cherry concentrate, would allow the cooperative to collect all the cherry and keep it transformed in the form of concentrate, to work with it after the campaign for the development of liqueurs from the fruit concentrate. It is expected that during the concentration process part of this microflora can be destroyed due to the high processing temperatures. Therefore, another important objective is set in the project regarding the isolation of yeasts involved in spontaneous fermentation and then used in the production of cherry fermented from concentrate. In short, the aim is to introduce technological improvements in the process without modifying the final product at any time.With the same philosophy, the aim is to make the most of the resources and processes that are currently under way. The residues remaining after fermentation and subsequent distillation are still rich in polyphenols, especially cherry, which are proven biological activities as an antioxidant mainly, with potential applications in cosmetics and feeding. (English)
12 October 2021
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Valdastillas
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Identifiers
IDI-20160995
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