| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.45 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O departamento de Qualidade de Materiais e Produto Acabado desempenha um papel fundamental na garantia da excelência da apresentação dos produtos produzidos pela Symington Family Estates. Durante o estágio curricular foi possível participar ativamente em algumas atividades, como o controlo de material necessário ao engarrafamento e o controlo do enchimento durante a produção. Para além disso, foi possível presenciar a aplicabilidade da metodologia Kaizen diariamente e a necessidade da melhoria contínua. Relacionado com a produção, mas ainda com foco em assegurar a qualidade dos produtos, os vinhos arrolhados com rolha de cortiça natural são mantidos verticalmente durante 48 horas para garantir a estanquicidade da garrafa. Só após este tempo é que as garrafas são deitadas, o que afeta a produtividade da produção. Por este motivo, foi estudado o impacto de deitar garrafas arrolhadas com rolha de cortiça natural imediatamente após o enchimento, ou seja, cerca de 5 minutos depois. Os resultados obtidos revelaram não haver diferenças significativas entre as garrafas deitadas imediatamente após o enchimento e as deitadas após 48 horas, uma vez que todas as amostras apresentaram comportamentos similares para a performance da rolha, para a evolução química e características sensoriais do vinho, ao longo dos 22 meses de análise. No entanto, são necessários mais estudos para que possam ser explorados todos os cenários em que este método é utilizado, utilizando tempos menores para a recuperação da rolha e utilizando outros tipos de vedante. Em conclusão, ao fim de 22 meses, não foram encontradas evidências suficientes que indiquem que deitar as garrafas após 5 minutos do enchimento tem consequências negativas na performance da rolha ou na qualidade do vinho.
The Materials and Finished Product Quality department plays a crucial role in ensuring the quality of the products produced by Symington Family Estates. During the internship, it was possible to actively participate in various activities, including the control of materials required for bottling and monitoring the filling process during production. Additionally, it was observed daily exposure to the practical application of the Kaizen methodology and the necessity of continuous improvement. In relation to production, but with a focus on ensuring product quality, wines sealed with natural cork stoppers are kept vertically for 48 hours before being laid horizontally to avoid leakage. This method affects production productivity. Therefore, a study was conducted to assess the impact of laying bottles sealed with natural cork stoppers immediately after filling, approximately 5 minutes later. The results obtained revealed no significant differences between the bottles laid immediately after bottling and those laid after 48 hours, as all samples exhibited similar behaviors in terms of cork performance, chemical evolution, and sensory characteristics of the wine throughout the 22- month analysis. However, further studies are necessary to explore all scenarios in which this method is applied, including the use of shorter recovery times for the cork and evaluating the use of different stoppers. In conclusion, after 22 months, there is insufficient evidence to suggest that laying the bottles immediately after 5 minutes of filling has negative consequences on cork performance or wine quality.
The Materials and Finished Product Quality department plays a crucial role in ensuring the quality of the products produced by Symington Family Estates. During the internship, it was possible to actively participate in various activities, including the control of materials required for bottling and monitoring the filling process during production. Additionally, it was observed daily exposure to the practical application of the Kaizen methodology and the necessity of continuous improvement. In relation to production, but with a focus on ensuring product quality, wines sealed with natural cork stoppers are kept vertically for 48 hours before being laid horizontally to avoid leakage. This method affects production productivity. Therefore, a study was conducted to assess the impact of laying bottles sealed with natural cork stoppers immediately after filling, approximately 5 minutes later. The results obtained revealed no significant differences between the bottles laid immediately after bottling and those laid after 48 hours, as all samples exhibited similar behaviors in terms of cork performance, chemical evolution, and sensory characteristics of the wine throughout the 22- month analysis. However, further studies are necessary to explore all scenarios in which this method is applied, including the use of shorter recovery times for the cork and evaluating the use of different stoppers. In conclusion, after 22 months, there is insufficient evidence to suggest that laying the bottles immediately after 5 minutes of filling has negative consequences on cork performance or wine quality.
Description
Keywords
Rolha de cortiça natural Tempo de recuperação dimensional da rolha Evolução do vinho Produtividade da produção Cork stopper Stopper recovery time Wine aging Production productivity