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Este trabalho foi realizado na empresa Symington Family Estates que é uma das principais produtoras
de vinhos do Porto e incidiu sobre quatro projetos de Investigação e Desenvolvimento: quantificação do
volume residual de água por enxaguadora de garrafas, análise dos níveis de enchimento de garrafas,
estudo comparativo das forças de extração na receção, controlo de processo e garrafeira e avaliação do
impacto da temperatura durante o processo de engarrafamento e acabamento no tratamento de
superfície de rolhas para vinhos vintage.
Com o primeiro projeto pretendeu-se verificar se existiam diferenças significativas entre linhas nos
valores médios de volume residual de água após enxaguamento das garrafas. O procedimento utilizado
foi retirar garrafas vazias da linha, registar os dados relativos a estas, determinar a sua massa, registar
dados relativos à linha, ordem de produção e vinho. De seguida, foram colocadas na linha, registando se os bicos da enxaguadora utilizados, retirou-se logo após enxaguadora e quantificou-se o resíduo.
Concluiu-se, através de análise estatística dos resultados, que existem diferenças significativas entre os
valores médios da linha 1 e 2. Também se constatou que há diferença significativa no valor médio entre
as linhas automáticas da Quinta do Marco e que as linhas 22, 23 e 27 da Quinta de Santo António não
apresentam diferenças significativas.
No segundo projeto pretendeu-se aferir as diferenças dos níveis de enchimento entre as diversas
linhas. O procedimento foi semelhante ao estudo anterior mas não se mediu a massa das garrafas vazias.
Após colocar na linha registou-se o bico da enchedora, retirando logo após esse equipamento e mediu se, com o auxílio de um paquímetro digital, o nível de enchimento. Constatou-se que na Quinta do Marco
a linha 3 e 5 não possuem diferenças significativas no valor médio e que a linha 4 e 6 têm diferenças
significativas entre si e em relação à linha 3 e 5. Relativamente à Quinta de Santo António, existem
diferenças significativas entre linhas.
O terceiro projeto consistiu em aferir a evolução dos valores das forças de extração para ajustar os
critérios de aceitação no controlo de processo. Concluiu-se que ocorre um aumento da força de extração
média no controlo de processo e após o período em garrafa face aos valores registados no controlo
efetuado na receção das rolhas.
No quarto projeto apenas foi possível realizar a avaliação da temperatura de 50 garrafas durante o
processo de acabamento de três ordens de produção. Neste projeto verificou-se que o gargalo da garrafa
sofre um aumento da temperatura em média de cerca de 4º C.
This work was conducted at Symington Family Estates that is one of the leading producers of Port wine and was focused on four projects of Research and Development: quantification of the water residual volume of the bottle rinsers, analysis of filling levels of bottles, comparative study of extraction forces in the reception, process control and storeroom and impact assessment of the temperature, during the process of bottling and finishing, in the surface treatment of corks for vintage wines. The first project assessed if whether there was significant differences between lines in the residual water of the bottles after rinsing. The procedure was to remove empty bottles of the bottling line, record the information and specification of the bottles and the production line, order of production and wine and determine the mass of the empty bottles. Then they were placed on the line, withdrew after rinser and the residue was quantified. It was concluded through statistical analysis, that there are significant differences between the mean values of bottling line 1 and 2. It was also found a significant difference in the mean value of the automatic lines of Quinta do Marco and the lines 22, 23 and 27 of the Quinta de Santo António not differ significantly. The second project intended to measure the differences in fill levels among the various bottling lines. The procedure was similar to the previous study but was not measured the mass of the empty bottles. After removing the bottle from the filler, it was measured the filling level with the aid of a caliper. It was concluded that the line 3 and 5 of Quinta do Marco have no significant differences in the mean value and the line 4 and 6 have significant differences between themselves and when compared to the line 3 and 5. In Quinta de Santo António there are significant differences between lines. The third project was to assess the evolution of the extraction forces to adjust the acceptance criteria in the process control. It was concluded that there is an increase in the average extraction force in the process control and after the period in the bottle compared to the values recorded in the control performed at the reception of the stoppers. In the fourth project only was possible to assess the temperature of 50 bottles during the finishing process of three production orders and quantify the average time that the bottles remain in the drying tunnel. In this project, it was concluded that the neck of the bottle undergoes an increase in the average temperature of about 4 ° C.
This work was conducted at Symington Family Estates that is one of the leading producers of Port wine and was focused on four projects of Research and Development: quantification of the water residual volume of the bottle rinsers, analysis of filling levels of bottles, comparative study of extraction forces in the reception, process control and storeroom and impact assessment of the temperature, during the process of bottling and finishing, in the surface treatment of corks for vintage wines. The first project assessed if whether there was significant differences between lines in the residual water of the bottles after rinsing. The procedure was to remove empty bottles of the bottling line, record the information and specification of the bottles and the production line, order of production and wine and determine the mass of the empty bottles. Then they were placed on the line, withdrew after rinser and the residue was quantified. It was concluded through statistical analysis, that there are significant differences between the mean values of bottling line 1 and 2. It was also found a significant difference in the mean value of the automatic lines of Quinta do Marco and the lines 22, 23 and 27 of the Quinta de Santo António not differ significantly. The second project intended to measure the differences in fill levels among the various bottling lines. The procedure was similar to the previous study but was not measured the mass of the empty bottles. After removing the bottle from the filler, it was measured the filling level with the aid of a caliper. It was concluded that the line 3 and 5 of Quinta do Marco have no significant differences in the mean value and the line 4 and 6 have significant differences between themselves and when compared to the line 3 and 5. In Quinta de Santo António there are significant differences between lines. The third project was to assess the evolution of the extraction forces to adjust the acceptance criteria in the process control. It was concluded that there is an increase in the average extraction force in the process control and after the period in the bottle compared to the values recorded in the control performed at the reception of the stoppers. In the fourth project only was possible to assess the temperature of 50 bottles during the finishing process of three production orders and quantify the average time that the bottles remain in the drying tunnel. In this project, it was concluded that the neck of the bottle undergoes an increase in the average temperature of about 4 ° C.
Descrição
Palavras-chave
Engarrafamento Rolhas de cortiça Processo de acabamento Bottling Cork stopper Finishing process