Resumo

LOPEZ DE LA MAZA, L.E.; ZUMALACARREGUI DE CARDENAS, L  e  PEREZ ONES, O. Application of principal component analysis to alcoholic fermentation. Rev. ciente. UCSA [online]. 2019, vol.6, n.2, pp.11-19. ISSN 2409-8752.  https://doi.org/10.18004/ucsa/2409-8752/2019.006.02.011-019.

Fermentation is the most critical stage in the manufacture of alcoholic beverages. A large number of variables influences the process development due to its biological nature. Multivariate analysis techniques such as principal component analysis allow a better understanding of complex processes. The objective of the research was to identify the influence of the initial conditions of fermentation on the performance of this stage. For the research, 249 instances of temperature variables, concentration of living cells in the inoculum, pH, aerometric solids and alcoholic grade were collected. The original variables were centred before the principal component analysis were done using the Unscrambler v8.0. With a single main component, 94.9% of the variance of the initial data set was explained. It has been proven that the interval in which the initial conditions are usually seen results in medium and low yield fermentations. The potential to increase the yields of the fermentation stage to values of alcoholic grade greater than 5.9 was identified.

Palavras-chave : Fermentation; principal component analysis.

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