Diseño de un sistema de maceración de uvas automatizado para la elaboración de vino

Abstract

This thesis explores the development of a cutting-edge automated system designed for grape maceration in winemaking, aiming to optimize the extraction of phenolic compounds while significantly enhancing the final product's quality. By leveraging advanced technologies like Simulink, FlexSim, and LabVIEW, the research models and simulates various maceration scenarios, enabling a detailed assessment of temperature control efficiency alongside other crucial parameters. The findings suggest that automating grape maceration is not only practical but also advantageous, offering a more controlled and precise process that minimizes operational costs and ensures consistent wine quality. The automated system described in this work is engineered to monitor and adjust key maceration parameters in real-time, resulting in a process that is more efficient and reliable compared to traditional methods. Moreover, advanced control strategies are utilized to maintain optimal conditions for maximizing the extraction of anthocyanins and other essential compounds, which significantly enhance the wine's sensory qualities.