<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852023000300604</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Zeolita mineral como agente clarificante en los procesos productivos de vino en Santiago de Cuba]]></article-title>
<article-title xml:lang="en"><![CDATA[Mineral zeolite as a clarifying agent in wine production processes in Santiago de Cuba]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabrera-Chamizo]]></surname>
<given-names><![CDATA[Carlos Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arias-Gilart]]></surname>
<given-names><![CDATA[Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Pedrera]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Lescaille]]></surname>
<given-names><![CDATA[Leandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Charón]]></surname>
<given-names><![CDATA[Yuniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Empresa de Bebidas y Refrescos (EMBER) Santiago de Cuba Unidad Empresarial de Base Vinos Palma ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro Nacional de Electromagnetismo Aplicado  ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Oriente Facultad de Ingeniería Química y Agronomía ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>43</volume>
<numero>3</numero>
<fpage>604</fpage>
<lpage>620</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852023000300604&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852023000300604&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852023000300604&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La transparencia es uno de los principales requisitos de calidad de los vinos, se logra fundamentalmente a partir del proceso de clarificación. La bentonita de calcio es el agente clarificante más utilizado hasta la fecha y uno de los más eficientes en la elaboración de los vinos. Por la situación económica que presenta nuestro país, no es posible importar todas las materias primas necesarias para la producción de vinos, tal es el caso de la bentonita. En esta investigación se evalúa el uso de zeolita mineral de producción nacional como clarificante en los procesos de producción de vinos. Se utilizó la turbidez como variable respuesta del proceso de clarificación y se midió empleando un Turbidímetro TURBIQUANT® 3000 IR/T. En este proceso se emplearon mezclas con diferentes proporciones de bentonita de calcio importada y zeolita mineral nacional, para evaluar el potencial de esta última como clarificante de vinos producidos en Santiago de Cuba. Los mejores resultados se alcanzaron al utilizar mezclas de bentonita importada y de zeolita natural, sedimentación por diez días y luego filtración con papel de filtro con un tamaño de poro de 10 a 13 µm. La turbidez del fermento control disminuyó un 92,9 % de 60 NTU a 4,3 NTU con la zeolita pura y un 95,45 % hasta 2,7 NTU empleando un 75 % de bentonita y un 25 % de zeolita. Los resultados de esta investigación demuestran que es posible emplear la zeolita natural cubana como clarificante en los procesos de producción de vinos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Transparency is one of the main quality requirements for wines, it is achieved mainly from the clarification process. Calcium bentonite is the most widely used clarifying agent to date and one of the most efficient in winemaking. Due to the economic situation that our country presents, it is not possible to import all the raw materials necessary for the production of wines, such is the case of bentonite. This research evaluates the use of nationally produced mineral zeolite as a clarifier in wine production processes. Turbidity was used as the response variable of the clarification process and was measured using a TURBIQUANT® 3000 IR/T Turbidimeter. In this process, mixtures with different proportions of imported calcium bentonite and national mineral zeolite were used, to evaluate the potential of the latter as a clarifier for wines produced in Santiago de Cuba. The best results were achieved using mixtures of imported bentonite and natural zeolite, sedimentation for ten days, and then filtration with filter paper with a pore size of 10 to 13 µm. The turbidity of the control ferment decreased by 92, 9 % from 60 NTU to 4,3 NTU with the pure zeolite and by 95,45% to 2,7 NTU using 75 % bentonite and 25 % zeolite. The results of this research show that it is possible to use the Cuban natural zeolite as a clarifier in the wine production processes.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[turbidez]]></kwd>
<kwd lng="es"><![CDATA[fermento]]></kwd>
<kwd lng="es"><![CDATA[bentonita]]></kwd>
<kwd lng="es"><![CDATA[zeolita]]></kwd>
<kwd lng="es"><![CDATA[clarificación]]></kwd>
<kwd lng="en"><![CDATA[turbidity]]></kwd>
<kwd lng="en"><![CDATA[ferment]]></kwd>
<kwd lng="en"><![CDATA[bentonite]]></kwd>
<kwd lng="en"><![CDATA[zeolite]]></kwd>
<kwd lng="en"><![CDATA[clarification]]></kwd>
</kwd-group>
</article-meta>
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