{"id":23448,"date":"2018-06-22T21:00:23","date_gmt":"2018-06-22T21:00:23","guid":{"rendered":"https:\/\/www.ecm.pt\/?page_id=23448"},"modified":"2020-09-02T10:23:58","modified_gmt":"2020-09-02T10:23:58","slug":"projetos","status":"publish","type":"page","link":"https:\/\/www.ecm.pt\/en\/projetos\/","title":{"rendered":"Projects"},"content":{"rendered":"

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<\/p>\n

Projects<\/h1>\n

<\/span><\/div>[vc_separator type=”transparent” align=”align_center”][vc_single_image image=”23452″ img_size=”large” alignment=”center”][vc_separator type=”transparent” align=”align_center”][vc_column_text css=”.vc_custom_1530140257514{background-color: #ffffff !important;}”]Name of The Project<\/strong> | SuperPro I – Supervision of The Lager Beer Fermentation Process<\/p>\n

Project code<\/strong> | M1420-01-0247-FEDER-000007[\/vc_column_text][vc_separator type=”transparent” align=”align_center”][vc_column_text css=”.vc_custom_1530140385288{background-color: #ffffff !important;}”]Main Objective<\/strong><\/p>\n

The main purpose of the SUPERPRO project is to optimize the beer production process from a pilot plant and a detailed analysis of the wort and beer in the various stages of production, in order to minimize process variability and to maximize the efficiency of the ensuring the sensorial characteristics of the final product and the quality expected by the consumer.<\/p>\n

Region of Intervention | Madeira Island
\nBeneficiary Entities | ECM & UMa – Department of Chemistry<\/p>\n

Date of Approval | 31-05-17
\nStart Date | 01-09-17
\nEnd Date | 31-08-2019
\nTotal Eligible Cost | \u20ac883,990.35
\nFinancial Support from the EU | 54.45%
\nRegional Public Financial Support | 9.61%<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” align=”align_center”][vc_column_text css=”.vc_custom_1530140426121{background-color: #ffffff !important;}”]Activities and Expected results<\/strong>
\nExtensive study of the chemical composition of the product.
\nMonitoring the key parameters of the fermentation process.
\nAnalysis of the variability of raw materials.
\nIdentify and quantify key markers for monitoring the fermentation process.
\nDevelopment of a tool for in-line process control depending on the intrinsic composition of the product – Calibration of an NIR system.
\nStudy of the relationship between the parameters and fermentation variables with the chemical composition of the product, namely the VDK.
\nFormation curve and reduction of VDK during fermentation in the selected conditions.
\nSensory analysis for the organoleptic characterization of the finished product.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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