{"id":21577,"date":"2025-11-14T11:50:47","date_gmt":"2025-11-14T14:50:47","guid":{"rendered":"https:\/\/www.fica.unsl.edu.ar\/?p=21577"},"modified":"2025-12-02T11:25:59","modified_gmt":"2025-12-02T14:25:59","slug":"panel-sensorial-de-una-bebida-fermentada-a-partir-de-arrope-de-chanar","status":"publish","type":"post","link":"https:\/\/www.fica.unsl.edu.ar\/index.php\/panel-sensorial-de-una-bebida-fermentada-a-partir-de-arrope-de-chanar\/","title":{"rendered":"Panel sensorial de una bebida fermentada a partir de Arrope de Cha\u00f1ar"},"content":{"rendered":"<p data-start=\"230\" data-end=\"531\">El pasado viernes 7 de noviembre de 2025 en el <strong>Laboratorio de Investigaci\u00f3n del \u00c1rea de Qu\u00edmica<\/strong> se llev\u00f3 adelante un <strong>panel sensorial por consumidores<\/strong> de una <strong data-start=\"325\" data-end=\"386\">bebida fermentada elaborada a partir del Arrope de Cha\u00f1ar<\/strong>, un proyecto desarrollado por la <strong data-start=\"430\" data-end=\"455\">Ing. Mercedes Quiroga<\/strong> en el marco de su tesis de la <strong data-start=\"486\" data-end=\"530\">Maestr\u00eda en Ciencia de los Agroalimentos de la FICA.<\/strong><\/p>\n<p data-start=\"533\" data-end=\"914\">La investigaci\u00f3n explora la posibilidad de crear una bebida fermentada que conserve las <strong data-start=\"621\" data-end=\"670\">propiedades beneficiosas del arrope de cha\u00f1ar<\/strong>, reconocido por su alto contenido de polifenoles. Quiroga explic\u00f3 que el trabajo present\u00f3 un desaf\u00edo significativo, debido a la <strong data-start=\"799\" data-end=\"827\">ausencia de bibliograf\u00eda<\/strong> y antecedentes sobre fermentaciones basadas en este fruto caracter\u00edstico de la regi\u00f3n.<\/p>\n<p data-start=\"533\" data-end=\"914\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-21583 size-full\" src=\"https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-12.jpg\" alt=\"\" width=\"1100\" height=\"733\" srcset=\"https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-12.jpg 1100w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-12-300x200.jpg 300w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-12-1024x682.jpg 1024w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-12-768x512.jpg 768w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><\/p>\n<p data-start=\"916\" data-end=\"1337\">El estudio incluy\u00f3 la elaboraci\u00f3n de distintas partidas con diversas levaduras y concentraciones, an\u00e1lisis qu\u00edmicos realizados en laboratorios de la FICA y estudios complementarios desarrollados en el Instituto Nacional de Vitivinicultura (INV) de San Juan. La degustaci\u00f3n form\u00f3 parte del <strong data-start=\"1205\" data-end=\"1224\">panel sensorial<\/strong>, \u00faltima etapa del proyecto, destinada a evaluar las caracter\u00edsticas organol\u00e9pticas y la aceptaci\u00f3n del producto.<\/p>\n<p data-start=\"1339\" data-end=\"1553\">La Ing. Quiroga destac\u00f3 que, si bien el proceso de fermentaci\u00f3n resulta viable, la elaboraci\u00f3n del arrope de cha\u00f1ar implica un importante consumo de tiempo y energ\u00eda, un aspecto a considerar en futuros desarrollos.<\/p>\n<p data-start=\"1339\" data-end=\"1553\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-21582\" src=\"https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-3.jpg\" alt=\"\" width=\"1100\" height=\"733\" srcset=\"https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-3.jpg 1100w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-3-300x200.jpg 300w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-3-1024x682.jpg 1024w, https:\/\/www.fica.unsl.edu.ar\/wp-content\/uploads\/2025\/11\/Arroche-Chanar-panel-3-768x512.jpg 768w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pasado viernes 7 de noviembre de 2025 en el Laboratorio de Investigaci\u00f3n del \u00c1rea de Qu\u00edmica se llev\u00f3 adelante un panel sensorial por consumidores&hellip;<\/p>\n","protected":false},"author":9,"featured_media":21581,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_joinchat":[],"footnotes":""},"categories":[19],"tags":[],"class_list":["post-21577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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