{"id":10854,"date":"2023-11-15T14:57:26","date_gmt":"2023-11-15T14:57:26","guid":{"rendered":"https:\/\/confesionario.co\/w\/estudiantes-ut-participan-en-taller-sobre-proceso-de-elaboracion-de-cerveza-artesanal\/"},"modified":"2023-11-15T14:57:26","modified_gmt":"2023-11-15T14:57:26","slug":"estudiantes-ut-participan-en-taller-sobre-proceso-de-elaboracion-de-cerveza-artesanal","status":"publish","type":"post","link":"https:\/\/confesionario.co\/w\/estudiantes-ut-participan-en-taller-sobre-proceso-de-elaboracion-de-cerveza-artesanal\/","title":{"rendered":"Estudiantes UT participan en taller sobre proceso de elaboraci\u00f3n de cerveza artesanal"},"content":{"rendered":"<p class=\\\"MsoNormal\\\" style=\\\"text-align: justify;\\\"><span style=\\\"font-size: 12.0pt; line-height: 107%; font-family: \\'Arial\\',sans-serif;\\\">Con la participaci\u00f3n de estudiantes del programa de Qu\u00edmica, el Grupo de Investigaciones Mellitopalinologicas y Propiedades fisicoqu\u00edmicas de Alimentos, adscrito a la Facultad de Ciencias de la Universidad del Tolima, ha generado un proceso de formaci\u00f3n y capacitaci\u00f3n sobre la elaboraci\u00f3n de cerveza artesanal.<\/span><\/p>\n<p><!--more--><\/p>\n<p class=\\\"MsoNormal\\\" style=\\\"text-align: justify;\\\"><span style=\\\"font-size: 12.0pt; line-height: 107%; font-family: \\'Arial\\',sans-serif;\\\">El Doctor Guillermo Salamanca Grosso, director del grupo de investigaciones indic\u00f3 que: \u00a8la producci\u00f3n de bebidas alcoh\u00f3licas con uso de levaduras, es una actividad biotecnol\u00f3gica que se ha ido consolidando desde el punto de vista econ\u00f3mico e industrial. Seg\u00fan las condiciones de proceso de elaboraci\u00f3n, se producen resultados diferentes. La fermentaci\u00f3n de la cerveza, es una operaci\u00f3n unitaria que ha ganado inter\u00e9s en la industria y en la comunidad cient\u00edfica, por las implicaciones que tiene en cuanto al efecto de la temperatura. Es un proceso fermentativo asistido por levaduras, que conlleva la formaci\u00f3n de etanol, di\u00f3xido de carbono, con la evoluci\u00f3n de compuestos arom\u00e1ticos caracter\u00edsticos del producto, seg\u00fan sean los m\u00e9todos y materias primas seleccionadas\u00a8.<\/span><\/p>\n<p class=\\\"MsoNormal\\\" style=\\\"text-align: justify;\\\"><span style=\\\"font-size: 12.0pt; line-height: 107%; font-family: \\'Arial\\',sans-serif;\\\">Seg\u00fan lo establecido por el investigador,\u00a0el taller est\u00e1 relacionado con el diplomado en \u201cCiencia y Tecnolog\u00eda del Proceso Cervecero: Elaboraci\u00f3n de Cervezas Artesanales\u201d. En este proceso de capacitaci\u00f3n es\u00a0piloto y entre las tem\u00e1tica tratadas se encuentran malteado,\u00a0 molienda de maltas, generaci\u00f3n de mostos por efecto de lixiviaci\u00f3n con activaci\u00f3n enzim\u00e1tica de amilasas, filtraci\u00f3n, enriquecimiento de mosto con la adici\u00f3n de aceites esenciales, humulenos, mirceno, cariofileno y farnesceno\u00a0 \u00e1cido valer\u00f3nico, lumulona, lupulina y lupulona, por efecto de la acci\u00f3n de lupulo.\u00a0Es el proceso cervecero finaliza con la adici\u00f3n de levadura trans, la transformaci\u00f3n de azucares en etanol y di\u00f3xido de carbono.<\/span><\/p>\n<p class=\\\"MsoNormal\\\" style=\\\"text-align: justify;\\\"><span style=\\\"font-size: 12.0pt; line-height: 107%; font-family: \\'Arial\\',sans-serif;\\\">Este taller hace parte del trabajo realizado por Andr\u00e9s Hern\u00e1ndez Guluma, del programa de Ingenier\u00eda Agroindustrial, miembro activo del grupo de investigaci\u00f3n, quien se destaca a nivel nacional en procesos de consultor\u00eda en cervecer\u00eda. Se destaca el uso del software BeerSmith<sup>TM<\/sup>, en el desarrollo de la capacitaci\u00f3n que va encaminada a la creaci\u00f3n de una nueva cerveza, puntualiz\u00f3 Salamanca Grosso.<\/span><\/p>\n<p class=\\\"MsoNormal\\\">\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con la participaci\u00f3n de estudiantes del programa de Qu\u00edmica, el Grupo de Investigaciones Mellitopalinologicas y Propiedades fisicoqu\u00edmicas de Alimentos, adscrito [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-10854","post","type-post","status-publish","format-standard","hentry","category-universidad-del-tolima"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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