{"id":43531,"date":"2020-02-20T00:00:00","date_gmt":"2020-02-19T23:00:00","guid":{"rendered":"https:\/\/fermentis.com\/our-company\/research\/product-characterisation\/"},"modified":"2026-03-23T13:46:18","modified_gmt":"2026-03-23T12:46:18","slug":"product-characterisation","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/our-company\/research\/product-characterisation\/","title":{"rendered":"Caracterizaci\u00f3n de productos"},"content":{"rendered":"\n  <div class=\"banner has-hover has-parallax\" id=\"banner-898381238\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" data-parallax=\"-6\" data-parallax-container=\".banner\" data-parallax-background>\n            <img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg\" class=\"bg attachment-original size-original\" alt=\"\" \/>                                    \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-898381238 {\n  padding-top: 200px;\n}\n#banner-898381238 .banner-bg img {\n  object-position: 54% 37%;\n}\n<\/style>\n  <\/div>\n\n\n\n\t<section class=\"section\" id=\"section_1325023824\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\t<div id=\"gap-696846462\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-696846462 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row row-small\"  id=\"row-191264719\">\n\n\t<div id=\"col-1562683197\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h1 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:159%;\">Caracterizaci\u00f3n de productos<\/span><b aria-hidden=\"true\"><\/b><\/h1><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1325023824 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1748661850\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-large\"  id=\"row-1490828105\">\n\n\t<div id=\"col-204863456\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner text-left\"  >\n\t\t\t\n\t\t\t\n<p>La caracterizaci\u00f3n de los productos es probablemente la tarea que m\u00e1s tiempo lleva al equipo de I+D de Fermentis. Se realiza para todas las bebidas fermentadas y la cantidad de trabajo necesario es extensa.<\/p>\n<p>La base de la caracterizaci\u00f3n de productos es comprender c\u00f3mo interact\u00faan las distintas variables y c\u00f3mo se influyen mutuamente. En Fermentis, nos interesa m\u00e1s concretamente c\u00f3mo reaccionar\u00e1n nuestras levaduras y sus derivados en diferentes situaciones.<\/p>\n<p><span style=\"font-size: 120%\"><strong>Generando diferentes situaciones<\/strong><\/span><\/p>\n<p>Para crear un gran n\u00famero de situaciones diferentes, como a las que un cervecero o un en\u00f3logo pueden enfrentarse en el curso de su trabajo, creamos miles de variantes de cerveza y vino, cambiando las condiciones iniciales (diferentes mostos, variedades de uva o malta, adiciones de l\u00fapulo, etc.), cambiando la cepa de levadura, cambiando las condiciones de fermentaci\u00f3n (temperatura, tasa de inoculaci\u00f3n, etc.) y, a veces, cambiando los derivados de levadura (a\u00f1adiendo activadores de fermentaci\u00f3n, etc.).<\/p>\n<p>Como ejemplo sencillo, si utilizamos 3 condiciones iniciales distintas, 3 cepas de levadura, 3 condiciones de fermentaci\u00f3n y 3 derivados de levadura obtenemos 81 combinaciones diferentes.<\/p>\n<p><span style=\"font-size: 120%\"><strong>Caracterizaci\u00f3n t\u00e9cnica y sensorial<\/strong><\/span><\/p>\n<p>Para una caracterizaci\u00f3n exhaustiva, cada combinaci\u00f3n debe analizarse individualmente, examinando tanto los par\u00e1metros de performance fermentativa como los resultados sensoriales, lo que implica mediciones t\u00e9cnicas y cient\u00edficas, as\u00ed como sesiones de cata.<\/p>\n<p>La caracterizaci\u00f3n t\u00e9cnica se centra en par\u00e1metros como la graduaci\u00f3n alcoh\u00f3lica y la atenuaci\u00f3n (entre otros), mientras que la caracterizaci\u00f3n sensorial se centra en los componentes del sabor y el aroma (sabores afrutados, amargor de la cerveza, etc.).<\/p>\n<p><span style=\"font-size: 120%\"><strong>Recopilaci\u00f3n y an\u00e1lisis de datos<\/strong><\/span><\/p>\n<p>Una vez reunidos todos los datos y combinados en una base de datos, se realizan estudios cient\u00edficos y estad\u00edsticos para comparar y analizar las distintas situaciones con el fin de identificar tendencias de comportamiento y formas espec\u00edficas de potenciar las caracter\u00edsticas sensoriales o mejorar la performance fermentativa.<\/p>\n<p>A su vez, estos resultados pueden presentarse con un formato de art\u00edculo t\u00e9cnico, ser publicado y exponerse en eventos Fermentis Academy, y utilizarse en aplicaciones pr\u00e1cticas para mejorar nuestros productos y servicios.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1295346329\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >Comprender la caracterizaci\u00f3n<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>Un ejemplo en el segmento del vino.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_567426296\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"880\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-880x1024.png\" class=\"attachment-large size-large\" alt=\"infography : from yeast strains to wine sensory characterisations\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-880x1024.png 880w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-688x800.png 688w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-768x893.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-1320x1536.png 1320w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-600x698.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained.png 1451w\" sizes=\"auto, (max-width: 880px) 100vw, 880px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_567426296 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1748661850 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":43514,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-43531","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - 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