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dc.contributor.authorUthurry, Carlos Aníbal-
dc.date.accessioned2023-09-29T15:42:03Z-
dc.date.available2023-09-29T15:42:03Z-
dc.date.issued2022-09-06-
dc.identifier.urihttp://rid.unrn.edu.ar/handle/20.500.12049/10839-
dc.language.isoenes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.titlePhysicochemical and sensory characteristics of Argentine ciderses_ES
dc.typeObjeto de conferenciaes_ES
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-ND 4.0)-
dc.description.filiationUthurry, Carlos Aníbal. Universidad Nacional de Río Negro. Escuela de Producción, Tecnología y Medio Ambiente. Sede Alto Valle y Valle Medio. Subsede Villa Regina. Río Negro. Argentina.es_ES
dc.subject.keywordArgentine ciderses_ES
dc.subject.keywordUpper Valley of the Rio Negro and Neuquenes_ES
dc.subject.keywordChemical and sensory characteristicses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.materiaIngenierías, Ciencia y Teconologías (general)es_ES
dc.origin.lugarDesarrolloUniversidad Nacional de Río Negroes_ES
dc.description.resumenArgentine cider, a typical beverage from northern Patagonia, has been undervalued by consumers in recent years because its quality had decreased due to the use of defective apples and the lack of strict controls during cider making. Cider consumption is significant during the Christmas holydays; however, wine, beer and champagne are the most consumed alcoholic beverages throughout the year. Large - scale cider makers, to increase their share in the local market of alcoholic beverages, started to seek improvement strategies to get better quality ciders. Entrepreneurs new to the sector were boosted by this phenomenon searching new artisanal ciders with fruity flavor and less sweetened than industrial ciders. Argentina mostly produces carbonated cider – cider added with exogenous carbon dioxide- obtained from the addition of either sucrose, high fructose corn syrup or concentrated apple juice, citric acid, carbon dioxide, sulfite, and potassium sorbate to the base cider – cider resulting from the alcoholic fermentation of apple juice – before bottling. Some years ago, we started the research of this beverage at Universidad Nacional de Río Negro, Patagonia, to make a survey of ciders and characterize them chemically and sensorially. We formed the first sensory panel of trained evaluators for cider in the country. The results achieved in two projects were welcome by large- and small-scale cider makers. The goal of my speech is to give an approach of Argentine cider making, the most important results of our research, and the present work concerning nontraditional apple varieties and yeast strains with potential for cider making.es_ES
dc.relation.journalTitle2 nd Edition of Webinar on Food Science and Nutritiones_ES
dc.type.subtypePresentacion de ponenciaes_ES
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