Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá

Esta investigación presenta el desarrollo de un método integral para la obtención de tafia a partir de bagazo de caña de azúcar, residuo de la industria panelera en Boyacá. El proceso combina pretratamiento alcalino, hidrólisis enzimática, fermentación alcohólica y un sistema de añejamiento acelerad...

Full description

Autores:
Valcárcel Bolívar, Nubia Judith
Tipo de recurso:
Doctoral thesis
Fecha de publicación:
2026
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/23323
Acceso en línea:
https://repositorio.uptc.edu.co/handle/001/23323
Palabra clave:
540 - Química y ciencias afines
Tafia
Bagazo de caña de azúcar
Hidrólisis enzimática
Fermentación alcohólica
Añejamiento acelerado
Valorización agroindustrial
Biomasa lignocelulósica
Cofermentación 1G+2G
1. Ciencias Naturales::1D. Ciencias químicas
Bagazo
Caña de azúcar
Añejamiento
Enzimas
Procesos químicos
Bioconversión
ODS 9: Industria, innovación e infraestructura. Construir infraestructuras resilientes, promover la industrialización inclusiva y sostenible y fomentar la innovación
ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
Rights
openAccess
License
Todos los derechos
id REPOUPTC2_e3e215ee9280cae69601216c06d604f7
oai_identifier_str oai:repositorio.uptc.edu.co:001/23323
network_acronym_str REPOUPTC2
network_name_str RiUPTC: Repositorio Institucional UPTC
repository_id_str
dc.title.spa.fl_str_mv Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
title Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
spellingShingle Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
540 - Química y ciencias afines
Tafia
Bagazo de caña de azúcar
Hidrólisis enzimática
Fermentación alcohólica
Añejamiento acelerado
Valorización agroindustrial
Biomasa lignocelulósica
Cofermentación 1G+2G
1. Ciencias Naturales::1D. Ciencias químicas
Bagazo
Caña de azúcar
Añejamiento
Enzimas
Procesos químicos
Bioconversión
ODS 9: Industria, innovación e infraestructura. Construir infraestructuras resilientes, promover la industrialización inclusiva y sostenible y fomentar la innovación
ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
title_short Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
title_full Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
title_fullStr Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
title_full_unstemmed Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
title_sort Obtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de Boyacá
dc.creator.fl_str_mv Valcárcel Bolívar, Nubia Judith
dc.contributor.advisor.none.fl_str_mv Caicedo Pineda, Gerardo Andrés
dc.contributor.author.none.fl_str_mv Valcárcel Bolívar, Nubia Judith
dc.contributor.jury.none.fl_str_mv Cárcel Cárcel, Luis Miguel
Del Barrio Galan, Ruben
Prieto Suárez, Gloria Astrid
dc.subject.ddc.none.fl_str_mv 540 - Química y ciencias afines
topic 540 - Química y ciencias afines
Tafia
Bagazo de caña de azúcar
Hidrólisis enzimática
Fermentación alcohólica
Añejamiento acelerado
Valorización agroindustrial
Biomasa lignocelulósica
Cofermentación 1G+2G
1. Ciencias Naturales::1D. Ciencias químicas
Bagazo
Caña de azúcar
Añejamiento
Enzimas
Procesos químicos
Bioconversión
ODS 9: Industria, innovación e infraestructura. Construir infraestructuras resilientes, promover la industrialización inclusiva y sostenible y fomentar la innovación
ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
dc.subject.proposal.spa.fl_str_mv Tafia
Bagazo de caña de azúcar
Hidrólisis enzimática
Fermentación alcohólica
Añejamiento acelerado
Valorización agroindustrial
Biomasa lignocelulósica
dc.subject.proposal.none.fl_str_mv Cofermentación 1G+2G
dc.subject.ocde.none.fl_str_mv 1. Ciencias Naturales::1D. Ciencias químicas
dc.subject.unesco.none.fl_str_mv Bagazo
Caña de azúcar
Añejamiento
Enzimas
Procesos químicos
Bioconversión
dc.subject.ods.none.fl_str_mv ODS 9: Industria, innovación e infraestructura. Construir infraestructuras resilientes, promover la industrialización inclusiva y sostenible y fomentar la innovación
ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
description Esta investigación presenta el desarrollo de un método integral para la obtención de tafia a partir de bagazo de caña de azúcar, residuo de la industria panelera en Boyacá. El proceso combina pretratamiento alcalino, hidrólisis enzimática, fermentación alcohólica y un sistema de añejamiento acelerado utilizando bagazo tostado. Se evaluaron las condiciones óptimas de deslignificación y actividad enzimática, logrando la bioconversión eficiente de la biomasa lignocelulósica en bioetanol. El destilado obtenido fue caracterizado fisicoquímicamente y sometido a un proceso de maduración, validando su calidad mediante análisis sensorial y cromatográfico, proponiendo así una alternativa sostenible de valorización agroindustrial.
publishDate 2026
dc.date.accessioned.none.fl_str_mv 2026-10-29T21:54:50Z
dc.date.issued.none.fl_str_mv 2026-10-13
dc.type.none.fl_str_mv Trabajo de grado - Doctorado
dc.type.coar.none.fl_str_mv http://purl.org/coar/resource_type/c_db06
dc.type.driver.none.fl_str_mv info:eu-repo/semantics/doctoralThesis
dc.type.version.none.fl_str_mv info:eu-repo/semantics/acceptedVersion
dc.type.content.none.fl_str_mv Text
format http://purl.org/coar/resource_type/c_db06
status_str acceptedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/23323
url https://repositorio.uptc.edu.co/handle/001/23323
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.references.none.fl_str_mv “República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, ‘Decreto 1076 de 2015: Por el cual se expide el Decreto Único Reglamentario del Sector Ambiente y Desarrollo Sostenible,’ Diario Oficial, no. 49.523, 26 de mayo de 2015.,” 2015.
“República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, ‘Resolución 631 de 2015: Por la cual se establecen los parámetros y los valores límites máximos permisibles en los vertimientos puntuales a cuerpos de agua superficiales y a los sistem as de alcantarillado público,’ Diario Oficial, no. 49.486, 18 de abril de 2015.,” 2015.
“República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, “Resolución 699 de 2021: Por la cual se establece la reglamentación para el vertimiento de aguas residuales al suelo," Diario Oficial, no. 51.728, 7 de julio de 2021.,” Jul. 2021.
A. S. Dictan Otras Disposiciones, “Congreso de la República de Colombia, ‘Ley 1333 de 2009: Por la cual se establece el procedimiento sancionatorio ambiental y se dictan otras disposiciones,’ Diario Oficial, no. 47.417, 21 de julio de 2009.,” 2009.
R. Vergara, L. Rodríguez, and Y. Alarcón, “Estudio de caracterización de la actividad productiva del sector de la caña panelera en la hoya del río Suárez,” N ovun , vol. 8 (1), pp. 32 – 48, Jun. 2018.
Ministerio de Agricultura y Desarrollo Rural. Colombia, “Plan de ordenamiento productivo. Análisis situacional de la cadena agroindustrial de la panela en Colombia,” Feb. 2023.
A. Martínez - Gil, M. del Alamo - Sanza, R. Sánchez - Gómez, and I. Nevares, “Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review,” Molecules , vol. 25, no. 6, pp. 1 – 28, 2020, doi: 10.3390/molecules25061474.
Y. Matsueda and E. Antunes, “A review of current technologies for the sustainable valorization of sugarcane bagasse,” J. Environ. Chem. Eng. , vol. 12, no. 6, Dec. 2024, doi: 10.1016/j.jece.2024.114900.
P. Yan et al. , “Advances in lignocellulosic biomass pyrolysis and catalytic upgrading for sustainable biofuel production: process design strategies and reaction rationales,” Sep. 08, 2025, Royal Society of Chemistry . doi: 10.1039/d5gc02199e.
N. J. Valcárcel - Bolívar, M. del Alamo - Sanza, M. Asensio - Cuadrado, A. M. Martínez - Gil, and I. Nevares, “Effect of toasting temperature on the generation of volatile compounds in sugar cane bagasse,” Brazilian Journal of Food Technology , vol. 29, pp. 1 – 16, 2026, doi: 10.1590/1981 - 6723.0532025.
T. Tarko and M. Liubko, “The e ffect of w ood c hips with v arious d egrees of t oasting on the q uality and s ensory p arameters of Fruit Distillates,” Molecules , vol. 31, no. 15, pp. 2 – 24, Aug. 2026, doi: 10.3390/molecules31152691.
M. F. S. Khan, M. Akbar, Z. Xu, and H. Wang, “A review on the role of pretreatment technologies in the hydrolysis of lignocellulosic biomass of corn stover,” Dec. 01, 2021, Elsevier Ltd . doi: 10.1016/j.biombioe.2021.106276. 195
M. Muddasar, A. Beaucamp, M. Culebras, and M. N. Collins, “Cellulose: c haracteristics and applications for rechargeable batteries,” Oct. 31, 2022, Elsevier B.V. doi: 10.1016/j.ijbiomac.2022.08.026.
M. U. Khan, M. Usman, M. A. Ashraf, N. Dutta, G. Luo, and S. Zhang, “A review of recent advancements in pretreatment techniques of lignocellulosic materials for biogas production: o pportunities and l imitations,” May 15, 2022, Elsevier B.V. doi: 10.1016/j.ceja.2022.100263.
C. Gao, J. Yang, H. Zhang, W. Xiao, and L. Han, “Quantitative and qualitative characterization of dual scale mechanical enhancement on cellulosic and crystalline - structural variation of NaOH treated wheat straw,” Bioresour. Technol. , vol. 312, Sep. 2020, doi: 10.1016/j.biortech.2020.123535.
J. Rao, Z. Lov , G. Chen, and F. Peng, “Hemicellulose: Structure, chemical modification, and application,” May 01, 2023, Elsevier Ltd . doi: 10.1016/j.progpolymsci.2023.101675.
A. Maceda, M. Soto - Hernández, C. B. Peña - Valdivia, C. Trejo, and T. Terrazas, “Lignin: composition, synthesis and evolution,” Madera y Bosques , vol. 27, no. 2, Jun. 2021, doi: 10.21829/myb.2021.2722137.
L. Martínková, M. Grulich, M. Pátek, B. Křístková, and M. Winkler, “Bio - Based v alorization of l ignin - d erived p henolic c ompounds: A Review,” Biomolecules , vol. 13, no. 5, 2023, doi: 10.3390/biom13050717.
Alokika, Anu, A. Kumar, V. Kumar, and B. Singh, “Cellulosic and hemicellulosic fractions of sugarcane bagasse: Potential, challenges and future perspective,” Int. J. Biol. Macromol. , vol. 169, pp. 564 – 582, 2021, doi: 10.1016/j.ijbiomac.2020.12.175.
G. Casco, K. Diéguez, L. Sarduy, R. Vinocunga, S. Pomavilla, and A. Pérez, “Process design for obtaining bioethanol fuel by enzymatic hydrolysis of cane bagasse in the Pastaza province ,” Revista Centro Azúcar , vol. 49 (2), Apr. 2022.
R. García - Culqui, C. Jácome - Pilco, Lady Guevara - Narváez, and T. Moreta - Guangasi, “Revalorización del bagazo de caña de azúcar ( Saccharum officinarum ) como residuo importante para la agroindustria,” 593 Digital Publisher CEIT , vol. 8, no. 3, pp. 134 – 148, May 2023, doi: 10.33386/593dp.2023.3.1661.
C. T. Hiranobe et al. , “Sugarcane Bagasse: Challenges and o pportunities for w aste r ecycling,” Clean Technologies , vol. 6, no. 2, pp. 662 – 699, Jun. 2024, doi: 10.3390/cleantechnol6020035.
Á. Lobato - Rodríguez, B. Gullón, A. Romaní, P. Ferreira - Santos, G. Garrote, and P. G. Del - Río, “Recent advances in biorefineries based on lignin extraction using deep eutectic solvents: A review,” Bioresour. Technol. , vol. 388, Nov. 2023, doi: 10.1016/j.biortech.2023.129744.
M. Adnan et al. , “Green approaches for modifying lignocellulosic features: Recent advances in reducing recalcitrance for sustainable bioethanol production,” Dec. 01, 2025, Elsevier Ltd . doi: 10.1016/j.biombioe.2025.108304.
S. Roy Choudhury, A. Das, and R. Chakraborty, “Review on progress in cellulase catalyzed saccharification of agricultural lignocellulosic biomass towards fermentable sugar and bioethanol: Kinetics & reactor configurations,” Jun. 01, 2024, Elsevier Ltd . doi: 10.1016/j.bcab.2024.103142.
P. A. Ramírez Cabrera, A. S. Lozano Pérez, and C. A. Guerrero Fajardo, “Design of a Semi - c ontinuous m icrowave s ystem for p retreatment of m icrowave - a ssisted p yrolysis 196 u sing a t heoretical m ethod,” Inventions , vol. 10, no. 2, Apr. 2025, doi: 10.3390/inventions10020024.
S. Niju and M. Swathika, “Delignification of sugarcane bagasse using pretreatment strategies for bioethanol production,” Biocatal. Agric. Biotechnol. , vol. 20, no. May, p. 101263, 2019, doi: 10.1016/j.bcab.2019.101263.
J. Wang et al. , “Enhanced saccharification of sugarcane bagasse by the optimization of low concentration of NaOH and ammonia pretreatment,” Nov. 15, 2021, Elsevier B.V. doi: 10.1016/j.indcrop.2021.114016.
J. Wang, J. Wang, Z. Lu, and J. Zhang, “Adsorption and desorption of cellulase on/from enzymatic residual lignin after alkali pretreatment,” Ind. Crops Prod. , vol. 155, Nov. 2020, doi: 10.1016/j.indcrop.2020.112811.
G. Banvillet, G. Depres, N. Belgacem, and J. Bras, “Alkaline treatment combined with enzymatic hydrolysis for efficient cellulose nanofibrils production,” Carbohydr. Polym. , vol. 255, Mar. 2021, doi: 10.1016/j.carbpol.2020.117383.
L. A. Soares, M. G. Solano, R. E. F. Lindeboom, J. B. van Lier, E. L. Silva, and M. B. A. Varesche, “Valorization of sugarcane bagasse through biofuel and value - added soluble metabolites production: Optimization of alkaline hydrothermal pretreatment,” Biomass Bioenergy , vol. 165, Oct. 2022, doi: 10.1016/j.biombioe.2022.106564.
A. Tawfik et al. , “Sustainable fermentation approach for biogenic hydrogen productivity from delignified sugarcane bagasse,” Int. J. Hydrogen Energy , vol. 47, no. 88, pp. 37343 – 37358, Oct. 2022, doi: 10.1016/j.ijhydene.2021.09.200.
E. García and D. Peralta, “Hidrólisis enzimática de bagazo de caña ( Saccharum sp hibrido) para la producción de azúcares simples,” Revista Científica Agroindustria, Sociedad y Ambiente (A.S.A) , vol. 18 (1), pp. 119 – 131, Jan. 2022.
I. Onosakponome, P. E. Awhin, I. O. Orhonigbe, and O. E. Okorodudu, “Thermodynamics and t hermal i nactivation of Endo - β - 1,4 - Glucanase Produced from Aspergillus niger ,” Tropical Journal of Natural Product Research , vol. 8, no. 12, pp. 9664 – 9669, Dec. 2024, doi: 10.26538/tjnpr/v8i12.46.
X. Xiang, Y. Zhang, W. Wei, and G. Zhou, “Latest advances in research methods for high - yield cellulase production,” Feb. 20, 2025, Royal Society of Chemistry . doi: 10.1039/d4se01553c.
E. B. Moya, B. Syhler, J. O. Manso, G. Dragone, and S. I. Mussatto, “Enzymatic hydrolysis cocktail optimization for the intensification of sugar extraction from sugarcane bagasse,” Int. J. Biol. Macromol. , vol. 242, Jul. 2023, doi: 10.1016/j.ijbiomac.2023.125051.
M. S. T. Amândio, J. M. S. Rocha, and A. M. R. B. Xavier, “Fed - batch SSF with pre - saccharification as a strategy to reduce enzyme dosage in cellulosic ethanol production,” Fuel , vol. 357, Feb. 2024, doi: 10.1016/j.fuel.2023.129842.
Y. Jugwanth, Y. Sewsynker - Sukai, and E. B. Gueguim Kana, “Valorization of sugarcane bagasse for bioethanol production through simultaneous saccharification and fermentation: Optimization and kinetic studies,” Fuel , vol. 262, Feb. 2020, doi: 10.1016/j.fuel.2019.116552.
M. Toor et al. , “An overview on bioethanol production from lignocellulosic feedstocks,” Chemosphere , vol. 242, Mar. 2020, doi: 10.1016/j.chemosphere.2019.125080. 197
D. Santos et al. , “Enzymatic h ydrolysis of l ignocellulosic b iomass: s tructural f eatures, p rocess a spects, k inetics, and c omputational Tools,” Biomass , vol. 6, no. 1, p. 13, Feb. 2026, doi: 10.3390/biomass6010013.
S. T. Mgeni, H. R. Mero, L. A. Mtashobya, and J. K. Emmanuel, “Utilizing fruit wastes as a sustainable feedstock for bioethanol production: A review,” Jun. 01, 2025, Elsevier B.V. doi: 10.1016/j.cles.2025.100188.
C. Pratt and K. Cornely, B ioquímica . México, D.F., 2012.
B. V. Ayodele, M. A. Alsaffar, and S. I. Mustapa, “An overview of integration opportunities for sustainable bioethanol production from first - and second - generation sugar - based feedstocks,” Feb. 01, 2020, Elsevier Ltd . doi: 10.1016/j.jclepro.2019.118857.
A. Susmozas et al. , “Process strategies for the transition of 1G to advanced bioethanol production,” Processes , vol. 8, no. 10, pp. 1 – 45, Oct. 2020, doi: 10.3390/pr8101310.
F. Chireshe, A. M. Petersen, and J. F. Görgens, “Evaluating integration and pretreatment options, for first - and second - generation bioethanol production by adjacent sugarcane mills,” Biochem. Eng. J. , vol. 221, Sep. 2025, doi: 10.1016/j.bej.2025.109796.
L. P. Pinheiro et al. , “Improving the f easibility of 2G e thanol p roduction from l ignocellulosic h ydrolysate u sing i mmobilized r ecombinant y east: A t echnical – e conomic a nalysis and l ife c ycle a ssessment,” Fermentation , vol. 11, no. 3, Mar. 2025, doi: 10.3390/fermentation11030116.
L. M. Costa, A. Athaley, Z. Losordo, A. P. Mariano, J. Posada, and L. R. Lynd, “Synergies b etween the d istillation of First - and Second - Generation Sugarcane Ethanol for Sustainable Biofuel Production,” Proceedings of the 35th European Symposium on Computer Aided Process Engineering (E scape 35) , vol. 4, pp. 534 – 539, Jul. 2025, doi: 10.69997/sct.195037.
A. Iram, D. Cekmecelioglu, and A. Demirci, “Integrating 1G with 2G b ioethanol p roduction by u sing di stillers’ d ried g rains with g olubles (DDGS) as the f eedstock for l ignocellulolytic Enzyme Production,” Fermentation , vol. 8, no. 12, Dec. 2022, doi: 10.3390/fermentation8120705.
M. Parapouli, A. Vasileiadis, A. S. Afendra, and E. Hatziloukas, “ Saccharomyces cerevisiae and its industrial applications,” 2020, AIMS Press . doi: 10.3934/microbiol.2020001.
K. Baek, S. Rani, S. Kim, and S. Seo, “Yeast cell wall mannan structural features, biological activities, and production strategies,” Heliyon , vol. 10, no. 6, p. e27896, 2024, doi: 10.1016/j.heliyon. 2024.e 27896.
Y. Zhang, M. Su, Z. Wang, J. Nielsen, and Z. Liu, “Rewiring regulation on respiro - fermentative metabolism relieved Crabtree effects in Saccharomyces cerevisiae,” Synth. Syst. Biotechnol , vol. 7, no. 4, pp. 1034 – 1043, Dec. 2022, doi: 10.1016/j.synbio.2022.06.004.
U. Y. Salihu, U. G. Usman, A. Y. Abubakar, and G. Mansir, “Effect of pH and t emperature on b ioethanol p roduction: Evidences from the f ermentation of s ugarcane m olasses using Saccharomyces cerevisiae,” Dutse Journal of Pure and Applied Sciences , vol. 8, no. 4b, pp. 9 – 16, Jan. 2023, doi: 10.4314/dujopas.v8i4b.2.
J. Li, M. Yuan, N. Meng, H. Li, J. Sun, and B. Sun, “Influence of nitrogen status on fermentation performances of non - Saccharomyces yeasts: a review,” Food Science 198 and Human Wellness , vol. 13, no. 2, pp. 556 – 567, Mar. 2024, doi: 10.26599/FSHW.2022.9250050.
C. L. Loviso and D. Libkind, “Synthesis and regulation of flavor compounds derived from brewing yeast: fusel alcohols,” Rev. Argent. Microbiol. , vol. 51, no. 4, pp. 386 – 397, Oct. 2019, doi: 10.1016/j.ram.2018.08.006.
J. Balák, L. Drábová, V. Ilko, D. Maršík, and I. Jarošová Kolouchová, “Preliminary i nvestigation of f ruit Mash i noculation with p ure y east c ultures: A c ase of v olatile p rofile of i ndustrial - s cale p lum d istillates,” Foods , vol. 13, no. 12, Jun. 2024, doi: 10.3390/foods13121955.
I. Caldeira, F. Gomes, H. Mira, and G. Botelho, “Distillate’s composition obtained of fermented Arbutus unedo L . fruits from different seedlings and clonal plants,” Annals of Agricultural Sciences , vol. 64, no. 1, pp. 21 – 28, Jun. 2019, doi: 10.1016/j.aoas.2019.05.009.
N. Spaho et al. , “Characterization of volatile compounds and flavor in spirits of old apple and pear cultivars from the Balkan region,” Foods , vol. 10, no. 6, Jun. 2021, doi: 10.3390/foods10061258.
D. Stanzer, K. Hanousek Čiča, M. Blesić, M. Smajić Murtić, J. Mrvčić, and N. Spaho, “Alcoholic f ermentation as a s ource of c ongeners in Fruit Spirits,” Foods , vol. 12, no. 10, May 2023, doi: 10.3390/foods12101951.
G. Botelho, O. Anjos, L. M. Estevinho, and I. Caldeira, “Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits,” Dec. 01, 2020, MDPI AG . doi: 10.3390/pr8121609.
Q. Zhang et al. , “Flavor characteristics and formation mechanisms in spirits: A case study in whisky,” Feb. 01, 2025, Elsevier Ltd . doi: 10.1016/j.foodres.2025.115901.
Ministerio de Salud y Protección Social. Colombia, Decreto 1686 de agosto 9 de 2012. B ebidas para consumo humano . Colombia, 2012.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC) 620:2001. Bebidas alcohólicas. Alcohol etílico.,” Bogotá (Colombia), Dec. 2001.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC ) 3442:2003. Bebidas Alcohólicas. Tafias de caña,” Bogotá (Colombia), 2003.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Norma Técnica Colombiana (NTC) 222. Bebidas alcohólicas. Definiciones generales,” Bogotá (Colombia), Mar. 2001.
S. Canas et al. , “Micro - oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves,” Lwt, vol. 154, 2022, doi: 10.1016/j.lwt.2021.112658.
E. Guilherme et al. , “Accelerated aging of Brazilian sugarcane spirit: Impact of wood chips reuse on the phenolic and volatile profile of the beverage,” Food Chem. , vol. 476, no. January, Jan. 2025, doi: https://doi.org/10.1016/j.foodchem.2025.143163.
I. Blanco Carvajal, E. E. Medina, O. Vanella, and R. G. Bruni, “Merma en la producción de ron durante su añejamiento y su relación con las condiciones ambientales de la solera,” ICIDCA. Sobre los derivados de la caña , vol. 5r43 (2), May 2019. 199
A. Martínez - Gil, M. Del Alamo - Sanza, and I. Nevares, “Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour,” Lwt , vol. 158, p. 113133, 2022, doi: 10.1016/j.lwt.2022.113133.
A. M. Martínez - Gil, M. Del Alamo - Sanza, R. Del Barrio - Galán, and I. Nevares, “Alternative w oods in o enology: Volatile c ompounds characterization of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review,” Feb. 01, 2022, MDPI . doi: 10.3390/app12042101.
T. Tarko, F. Krankowski, and A. Duda - Chodak, “The i mpact of c ompounds e xtracted from w ood on the q uality of a lcoholic b everages,” Molecules , vol. 28, no. 2, pp. 1 – 23, Jan. 2023, doi: 10.3390/molecules28020620.
A. M. Jordão and F. Cosme, “The a pplication of w ood s pecies in e nology: c hemical w ood c omposition and e ffect on w ine q uality,” Applied Sciences (Switzerland) , vol. 12, no. 6, 2022, doi: 10.3390/app12063179.
S. Tiwari et al. , “Multistep s tructural and c hemical e valuation of s ugarcane b aggase, p retreated w ith a lkali for e nhancing the e nzymatic s accharification by c ellulase and x ylanase of the p seudomonas sp. CVB - 10 (MK443365) and Bacillus paramycoides T4 (MN370035) Mix - Culture System,” Front. Energy Res. , vol. 9, Jan. 2022, doi: 10.3389/fenrg.2021.726010.
J. Bueno Moron, G. P. M. van Klink, and G. J. M. Gruter, “Lignocellulose saccharification: historical insights and recent industrial advancements towards 2nd generation sugars,” Jan. 27, 2025, Royal Society of Chemistry . doi: 10.1039/d4su00600c.
I. Kubovský, D. Kačíková, and F. Kačík, “Structural changes of oak wood main components caused by thermal modification,” Polymers (Basel). , vol. 12, no. 2, Feb. 2020, doi: 10.3390/polym12020485.
G. C. Silvello, A. M. Bortoletto, M. C. de Castro, and A. R. Alcarde, “New approach for barrel - aged distillates classification based on maturation level and machine learning: A study of cachaça,” Lwt , vol. 140, no. December 2020, 2021, doi: 10.1016/j.lwt.2020.110836.
G. Kainuma et al. , “Understanding w ood p olysaccharide d epolymerization and d enaturation u nder d ifferent t oasting c onditions Through Analysis of Sugars Extracted from French Oak Chips,” Beverages , vol. 10, no. 4, pp. 1 – 13, 2024, doi: 10.3390/beverages10040118.
A. Smailagić, M. Natić, S. Veljović, J. Popović, and D. Dabić Zagorac, “Review of wood materials used for the aging of alcoholic beverages: Chemical composition and the potential of reusing of the cooperage by - products,” Journal of Food Composition and Analysis , vol. 147, pp. 1 – 22, Nov. 2025, doi: 10.1016/j.jfca.2025.108077.
X. Nie et al. , “Effect of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non - volatile compounds,” LWT , vol. 183, Jun. 2023, doi: 10.1016/j.lwt.2023.114915.
T. Yan et al. , “Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra - high - pressure treatments,” Food Chem. , vol. 442, Jun. 2024, doi: 10.1016/j.foodchem.2024.138390.
P. Severiano Pérez, “¿Qué es y cómo se utiliza la evaluación sensorial?,” Inter disciplina , vol. 7, no. 19, p. 47, Sep. 2019, doi: 10.22201/ceiich.24485705e.2019.19.70287. 200
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC) 572,” 2001. Bogotá (Colombia), 2001.
Norma Mexicana, “NMX - F - 280 - 1991. Industria azucarera. Determinación de humedad en muestras de bagazo de caña de azúcar,” 1991.
Norma Mexicana, “NMX - F - 436 - SCFI - 2011. Industria azucarera y alcoholera. Determinación de grados Brix en jugos de especies vegetales productoras de azúcar y materiales azucarados. Método del refractómetro.,” 2011
TAAPI, “Norma TAPPI 222 om-02. Acid-insoluble lignin in wood and pulp,” Jun. 2006.
Technical Association of Pulp and Paper Industry, “T203 cm-99. Alpha-, beta- and gamma-cellulose in pulp,” TAPPI test methods, pp. 5–9, 1999
T. R. Mota et al., “Design of experiments driven optimization of alkaline pretreatment and saccharification for sugarcane bagasse,” Bioresour. Technol., vol. 321, no. October 2020, p. 124499, 2021, doi: 10.1016/j.biortech.2020.124499.
L. J. Burgos Montañez, “Cuantificación de azúcares reductores del sustrato en residuos de piña con el método del ácido 3,5-dinitrosalicílico,” Questionar: Investigación Específica, vol. 7, no. 1, pp. 57–66, 2020, doi: 10.29097/23461098.308.
B. Adney and J. Baker, “Measurement of cellulase activities: Laboratory analytical procedure (LAP); Issue Date: 08/12/1996,” U.S, 2008.
N. Duran Castro, N. Gil Zapata, and H. García, “Convenio de investigación y divulgación para el mejoramiento de la industria panelera ICA-HOLANDA. Manual de elaboración de panela y otros derivados de la caña,” Barbosa, Colombia, Jul. 1992
D. Resano, O. W. Guillen, F. D. R. Ubillús, and J. L. Barranzuela, “Caracterización fisicoquímica del bagazo de caña de azúcar industrial y artesanal como material de construcción,” Información tecnológica, vol. 33, no. 2, pp. 247–258, 2022, doi: 10.4067/s0718-07642022000200247
J. Zara et al., “Empleo de la Espectroscopia Infrarroja (FT-IR-ATR) como herramienta para la Caracterización del bagazo de caña proveniente de la Sierra Falconiana,” Revista Química Viva, vol. 3, pp. 17–24, Dec. 2017
A. F. Barona-Rodríguez, O. I. Insuasty-Burbano, C. A. Viveros-Valens, J. C. Ángel-Sánchez, and J. Ramírez-Durán, “Evaluation of sugarcane cultivars (Saccharum spp.) for panela production in the department of Boyacá, Colombia,” Revista U.D.C.A Actualidad and Divulgación Científica, vol. 23, no. 2, Jul. 2020, doi: 10.31910/rudca.v23.n2.2020.1298.
Julio Ramírez Duran, Orlando Insuasty Burbano, and Carlos Arturo Viveros Valens, “Comportamiento agroindustrial de diez variedades de caña de azúcar para producción de panela en Santander, Colombia,” Corpoica Cienc. Tecnol. Agropecu., vol. 15, pp. 183–195, 2014.
Orlando Ildefonso Insuasty Burbano, Ayda Fernanda Barona Rodríguez, Juán Gonzalo López Lopera, Luis Enrique Ramírez Chamorro, and Julio Ramírez Duran, “CC 93-7711 Pierna Bella. Variedad de caña de azúcar para producción de panela para zonas naturales de la Hoya del Río Suarez, Montaña Antioqueña, Montaña Santandereana y departamentos de Cundinamarca y Tolima,” 2018.
J. Zhang, J. Xie, and H. Zhang, “Sodium hydroxide catalytic ethanol pretreatment and surfactant on the enzymatic saccharification of sugarcane bagasse,” Bioresour. Technol., vol. 319, Jan. 2021, doi: 10.1016/j.biortech.2020.124171.
M. M. de S. Moretti et al., “Pretreatment of sugarcane bagasse with microwaves irradiation and its effects on the structure and on enzymatic hydrolysis,” Appl. Energy, vol. 122, pp. 189–195, Jun. 2014, doi: 10.1016/j.apenergy.2014.02.020.
Y. Mao, I. Tarhanli, G. Owen, C. S. Lee, E. Senses, and E. Binner, “Comparisons of alkali, organosolv and deep eutectic solvent pre-treatments on the physiochemical changes and lignin recovery of oak and pine wood,” Ind. Crops Prod., vol. 226, pp. 1–15, Apr. 2025, doi: 10.1016/j.indcrop.2025.120614.
R. Javier-Astete, J. Jiménez-Davalos, and G. Zolla, “Determination of hemicellulose, cellulose, holocellulose and lignin content using FTIR in Calycophyllum spruceanum (Benth.) K. Schum. and Guazuma crinita Lam.,” Plus One, vol. 16, no. 10 October, Oct. 2021, doi: 10.1371/journal.pone.0256559.
R. Md Salim, J. Asik, and M. S. Sarjadi, “Chemical functional groups of extractives, cellulose and lignin extracted from native Leucaena leucocephala bark,” Wood Sci. Technol., vol. 55, no. 2, pp. 295–313, Mar. 2021, doi: 10.1007/s00226-020-01258-2.
P. Bock et al., “Infrared and Raman spectra of lignin substructures: Dibenzodioxocin,” Journal of Raman Spectroscopy, vol. 51, no. 3, pp. 422–431, Mar. 2020, doi: 10.1002/jrs.5808.
W. Zheng et al., “Recycling enzymatic hydrolysis lignin residues saved cellulase in enzymatic hydrolysis of lignocellulose: An insight from cellulase adsorption mechanism,” Ind. Crops Prod., vol. 208, Feb. 2024, doi: 10.1016/j.indcrop.2023.117884.
T. A. Amit, R. Roy, and D. E. Raynie, “Thermal and structural characterization of two commercially available technical lignina for potential depolymerization via hydrothermal liquefaction,” Current Research in Green and Sustainable Chemistry, vol. 4, Jan. 2021, doi: 10.1016/j.crgsc.2021.100106
N. Raina et al., “Process performance evaluation of different chemical pretreatments of lignocellulosic biomass for bioethanol production,” Ind. Crops Prod., vol. 211, May 2024, doi: 10.1016/j.indcrop.2024.118207
P. Campagna, P. Saires, M. Falco, and M. Bertero, “Deslignificación de biomasa para su uso en biorrefinería.,” Avances en Energías Renovables y Medio Ambiente, vol. 27, pp. 363–373, 2023
C. Xu et al., “Liquid hot water pretreatment combined with high-solids enzymatic hydrolysis and fed-batch fermentation for succinic acid sustainable processed from sugarcane bagasse,” Bioresour. Technol., vol. 369, Feb. 2023, doi: 10.1016/j.biortech.2022.128389.
N. K. Agarwal et al., “Hydrothermal pretreatment of sugarcane bagasse pith for biogas production and digestate valorization to biochar,” Ind. Crops Prod., vol. 202, Oct. 2023, doi: 10.1016/j.indcrop.2023.116973.
R. M. F. de Mesquita et al., “Tunning antisolvent precipitation for the synthesis of lignin nanoparticles using lignin extracted from different agro-industrial wastes,” Int. J. Biol. Macromol., vol. 306, May 2025, doi: 10.1016/j.ijbiomac.2025.141
E. Mardawati et al., “Deep eutectic solvent-based pretreatment for improved cellulose nanofibrils extraction from sugarcane leaf pulp as bioplastic reinforcers,” Int. J. Biol. Macromol., vol. 319, Aug. 2025, doi: 10.1016/j.ijbiomac.2025.145485.
S. S. Ebrahimi et al., “Enhancing cellulose regeneration from sugarcane bagasse and pulp via ozone pretreatment: A comparative study of delignification for producing regenerated cellulose films,” Journal of Industrial and Engineering Chemistry, vol. 149, pp. 445–460, Sep. 2025, doi: 10.1016/j.jiec.2025.01.058.
R. Xu et al., “Hemicellulose from mild extraction of biomass: Revealing structural insights and advancing potential value,” Carbohydrate Polymer Technologies and Applications, vol. 10, Jun. 2025, doi: 10.1016/j.carpta.2025.100843.
Zahoor et al., “Green alkaline fractionation of sugarcane bagasse at cold temperature improves digestibility and delignification without the washing processes and release of hazardous waste,” Ind. Crops Prod., vol. 200, no. PA, p. 116815, 2023, doi: 10.1016/j.indcrop.2023.116815.
X. Jia et al., “Enhancing efficiency in ethanol production from high solid corn stover: Insights into enzymatic hydrolysis parameters and cellulase recovery,” J. Taiwan Inst. Chem. Eng., vol. 177, Dec. 2025, doi: 10.1016/j.jtice.2024.105644.
L. Xu et al., “Unveiling the role of long-range and short-range forces in the non-productive adsorption between lignin and cellulases at different temperatures,” J. Colloid Interface Sci., vol. 647, pp. 318–330, Oct. 2023, doi: 10.1016/j.jcis.2023.05.152.
A. S. A. Da Silva, R. P. Espinheira, R. S. S. Teixeira, M. F. De Souza, V. Ferreira-Leitão, and E. P. S. Bon, “Constraints and advances in high-solids enzymatic hydrolysis of lignocellulosic biomass: A critical review,” Mar. 23, 2020, BioMed Central Ltd. doi: 10.1186/s13068-020-01697-w.
J. P. Sandri, J. Ordeñana, T. S. Milessi, T. C. Zangirolami, and S. I. Mussatto, “Solid feeding and co-culture strategies for an efficient enzymatic hydrolysis and ethanol production from sugarcane bagasse,” Environ. Technol. Innov., vol. 30, May 2023, doi: 10.1016/j.eti.2023.103082.
B. Göncü, G. Sarıışık, and E. Z. Hoşgün, “Valorization of lignocellulosic feedstock in bioethanol production via separate hydrolysis and fermentation: An integrated machine learning approach,” Int. J. Hydrogen Energy, vol. 142, pp. 1039–1053, Jun. 2025, doi: 10.1016/j.ijhydene.2025.04.340.
C. Castillo-Saldarriaga and M. Velásquez-Lozano, “Producción de etanol empleando Panicum máximum pretratado: efecto de altas concentraciones de sólidos en la hidrólisis enzimática y fermentación de hidrólizados,” Ingeniare. Revista chilena de ingeniería, vol. 27, no. 2, pp. 246–260, 2019, doi: 10.4067/s0718-33052019000200246.
B. Pereira and V. Arantes, “Production of cellulose nanocrystals integrated into a biochemical sugar platform process via enzymatic hydrolysis at high solid loading,” Ind. Crops Prod., vol. 152, Sep. 2020, doi: 10.1016/j.indcrop.2020.112377.
J. Liang et al., “Analysis of glucose inhibition characteristics during high-solids enzymatic hydrolysis of pretreated lignocellulose,” Ind. Crops Prod., vol. 234, Oct. 2025, doi: 10.1016/j.indcrop.2025.121560.
A. E. Nwaefuna, K. Rumbold, T. Boekhout, and N. Zhou, “Bioethanolic yeasts from dung beetles: tapping the potential of extremophilic yeasts for improvement of lignocellulolytic feedstock fermentation,” Dec. 01, 2021, BioMed Central Ltd. doi: 10.1186/s13068-021-01940-y.
F. Da Silva Fernández, É. S. De Souza, L. M. Carneiro, J. P. Alves Silva, J. V. B. De Souza, and J. Da Silva Batista, “Current ethanol production requirements for the yeast Saccharomyces cerevisiae,” 2022, Hindawi Limited. doi: 10.1155/2022/7878830
A. Topaloğlu, Ö. Esen, B. Turanli-Yildiz, M. Arslan, and Z. P. Çakar, “From Saccharomyces cerevisiae to ethanol: enlocking the power of evolutionary engineering in metabolic engineering applications,” Oct. 01, 2023, Multidisciplinary Digital Publishing Institute. doi: 10.3390/jof9100984.
Zhanye Xv, Xingyang Xv, Shengdong Zhu, Guiying Wu, and Guiying Wu, “Integration of 1st and 2nd generation bioethanol fuel production: Opportunities and limitations,” Bioresources, vol. 21(2), pp. 2760–2762, 2026, doi: DOI:10.15376/biores.21.2.2760-2762.
G. M. Walker and G. G. Stewart, “Saccharomyces cerevisiae in the production of fermented beverages,” Beverages, vol. 2, no. 4, Dec. 2016, doi: 10.3390/beverages2040030.
M. Minerva et al., “Método a bajo costo para la cuantificación del grado alcohólico en muestras de tequila blanco,” Ciencia Latina Revista Científica Multidisciplinar, vol. 6, no. 1, pp. 2852–2866, Feb. 2022, doi: 10.37811/cl_rcm.v6i1.1693.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Norma Técnica Colombiana (NTC) 5114:2019. Bebidas Alcohólicas. Métodos para determinar la acidez y el pH,” Bogotá (Colombia), 2019
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombia (NTC 242:2006). Bebidas alcohólicas. Métodos para determinar el contenido de aldehídos,” Bogotá (Colombia), 2006.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC )5157:2007. Bebidas alcohólicas y alcohol etílico . Método para determinar el contenido de alcoholes superiores.,” Bogotá, 2007
Instituto Colombiano de Normas Técnicas y Certificación. ICONTEC, “Norma Técnica Colombiana (NTC) 5159:2003. Bebidas Alcohólicas. Método colorimétrico para determinar el contenido de metanol,” Bogotá. Colombia, 2003
S. H. Mohd Azhar et al., “Yeasts in sustainable bioethanol production: A review,” Jul. 01, 2017, Elsevier B.V. doi: 10.1016/j.bbrep.2017.03.003
V. Passoth et al., “Oleaginous yeasts for biochemicals, biofuels and food from lignocellulose-hydrolysate and crude glycerol,” Aug. 01, 2023, John Wiley and Sons Ltd. doi: 10.1002/yea.3838.
Difem Laboratorios, “Ficha técnica Alcohol 70 GA,” 2017.
T. A. Fernández et al., “Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry,” Food Chem., vol. 382, Jul. 2022, doi: 10.1016/j.foodchem.2022.132322.
P. Rubio, M. Bordiga, J. Martínez, A. Gonzalo, A. Pérez, and T. Garde, “Envejecimiento de vinos en barricas y alternativos de roble,” Zubía Revista de Ciencias, pp. 155–176, 2017
C. Cebrián-Tarancón, F. Fernández-Roldán, R. Sánchez-Gómez, G. L. Alonso, and M. R. Salinas, “Puned vine-shoots as a new enological additive to differentiate the chemical profile of wines,” Food Research International, vol. 156, Jun. 2022, doi: 10.1016/j.foodres.2022.111195.
C. Bargalló-Guinjoan, P. Matias-Guiu, J. J. Rodríguez-Bencomo, and F. López, “First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages,” Wood Sci. Technol., vol. 57, no. 1, pp. 307–323, 2023, doi: 10.1007/s00226-022-01435-5.
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Normas Técnica Colombiana. (NTC) 730:2011. Bebidas alcohólicas. Determinación de la intensidad del color por espectrofotometría.,” Aug. 2011.
C. Corbion, J. Smith-Ravin, O. Marcelin, and J. Bouajila, “Assessment of chemical composition of AOC agricultural rum from Martinique,” Food Chem., vol. 481, Jul. 2025, doi: 10.1016/j.foodchem.2025.144071
Y. Glories, “La couleur des vins rouges,” vol. 18, pp. 195–217, 1984.
M. Murata, “Browning and pigmentation in food through the Maillard reaction,” Glycoconjugate, vol. 38, pp. 283–292, 2021, doi: 10.1007/s10719-020-09943-x/Published.
A. Lončarić et al., “Profiling Croatian whisky using GC/MS-MS and UHPLC-QTOF,” Applied Sciences (Switzerland), vol. 15, no. 5, Mar. 2025, doi: 10.3390/app15052738
D. Du Boisgueheneuc, F. Delarue, V. Daux, T. T. Nguyen Tu, F. Baudin, and A. Dufraisse, “Impact of carbonization on oak wood δ18O: A preliminary study,” J. Anal. Appl. Pyrolysis, vol. 175, Oct. 2023, doi: 10.1016/j.jaap.2023.106198.
Z. Sun, B. Fridrich, A. De Santi, S. Elangovan, and K. Barta, “Bright Side of Lignin Depolymerization: Toward New Platform Chemicals,” Jan. 24, 2018, American Chemical Society. doi: 10.1021/acs.chemrev.7b00588.
C. Chio, M. Sain, and W. Qin, “Lignin utilization: A review of lignin depolymerization from various aspects,” Jun. 01, 2019, Elsevier Ltd. doi: 10.1016/j.rser.2019.03.008
L. Yao, H. Yang, X. Meng, and A. J. Ragauskas, “Toward a fundamental understanding of the role of lignin in the biorefinery process,” Jan. 03, 2022, Frontiers Media S.A. doi: 10.3389/fenrg.2021.804086
Z. Luo, Q. Qian, H. Sun, Q. Wei, J. Zhou, and K. Wang, “Lignin-first biorefinery for converting lignocellulosic biomass into fuels and chemicals,” Jan. 01, 2023, MDPI. doi: 10.3390/en16010125
A. Smailagić et al., “Chemical characterization of different wood fragments and their volatile composition in model spirit solutions,” Chemical Industry and Chemical Engineering Quarterly, vol. 30, no. 4, pp. 275–284, 2024, doi: 10.2298/CICEQ230309015S.
N. del Toro-del Toro, F. Arzuaga- Remedios, M. Portuondo- González, Y. González-Díaz, and H. Crespoi-Sariol, “Volume loss during rum natural ageing in palletized system: a statistical approach,” Tecnología Química, vol. 44, pp. 45–62, Apr. 2024.
G. Jalisco et al., “Pasta blanqueada y azúcares fermentables a partir de médula de bagazo de caña,” Maderas y Bosques, vol. 21, no. 2, pp. 117–130, 2015.
B. García-Castellanos, O. Pérez-Ones, L. Zumalacárregui-de-Cárdenas, I. Blanco-Carvajal, and L. E. López-de-la-Maza, “Determinación de parámetros críticos y análisis exploratorio de datos del proceso de añejamiento de ron,” Revista Tecnología en Marcha, Oct. 2020, doi: 10.18845/tm.v33i4.4692.
M. J. Valcárcel-Muñoz, D. Butrón-Benítez, M. Guerrero-Chanivet, M. V. García-Moreno, M. C. Rodríguez-Dodero, and D. A. Guillén-Sánchez, “Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®,” Journal of Food Composition and Analysis, vol. 111, no. April 2022, doi: 10.1016/j.jfca.2022.104618.
M. Guerrero-Chanivet, M. V. García-Moreno, M. J. Valcárcel-Muñoz, and D. A. Guillén-Sánchez, “Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez,” LWT, vol. 194, Feb. 2024, doi: 10.1016/j.lwt.2024.115815.
C. P. dos Santos, H. A. de Oliveira, A. de Jesús Santos, W. de Jesús Souza, and R. A. L. Sobrinho, “Development of eco-friendly ceramic tiles incorporating sugarcane bagasse ash,” Appl. Clay Sci., vol. 276, Nov. 2025, doi: 10.1016/j.clay.2025.107919
N. J. Valcarcel Bolívar, G. A. Caicedo Pineda, and Ó. J. Medina Vargas, “Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels,” Brazilian Journal of Food Technology, vol. 29, pp. 1–12, 2026, doi: 10.1590/1981-6723.0622025.
M. V. García-Moreno, M. S. Manuel, and M. J. Delgado-González, “Color evolution kinetics study of spirits in their ageing process in wood casks colour,” vol. 119, no. July 2020, 2021, doi: 10.1016/j.foodcont.2020.107468.
M. N. Eliseev, I. N. Gribkova, O. A. Kosareva, and O. M. Alexeyeva, “Effect of organic compounds on cognac sensory profile,” Foods and Raw Materials, vol. 9, no. 2, pp. 244–253, 2021, doi: 10.21603/2308-4057-2021-2-244-253.
M. Guerrero-Chanivet, M. J. Valcárcel-Muñoz, M. V. García-Moreno, and D. A. Guillén-Sánchez, “Characterization of the aromatic and phenolic profile of five different wood chips used for ageing spirits and wines,” Foods, vol. 9, no. 11, 2020, doi: 10.3390/foods9111613.
M. V. García-Moreno et al., “Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types,” Lwt, vol. 140, no. September 2020, 2021, doi: 10.1016/j.lwt.2020.110706.
M. Cioch-Skoneczny, M. Bajerski, K. Klimczak, P. Satora, and S. Skoneczny, “Influence of oak chips addition on the physicochemical properties of beer,” European Food Research and Technology, vol. 249, no. 1, pp. 183–197, Jan. 2023, doi: 10.1007/s00217-022-04143-3.
W. A. Santos et al., “Influence of Jackfruit wood barrels and chips during aging on the quality and phenolic compounds of Cachaça,” Foods, vol. 14, no. 10, May 2025, doi: 10.3390/foods14101812.
G. D. Dumitriu (Gabur), R. A. Peinado, V. V. Cotea, and N. López de Lerma, “Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree,” Food Chem., vol. 310, no. October 2019, 2020, doi: 10.1016/j.foodchem.2019.125801.
Y. He et al., “Research progress of wine aroma components: A critical review,” Food Chem., vol. 402, no. October 2022, p. 134491, 2023, doi: 10.1016/j.foodchem.2022.134491.
B. Duan, W. Chang, L. Zhang, M. Zheng, and C. Su-zhou, “Food Chemistry: Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips,” Food Chem. X, vol. 23, no. 22, p. 101777, 2024, doi: 10.1016/j.fochx.2024.101777
T. E. Coldea et al., “Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips,” Food Chem., vol. 320, no. August 2019, p. 126643, 2020, doi: 10.1016/j.foodchem.2020.126643
A. M. Jordão, A. C. Correia, R. V. Botelho, M. Ortega-Heras, and M. L. González-San José, “Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species,” Journal of Food Composition and Analysis, vol. 137, Jan. 2025, doi: 10.1016/j.jfca.2024.106854.
S. Canas, “Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. a review,” Dec. 01, 2017, MDPI AG. doi: 10.3390/beverages3040055.
M. J. Delgado-González, M. V. García-Moreno, M. M. Sánchez-Guillén, C. García-Barroso, and D. A. Guillén-Sánchez, “Colour evolution kinetics study of spirits in their ageing process in wood casks,” Food Control, vol. 119, no. May 2020, 2021, doi: 10.1016/j.foodcont.2020.107468.
J. C. Tamayo-Sánchez, D. A. Meza-González, W. M. Warren-Vega, A. I. Zárate-Guzmán, and L. A. Romero-Cano, “Advances in the development of tailor-made color alcoholic beverages based on an accelerated maturation process,” Food Research International, vol. 169, Jul. 2023, doi: 10.1016/j.foodres.2023.112859.
S. Canas, I. Caldeira, O. Anjos, and A. P. Belchior, “Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology,” Lwt, vol. 111, no. December 2018, pp. 260–269, 2019, doi: 10.1016/j.lwt.2019.05.018.
A. Martínez-Gil, M. Del Alamo-Sanza, R. Sánchez-Gómez, and I. Nevares, “Different woods in cooperage for oenology: A review,” Beverages, vol. 4, no. 4, Dec. 2018, doi: 10.3390/beverages4040094.
E. Coelho, J. A. Teixeira, T. Tavares, L. Domingues, and J. M. Oliveira, “Reuse of oak chips for modification of the volatile fraction of alcoholic beverages,” LWT, vol. 135, Jan. 2021, doi: 10.1016/j.lwt.2020.110046.
T. F. C. de Souza, B. Melo Miranda, J. C. Colivet Briceno, J. Gómez-Estaca, and F. Alves da Silva, “The science of aging: understanding phenolic and flavor compounds and their influence on alcoholic beverages aged with alternative woods,” Aug. 01, 2025, Multidisciplinary Digital Publishing Institute (MDPI). doi: 10.3390/foods14152739.
W. M. Warren-Vega, R. Fonseca-Aguiñaga, L. V. González-Gutiérrez, F. Carrasco-Marín, A. I. Zárate-Guzmán, and L. A. Romero-Cano, “Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask,” Journal of Food Composition and Analysis, vol. 98, May 2021, doi: 10.1016/j.jfca.2021.103804.
M. Courregelongue and A. Pons, “The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterization,” Oeno One, vol. 58, no. 4, Sep. 2024, doi: 10.20870/oeno-one.2024.58.4.7883.
L. F. Casassa et al., “Whole cluster and dried stem additions’ effects on chemical and sensory properties of pinot noir wines over two vintages,” Am. J. Enol. Vitic., vol. 72, no. 1, pp. 21–35, 2021, doi: 10.5344/ajev.2020.20037
L. Culleré, B. Fernández de Simón, E. Cadahía, V. Ferreira, P. Hernández-Orte, and J. Cacho, “Characterization by gas chromatography-olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods,” LWT, vol. 53, no. 1, pp. 240–248, 2013, doi: 10.1016/j.lwt.2013.02.010.
M. Luo et al., “Factors in modulating the potential aromas of oak whisky barrels: origin, toasting, and charring,” Foods, vol. 12, no. 23, Dec. 2023, doi: 10.3390/foods12234266.
A. M. Martínez-Gil, M. del Alamo-Sanza, M. Asensio-Cuadrado, R. del Barrio-Galán, and I. Nevares, “Impact of the wood species used on the chemical composition, color and sensory characteristics of wine,” Foods, vol. 14, no. 12, Jun. 2025, doi: 10.3390/foods14122088.
T. Marković, “Red wine aging in oak barrels: the influence of toasting levels on aromatic profile, phenolic composition, and sensory properties,” Dec. 01, 2025, Multidisciplinary Digital Publishing Institute (MDPI). doi: 10.3390/beverages11060165.
M. Courregelongue, W. Albertin, A. Prida, and A. Pons, “Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis,” Applied Food Research, vol. 5, no. 2, Dec. 2025, doi: 10.1016/j.afres.2025.101078.
A. Călugăr et al., “Evaluation of volatile compounds during ageing with oak chips and oak barrel of Muscat Ottonel wine,” Processes, vol. 8, no. 8, Aug. 2020, doi: 10.3390/PR8081000.
dc.rights.none.fl_str_mv Todos los derechos
dc.rights.accessrights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.coar.none.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Todos los derechos
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.extent.none.fl_str_mv 251 páginas
dc.format.mimetype.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.publisher.faculty.none.fl_str_mv Facultad de Ciencias
dc.publisher.place.none.fl_str_mv Tunja
dc.publisher.branch.none.fl_str_mv Sede principal - Tunja
publisher.none.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
institution Universidad Pedagógica y Tecnológica de Colombia
bitstream.url.fl_str_mv https://repositorio.uptc.edu.co/bitstreams/5c308569-94a2-40da-9a0b-ec0fb70b4882/download
https://repositorio.uptc.edu.co/bitstreams/a448d097-acea-432b-a645-bce3e10b68d2/download
https://repositorio.uptc.edu.co/bitstreams/117a0681-fe1a-49fe-a2bf-50792cd66594/download
https://repositorio.uptc.edu.co/bitstreams/b935af82-ad65-4040-9346-579f9e654039/download
https://repositorio.uptc.edu.co/bitstreams/359c6b05-7622-4699-b30d-b0469800846e/download
https://repositorio.uptc.edu.co/bitstreams/17372e18-e274-4eeb-828d-b5fdd9acc168/download
https://repositorio.uptc.edu.co/bitstreams/cf0136a0-549f-444c-8b7c-dd25c8dc0e0b/download
bitstream.checksum.fl_str_mv 4c8db129363bceaf42e22c0e71ed79fa
3bc092ced3fc1aa7a35de01ac5bef0cb
b76e7a76e24cf2f94b3ce0ae5ed275d0
f83783193e2b099e22c3be3d6d0b85e0
8a9fe8846aed4b390afaed53f806ae0a
38be5ad7134d783a1c9d06a3addfb396
7e0088f4378d7d16d4526feebc5b8544
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv bdigital@metabiblioteca.com
_version_ 1881673920088637440
spelling Caicedo Pineda, Gerardo AndrésValcárcel Bolívar, Nubia JudithCárcel Cárcel, Luis MiguelDel Barrio Galan, RubenPrieto Suárez, Gloria Astrid2026-10-29T21:54:50Z2026-10-13https://repositorio.uptc.edu.co/handle/001/23323Esta investigación presenta el desarrollo de un método integral para la obtención de tafia a partir de bagazo de caña de azúcar, residuo de la industria panelera en Boyacá. El proceso combina pretratamiento alcalino, hidrólisis enzimática, fermentación alcohólica y un sistema de añejamiento acelerado utilizando bagazo tostado. Se evaluaron las condiciones óptimas de deslignificación y actividad enzimática, logrando la bioconversión eficiente de la biomasa lignocelulósica en bioetanol. El destilado obtenido fue caracterizado fisicoquímicamente y sometido a un proceso de maduración, validando su calidad mediante análisis sensorial y cromatográfico, proponiendo así una alternativa sostenible de valorización agroindustrial.Resumen, Abstract, Introducción, Objetivos, Marco teórico (Biomasa lignocelulósica, Deslignificación, Hidrólisis, Fermentación, Destilación, Tafia, Añejamiento, Análisis sensorial), Caracterización y pretratamiento del bagazo, Bioconversión en bioetanol, Evaluación del añejamiento acelerado, Conclusiones y recomendaciones.Tesis LaureadaDoctorado251 páginasapplication/pdfspaUniversidad Pedagógica y Tecnológica de ColombiaFacultad de CienciasTunjaSede principal - TunjaTodos los derechosinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2540 - Química y ciencias afinesTafiaBagazo de caña de azúcarHidrólisis enzimáticaFermentación alcohólicaAñejamiento aceleradoValorización agroindustrialBiomasa lignocelulósicaCofermentación 1G+2G1. Ciencias Naturales::1D. Ciencias químicasBagazoCaña de azúcarAñejamientoEnzimasProcesos químicosBioconversiónODS 9: Industria, innovación e infraestructura. Construir infraestructuras resilientes, promover la industrialización inclusiva y sostenible y fomentar la innovaciónODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sosteniblesObtención de tafia mediante un método químico - enzimático, fermentativo y de añejamiento aplicado al bagazo de caña de azúcar proveniente de la elaboración de panela en el departamento de BoyacáTrabajo de grado - Doctoradohttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionText“República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, ‘Decreto 1076 de 2015: Por el cual se expide el Decreto Único Reglamentario del Sector Ambiente y Desarrollo Sostenible,’ Diario Oficial, no. 49.523, 26 de mayo de 2015.,” 2015.“República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, ‘Resolución 631 de 2015: Por la cual se establecen los parámetros y los valores límites máximos permisibles en los vertimientos puntuales a cuerpos de agua superficiales y a los sistem as de alcantarillado público,’ Diario Oficial, no. 49.486, 18 de abril de 2015.,” 2015.“República de Colombia. Ministerio de Ambiente y Desarrollo Sostenible, “Resolución 699 de 2021: Por la cual se establece la reglamentación para el vertimiento de aguas residuales al suelo," Diario Oficial, no. 51.728, 7 de julio de 2021.,” Jul. 2021.A. S. Dictan Otras Disposiciones, “Congreso de la República de Colombia, ‘Ley 1333 de 2009: Por la cual se establece el procedimiento sancionatorio ambiental y se dictan otras disposiciones,’ Diario Oficial, no. 47.417, 21 de julio de 2009.,” 2009.R. Vergara, L. Rodríguez, and Y. Alarcón, “Estudio de caracterización de la actividad productiva del sector de la caña panelera en la hoya del río Suárez,” N ovun , vol. 8 (1), pp. 32 – 48, Jun. 2018.Ministerio de Agricultura y Desarrollo Rural. Colombia, “Plan de ordenamiento productivo. Análisis situacional de la cadena agroindustrial de la panela en Colombia,” Feb. 2023.A. Martínez - Gil, M. del Alamo - Sanza, R. Sánchez - Gómez, and I. Nevares, “Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review,” Molecules , vol. 25, no. 6, pp. 1 – 28, 2020, doi: 10.3390/molecules25061474.Y. Matsueda and E. Antunes, “A review of current technologies for the sustainable valorization of sugarcane bagasse,” J. Environ. Chem. Eng. , vol. 12, no. 6, Dec. 2024, doi: 10.1016/j.jece.2024.114900.P. Yan et al. , “Advances in lignocellulosic biomass pyrolysis and catalytic upgrading for sustainable biofuel production: process design strategies and reaction rationales,” Sep. 08, 2025, Royal Society of Chemistry . doi: 10.1039/d5gc02199e.N. J. Valcárcel - Bolívar, M. del Alamo - Sanza, M. Asensio - Cuadrado, A. M. Martínez - Gil, and I. Nevares, “Effect of toasting temperature on the generation of volatile compounds in sugar cane bagasse,” Brazilian Journal of Food Technology , vol. 29, pp. 1 – 16, 2026, doi: 10.1590/1981 - 6723.0532025.T. Tarko and M. Liubko, “The e ffect of w ood c hips with v arious d egrees of t oasting on the q uality and s ensory p arameters of Fruit Distillates,” Molecules , vol. 31, no. 15, pp. 2 – 24, Aug. 2026, doi: 10.3390/molecules31152691.M. F. S. Khan, M. Akbar, Z. Xu, and H. Wang, “A review on the role of pretreatment technologies in the hydrolysis of lignocellulosic biomass of corn stover,” Dec. 01, 2021, Elsevier Ltd . doi: 10.1016/j.biombioe.2021.106276. 195M. Muddasar, A. Beaucamp, M. Culebras, and M. N. Collins, “Cellulose: c haracteristics and applications for rechargeable batteries,” Oct. 31, 2022, Elsevier B.V. doi: 10.1016/j.ijbiomac.2022.08.026.M. U. Khan, M. Usman, M. A. Ashraf, N. Dutta, G. Luo, and S. Zhang, “A review of recent advancements in pretreatment techniques of lignocellulosic materials for biogas production: o pportunities and l imitations,” May 15, 2022, Elsevier B.V. doi: 10.1016/j.ceja.2022.100263.C. Gao, J. Yang, H. Zhang, W. Xiao, and L. Han, “Quantitative and qualitative characterization of dual scale mechanical enhancement on cellulosic and crystalline - structural variation of NaOH treated wheat straw,” Bioresour. Technol. , vol. 312, Sep. 2020, doi: 10.1016/j.biortech.2020.123535.J. Rao, Z. Lov , G. Chen, and F. Peng, “Hemicellulose: Structure, chemical modification, and application,” May 01, 2023, Elsevier Ltd . doi: 10.1016/j.progpolymsci.2023.101675.A. Maceda, M. Soto - Hernández, C. B. Peña - Valdivia, C. Trejo, and T. Terrazas, “Lignin: composition, synthesis and evolution,” Madera y Bosques , vol. 27, no. 2, Jun. 2021, doi: 10.21829/myb.2021.2722137.L. Martínková, M. Grulich, M. Pátek, B. Křístková, and M. Winkler, “Bio - Based v alorization of l ignin - d erived p henolic c ompounds: A Review,” Biomolecules , vol. 13, no. 5, 2023, doi: 10.3390/biom13050717.Alokika, Anu, A. Kumar, V. Kumar, and B. Singh, “Cellulosic and hemicellulosic fractions of sugarcane bagasse: Potential, challenges and future perspective,” Int. J. Biol. Macromol. , vol. 169, pp. 564 – 582, 2021, doi: 10.1016/j.ijbiomac.2020.12.175.G. Casco, K. Diéguez, L. Sarduy, R. Vinocunga, S. Pomavilla, and A. Pérez, “Process design for obtaining bioethanol fuel by enzymatic hydrolysis of cane bagasse in the Pastaza province ,” Revista Centro Azúcar , vol. 49 (2), Apr. 2022.R. García - Culqui, C. Jácome - Pilco, Lady Guevara - Narváez, and T. Moreta - Guangasi, “Revalorización del bagazo de caña de azúcar ( Saccharum officinarum ) como residuo importante para la agroindustria,” 593 Digital Publisher CEIT , vol. 8, no. 3, pp. 134 – 148, May 2023, doi: 10.33386/593dp.2023.3.1661.C. T. Hiranobe et al. , “Sugarcane Bagasse: Challenges and o pportunities for w aste r ecycling,” Clean Technologies , vol. 6, no. 2, pp. 662 – 699, Jun. 2024, doi: 10.3390/cleantechnol6020035.Á. Lobato - Rodríguez, B. Gullón, A. Romaní, P. Ferreira - Santos, G. Garrote, and P. G. Del - Río, “Recent advances in biorefineries based on lignin extraction using deep eutectic solvents: A review,” Bioresour. Technol. , vol. 388, Nov. 2023, doi: 10.1016/j.biortech.2023.129744.M. Adnan et al. , “Green approaches for modifying lignocellulosic features: Recent advances in reducing recalcitrance for sustainable bioethanol production,” Dec. 01, 2025, Elsevier Ltd . doi: 10.1016/j.biombioe.2025.108304.S. Roy Choudhury, A. Das, and R. Chakraborty, “Review on progress in cellulase catalyzed saccharification of agricultural lignocellulosic biomass towards fermentable sugar and bioethanol: Kinetics & reactor configurations,” Jun. 01, 2024, Elsevier Ltd . doi: 10.1016/j.bcab.2024.103142.P. A. Ramírez Cabrera, A. S. Lozano Pérez, and C. A. Guerrero Fajardo, “Design of a Semi - c ontinuous m icrowave s ystem for p retreatment of m icrowave - a ssisted p yrolysis 196 u sing a t heoretical m ethod,” Inventions , vol. 10, no. 2, Apr. 2025, doi: 10.3390/inventions10020024.S. Niju and M. Swathika, “Delignification of sugarcane bagasse using pretreatment strategies for bioethanol production,” Biocatal. Agric. Biotechnol. , vol. 20, no. May, p. 101263, 2019, doi: 10.1016/j.bcab.2019.101263.J. Wang et al. , “Enhanced saccharification of sugarcane bagasse by the optimization of low concentration of NaOH and ammonia pretreatment,” Nov. 15, 2021, Elsevier B.V. doi: 10.1016/j.indcrop.2021.114016.J. Wang, J. Wang, Z. Lu, and J. Zhang, “Adsorption and desorption of cellulase on/from enzymatic residual lignin after alkali pretreatment,” Ind. Crops Prod. , vol. 155, Nov. 2020, doi: 10.1016/j.indcrop.2020.112811.G. Banvillet, G. Depres, N. Belgacem, and J. Bras, “Alkaline treatment combined with enzymatic hydrolysis for efficient cellulose nanofibrils production,” Carbohydr. Polym. , vol. 255, Mar. 2021, doi: 10.1016/j.carbpol.2020.117383.L. A. Soares, M. G. Solano, R. E. F. Lindeboom, J. B. van Lier, E. L. Silva, and M. B. A. Varesche, “Valorization of sugarcane bagasse through biofuel and value - added soluble metabolites production: Optimization of alkaline hydrothermal pretreatment,” Biomass Bioenergy , vol. 165, Oct. 2022, doi: 10.1016/j.biombioe.2022.106564.A. Tawfik et al. , “Sustainable fermentation approach for biogenic hydrogen productivity from delignified sugarcane bagasse,” Int. J. Hydrogen Energy , vol. 47, no. 88, pp. 37343 – 37358, Oct. 2022, doi: 10.1016/j.ijhydene.2021.09.200.E. García and D. Peralta, “Hidrólisis enzimática de bagazo de caña ( Saccharum sp hibrido) para la producción de azúcares simples,” Revista Científica Agroindustria, Sociedad y Ambiente (A.S.A) , vol. 18 (1), pp. 119 – 131, Jan. 2022.I. Onosakponome, P. E. Awhin, I. O. Orhonigbe, and O. E. Okorodudu, “Thermodynamics and t hermal i nactivation of Endo - β - 1,4 - Glucanase Produced from Aspergillus niger ,” Tropical Journal of Natural Product Research , vol. 8, no. 12, pp. 9664 – 9669, Dec. 2024, doi: 10.26538/tjnpr/v8i12.46.X. Xiang, Y. Zhang, W. Wei, and G. Zhou, “Latest advances in research methods for high - yield cellulase production,” Feb. 20, 2025, Royal Society of Chemistry . doi: 10.1039/d4se01553c.E. B. Moya, B. Syhler, J. O. Manso, G. Dragone, and S. I. Mussatto, “Enzymatic hydrolysis cocktail optimization for the intensification of sugar extraction from sugarcane bagasse,” Int. J. Biol. Macromol. , vol. 242, Jul. 2023, doi: 10.1016/j.ijbiomac.2023.125051.M. S. T. Amândio, J. M. S. Rocha, and A. M. R. B. Xavier, “Fed - batch SSF with pre - saccharification as a strategy to reduce enzyme dosage in cellulosic ethanol production,” Fuel , vol. 357, Feb. 2024, doi: 10.1016/j.fuel.2023.129842.Y. Jugwanth, Y. Sewsynker - Sukai, and E. B. Gueguim Kana, “Valorization of sugarcane bagasse for bioethanol production through simultaneous saccharification and fermentation: Optimization and kinetic studies,” Fuel , vol. 262, Feb. 2020, doi: 10.1016/j.fuel.2019.116552.M. Toor et al. , “An overview on bioethanol production from lignocellulosic feedstocks,” Chemosphere , vol. 242, Mar. 2020, doi: 10.1016/j.chemosphere.2019.125080. 197D. Santos et al. , “Enzymatic h ydrolysis of l ignocellulosic b iomass: s tructural f eatures, p rocess a spects, k inetics, and c omputational Tools,” Biomass , vol. 6, no. 1, p. 13, Feb. 2026, doi: 10.3390/biomass6010013.S. T. Mgeni, H. R. Mero, L. A. Mtashobya, and J. K. Emmanuel, “Utilizing fruit wastes as a sustainable feedstock for bioethanol production: A review,” Jun. 01, 2025, Elsevier B.V. doi: 10.1016/j.cles.2025.100188.C. Pratt and K. Cornely, B ioquímica . México, D.F., 2012.B. V. Ayodele, M. A. Alsaffar, and S. I. Mustapa, “An overview of integration opportunities for sustainable bioethanol production from first - and second - generation sugar - based feedstocks,” Feb. 01, 2020, Elsevier Ltd . doi: 10.1016/j.jclepro.2019.118857.A. Susmozas et al. , “Process strategies for the transition of 1G to advanced bioethanol production,” Processes , vol. 8, no. 10, pp. 1 – 45, Oct. 2020, doi: 10.3390/pr8101310.F. Chireshe, A. M. Petersen, and J. F. Görgens, “Evaluating integration and pretreatment options, for first - and second - generation bioethanol production by adjacent sugarcane mills,” Biochem. Eng. J. , vol. 221, Sep. 2025, doi: 10.1016/j.bej.2025.109796.L. P. Pinheiro et al. , “Improving the f easibility of 2G e thanol p roduction from l ignocellulosic h ydrolysate u sing i mmobilized r ecombinant y east: A t echnical – e conomic a nalysis and l ife c ycle a ssessment,” Fermentation , vol. 11, no. 3, Mar. 2025, doi: 10.3390/fermentation11030116.L. M. Costa, A. Athaley, Z. Losordo, A. P. Mariano, J. Posada, and L. R. Lynd, “Synergies b etween the d istillation of First - and Second - Generation Sugarcane Ethanol for Sustainable Biofuel Production,” Proceedings of the 35th European Symposium on Computer Aided Process Engineering (E scape 35) , vol. 4, pp. 534 – 539, Jul. 2025, doi: 10.69997/sct.195037.A. Iram, D. Cekmecelioglu, and A. Demirci, “Integrating 1G with 2G b ioethanol p roduction by u sing di stillers’ d ried g rains with g olubles (DDGS) as the f eedstock for l ignocellulolytic Enzyme Production,” Fermentation , vol. 8, no. 12, Dec. 2022, doi: 10.3390/fermentation8120705.M. Parapouli, A. Vasileiadis, A. S. Afendra, and E. Hatziloukas, “ Saccharomyces cerevisiae and its industrial applications,” 2020, AIMS Press . doi: 10.3934/microbiol.2020001.K. Baek, S. Rani, S. Kim, and S. Seo, “Yeast cell wall mannan structural features, biological activities, and production strategies,” Heliyon , vol. 10, no. 6, p. e27896, 2024, doi: 10.1016/j.heliyon. 2024.e 27896.Y. Zhang, M. Su, Z. Wang, J. Nielsen, and Z. Liu, “Rewiring regulation on respiro - fermentative metabolism relieved Crabtree effects in Saccharomyces cerevisiae,” Synth. Syst. Biotechnol , vol. 7, no. 4, pp. 1034 – 1043, Dec. 2022, doi: 10.1016/j.synbio.2022.06.004.U. Y. Salihu, U. G. Usman, A. Y. Abubakar, and G. Mansir, “Effect of pH and t emperature on b ioethanol p roduction: Evidences from the f ermentation of s ugarcane m olasses using Saccharomyces cerevisiae,” Dutse Journal of Pure and Applied Sciences , vol. 8, no. 4b, pp. 9 – 16, Jan. 2023, doi: 10.4314/dujopas.v8i4b.2.J. Li, M. Yuan, N. Meng, H. Li, J. Sun, and B. Sun, “Influence of nitrogen status on fermentation performances of non - Saccharomyces yeasts: a review,” Food Science 198 and Human Wellness , vol. 13, no. 2, pp. 556 – 567, Mar. 2024, doi: 10.26599/FSHW.2022.9250050.C. L. Loviso and D. Libkind, “Synthesis and regulation of flavor compounds derived from brewing yeast: fusel alcohols,” Rev. Argent. Microbiol. , vol. 51, no. 4, pp. 386 – 397, Oct. 2019, doi: 10.1016/j.ram.2018.08.006.J. Balák, L. Drábová, V. Ilko, D. Maršík, and I. Jarošová Kolouchová, “Preliminary i nvestigation of f ruit Mash i noculation with p ure y east c ultures: A c ase of v olatile p rofile of i ndustrial - s cale p lum d istillates,” Foods , vol. 13, no. 12, Jun. 2024, doi: 10.3390/foods13121955.I. Caldeira, F. Gomes, H. Mira, and G. Botelho, “Distillate’s composition obtained of fermented Arbutus unedo L . fruits from different seedlings and clonal plants,” Annals of Agricultural Sciences , vol. 64, no. 1, pp. 21 – 28, Jun. 2019, doi: 10.1016/j.aoas.2019.05.009.N. Spaho et al. , “Characterization of volatile compounds and flavor in spirits of old apple and pear cultivars from the Balkan region,” Foods , vol. 10, no. 6, Jun. 2021, doi: 10.3390/foods10061258.D. Stanzer, K. Hanousek Čiča, M. Blesić, M. Smajić Murtić, J. Mrvčić, and N. Spaho, “Alcoholic f ermentation as a s ource of c ongeners in Fruit Spirits,” Foods , vol. 12, no. 10, May 2023, doi: 10.3390/foods12101951.G. Botelho, O. Anjos, L. M. Estevinho, and I. Caldeira, “Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits,” Dec. 01, 2020, MDPI AG . doi: 10.3390/pr8121609.Q. Zhang et al. , “Flavor characteristics and formation mechanisms in spirits: A case study in whisky,” Feb. 01, 2025, Elsevier Ltd . doi: 10.1016/j.foodres.2025.115901.Ministerio de Salud y Protección Social. Colombia, Decreto 1686 de agosto 9 de 2012. B ebidas para consumo humano . Colombia, 2012.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC) 620:2001. Bebidas alcohólicas. Alcohol etílico.,” Bogotá (Colombia), Dec. 2001.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC ) 3442:2003. Bebidas Alcohólicas. Tafias de caña,” Bogotá (Colombia), 2003.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Norma Técnica Colombiana (NTC) 222. Bebidas alcohólicas. Definiciones generales,” Bogotá (Colombia), Mar. 2001.S. Canas et al. , “Micro - oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves,” Lwt, vol. 154, 2022, doi: 10.1016/j.lwt.2021.112658.E. Guilherme et al. , “Accelerated aging of Brazilian sugarcane spirit: Impact of wood chips reuse on the phenolic and volatile profile of the beverage,” Food Chem. , vol. 476, no. January, Jan. 2025, doi: https://doi.org/10.1016/j.foodchem.2025.143163.I. Blanco Carvajal, E. E. Medina, O. Vanella, and R. G. Bruni, “Merma en la producción de ron durante su añejamiento y su relación con las condiciones ambientales de la solera,” ICIDCA. Sobre los derivados de la caña , vol. 5r43 (2), May 2019. 199A. Martínez - Gil, M. Del Alamo - Sanza, and I. Nevares, “Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour,” Lwt , vol. 158, p. 113133, 2022, doi: 10.1016/j.lwt.2022.113133.A. M. Martínez - Gil, M. Del Alamo - Sanza, R. Del Barrio - Galán, and I. Nevares, “Alternative w oods in o enology: Volatile c ompounds characterization of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review,” Feb. 01, 2022, MDPI . doi: 10.3390/app12042101.T. Tarko, F. Krankowski, and A. Duda - Chodak, “The i mpact of c ompounds e xtracted from w ood on the q uality of a lcoholic b everages,” Molecules , vol. 28, no. 2, pp. 1 – 23, Jan. 2023, doi: 10.3390/molecules28020620.A. M. Jordão and F. Cosme, “The a pplication of w ood s pecies in e nology: c hemical w ood c omposition and e ffect on w ine q uality,” Applied Sciences (Switzerland) , vol. 12, no. 6, 2022, doi: 10.3390/app12063179.S. Tiwari et al. , “Multistep s tructural and c hemical e valuation of s ugarcane b aggase, p retreated w ith a lkali for e nhancing the e nzymatic s accharification by c ellulase and x ylanase of the p seudomonas sp. CVB - 10 (MK443365) and Bacillus paramycoides T4 (MN370035) Mix - Culture System,” Front. Energy Res. , vol. 9, Jan. 2022, doi: 10.3389/fenrg.2021.726010.J. Bueno Moron, G. P. M. van Klink, and G. J. M. Gruter, “Lignocellulose saccharification: historical insights and recent industrial advancements towards 2nd generation sugars,” Jan. 27, 2025, Royal Society of Chemistry . doi: 10.1039/d4su00600c.I. Kubovský, D. Kačíková, and F. Kačík, “Structural changes of oak wood main components caused by thermal modification,” Polymers (Basel). , vol. 12, no. 2, Feb. 2020, doi: 10.3390/polym12020485.G. C. Silvello, A. M. Bortoletto, M. C. de Castro, and A. R. Alcarde, “New approach for barrel - aged distillates classification based on maturation level and machine learning: A study of cachaça,” Lwt , vol. 140, no. December 2020, 2021, doi: 10.1016/j.lwt.2020.110836.G. Kainuma et al. , “Understanding w ood p olysaccharide d epolymerization and d enaturation u nder d ifferent t oasting c onditions Through Analysis of Sugars Extracted from French Oak Chips,” Beverages , vol. 10, no. 4, pp. 1 – 13, 2024, doi: 10.3390/beverages10040118.A. Smailagić, M. Natić, S. Veljović, J. Popović, and D. Dabić Zagorac, “Review of wood materials used for the aging of alcoholic beverages: Chemical composition and the potential of reusing of the cooperage by - products,” Journal of Food Composition and Analysis , vol. 147, pp. 1 – 22, Nov. 2025, doi: 10.1016/j.jfca.2025.108077.X. Nie et al. , “Effect of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non - volatile compounds,” LWT , vol. 183, Jun. 2023, doi: 10.1016/j.lwt.2023.114915.T. Yan et al. , “Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra - high - pressure treatments,” Food Chem. , vol. 442, Jun. 2024, doi: 10.1016/j.foodchem.2024.138390.P. Severiano Pérez, “¿Qué es y cómo se utiliza la evaluación sensorial?,” Inter disciplina , vol. 7, no. 19, p. 47, Sep. 2019, doi: 10.22201/ceiich.24485705e.2019.19.70287. 200Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC) 572,” 2001. Bogotá (Colombia), 2001.Norma Mexicana, “NMX - F - 280 - 1991. Industria azucarera. Determinación de humedad en muestras de bagazo de caña de azúcar,” 1991.Norma Mexicana, “NMX - F - 436 - SCFI - 2011. Industria azucarera y alcoholera. Determinación de grados Brix en jugos de especies vegetales productoras de azúcar y materiales azucarados. Método del refractómetro.,” 2011TAAPI, “Norma TAPPI 222 om-02. Acid-insoluble lignin in wood and pulp,” Jun. 2006.Technical Association of Pulp and Paper Industry, “T203 cm-99. Alpha-, beta- and gamma-cellulose in pulp,” TAPPI test methods, pp. 5–9, 1999T. R. Mota et al., “Design of experiments driven optimization of alkaline pretreatment and saccharification for sugarcane bagasse,” Bioresour. Technol., vol. 321, no. October 2020, p. 124499, 2021, doi: 10.1016/j.biortech.2020.124499.L. J. Burgos Montañez, “Cuantificación de azúcares reductores del sustrato en residuos de piña con el método del ácido 3,5-dinitrosalicílico,” Questionar: Investigación Específica, vol. 7, no. 1, pp. 57–66, 2020, doi: 10.29097/23461098.308.B. Adney and J. Baker, “Measurement of cellulase activities: Laboratory analytical procedure (LAP); Issue Date: 08/12/1996,” U.S, 2008.N. Duran Castro, N. Gil Zapata, and H. García, “Convenio de investigación y divulgación para el mejoramiento de la industria panelera ICA-HOLANDA. Manual de elaboración de panela y otros derivados de la caña,” Barbosa, Colombia, Jul. 1992D. Resano, O. W. Guillen, F. D. R. Ubillús, and J. L. Barranzuela, “Caracterización fisicoquímica del bagazo de caña de azúcar industrial y artesanal como material de construcción,” Información tecnológica, vol. 33, no. 2, pp. 247–258, 2022, doi: 10.4067/s0718-07642022000200247J. Zara et al., “Empleo de la Espectroscopia Infrarroja (FT-IR-ATR) como herramienta para la Caracterización del bagazo de caña proveniente de la Sierra Falconiana,” Revista Química Viva, vol. 3, pp. 17–24, Dec. 2017A. F. Barona-Rodríguez, O. I. Insuasty-Burbano, C. A. Viveros-Valens, J. C. Ángel-Sánchez, and J. Ramírez-Durán, “Evaluation of sugarcane cultivars (Saccharum spp.) for panela production in the department of Boyacá, Colombia,” Revista U.D.C.A Actualidad and Divulgación Científica, vol. 23, no. 2, Jul. 2020, doi: 10.31910/rudca.v23.n2.2020.1298.Julio Ramírez Duran, Orlando Insuasty Burbano, and Carlos Arturo Viveros Valens, “Comportamiento agroindustrial de diez variedades de caña de azúcar para producción de panela en Santander, Colombia,” Corpoica Cienc. Tecnol. Agropecu., vol. 15, pp. 183–195, 2014.Orlando Ildefonso Insuasty Burbano, Ayda Fernanda Barona Rodríguez, Juán Gonzalo López Lopera, Luis Enrique Ramírez Chamorro, and Julio Ramírez Duran, “CC 93-7711 Pierna Bella. Variedad de caña de azúcar para producción de panela para zonas naturales de la Hoya del Río Suarez, Montaña Antioqueña, Montaña Santandereana y departamentos de Cundinamarca y Tolima,” 2018.J. Zhang, J. Xie, and H. Zhang, “Sodium hydroxide catalytic ethanol pretreatment and surfactant on the enzymatic saccharification of sugarcane bagasse,” Bioresour. Technol., vol. 319, Jan. 2021, doi: 10.1016/j.biortech.2020.124171.M. M. de S. Moretti et al., “Pretreatment of sugarcane bagasse with microwaves irradiation and its effects on the structure and on enzymatic hydrolysis,” Appl. Energy, vol. 122, pp. 189–195, Jun. 2014, doi: 10.1016/j.apenergy.2014.02.020.Y. Mao, I. Tarhanli, G. Owen, C. S. Lee, E. Senses, and E. Binner, “Comparisons of alkali, organosolv and deep eutectic solvent pre-treatments on the physiochemical changes and lignin recovery of oak and pine wood,” Ind. Crops Prod., vol. 226, pp. 1–15, Apr. 2025, doi: 10.1016/j.indcrop.2025.120614.R. Javier-Astete, J. Jiménez-Davalos, and G. Zolla, “Determination of hemicellulose, cellulose, holocellulose and lignin content using FTIR in Calycophyllum spruceanum (Benth.) K. Schum. and Guazuma crinita Lam.,” Plus One, vol. 16, no. 10 October, Oct. 2021, doi: 10.1371/journal.pone.0256559.R. Md Salim, J. Asik, and M. S. Sarjadi, “Chemical functional groups of extractives, cellulose and lignin extracted from native Leucaena leucocephala bark,” Wood Sci. Technol., vol. 55, no. 2, pp. 295–313, Mar. 2021, doi: 10.1007/s00226-020-01258-2.P. Bock et al., “Infrared and Raman spectra of lignin substructures: Dibenzodioxocin,” Journal of Raman Spectroscopy, vol. 51, no. 3, pp. 422–431, Mar. 2020, doi: 10.1002/jrs.5808.W. Zheng et al., “Recycling enzymatic hydrolysis lignin residues saved cellulase in enzymatic hydrolysis of lignocellulose: An insight from cellulase adsorption mechanism,” Ind. Crops Prod., vol. 208, Feb. 2024, doi: 10.1016/j.indcrop.2023.117884.T. A. Amit, R. Roy, and D. E. Raynie, “Thermal and structural characterization of two commercially available technical lignina for potential depolymerization via hydrothermal liquefaction,” Current Research in Green and Sustainable Chemistry, vol. 4, Jan. 2021, doi: 10.1016/j.crgsc.2021.100106N. Raina et al., “Process performance evaluation of different chemical pretreatments of lignocellulosic biomass for bioethanol production,” Ind. Crops Prod., vol. 211, May 2024, doi: 10.1016/j.indcrop.2024.118207P. Campagna, P. Saires, M. Falco, and M. Bertero, “Deslignificación de biomasa para su uso en biorrefinería.,” Avances en Energías Renovables y Medio Ambiente, vol. 27, pp. 363–373, 2023C. Xu et al., “Liquid hot water pretreatment combined with high-solids enzymatic hydrolysis and fed-batch fermentation for succinic acid sustainable processed from sugarcane bagasse,” Bioresour. Technol., vol. 369, Feb. 2023, doi: 10.1016/j.biortech.2022.128389.N. K. Agarwal et al., “Hydrothermal pretreatment of sugarcane bagasse pith for biogas production and digestate valorization to biochar,” Ind. Crops Prod., vol. 202, Oct. 2023, doi: 10.1016/j.indcrop.2023.116973.R. M. F. de Mesquita et al., “Tunning antisolvent precipitation for the synthesis of lignin nanoparticles using lignin extracted from different agro-industrial wastes,” Int. J. Biol. Macromol., vol. 306, May 2025, doi: 10.1016/j.ijbiomac.2025.141E. Mardawati et al., “Deep eutectic solvent-based pretreatment for improved cellulose nanofibrils extraction from sugarcane leaf pulp as bioplastic reinforcers,” Int. J. Biol. Macromol., vol. 319, Aug. 2025, doi: 10.1016/j.ijbiomac.2025.145485.S. S. Ebrahimi et al., “Enhancing cellulose regeneration from sugarcane bagasse and pulp via ozone pretreatment: A comparative study of delignification for producing regenerated cellulose films,” Journal of Industrial and Engineering Chemistry, vol. 149, pp. 445–460, Sep. 2025, doi: 10.1016/j.jiec.2025.01.058.R. Xu et al., “Hemicellulose from mild extraction of biomass: Revealing structural insights and advancing potential value,” Carbohydrate Polymer Technologies and Applications, vol. 10, Jun. 2025, doi: 10.1016/j.carpta.2025.100843.Zahoor et al., “Green alkaline fractionation of sugarcane bagasse at cold temperature improves digestibility and delignification without the washing processes and release of hazardous waste,” Ind. Crops Prod., vol. 200, no. PA, p. 116815, 2023, doi: 10.1016/j.indcrop.2023.116815.X. Jia et al., “Enhancing efficiency in ethanol production from high solid corn stover: Insights into enzymatic hydrolysis parameters and cellulase recovery,” J. Taiwan Inst. Chem. Eng., vol. 177, Dec. 2025, doi: 10.1016/j.jtice.2024.105644.L. Xu et al., “Unveiling the role of long-range and short-range forces in the non-productive adsorption between lignin and cellulases at different temperatures,” J. Colloid Interface Sci., vol. 647, pp. 318–330, Oct. 2023, doi: 10.1016/j.jcis.2023.05.152.A. S. A. Da Silva, R. P. Espinheira, R. S. S. Teixeira, M. F. De Souza, V. Ferreira-Leitão, and E. P. S. Bon, “Constraints and advances in high-solids enzymatic hydrolysis of lignocellulosic biomass: A critical review,” Mar. 23, 2020, BioMed Central Ltd. doi: 10.1186/s13068-020-01697-w.J. P. Sandri, J. Ordeñana, T. S. Milessi, T. C. Zangirolami, and S. I. Mussatto, “Solid feeding and co-culture strategies for an efficient enzymatic hydrolysis and ethanol production from sugarcane bagasse,” Environ. Technol. Innov., vol. 30, May 2023, doi: 10.1016/j.eti.2023.103082.B. Göncü, G. Sarıışık, and E. Z. Hoşgün, “Valorization of lignocellulosic feedstock in bioethanol production via separate hydrolysis and fermentation: An integrated machine learning approach,” Int. J. Hydrogen Energy, vol. 142, pp. 1039–1053, Jun. 2025, doi: 10.1016/j.ijhydene.2025.04.340.C. Castillo-Saldarriaga and M. Velásquez-Lozano, “Producción de etanol empleando Panicum máximum pretratado: efecto de altas concentraciones de sólidos en la hidrólisis enzimática y fermentación de hidrólizados,” Ingeniare. Revista chilena de ingeniería, vol. 27, no. 2, pp. 246–260, 2019, doi: 10.4067/s0718-33052019000200246.B. Pereira and V. Arantes, “Production of cellulose nanocrystals integrated into a biochemical sugar platform process via enzymatic hydrolysis at high solid loading,” Ind. Crops Prod., vol. 152, Sep. 2020, doi: 10.1016/j.indcrop.2020.112377.J. Liang et al., “Analysis of glucose inhibition characteristics during high-solids enzymatic hydrolysis of pretreated lignocellulose,” Ind. Crops Prod., vol. 234, Oct. 2025, doi: 10.1016/j.indcrop.2025.121560.A. E. Nwaefuna, K. Rumbold, T. Boekhout, and N. Zhou, “Bioethanolic yeasts from dung beetles: tapping the potential of extremophilic yeasts for improvement of lignocellulolytic feedstock fermentation,” Dec. 01, 2021, BioMed Central Ltd. doi: 10.1186/s13068-021-01940-y.F. Da Silva Fernández, É. S. De Souza, L. M. Carneiro, J. P. Alves Silva, J. V. B. De Souza, and J. Da Silva Batista, “Current ethanol production requirements for the yeast Saccharomyces cerevisiae,” 2022, Hindawi Limited. doi: 10.1155/2022/7878830A. Topaloğlu, Ö. Esen, B. Turanli-Yildiz, M. Arslan, and Z. P. Çakar, “From Saccharomyces cerevisiae to ethanol: enlocking the power of evolutionary engineering in metabolic engineering applications,” Oct. 01, 2023, Multidisciplinary Digital Publishing Institute. doi: 10.3390/jof9100984.Zhanye Xv, Xingyang Xv, Shengdong Zhu, Guiying Wu, and Guiying Wu, “Integration of 1st and 2nd generation bioethanol fuel production: Opportunities and limitations,” Bioresources, vol. 21(2), pp. 2760–2762, 2026, doi: DOI:10.15376/biores.21.2.2760-2762.G. M. Walker and G. G. Stewart, “Saccharomyces cerevisiae in the production of fermented beverages,” Beverages, vol. 2, no. 4, Dec. 2016, doi: 10.3390/beverages2040030.M. Minerva et al., “Método a bajo costo para la cuantificación del grado alcohólico en muestras de tequila blanco,” Ciencia Latina Revista Científica Multidisciplinar, vol. 6, no. 1, pp. 2852–2866, Feb. 2022, doi: 10.37811/cl_rcm.v6i1.1693.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Norma Técnica Colombiana (NTC) 5114:2019. Bebidas Alcohólicas. Métodos para determinar la acidez y el pH,” Bogotá (Colombia), 2019Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombia (NTC 242:2006). Bebidas alcohólicas. Métodos para determinar el contenido de aldehídos,” Bogotá (Colombia), 2006.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC., “Norma Técnica Colombiana (NTC )5157:2007. Bebidas alcohólicas y alcohol etílico . Método para determinar el contenido de alcoholes superiores.,” Bogotá, 2007Instituto Colombiano de Normas Técnicas y Certificación. ICONTEC, “Norma Técnica Colombiana (NTC) 5159:2003. Bebidas Alcohólicas. Método colorimétrico para determinar el contenido de metanol,” Bogotá. Colombia, 2003S. H. Mohd Azhar et al., “Yeasts in sustainable bioethanol production: A review,” Jul. 01, 2017, Elsevier B.V. doi: 10.1016/j.bbrep.2017.03.003V. Passoth et al., “Oleaginous yeasts for biochemicals, biofuels and food from lignocellulose-hydrolysate and crude glycerol,” Aug. 01, 2023, John Wiley and Sons Ltd. doi: 10.1002/yea.3838.Difem Laboratorios, “Ficha técnica Alcohol 70 GA,” 2017.T. A. Fernández et al., “Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry,” Food Chem., vol. 382, Jul. 2022, doi: 10.1016/j.foodchem.2022.132322.P. Rubio, M. Bordiga, J. Martínez, A. Gonzalo, A. Pérez, and T. Garde, “Envejecimiento de vinos en barricas y alternativos de roble,” Zubía Revista de Ciencias, pp. 155–176, 2017C. Cebrián-Tarancón, F. Fernández-Roldán, R. Sánchez-Gómez, G. L. Alonso, and M. R. Salinas, “Puned vine-shoots as a new enological additive to differentiate the chemical profile of wines,” Food Research International, vol. 156, Jun. 2022, doi: 10.1016/j.foodres.2022.111195.C. Bargalló-Guinjoan, P. Matias-Guiu, J. J. Rodríguez-Bencomo, and F. López, “First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages,” Wood Sci. Technol., vol. 57, no. 1, pp. 307–323, 2023, doi: 10.1007/s00226-022-01435-5.Instituto Colombiano de Normas Técnicas y Certificación ICONTEC, “Normas Técnica Colombiana. (NTC) 730:2011. Bebidas alcohólicas. Determinación de la intensidad del color por espectrofotometría.,” Aug. 2011.C. Corbion, J. Smith-Ravin, O. Marcelin, and J. Bouajila, “Assessment of chemical composition of AOC agricultural rum from Martinique,” Food Chem., vol. 481, Jul. 2025, doi: 10.1016/j.foodchem.2025.144071Y. Glories, “La couleur des vins rouges,” vol. 18, pp. 195–217, 1984.M. Murata, “Browning and pigmentation in food through the Maillard reaction,” Glycoconjugate, vol. 38, pp. 283–292, 2021, doi: 10.1007/s10719-020-09943-x/Published.A. Lončarić et al., “Profiling Croatian whisky using GC/MS-MS and UHPLC-QTOF,” Applied Sciences (Switzerland), vol. 15, no. 5, Mar. 2025, doi: 10.3390/app15052738D. Du Boisgueheneuc, F. Delarue, V. Daux, T. T. Nguyen Tu, F. Baudin, and A. Dufraisse, “Impact of carbonization on oak wood δ18O: A preliminary study,” J. Anal. Appl. Pyrolysis, vol. 175, Oct. 2023, doi: 10.1016/j.jaap.2023.106198.Z. Sun, B. Fridrich, A. De Santi, S. Elangovan, and K. Barta, “Bright Side of Lignin Depolymerization: Toward New Platform Chemicals,” Jan. 24, 2018, American Chemical Society. doi: 10.1021/acs.chemrev.7b00588.C. Chio, M. Sain, and W. Qin, “Lignin utilization: A review of lignin depolymerization from various aspects,” Jun. 01, 2019, Elsevier Ltd. doi: 10.1016/j.rser.2019.03.008L. Yao, H. Yang, X. Meng, and A. J. Ragauskas, “Toward a fundamental understanding of the role of lignin in the biorefinery process,” Jan. 03, 2022, Frontiers Media S.A. doi: 10.3389/fenrg.2021.804086Z. Luo, Q. Qian, H. Sun, Q. Wei, J. Zhou, and K. Wang, “Lignin-first biorefinery for converting lignocellulosic biomass into fuels and chemicals,” Jan. 01, 2023, MDPI. doi: 10.3390/en16010125A. Smailagić et al., “Chemical characterization of different wood fragments and their volatile composition in model spirit solutions,” Chemical Industry and Chemical Engineering Quarterly, vol. 30, no. 4, pp. 275–284, 2024, doi: 10.2298/CICEQ230309015S.N. del Toro-del Toro, F. Arzuaga- Remedios, M. Portuondo- González, Y. González-Díaz, and H. Crespoi-Sariol, “Volume loss during rum natural ageing in palletized system: a statistical approach,” Tecnología Química, vol. 44, pp. 45–62, Apr. 2024.G. Jalisco et al., “Pasta blanqueada y azúcares fermentables a partir de médula de bagazo de caña,” Maderas y Bosques, vol. 21, no. 2, pp. 117–130, 2015.B. García-Castellanos, O. Pérez-Ones, L. Zumalacárregui-de-Cárdenas, I. Blanco-Carvajal, and L. E. López-de-la-Maza, “Determinación de parámetros críticos y análisis exploratorio de datos del proceso de añejamiento de ron,” Revista Tecnología en Marcha, Oct. 2020, doi: 10.18845/tm.v33i4.4692.M. J. Valcárcel-Muñoz, D. Butrón-Benítez, M. Guerrero-Chanivet, M. V. García-Moreno, M. C. Rodríguez-Dodero, and D. A. Guillén-Sánchez, “Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®,” Journal of Food Composition and Analysis, vol. 111, no. April 2022, doi: 10.1016/j.jfca.2022.104618.M. Guerrero-Chanivet, M. V. García-Moreno, M. J. Valcárcel-Muñoz, and D. A. Guillén-Sánchez, “Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez,” LWT, vol. 194, Feb. 2024, doi: 10.1016/j.lwt.2024.115815.C. P. dos Santos, H. A. de Oliveira, A. de Jesús Santos, W. de Jesús Souza, and R. A. L. Sobrinho, “Development of eco-friendly ceramic tiles incorporating sugarcane bagasse ash,” Appl. Clay Sci., vol. 276, Nov. 2025, doi: 10.1016/j.clay.2025.107919N. J. Valcarcel Bolívar, G. A. Caicedo Pineda, and Ó. J. Medina Vargas, “Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels,” Brazilian Journal of Food Technology, vol. 29, pp. 1–12, 2026, doi: 10.1590/1981-6723.0622025.M. V. García-Moreno, M. S. Manuel, and M. J. Delgado-González, “Color evolution kinetics study of spirits in their ageing process in wood casks colour,” vol. 119, no. July 2020, 2021, doi: 10.1016/j.foodcont.2020.107468.M. N. Eliseev, I. N. Gribkova, O. A. Kosareva, and O. M. Alexeyeva, “Effect of organic compounds on cognac sensory profile,” Foods and Raw Materials, vol. 9, no. 2, pp. 244–253, 2021, doi: 10.21603/2308-4057-2021-2-244-253.M. Guerrero-Chanivet, M. J. Valcárcel-Muñoz, M. V. García-Moreno, and D. A. Guillén-Sánchez, “Characterization of the aromatic and phenolic profile of five different wood chips used for ageing spirits and wines,” Foods, vol. 9, no. 11, 2020, doi: 10.3390/foods9111613.M. V. García-Moreno et al., “Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types,” Lwt, vol. 140, no. September 2020, 2021, doi: 10.1016/j.lwt.2020.110706.M. Cioch-Skoneczny, M. Bajerski, K. Klimczak, P. Satora, and S. Skoneczny, “Influence of oak chips addition on the physicochemical properties of beer,” European Food Research and Technology, vol. 249, no. 1, pp. 183–197, Jan. 2023, doi: 10.1007/s00217-022-04143-3.W. A. Santos et al., “Influence of Jackfruit wood barrels and chips during aging on the quality and phenolic compounds of Cachaça,” Foods, vol. 14, no. 10, May 2025, doi: 10.3390/foods14101812.G. D. Dumitriu (Gabur), R. A. Peinado, V. V. Cotea, and N. López de Lerma, “Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree,” Food Chem., vol. 310, no. October 2019, 2020, doi: 10.1016/j.foodchem.2019.125801.Y. He et al., “Research progress of wine aroma components: A critical review,” Food Chem., vol. 402, no. October 2022, p. 134491, 2023, doi: 10.1016/j.foodchem.2022.134491.B. Duan, W. Chang, L. Zhang, M. Zheng, and C. Su-zhou, “Food Chemistry: Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips,” Food Chem. X, vol. 23, no. 22, p. 101777, 2024, doi: 10.1016/j.fochx.2024.101777T. E. Coldea et al., “Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips,” Food Chem., vol. 320, no. August 2019, p. 126643, 2020, doi: 10.1016/j.foodchem.2020.126643A. M. Jordão, A. C. Correia, R. V. Botelho, M. Ortega-Heras, and M. L. González-San José, “Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species,” Journal of Food Composition and Analysis, vol. 137, Jan. 2025, doi: 10.1016/j.jfca.2024.106854.S. Canas, “Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. a review,” Dec. 01, 2017, MDPI AG. doi: 10.3390/beverages3040055.M. J. Delgado-González, M. V. García-Moreno, M. M. Sánchez-Guillén, C. García-Barroso, and D. A. Guillén-Sánchez, “Colour evolution kinetics study of spirits in their ageing process in wood casks,” Food Control, vol. 119, no. May 2020, 2021, doi: 10.1016/j.foodcont.2020.107468.J. C. Tamayo-Sánchez, D. A. Meza-González, W. M. Warren-Vega, A. I. Zárate-Guzmán, and L. A. Romero-Cano, “Advances in the development of tailor-made color alcoholic beverages based on an accelerated maturation process,” Food Research International, vol. 169, Jul. 2023, doi: 10.1016/j.foodres.2023.112859.S. Canas, I. Caldeira, O. Anjos, and A. P. Belchior, “Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology,” Lwt, vol. 111, no. December 2018, pp. 260–269, 2019, doi: 10.1016/j.lwt.2019.05.018.A. Martínez-Gil, M. Del Alamo-Sanza, R. Sánchez-Gómez, and I. Nevares, “Different woods in cooperage for oenology: A review,” Beverages, vol. 4, no. 4, Dec. 2018, doi: 10.3390/beverages4040094.E. Coelho, J. A. Teixeira, T. Tavares, L. Domingues, and J. M. Oliveira, “Reuse of oak chips for modification of the volatile fraction of alcoholic beverages,” LWT, vol. 135, Jan. 2021, doi: 10.1016/j.lwt.2020.110046.T. F. C. de Souza, B. Melo Miranda, J. C. Colivet Briceno, J. Gómez-Estaca, and F. Alves da Silva, “The science of aging: understanding phenolic and flavor compounds and their influence on alcoholic beverages aged with alternative woods,” Aug. 01, 2025, Multidisciplinary Digital Publishing Institute (MDPI). doi: 10.3390/foods14152739.W. M. Warren-Vega, R. Fonseca-Aguiñaga, L. V. González-Gutiérrez, F. Carrasco-Marín, A. I. Zárate-Guzmán, and L. A. Romero-Cano, “Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask,” Journal of Food Composition and Analysis, vol. 98, May 2021, doi: 10.1016/j.jfca.2021.103804.M. Courregelongue and A. Pons, “The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterization,” Oeno One, vol. 58, no. 4, Sep. 2024, doi: 10.20870/oeno-one.2024.58.4.7883.L. F. Casassa et al., “Whole cluster and dried stem additions’ effects on chemical and sensory properties of pinot noir wines over two vintages,” Am. J. Enol. Vitic., vol. 72, no. 1, pp. 21–35, 2021, doi: 10.5344/ajev.2020.20037L. Culleré, B. Fernández de Simón, E. Cadahía, V. Ferreira, P. Hernández-Orte, and J. Cacho, “Characterization by gas chromatography-olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods,” LWT, vol. 53, no. 1, pp. 240–248, 2013, doi: 10.1016/j.lwt.2013.02.010.M. Luo et al., “Factors in modulating the potential aromas of oak whisky barrels: origin, toasting, and charring,” Foods, vol. 12, no. 23, Dec. 2023, doi: 10.3390/foods12234266.A. M. Martínez-Gil, M. del Alamo-Sanza, M. Asensio-Cuadrado, R. del Barrio-Galán, and I. Nevares, “Impact of the wood species used on the chemical composition, color and sensory characteristics of wine,” Foods, vol. 14, no. 12, Jun. 2025, doi: 10.3390/foods14122088.T. Marković, “Red wine aging in oak barrels: the influence of toasting levels on aromatic profile, phenolic composition, and sensory properties,” Dec. 01, 2025, Multidisciplinary Digital Publishing Institute (MDPI). doi: 10.3390/beverages11060165.M. Courregelongue, W. Albertin, A. Prida, and A. Pons, “Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis,” Applied Food Research, vol. 5, no. 2, Dec. 2025, doi: 10.1016/j.afres.2025.101078.A. Călugăr et al., “Evaluation of volatile compounds during ageing with oak chips and oak barrel of Muscat Ottonel wine,” Processes, vol. 8, no. 8, Aug. 2020, doi: 10.3390/PR8081000.Público generalPublicationORIGINALValcárcelBolívarNubiaJudith2026.pdfValcárcelBolívarNubiaJudith2026.pdfapplication/pdf63075916https://repositorio.uptc.edu.co/bitstreams/5c308569-94a2-40da-9a0b-ec0fb70b4882/download4c8db129363bceaf42e22c0e71ed79faMD51trueAnonymousREADFormato de autorizacion de publicacion.pdfFormato de autorizacion de publicacion.pdfapplication/pdf152231https://repositorio.uptc.edu.co/bitstreams/a448d097-acea-432b-a645-bce3e10b68d2/download3bc092ced3fc1aa7a35de01ac5bef0cbMD52falseAdministratorREADLICENSElicense.txtlicense.txttext/plain; charset=utf-814837https://repositorio.uptc.edu.co/bitstreams/117a0681-fe1a-49fe-a2bf-50792cd66594/downloadb76e7a76e24cf2f94b3ce0ae5ed275d0MD53falseAnonymousREADTEXTValcárcelBolívarNubiaJudith2026.pdf.txtValcárcelBolívarNubiaJudith2026.pdf.txtExtracted texttext/plain101853https://repositorio.uptc.edu.co/bitstreams/b935af82-ad65-4040-9346-579f9e654039/downloadf83783193e2b099e22c3be3d6d0b85e0MD54falseAnonymousREADFormato de autorizacion de publicacion.pdf.txtFormato de autorizacion de publicacion.pdf.txtExtracted texttext/plain6377https://repositorio.uptc.edu.co/bitstreams/359c6b05-7622-4699-b30d-b0469800846e/download8a9fe8846aed4b390afaed53f806ae0aMD56falseAdministratorREADTHUMBNAILValcárcelBolívarNubiaJudith2026.pdf.jpgValcárcelBolívarNubiaJudith2026.pdf.jpgGenerated Thumbnailimage/jpeg9636https://repositorio.uptc.edu.co/bitstreams/17372e18-e274-4eeb-828d-b5fdd9acc168/download38be5ad7134d783a1c9d06a3addfb396MD55falseAnonymousREADFormato de autorizacion de publicacion.pdf.jpgFormato de autorizacion de publicacion.pdf.jpgGenerated Thumbnailimage/jpeg13420https://repositorio.uptc.edu.co/bitstreams/cf0136a0-549f-444c-8b7c-dd25c8dc0e0b/download7e0088f4378d7d16d4526feebc5b8544MD57falseAdministratorREAD001/23323oai:repositorio.uptc.edu.co:001/233232026-11-03 12:15:02.466open.accesshttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.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

Publicaciones similares