Optimization of the Fermentation Process of the Ancestral Beverage “Chirrincho” Using Aspen Plus Simulation and Sensory-Physicochemical Validation in Indigenous Communities of Cauca, Colombia.

Chirrincho is a traditional sugarcane-based fermented spirit emblematic of the Nasa Indigenous culture in southwestern Colombia. Despite its symbolic and economic significance, its artisanal production suffers from lack of standardization, leading to quality variability and challenges in meeting safety regulations. This research proposes an integral optimization of the fermentation process by combining Aspen Plus simulation with empirical data analysis and community-based sensory evaluation.

A structured dataset of raw material entries—including °Bx, volume, date, and supplier—was collected to establish quality patterns of the sugarcane juice. A reception protocol was developed and validated through field tests to ensure compliance with physicochemical standards. Additionally, a participatory sensory survey was conducted with elders and producers from the ACIN community, capturing traditional perceptions of chirrincho regarding color, aroma, flavor, body, and perceived effect.

Simulation outcomes enabled the identification of optimal fermentation conditions, achieving a 15–20% increase in ethanol yield and ~30% reduction in fermentation time, while maintaining cultural and sensory integrity. The model was validated through ANOVA, confirming statistical robustness against experimental data. This work bridges chemical engineering and ancestral knowledge, providing a replicable model for the sustainable industrialization of traditional fermented beverages with cultural identity.