Efecto del tipo de levadura en las características fisicoquímicas y aceptabilidad en una bebida alcohólica a base de zumo de remolacha

Efecto del tipo de levadura en las características fisicoquímicas y aceptabilidad en una bebida alcohólica a base de zumo de remolacha

This research evaluated the effect of yeast type and fermentation time on an alcoholic beverage made from beetroot. Two factors were established: yeast type with two levels (Saccharomyces cerevisiae and Saccharomyces bayanus) and fermentation time with three levels (48 hours, 96 hours, and 144 hours...

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Bibliographic Details
Main Author: Fernández Bravo, Karen Estefany (author)
Other Authors: Mantuano Basurto, Steven Fabricio (author)
Format: bachelorThesis
Language:spa
Published: 2024
Subjects:
Bebida alcohólica
Saccharomyces cerevisiae
Saccharomyces bayanus
Remolacha
Aceptabilidad
Online Access:http://repositorio.espam.edu.ec/handle/42000/2566
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http://repositorio.espam.edu.ec/handle/42000/2566

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