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...

• Yazar: Fernández Bravo, Karen Estefany (author)
• Diğer Yazarlar: Mantuano Basurto, Steven Fabricio (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2024
• Konular: Bebida alcohólica; Saccharomyces cerevisiae; Saccharomyces bayanus; Remolacha; Aceptabilidad
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/2566