Evaluación del efecto de tres cepas de levadura en la elaboración de vino de mortiño (Vaccinium floribundum)
The objective of this study was to evaluate the effect of three strains of yeast in the elaboration of mortiño wine (Vaccinium floribundum). The wine was made under temperature conditions of 21 ° C and with low exposure to light for 23 days. Twice-weekly measurements of the Brix degrees and alcohol...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2018
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| Soggetti: | |
| Accesso online: | http://dspace.udla.edu.ec/handle/33000/9305 |
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