Caracterización fisicoquímica, microbiológica y sensorial de un vino de taxo (Passiflora tarminiana) y guayaba (Psidium guajava L).

Caracterización fisicoquímica, microbiológica y sensorial de un vino de taxo (Passiflora tarminiana) y guayaba (Psidium guajava L).

This experimental research focused on analyzing how variations in pulp ratio and yeast type influence the characteristics of a fruit wine made from taxo (Passiflora tarminiana) and guava (Psidium guajava L.). The objective was to develop a novel product that combines sensory appeal with nutritional...

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Bibliographic Details
Main Author: Córdova Sosa, Andrea Yamileth (author)
Format: bachelorThesis
Published: 2025
Subjects:
Taxo
Guayaba
levadura
Fermentación
Ph
Online Access:http://dspace.utb.edu.ec/handle/49000/18340
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http://dspace.utb.edu.ec/handle/49000/18340

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