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...

• المؤلف الرئيسي: Córdova Sosa, Andrea Yamileth (author)
• التنسيق: bachelorThesis
• منشور في: 2025
• الموضوعات: Taxo; Guayaba; levadura; Fermentación; Ph
• الوصول للمادة أونلاين: http://dspace.utb.edu.ec/handle/49000/18340