Elaboración y caracterización de vino de Arazá (Eugenia Stipitata) utilizando enzimas proteoliticas (Papaina) como agente clarificante, Machala 2014.
The objective of this research was to determine the influence of the addition of papain enzyme in the clarification of wine arazá (Eugenia stipitata), by applying biotechnological processes can be obtained came the same that was used to add enzyme at three concentrations.
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2015
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| Online adgang: | http://repositorio.utmachala.edu.ec/handle/48000/4227 |
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Tilføj Tag | Summary: | The objective of this research was to determine the influence of the addition of papain enzyme in the clarification of wine arazá (Eugenia stipitata), by applying biotechnological processes can be obtained came the same that was used to add enzyme at three concentrations. |
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