Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (<i>Tropaeolum tuberosum</i>)

Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (<i>Tropaeolum tuberosum</i>)

Ultrasound is considered a physical technology that can be applied at various stages of food processing to optimise resources and reduce production time. In this study, the influence of ultrasonic treatments at different power levels (0 W, 100 W, 200 W, and 300 W) on three Isaño genotypes (yellow, y...

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Bibliographic Details
Main Authors: Alejandro Coloma, Maria Mamani-Mamani, Cristina Valencia-Sullca, Javier Mamani Paredes, Herbert Callo, Nancy Curasi Rafael, Wilber Cesar Calsina Ponce, Ulises Alvarado
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
alcoholic fermentation
Isaño
kinetics
<i>Saccharomyces cerevisiae</i>
ultrasound
Online Access:https://www.mdpi.com/2311-5637/11/5/268
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