Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)
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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| Formato: | Artículo |
| Lenguaje: | inglés |
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Multidisciplinary Digital Publishing Institute (MDPI)
2025
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| _version_ | 1881508971180720128 |
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| author | Coloma, Alejandro Mamani-Mamani, Maria Valencia-Sullca, Cristina Mamani Paredes, Javier Callo, Herbert Curasi Rafael, Nancy Calsina-Ponce, Wilber César Alvarado, Ulises |
| author_browse | Alvarado, Ulises Callo, Herbert Calsina-Ponce, Wilber César Coloma, Alejandro Curasi Rafael, Nancy Mamani Paredes, Javier Mamani-Mamani, Maria Valencia-Sullca, Cristina |
| author_facet | Coloma, Alejandro Mamani-Mamani, Maria Valencia-Sullca, Cristina Mamani Paredes, Javier Callo, Herbert Curasi Rafael, Nancy Calsina-Ponce, Wilber César Alvarado, Ulises |
| author_sort | Coloma, Alejandro |
| collection | Producción científica |
| description | 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, yellow with purple eyes, and purple) during alcoholic fermentation was investigated. The main parameters assessed were yeast growth kinetics, ethanol production, and substrate consumption in an ultrasonic bath operating at a frequency of 50 kHz. The findings demonstrated enhanced yeast growth, accelerated substrate consumption, and increased ethanol production compared to the control (untreated sample). However, the impact of ultrasound on fermentation decreased as the power level increased. Notably, an ultrasonic power of 100 W applied over 84 h of fermentation resulted in the highest ethanol yield (10.36% v/v) in the purple Isaño genotype. In conclusion, ultrasonic treatment is a promising approach to improve the fermentation process of Isaño, potentially enabling its development as a functional beverage with both nutritional and therapeutic properties. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/2856 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/28562026-10-30T17:09:11ZUltrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)Coloma, AlejandroMamani-Mamani, MariaValencia-Sullca, CristinaMamani Paredes, JavierCallo, HerbertCurasi Rafael, NancyCalsina-Ponce, Wilber CésarAlvarado, Ulisesalcoholic fermentationIsañokineticsSaccharomyces cerevisiaeultrasoundUltrasound 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, yellow with purple eyes, and purple) during alcoholic fermentation was investigated. The main parameters assessed were yeast growth kinetics, ethanol production, and substrate consumption in an ultrasonic bath operating at a frequency of 50 kHz. The findings demonstrated enhanced yeast growth, accelerated substrate consumption, and increased ethanol production compared to the control (untreated sample). However, the impact of ultrasound on fermentation decreased as the power level increased. Notably, an ultrasonic power of 100 W applied over 84 h of fermentation resulted in the highest ethanol yield (10.36% v/v) in the purple Isaño genotype. In conclusion, ultrasonic treatment is a promising approach to improve the fermentation process of Isaño, potentially enabling its development as a functional beverage with both nutritional and therapeutic properties.Article10.3390/fermentation110502682-s2.0-105006682051https://hdl.handle.net/20.500.15037/2856enFermentationFermentation2311-5637Multidisciplinary Digital Publishing Institute (MDPI)2025-05-082026-06-27T02:34:20Z2026-06-27T02:34:20Z |
| spellingShingle | alcoholic fermentation Isaño kinetics Saccharomyces cerevisiae ultrasound Coloma, Alejandro Mamani-Mamani, Maria Valencia-Sullca, Cristina Mamani Paredes, Javier Callo, Herbert Curasi Rafael, Nancy Calsina-Ponce, Wilber César Alvarado, Ulises Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title | Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title_full | Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title_fullStr | Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title_full_unstemmed | Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title_short | Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum) |
| title_sort | ultrasound assisted kinetics of alcoholic fermentation at varying power levels for the production of isano wine tropaeolum tuberosum |
| topic | alcoholic fermentation Isaño kinetics Saccharomyces cerevisiae ultrasound |
| topic_facet | alcoholic fermentation Isaño kinetics Saccharomyces cerevisiae ultrasound |
| url | https://hdl.handle.net/20.500.15037/2856 |
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