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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Autores principales:	Coloma, Alejandro, Mamani-Mamani, Maria, Valencia-Sullca, Cristina, Mamani Paredes, Javier, Callo, Herbert, Curasi Rafael, Nancy, Calsina-Ponce, Wilber César, Alvarado, Ulises
Formato:	Artículo
Lenguaje:	inglés
Publicado:	Multidisciplinary Digital Publishing Institute (MDPI) 2025
Materias:	alcoholic fermentation Isaño kinetics Saccharomyces cerevisiae ultrasound
Acceso en línea:	Enlace permanente (DOI o Handle)
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