Evaluación de la incorporación de zanahoria (Daucus Carota) en una bebida tipo vino
In the present work, the use of carrots (Daucus carota) as an adjunct ingredient for the elaboration of a wine-type drink was evaluated, innovating in the field of oenology in Colombia and expanding the group of raw materials that can be used for this type of drink. Initially, a review of the state...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/8681
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/8681
- Palabra clave:
- Levadura
Nutrientes ecológicos
Zanahoria
Yeast
Oenological nutrients
Carrot
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | In the present work, the use of carrots (Daucus carota) as an adjunct ingredient for the elaboration of a wine-type drink was evaluated, innovating in the field of oenology in Colombia and expanding the group of raw materials that can be used for this type of drink. Initially, a review of the state of the art was carried out to identify the physicochemical characteristics of the vegetable, later, from the review of production processes for the production of wines, the most favorable process for its incorporation was established. |
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