Muzo Briones on Muck Rack

Muzo Briones

As seen in: Dialnet - Universidad de La Rioja
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Articles

Determination of the chemical and sensory quality of yellow pitahaya wine (Hylocereus megalanthus) using different layers and fermentation times

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By Jonathan Cedeno, Muzo Briones, Tanya Melody
| Dialnet - Universidad de La Rioja
Introduction: The diversification of raw materials in winemaking represents an innovative alternative for the agro-industrial use of non-traditional fruits. In this context, yellow pitahaya (Hylocereus megalanthus) stands out for its physicochemical and sensory characteristics, which make it a potential substrate for the production of fermented wines. Objective: The objective of this study is to evaluate the physicochemical and sensory quality of a wine made from yellow pitahaya (H.
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