Characterization of a Fermented Feijoa Beverage

Characterization of a Fermented Feijoa Beverage

Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, th...

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Autores principales: Sartori,Giliani V., Montibeller,Maria J., Furini,Giovani, Veeck,Ana P. de L., Sganzerla,William G., Beling,Patricia C., Rios,Alessandro de O., Manfroi,Vitor
Lenguaje:English
Publicado: Pontificia Universidad Católica de Chile.Facultad de Agronomía e Ingeniería Forestal 2020
Materias:
Acca sellowiana (O. Berg) Burret
beverage technology
carotenoids
fermented fruit beverage
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S2452-57312020000100035
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