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Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)
Author(s)
Coloma, Alejandro
Universidad Nacional del Altiplano
Mamani-Mamani, Maria
Universidad Nacional del Altiplano
Valencia-Sullca, Cristina
Centre National de la Recherche Scientifique
Mamani Paredes, Javier
Universidad Nacional del Altiplano
Callo, Herbert
Universidad Nacional del Altiplano
Calsina-Ponce, Wilber César
Universidad Nacional del Altiplano
Alvarado, Ulises
Universidad Nacional del Altiplano
Date Issued
8 de mayo de 2025
Type
Article
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Volume
11
Issue
5
Series/Report No.
Fermentation
Contained in
Fermentation
ISSN
2311-5637
Abstract
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.