Estudio de Prefactibilidad para la Producción y Comercialización de Vino a Partir de las Raíces de Morinda Royóc

With the following work, it is intended to propose that the production and commercialization of wine from Morinda Royóc, going through a transformation process and resulting in a finished product such as an innovative wine, will help in improving the quality of life of the Consequently, the community involved will provide more employment, which translates into an increase in the income of the participants in its production and distribution in the Capital and the island territory. Influencing the sustainable development of the plantation, production and marketing territory. "Wine is made up of different components, of which the main one is water, which is present between 82% and 88%. The second most important component is alcohol, which arises thanks to fermentation, and gives the wine body and aroma. The graduation of the wine usually varies between 7% and 17%, depending on the type of wine. The rest of the components appear in less quantity, such as sugars, they influence the taste of the wine; tannins, which give the wine color and texture; volatile substances, which constitute part of the aroma; acids, which also participate in the taste of the wine; and some others of minor importance”. (Garcia, 2017)

• Autores: Brown Mckeller, Edward
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2021
• Institución: Universidad Antonio Nariño
• Repositorio: Repositorio UAN
• Idioma: spa
• OAI Identifier: oai:repositorio.uan.edu.co:123456789/5067
• Acceso en línea: http://repositorio.uan.edu.co/handle/123456789/5067
• Palabra clave: Estudio de Prefactibilidad; Morinda Royóc; Producción; Comercialización; feasibility study; Morinda Royóc; production; commercialization
• Rights: openAccess
• License: Attribution 4.0 International (CC BY 4.0)