Physicochemical and Sensory Characteristics of a Chagalapoli Fruit () Beverage Fermented Using .

Chagalapoli fruit () is similar to (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.