Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native <i>Saccharomyces cerevisiae</i> to a Standardized Fermentation Must

Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native <i>Saccharomyces cerevisiae</i> to a Standardized Fermentation Must

All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in &l...

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Detalles Bibliográficos
Main Authors: Armando H. Holguín-Loya, Adriana E. Salazar-Herrera, Nicolas O. Soto-Cruz, Manuel R. Kirchmayr, Christian A. Lopes, Juan A. Rojas-Contreras, Jesús B. Páez-Lerma
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2025-01-01
Series:Foods
Subjects:
agave must fermentation
mezcal
inoculant implantation
volatile compounds
Acceso en liña:https://www.mdpi.com/2304-8158/14/3/341

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