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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מידע ביבליוגרפי
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
פורמט: Article
שפה:English
יצא לאור: MDPI AG 2025-01-01
סדרה:Foods
נושאים:
agave must fermentation
mezcal
inoculant implantation
volatile compounds
גישה מקוונת:https://www.mdpi.com/2304-8158/14/3/341

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