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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Bibliografische gegevens
Hoofdauteurs:	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
Formaat:	Artikel
Taal:	English
Gepubliceerd in:	MDPI AG 2025-01-01
Reeks:	Foods
Onderwerpen:	agave must fermentation mezcal inoculant implantation volatile compounds
Online toegang:	https://www.mdpi.com/2304-8158/14/3/341

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