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...

ver descrição completa

Detalhes 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 em:	MDPI AG 2025-01-01
Colecção:	Foods
Assuntos:	agave must fermentation mezcal inoculant implantation volatile compounds
Acesso em linha:	https://www.mdpi.com/2304-8158/14/3/341

Registos relacionados

Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance
Por: Israel Vergara-Álvarez, et al.
Publicado em: (2019-01-01)

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation
Por: Melchor Arellano-Plaza, et al.
Publicado em: (2022-03-01)

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four <i>palenques</i> of Oaxaca, Mexico
Por: Victor Adrian Espinoza-Martinez, et al.
Publicado em: (2023-11-01)

What happened to the subjects? Questions about mezcal
Por: Mauricio Alzate Gómez, et al.
Publicado em: (2024-05-01)

Análisis histórico de los mezcales y su situación actual desde una perspectiva ecomarxista/ Historical analysis of mezcals and their current situation from an eco-marxist approach
Por: María Fernanda Plascencia de la Torre, et al.
Publicado em: (2018-12-01)

THE PRODUCTION OF MEZCAL IN THE MUNICIPALITY OF DURANGO, MEXICO
Por: Sixto Barraza-Soto, et al.
Publicado em: (2014-07-01)

Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
Por: Araceli M. Vera-Guzmán, et al.
Publicado em: (2010-04-01)

El mezcal en Sonora, México, más que una bebida espirituosa. Etnobotánica de Agave angustifolia Haw
Por: Noemí Bañuelos Flores, et al.
Publicado em: (2012-01-01)

Artisanal Products and Land-Use Land-Cover Change in Indigenous Communities: The Case of Mezcal Production in Oaxaca, Mexico
Por: María G. Lira, et al.
Publicado em: (2022-03-01)

Mezcal Characterization Through Sensory and Volatile Analyses
Por: Oxana Lazo, et al.
Publicado em: (2025-01-01)

EVALUATION OF THE EFFECT OF EXOGENOUS PUTRESCINE DURING THE MATURATION AND GERMINATION in vitro OF SOMATIC EMBRYOS IN TWO AGAVE GENOTYPES
Por: Sandra Yarenssy Martínez-Martínez, et al.
Publicado em: (2023-08-01)

La industria informal del mezcal bacanora
Por: Vidal Salazar Solano, et al.
Publicado em: (2009-01-01)

« Il était une fois le mezcal »
Por: Domingo Garcia Garza
Publicado em: (2022-12-01)

Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango
Por: Sandra Consuelo Martínez-Estrada, et al.
Publicado em: (2024-03-01)

The genus <em>Agave</em> in agroforestry systems of Mexico
Por: Ignacio Torres-García, et al.
Publicado em: (2019-09-01)

apor Liquid Equilibrium of musts of Agave cocui in a constant pressure
Por: Mayra Carolina Leal de Pérez, et al.
Publicado em: (2017-11-01)

Sustaining Biological and Cultural Diversity
Por: Ana G. Valenzuela Zapata, et al.
Publicado em: (2016-07-01)

Caracterizando la producción y organización de los mezcaleros en Matatlán, México “Capital mundial del mezcal”
Por: David Eduardo Espinosa Meza, et al.
Publicado em: (2017-01-01)

Survey of Inoculated Commercial <i>Saccharomyces cerevisiae</i> in Winery-Based Trials
Por: Filomena L. Duarte, et al.
Publicado em: (2021-09-01)

Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation
Por: Sergio A. Díaz-Barajas, et al.
Publicado em: (2024-04-01)

El mezcal como patrimonio social: de indicaciones geográficas genéricas a denominaciones de origen regionales
Por: José de Jesús Hernández López
Publicado em: (2018-05-01)

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice
Por: Hipócrates Nolasco-Cancino, et al.
Publicado em: (2018-12-01)

Evolution history and the importance of genomic diversity facing climate change. The case of Agave marmorata Roezl., a microendemic agave used for mezcal production
Por: Karen Y. Ruiz‐Mondragón, et al.
Publicado em: (2024-11-01)

Evaluación de la eficiencia del mezcal en las entidades federativas de México: un análisis de la envolvente de datos (DEA)
Por: Alejandro Rodríguez García, et al.
Publicado em: (2022-06-01)

Application of SPR Method as an Approach to Gas Phase Sensing of Volatile Compound Profile in Mezcal Spirits Conferred by Agave Species
Por: Araceli Sánchez-Álvarez, et al.
Publicado em: (2023-01-01)

Acclimation of microorganisms for an efficient production of volatile fatty acids and biogas from mezcal vinasses in a dark fermentation process
Por: S. A. Díaz-Barajas, et al.
Publicado em: (2021-06-01)

Effects of <i>Saccharomyces cerevisiae</i> and <i>Cyberlindnera fabianii</i> Inoculation on Rice-Flavor Baijiu Fermentation
Por: Jinglong Liang, et al.
Publicado em: (2024-10-01)

Rethinking Must-Carry and Retransmission Consent Regulation in the Digital Era
Por: Clara Luz Alvarez
Publicado em: (2020-03-01)

Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must
Por: Marco Bustamante, et al.
Publicado em: (2024-03-01)

Unveiling the Microbial Ecology behind Mezcal: A Spirit Drink with a Growing Global Demand
Por: Patricia Alejandra Becerra-Lucio, et al.
Publicado em: (2022-11-01)

Tratamiento de vinazas de mezcal: revisión de procesos evaluados
Por: Sergio Díaz-Barajas, et al.
Publicado em: (2024-03-01)

Comparative Study on the Effectiveness of Three Inoculation Methods for <i>Valsa sordida</i> in <i>Populus alba</i> var. <i>pyramidalis</i>
Por: Wanna Shen, et al.
Publicado em: (2024-04-01)

Residues of organophosphorus pesticide in must and grape wine
Por: Gretty Ettiene, et al.
Publicado em: (2011-01-01)

Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i>
Por: Lorena López-Enríquez, et al.
Publicado em: (2023-11-01)

Selection of <i>Saccharomyces cerevisiae</i> Starter Strain for Merwah Wine
Por: Nadine Feghali, et al.
Publicado em: (2020-04-01)

A Study of Condensates Collected during the Fermentation of Grape Must
Por: Jakub Humaj, et al.
Publicado em: (2024-04-01)

From the Challenge of the Must-Is Relationship in Philosophy to Identifying the Interference of Social Items in the Must and Is
Por: Reza Mahoozi, et al.
Publicado em: (2022-06-01)

Uses, Knowledge and Extinction Risk Faced by <i>Agave</i> Species in Mexico
Por: Cecilia Alducin-Martínez, et al.
Publicado em: (2022-12-01)

Contextualización teórica de la denominación de origen del mezcal en el Estado de México en el marco del control social de las organizaciones
Por: David Alejandro Álvarez Hernández, et al.
Publicado em: (2022-11-01)

Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
Por: Wesley E. Santiago, et al.
Publicado em: (2014-02-01)