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...
| Autors principals: | , , , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
MDPI AG
2025-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/3/341 |