Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 8, 2008, Pages 835-841

  Arellano, Melchor ^a   Pelayo, Carlos ^b   Ramírez, Jesús ^a   Rodriguez, Ingrid ^c  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

^c DEPARTAMENTO DE FÍSICA APLICADA   (Mexico)

Author keywords

Aroma compounds; Fermentation; Indigenous yeast; Tequila

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ISOBUTANOL; PENTANOL; SUGAR; VOLATILE AGENT;

AROMA; ARTICLE; BATCH FERMENTATION; BEVERAGE; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; KINETICS; NONHUMAN; QUANTITATIVE ANALYSIS; ROOM TEMPERATURE; SACCHAROMYCES CEREVISIAE; YEAST;

ACETATES; AGAVE; ALCOHOLIC BEVERAGES; ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, GAS; FERMENTATION; KINETICS; OILS, VOLATILE; SACCHAROMYCETALES; TEMPERATURE; YEASTS;

AGAVE; HANSENIASPORA UVARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 48349140389     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0355-4     Document Type: Article

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