Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process

Journal of Industrial Microbiology and Biotechnology

Volumn 36, Issue 5, 2009, Pages 655-661

  Pinal, L ^a   Cornejo, E ^b   Arellano, M ^a   Herrera, E ^a   Nunez L ^a   Arrizon, J ^a   Gschaedler, A ^a  

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

^b UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

Agave tequilana; Fermentation kinetics; Tequila; Volatile compounds

Indexed keywords

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

AGAVE; AGAVE TEQUILANA; ALCOHOL PRODUCTION; ARTICLE; FERMENTATION; FUNGAL STRAIN; KINETICS; NONHUMAN; SACCHAROMYCES CEREVISIAE; SPECIES CULTIVATION; SUGAR INTAKE; YEAST;

AGAVE; ALCOHOLS; FERMENTATION; GARDENING; INDUSTRIAL MICROBIOLOGY; KINETICS; SACCHAROMYCES CEREVISIAE; WINE;

AGAVE; AGAVE TEQUILANA; SACCHAROMYCES CEREVISIAE;

EID: 67349169968     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-009-0534-y     Document Type: Article

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