FERMENTATION PARAMETERS INFLUENCING HIGHER ALCOHOL PRODUCTION IN THE TEQUILA PROCESS

Authors
PINAL L CEDENO M GUTIERREZ H ALVAREZJACOBS J
Citation
L. Pinal et al., FERMENTATION PARAMETERS INFLUENCING HIGHER ALCOHOL PRODUCTION IN THE TEQUILA PROCESS, Biotechnology letters, 19(1), 1997, pp. 45-47
Citations number
9
Categorie Soggetti
Biothechnology & Applied Migrobiology
Journal title
Biotechnology letters → ACNP
ISSN journal
01415492
Volume
19
Issue
1
Year of publication
1997
Pages
45 - 47
Database
ISI
SICI code
0141-5492(1997)19:1<45:FPIHAP>2.0.ZU;2-C
Abstract
In the fermentation process of tequila, the type of yeast strain, the temperature (30 or 35 degrees C) and the C/N ratio (62 or 188) had a s ignificant influence in the level of higher alcohols produced. On the contrary, other parameters like nitrogen source [urea or (NH4)(2)SO4] and inoculum amount (5% or 10%), have little or no influence on the pr oduction of the compounds responsible for some of the organoleptic pro perties of tequila.