Abstract
Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l−1) and low (30 g l−1) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l−1 of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.
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Acknowledgements
This research was supported by the Consejo Nacional de la Ciencia y Tecnología de Mexico (CONACYT, project 32719-B). We also want to thank Arturo Rosas for technical support.
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Arrizon, J., Fiore, C., Acosta, G. et al. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations. Antonie Van Leeuwenhoek 89, 181–189 (2006). https://doi.org/10.1007/s10482-005-9022-1
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DOI: https://doi.org/10.1007/s10482-005-9022-1