Biotechnology Letters

, Volume 19, Issue 1, pp 45–47

Fermentation parameters influencing higher alcohol production in the tequila process

  • Leticia Pinal
  • Miguel Ceden~o
  • Humberto Gutie´rrez
  • Jaime Alvarez-Jacobs
Article

DOI: 10.1023/A:1018362919846

Cite this article as:
Pinal, L., Ceden~o, M., Gutie´rrez, H. et al. Biotechnology Letters (1997) 19: 45. doi:10.1023/A:1018362919846

Abstract

In the fermentation process of tequila, the type of yeast strain, the temperature (30 or 35°C) and the C/N ratio (62 or 188) had a significant influence in the level of higher alcohols produced. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production of the compounds responsible for some of the organoleptic properties of tequila.

Copyright information

© Chapman and Hall 1997

Authors and Affiliations

  • Leticia Pinal
    • 1
  • Miguel Ceden~o
    • 2
  • Humberto Gutie´rrez
    • 3
  • Jaime Alvarez-Jacobs
    • 1
  1. 1.Divisio´n de Biotecnologi´aCentro de Investigacio´n y Asistencia en Tecnologi´a y Disen~o del Estado de Jalisco (CIATEJ)MEXICO
  2. 2.Destiladora Gonza´lez Gonza´lezGuadalajara Jal.MEXICO
  3. 3.Departamento de Matema´ticas, Centro Universitario de Ciencias Exactas e Ingenieri´aUniversidad de GuadalajaraGuadalajara JalMEXICO