Article

Biotechnology Letters

, Volume 19, Issue 1, pp 45-47

Fermentation parameters influencing higher alcohol production in the tequila process

  • Leticia PinalAffiliated withDivisio´n de Biotecnologi´a, Centro de Investigacio´n y Asistencia en Tecnologi´a y Disen~o del Estado de Jalisco (CIATEJ)
  • , Miguel Ceden~oAffiliated withDestiladora Gonza´lez Gonza´lez
  • , Humberto Gutie´rrezAffiliated withDepartamento de Matema´ticas, Centro Universitario de Ciencias Exactas e Ingenieri´a, Universidad de Guadalajara
  • , Jaime Alvarez-JacobsAffiliated withDivisio´n de Biotecnologi´a, Centro de Investigacio´n y Asistencia en Tecnologi´a y Disen~o del Estado de Jalisco (CIATEJ)

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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.