Fermentation parameters influencing higher alcohol production in the tequila process
- Cite this article as:
- Pinal, L., Ceden~o, M., Gutie´rrez, H. et al. Biotechnology Letters (1997) 19: 45. doi:10.1023/A:1018362919846
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.