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Biotechnology Letters

, Volume 19, Issue 1, pp 45–47 | Cite as

Fermentation parameters influencing higher alcohol production in the tequila process

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

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.

Keywords

Nitrogen Alcohol Fermentation Urea Organic Chemistry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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

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