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Comparison between Yeasts from Grape and Agave Musts for Traits of Technological interest

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Summary

In Mexico there are different alcoholic beverages produced from agave juices from different agave plants, which are cooked, fermented and distilled. For tequila production only Agave tequilana is allowed. In this study we compared yeast strains of different species from different origin (agave and grape juice) for parameters of technological interest, such as SO2 and copper resistance, ethanol tolerance and enzymatic activities. All agave strains were found to be more resistant to SO2 and agave non-Saccharomyces yeasts were more tolerant to ethanol, whereas grape strains exhibited positive results for β-glucosidase and β-xylosidase activities. As regards fermentations of Agave tequilana juice with ethanol added at different concentrations, only agave Saccharomyces strains were more tolerant to ethanol than grape strains.

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Authors and Affiliations

  1. Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Viale dell‘Ateneo Lucano 10, 85100, Potenza, Italy

    Concetta Fiore & Patrizia Romano

  2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Colinas de la Normal, Guadalajara, C.P. 44270 , Jalisco, México

    Javier Arrizon, Anne Gschaedler & Javier Flores

Authors
  1. Concetta Fiore
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  2. Javier Arrizon
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  3. Anne Gschaedler
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  4. Javier Flores
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  5. Patrizia Romano
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Correspondence to Javier Arrizon.

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Fiore, C., Arrizon, J., Gschaedler, A. et al. Comparison between Yeasts from Grape and Agave Musts for Traits of Technological interest. World J Microbiol Biotechnol 21, 1141–1147 (2005). https://doi.org/10.1007/s11274-005-0196-5

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  • DOI: https://doi.org/10.1007/s11274-005-0196-5

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