Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations

Antonie van Leeuwenhoek
Javier ArrizonAnne Gschaedler

Abstract

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.

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Citations

Feb 25, 2009·Journal of Industrial Microbiology & Biotechnology·L PinalA Gschaedler
Jun 18, 2011·Antonie van Leeuwenhoek·A Verdugo ValdezA Gschaedler Mathis
Dec 29, 2012·Antonie van Leeuwenhoek·Amanda A Oliva HernándezClaudia Patricia Larralde Corona
Jan 19, 2013·World Journal of Microbiology & Biotechnology·L Amaya-DelgadoA Gschaedler
Sep 2, 2008·FEMS Yeast Research·Patricia Lappe-OliverasAnne Gschaedler-Mathis
Nov 18, 2016·Journal of Industrial Microbiology & Biotechnology·Naurú Idalia Vargas-MayaJuan Carlos Torres-Guzmán
Mar 4, 2019·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·M Alcazar-ValleM Arellano-Plaza
Aug 5, 2021·International Microbiology : the Official Journal of the Spanish Society for Microbiology·Rafael Torres-GuardadoAlbert Bordons

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