The kinetic behavior of biomass and ethanol were studied at flask and bioreactor during fermentation of the three yeasts.

For fermentation Agave cupreata juice was used, and the study variables settled were: type of yeasts, initial substrate, temperature, the flask.

The response variables were evaluated in each experiment: cellular growth, the ethanol production and pH.

Distillation was performed to identify the volatiles production (methanol, ethanol and higher alcohols) by gas chromatography.

The distillate presented a methanol concentration of 1.89%, and ethanol concentration of 47.75% respectively.

This technique lead to an improvement in the production of Mezcal simultaneously analyzing different variables involved in the alcoholic fermentation and establishing the influence of each on the amount of ethanol produced.