IMPROVING Agave duranguensis MUST FOR ENHANCED FERMENTATION. C/N RATIO EFFECTS ON MEZCAL COMPOSITION AND SENSORY PROPERTIES
G.C. De los Rios-Deras, O.M. Rutiaga-Quiñones, J. López-Miranda, J.B. Páez-Lerma, M. López, N.O. Soto-Cruz
The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (respect to the original content).
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The production of ethanol and volatile compounds was increased, but decreased the amount of acetic acid.
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The acceptability of the final product was also increased.
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The application of these results may increase the proficiency of raw materials, leaving less residual sugar and improve product acceptability.
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