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).

  • The production of ethanol and volatile compounds was increased, but decreased the amount of acetic acid.

  • The acceptability of the final product was also increased.

  • The application of these results may increase the proficiency of raw materials, leaving less residual sugar and improve product acceptability.