Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of
agaves. Regardless of the area of production, the process always consists of five stages …

Mezcal, a distilled alcoholic beverage derived from cooked agave plants, is manufactured
traditionally on a small scale where raw materials and production practices differ noticeably …

Vinasses from the tequila industry are wastewaters with highly elevated organic loads.
Therefore, to obtain value-added products by yeast fermentations, such as 2-phenylethanol …

The aim of this study was to determine the influence of two different Wickerhamomyces
anomalus strains, CBS 1982 and CBS 5759, on the chemical composition and sensory …

Various consortia of yeasts and bacteria involved in the natural fermentation process of
tequila have been identified, particularly non-Saccharomyces yeasts. This study evaluates …

Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration
and fermentation conditions, which contribute to taste and aroma. Some non …

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number
of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial …

The valorization of glycerol wastes through its conversion into high-added value products
using biotechnological processes is very promising due to the high amount of glycerol …

During the mezcal fermentation process, yeasts are affected by several stresses that can
affect their fermentation capability. These stresses, such as thermal shock, ethanol, osmotic …

Volatile compound production during alcoholic fermentation has been studied in the
production of many beverages. Temperature, yeast strain, nutrients and pH have been …