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

@article{Arrizon2005FermentationBA,
  title={Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations},
  author={Javier Arrizon and Concetta Fiore and Guillermina Acosta and Patrizia Romano and Anne Gschaedler},
  journal={Antonie van Leeuwenhoek},
  year={2005},
  volume={89},
  pages={181-189}
}
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… CONTINUE READING