Fermentation parameters influencing higher alcohol production in the tequila process

@article{Pinal2004FermentationPI,
  title={Fermentation parameters influencing higher alcohol production in the tequila process},
  author={L. Pinal and M. Cedeno and Humberto Gutie´rrez and J. Alvarez-Jacobs},
  journal={Biotechnology Letters},
  year={2004},
  volume={19},
  pages={45-47}
}
In the fermentation process of tequila, the type of yeast strain, the temperature (30 or 35°C) and the C/N ratio (62 or 188) had a significant influence in the level of higher alcohols produced. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production of the compounds responsible for some of the organoleptic properties of tequila. 

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