Major Volatile Compounds Analysis Produced from Mezcal Fermentation Using Gas Chromatography Equipped Headspace ( GC – HS )

@inproceedings{Arellano2012MajorVC,
  title={Major Volatile Compounds Analysis Produced from Mezcal Fermentation Using Gas Chromatography Equipped Headspace ( GC – HS )},
  author={Melchor Arellano and Anne Gschaedler and Montserrat Alcazar},
  year={2012}
}
Alcoholic beverages are produced from a variety of raw materials, principally fruits and cereals. Various microorganisms are used to ferment the sugars present in the must. Fermentation can be making using either the addition of specific microorganisms or spontaneous fermentation from naturally occurring microorganisms. Both, the microorganisms and the raw material affect the volatile compounds that are produced, and these volatile compounds are responsible for the aroma and unique taste of… CONTINUE READING

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