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Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process
Gschaedler Anne
Javier Arrizon Gaviño
Acceso Abierto
Atribución-NoComercial-SinDerivadas
10.1139/W02-093
"Tequila is a Mexican alcoholic beverage obtained by distilling and rectifying fermented agave juice and is produced in a territory protected by a guarantee of origin. There are two main types of tequila: tequila 100% obtained exclusively from sugars of the Agave tequilana Weber blue variety and tequila produced using 49% sugars from a source other than the agave. Sugar cane, “sugar-loaf”, molasses, or hydrolysed maize syrup may be used. The process is divided into four main phases: cooking, milling, fermenting, and distilling. The agave is harvested 8 years after planting and contains an average of 27% reducing sugars (Cedeño 1995). The agaves are cooked in autoclaves or brick ovens. Most of the assimilable nitrogen is degraded by heat, making the juice low in nitrogen for fermentation (an initial nitrogen content of 40 mg·L–1 was determined in our laboratory). For many years, tequila fermentations were carried out without nitrogen supplementation. Normally, in the tequila fermentation, the agave juice is diluted and, in some cases, an inorganic nitrogen source is added at the beginning of fermentation. Nitrogen addition during fermentation of grape must increases fermentation rate (Ribereau-Gayon et al. 1975; Ingledew and Kunkee 1985). Therefore, in the case of agave juice, which is low in nitrogen, nitrogen addition during fermentation would be expected to increase fermentation rate and efficiency. Most companies use native yeasts under no control, which leads to a long fermentation time and considerable variability in the quality of the fermentation".
NRC Canada
2002-11
Artículo
Can. J. Microbiol. 48: 965–970 (2002)
Inglés
Empresas
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Medios de comunicación
Arrizon, J., & Gschaedler, A. (2002). Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process. Canadian journal of microbiology, 48(11), 965-970.
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
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