MX2008016577A - Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile. - Google Patents

Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile.

Info

Publication number
MX2008016577A
MX2008016577A MX2008016577A MX2008016577A MX2008016577A MX 2008016577 A MX2008016577 A MX 2008016577A MX 2008016577 A MX2008016577 A MX 2008016577A MX 2008016577 A MX2008016577 A MX 2008016577A MX 2008016577 A MX2008016577 A MX 2008016577A
Authority
MX
Mexico
Prior art keywords
yeasts
tequila
kloeckera
saccharomyces
fermentation
Prior art date
Application number
MX2008016577A
Other languages
Spanish (es)
Inventor
Dulce Maria Diaz Montano
Mina Estarron Espinosa
Original Assignee
Ct De Investigacion Y Asistenc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ct De Investigacion Y Asistenc filed Critical Ct De Investigacion Y Asistenc
Priority to MX2008016577A priority Critical patent/MX2008016577A/en
Publication of MX2008016577A publication Critical patent/MX2008016577A/en

Links

Abstract

The present invention refers to the application of saccharomyces and kloeckera yeasts native in the tequila process, in the fermentation of agave sap for generating a distinctive aromatic profile. Although the tequila industry is greatly interested in obtaining distinctive bouquets which provide personality to the final product, deep studies about said aspect have not been achieved yet. The present invention presents a method for producing aromatic compounds obtained from different genera of tequila yeasts. A method for fermenting agave sap with tequila yeasts is also shown, as well as a method for analysing and identifying the aromatic compounds obtained by the action of the studied tequila yeasts.
MX2008016577A 2008-12-19 2008-12-19 Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile. MX2008016577A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MX2008016577A MX2008016577A (en) 2008-12-19 2008-12-19 Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MX2008016577A MX2008016577A (en) 2008-12-19 2008-12-19 Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile.

Publications (1)

Publication Number Publication Date
MX2008016577A true MX2008016577A (en) 2010-06-22

Family

ID=42830582

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2008016577A MX2008016577A (en) 2008-12-19 2008-12-19 Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile.

Country Status (1)

Country Link
MX (1) MX2008016577A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011078642A2 (en) * 2009-12-21 2011-06-30 Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A.C. (Ciatej, A.C.) Processes for increasing the fermentative capacity of non-saccharomyces yeasts

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011078642A2 (en) * 2009-12-21 2011-06-30 Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A.C. (Ciatej, A.C.) Processes for increasing the fermentative capacity of non-saccharomyces yeasts
WO2011078642A3 (en) * 2009-12-21 2011-11-17 Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A.C. (Ciatej, A.C.) Processes for increasing the fermentative capacity of non-saccharomyces yeasts

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