MX2016012382A - Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae). - Google Patents

Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).

Info

Publication number
MX2016012382A
MX2016012382A MX2016012382A MX2016012382A MX2016012382A MX 2016012382 A MX2016012382 A MX 2016012382A MX 2016012382 A MX2016012382 A MX 2016012382A MX 2016012382 A MX2016012382 A MX 2016012382A MX 2016012382 A MX2016012382 A MX 2016012382A
Authority
MX
Mexico
Prior art keywords
yeasts
production
wort
raising
yield
Prior art date
Application number
MX2016012382A
Other languages
Spanish (es)
Inventor
Platero Chavez Sarina
Original Assignee
Platero Chavez Sarina
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 Platero Chavez Sarina filed Critical Platero Chavez Sarina
Priority to MX2016012382A priority Critical patent/MX2016012382A/en
Publication of MX2016012382A publication Critical patent/MX2016012382A/en

Links

Landscapes

  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The present invention relates to a process for raising the yield of the mescal production by applying in the wort the yeasts (Saccharomyces Cerevisiae) using the yeast of the brand beer (margarita naturally) and the incorporation of agave juice. Each fermentation type is an important strategy for ensuring a correct agitation, as well as improving the characteristics of the final product since yeasts allow producing compounds conferring a distinction to it, such as glycerol, esters, higher alcohols, etc. One of the advantages of said yeasts is the duplication in mescal liters by working in the lowest BRIX juices of up to 9°, 10° and 11° with a temperature of up to 25°C, thus achieving an excellent reduction in production costs and obtaining greater cost-effectiveness therein.
MX2016012382A 2016-09-05 2016-09-05 Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae). MX2016012382A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MX2016012382A MX2016012382A (en) 2016-09-05 2016-09-05 Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MX2016012382A MX2016012382A (en) 2016-09-05 2016-09-05 Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).

Publications (1)

Publication Number Publication Date
MX2016012382A true MX2016012382A (en) 2018-03-05

Family

ID=62778627

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016012382A MX2016012382A (en) 2016-09-05 2016-09-05 Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).

Country Status (1)

Country Link
MX (1) MX2016012382A (en)

Similar Documents

Publication Publication Date Title
EA201490551A1 (en) IMPROVING THE TASTE OF BEER BY MEANS OF THE COMBINATION OF PICHIA YEARS AND DIFFERENT HOPTED SORTS
Tataridis et al. Use of non-Saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing
MX2021001637A (en) Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast.
LV13885A (en) Kvass
CN103966053B (en) A kind of yellow wine brewing method reducing yellow rice wine higher alcohols content
MY151203A (en) Liquefied extract of marine algae for producing bioethanol under high pressure and method for producing the same
WO2020075986A3 (en) Recombinant acid-resistant yeast in which alcohol production is inhibited and method for producing lactic acid by using same
EP2993225A3 (en) Novel mutant microorganism producing succinic acid simultaneously using sucrose and glycerol, and method for preparing succinic acid using same
AR119781A1 (en) PRODUCTION OF A DRINK WITHOUT ALCOHOL
AR080626A1 (en) BEER COMPOSITION AND MANUFACTURING METHOD
MX2021003438A (en) Maltotriose metabolizing mutants of saccharomyces eubayanus.
MX2009014243A (en) Processes for increasing the fermentative capacity of non-saccharomyces yeasts.
MX2016012382A (en) Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).
TN2012000175A1 (en) Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
EA201990446A1 (en) METHOD AND APPROPRIATE APPARATUS FOR BEER PRODUCTION
CO2022019173A2 (en) Low Acetyl Yeast
Ciani et al. Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine
WO2014096876A1 (en) Production of alcoholic beverage by blending fermented grape and pomegranate juice
WO2017003387A8 (en) Process for producing lactic acid or its salts from fermentation using thermotolerance bacillus bacteria
WO2009001823A1 (en) Sparkling alcoholic beverage, and method for production thereof
EP4279572A3 (en) Refined fermented beverages
Fernandes Lemos Junior Evaluation of the Non-Conventional Yeast Starmerella Bacillaris as Biocontrol Agent and Selected Starter for Alcoholic Beverages Production
MX2008016577A (en) Application of saccharomyces and kloeckera yeasts native in the fermentation of agave sap for generating a distinctive aromatic profile.
Roda et al. PRODUCTION OF VINEGAR FROM PINEAPPLE WASTE: PROCESS OPTIMIZATION AND CHARACTERIZATION OF PRODUCTS THROUGH A METABOLOMIC APPROACH
RU152926U1 (en) METHOD FOR PRODUCING WINE TYPE OF BRANDED MADERA