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Priority to MX2016012382ApriorityCriticalpatent/MX2016012382A/en
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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.
MX2016012382A2016-09-052016-09-05Process for raising the yield of mezcal production by applying in the wort the yeasts (saccharomyces cerevisiae).
MX2016012382A
(en)