Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations 

 -  Antonie Van Leeuwenhoek, 89(1), p.181-189, 2006 .
<br/><br/> Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l)1)and low (30 g l)1)sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white)and Aglianico (red)grapes and in YPD medium (with 270 g l)1 of glucose added)as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.