000			01605nam a2200217Ia 4500
003			MX-MdCICY
005			20250625124710.0
040			_cCICY
090			_aB-7933
245	1	0	_aFermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations
490	0		_vAntonie Van Leeuwenhoek, 89(1), p.181-189, 2006
520	3		_aFew 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.
700	1	2	_aArrizon, J.
700	1	2	_aFiore, C.
700	1	2	_aAcosta, G.
700	1	2	_aRomano, P.
700	1	2	_aGschaedler, A.
856	4	0	_uhttps://drive.google.com/file/d/1XYsDYEsbQN97bTOOzLUmZkEQdfU6P9k0/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c42245 _d42245