Mezcal Characterization Through Sensory and Volatile Analyses [PDF]
FoodsMezcal is a traditional beverage with relevant cultural and economic importance in Mexico, with different Protected Designation of Origin locations. This study focuses on creating a sensory lexicon for Mezcal with local producers by means of Free Choice ...
Oxana Lazo +3 more
doaj +6 more sources
Chemistry of Mezcal: Volatile Profile of Artisanal Mezcal Made from Wild Agaves of Oaxaca [PDF]
FoodsMezcal is a distilled beverage with a complex chemical profile defined by volatile organic compounds and physicochemical properties that determine its sensory attrib-utes.
Rosa Elvira Sánchez-Fernández +5 more
doaj +5 more sources
Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits [PDF]
FoodsMezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country.
Sandra Victoria Ávila-Reyes +4 more
doaj +3 more sources
Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must [PDF]
FoodsAll traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration.
Armando H. Holguín-Loya +6 more
doaj +3 more sources
Mezcal worm in a bottle: DNA evidence suggests a single moth species [PDF]
PeerJ, 2023 Mezcals are distilled Mexican alcoholic beverages consumed by many people across the globe. One of the most popular mezcals is tequila, but there are other forms of mezcal whose production has been part of Mexican culture since the 17th century.
Akito Y. Kawahara +6 more
doaj +3 more sources
Conceptualizing a Product with the Food-Related Lifestyle Instrument [PDF]
Foods, 2022 Product perception is important for consumers’ acceptance, especially when it is associated with a geographical location. Consumers’ food-related lifestyles (FRLs) have been used to better identify the role that beverages have in people lives.
Oxana Lazo +2 more
doaj +2 more sources
Uses, Knowledge and Extinction Risk Faced by Agave Species in Mexico [PDF]
Plants, 2022 We compiled an updated database of all Agave species found in Mexico and analyzed it with specific criteria according to their biological parameters to evaluate the conservation and knowledge status of each species.
Cecilia Alducin-Martínez +6 more
doaj +2 more sources
Genomic and Morphological Differentiation of Spirit Producing Agave angustifolia Traditional Landraces Cultivated in Jalisco, Mexico [PDF]
Plants, 2022 Traditional agave spirits such as mezcal or tequila are produced all over Mexico using different species of Agave. Amongst them, A. angustifolia is the most popular given its agricultural extension. A.
Dánae Cabrera-Toledo +5 more
doaj +2 more sources
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance [PDF]
Food Technology and Biotechnology, 2019 Mezcal is a distillate produced by spontaneous fermentation of the must obtained from stalks of Agave spp. plants that are cooked and pressed. Agave must contains a high amount of fructose and phenolic compounds, and fermentation usually occurs under ...
Israel Vergara-Álvarez +5 more
doaj +2 more sources
Bubbles determine the amount of alcohol in Mezcal. [PDF]
Sci Rep, 2020 AbstractMezcal is a traditional Mexican spirit, obtained from the distillation of fermented agave juices. Its preparation has been conducted for centuries in an artisanal manner. The method used to determine the correct alcohol content is of particular interest: a stream of the liquor is poured into a small vessel to induce surface bubbles.
Rage G +7 more
europepmc +6 more sources