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 +5 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 +4 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 +4 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
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
Water Science and Technology, 2021 Mezcal is an alcoholic artisanal drink made from agave plants in Mexico. Its production causes the generation of wastewater called vinasses, which are highly polluting residues due to its concentration of organic matter as chemical oxygen demand (COD ...
Marco A Garzón-Zúñiga +1 more
exaly +3 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
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 +2 more sources
Mezcal Production in Mexico: Between Tradition and Commercial Exploitation
Frontiers in Sustainable Food Systems, 2022 Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. Regardless of the area of production, the process always consists of five stages: harvesting the agaves, cooking, crushing, fermentation, and distillation ...
Nicolas Oscar Soto-Cruz +1 more
exaly +3 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