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Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits
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.
Fernanda Sarahí Fajardo-Espinoza +2 more
exaly +5 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 ...
Oscar Soto-Cruz +2 more
exaly +3 more sources
Mezcal Characterization Through Sensory and Volatile Analyses
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 +4 more sources
Chemistry of Mezcal: Volatile Profile of Artisanal Mezcal Made from Wild Agaves of Oaxaca
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 +3 more sources
THE PRODUCTION OF MEZCAL IN THE MUNICIPALITY OF DURANGO, MEXICO
Ra Ximhai, 2014 In Durango Municipality there are six enterprises which elaborate mezcal, four of them are certified. Row matter is extracted from wild plantations, 72% comes from the fields of the Ejido Nicolás Romero.
Sixto Barraza-Soto +4 more
doaj +1 more source
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 +2 more sources
Unveiling the Microbial Ecology behind Mezcal: A Spirit Drink with a Growing Global Demand
Fermentation, 2022 The advent of omics has expanded our knowledge of microbial ecology behind Mezcal, a fermented spirit made from the juices of cooked Agave plants (Agave spp., Asparagaceae). Mezcal has been produced in Mexico for over 200 years, however, has been in high
Patricia Alejandra Becerra-Lucio +3 more
doaj +1 more source
Región y Sociedad, 2022 Objetivo: construir una contextualización teórica de la denominación de origen del mezcal en el Estado de México en el marco del control social de las organizaciones, el rol de los actores (internos y externos) y los beneficios que perciben los ...
David Alejandro Álvarez Hernández +1 more
doaj +1 more source
Conceptualizing a Product with the Food-Related Lifestyle Instrument
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 +1 more source
Bubbles determine the amount of alcohol in Mezcal [PDF]
Scientific Reports, 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
openaire +4 more sources