Results 11 to 20 of about 1,842 (198)
Revista de El Colegio de San Luis, 2014 Reseña del libro Mezcal.
Solórzano, Lilia
openaire +2 more sources
, 2018 Le mezcal est la boisson identitaire des Mexicains. Issu de la distillation de l’agave, ce spiritueux est encore très mal connu en dehors de son pays d’origine. Ignoré du grand public, le véritable mezcal exerce une fascination transculturelle auprès des connaisseurs du monde entier.
Garcia, Domingo +1 more
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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
Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal [PDF]
BMC MicrobiologyThe production of spontaneously fermented beverages worldwide relies on native microorganisms acquired incidentally through cross-contamination from environmental reservoirs.
Patricia Alejandra Becerra-Lucio +7 more
doaj +2 more sources
La disminución de la producción artesanal de mezcal en la Región del mezcal de Oaxaca, México
Revista Mexicana de Ciencias Agrícolas, 2017 En este trabajo se analizó la producción artesanal de mezcal en la “región del mezcal” (RM) del estado de Oaxaca, con el objetivo de conocer los efectos socioeconómicos y productivos relacionados con su industrialización asociado a la demanda de maguey mezcalero Angustifolia Haw por los productores de tequila, que han ocasionado el ...
Juan Antonio Bautista +2 more
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Estudios sobre las culturas contemporáneas (Colima)Clayton J. Szczech de la University of Utah (EE. UU.) reseña el libro Mezcal in Oaxaca: A Craft Spirit for the Global Marketplace, por Profesora Ronda L. Brulotte. El texto se escribió originalmente en inglés. Fue traducido por Edwin Mayoral (El Colegio de Michoacán, México).
Clayton J. Szczech
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Dominance of non-Saccharomyces yeasts in artisanal mezcal fermentations [PDF]
MicrobiologyMezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour,
René Quezada +5 more
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Knowledge and innovation management model in the mezcal industry in Mexico [PDF]
HeliyonThis research aims to study and analyze knowledge management in the mezcal sector in Mexico and its impact on the development of rural communities through Bayesian-networks with machine learning techniques. A model is made in which the critical factors that impact is identified and quantified to optimally manage the knowledge that generates value and ...
Antonia Terán-Bustamante +2 more
openaire +4 more sources
Disposición a pagar por mezcal añejo en San Felipe, Guanajuato, México
Acta Universitaria, 2020 El objetivo de la presente investigación fue estimar la disposición a pagar por mezcal añejo, elaborado de forma artesanal con 100% Agave salmiana, cultivado, originario de San Felipe, Guanajuato, México.
Juan Oswaldo Cervantes Luna +5 more
doaj +1 more source