Results 11 to 20 of about 5,733 (211)
CYTA - Journal of Food, 2020 Mezcal is an alcoholic beverage with a high commercial value and is often adulterated to obtain economical profit, however, adulteration is an illegal practice that can damage consumer’s health.
Mónica Alexandra Quintero Arenas +2 more
exaly +2 more sources
Dominance of non-<i>Saccharomyces</i> yeasts in artisanal mezcal fermentations. [PDF]
Microbiology (Reading)Mezcal 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,
Quezada R +5 more
europepmc +3 more sources
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 ...
Terán-Bustamante A +2 more
europepmc +4 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
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
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
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
An independent determination of the local Hubble constant [PDF]
, 2017 The relationship between the integrated H$\beta$ line luminosity and the velocity dispersion of the ionized gas of HII galaxies and giant HII regions represents an exciting standard candle that presently can be used up to redshifts z ~ 4.
Basilakos, Spyros +8 more
core +2 more sources
Beverages, 2023 Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ
Victor Adrian Espinoza-Martinez +6 more
doaj +1 more source