Results 21 to 30 of about 6,388 (224)

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 ...
Quezada R, Kirchmayr M, Arellano-Plaza M, Morales JA, Morrissey JP, Gschaedler A.   +5 more
europepmc   +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, Elia Diego-García, Karina Guillén-Navarro, Yuri Jorge Peña-Ramírez   +3 more
doaj   +1 more source

Contextualización teórica de la denominación de origen del mezcal en el Estado de México en el marco del control social de las organizaciones

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, Patricia Mercado Salgado   +1 more
doaj   +1 more source

La industria informal del mezcal bacanora

Estudios Sociales, 2009
No obstante que los procesos de producción y comercialización de bacanora han abandonado el estatus clandestino, su evolución se establece en el plano de la informalidad.
Vidal Salazar Solano, Alejandro Mungaray Lagarda   +1 more
doaj   +1 more source

How social and economic policies have affected the genome of mezcal agaves: The contrasting stories of Bacanora and Espadín. [PDF]

PLoS One
Plant domestication in Mesoamerica gave the world crops of global significance, such as maize, beans, squashes, cocoa, and cotton. Additionally, it has introduced species of regional economic importance, which still display intermediate levels of ...
Klimova A, Gutiérrez Rivera JN, Aguirre-Planter E, Eguiarte LE.   +3 more
europepmc   +2 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, Enrique Melo Guerrero, Juan Hernández Ortiz, Ramón Valdivia Alcala, Fermín Sandoval Romero, Araceli González Juárez   +5 more
doaj   +1 more source

Acclimation of microorganisms for an efficient production of volatile fatty acids and biogas from mezcal vinasses in a dark fermentation process

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 ...
S. A. Díaz-Barajas, M. A. Garzón-Zúñiga, I. Moreno-Andrade, J. M. Vigueras-Cortés, B. E. Barragán-Huerta   +4 more
doaj   +1 more source

Saccharomyces cerevisiae in the production of fermented beverages [PDF]

, 2016
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core   +4 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 ...
Melchor Arellano-Plaza, Jesús Bernardo Paez-Lerma, Nicolás Oscar Soto-Cruz, Manuel R. Kirchmayr, Anne Gschaedler Mathis   +4 more
doaj   +1 more source

Knowledge and innovation management model in the mezcal industry in Mexico. [PDF]

Heliyon
Terán-Bustamante A, Leyva-Hernández SN, Martínez-Velasco A.   +2 more
europepmc   +2 more sources