Results 21 to 30 of about 5,733 (211)
Em Questão, 2018 El artículo discute la trayectoria de la Denominación de Origen Mezcal en México, a partir de la ampliación de la Declaratoria Oficial y la actualización de la Norma Oficial Mexicana 070.
José de Jesús Hernández López
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The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal [PDF]
, 2013 Mezcal from Tamaulipas (Me´xico) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional ...
A Maier +27 more
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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.
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Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
Czech Journal of Food Sciences, 2010 Major and minor compounds in a traditional Mexican spirit, young mezcal from Agave angustifolia Haw. and Agave potatorum Zucc., were characterised using gas chromatography and solid phase microextraction-gas chromatography-mass spectrometry.
Araceli M. Vera-Guzmán +2 more
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Chemosensors, 2023 Mezcal is a traditional Mexican spirit produced by distilling fermented agave, with a unique taste directly related to its volatile compound composition.
Araceli Sánchez-Álvarez +3 more
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Simulations of GRB Jets in a Stratified External Medium: Dynamics, Afterglow Lightcurves, Jet Breaks and Radio Calorimetry [PDF]
, 2011 The dynamics of GRB jets during the afterglow phase is most reliably and accurately modelled using hydrodynamic simulations. All published simulations, however, have considered only a uniform external medium, while a stratified external medium is ...
De Colle, Fabio +3 more
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Inquietud Empresarial, 2022 La presente investigación tiene como objetivo determinar cuáles son las entidades federativas más eficientes en México. La metodología utilizada para la evaluación de la eficiencia es bajo métodos no paramétricos, utilizando el método de Análisis ...
Alejandro Rodríguez García +1 more
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Tropical and Subtropical Agroecosystems, 2021 Background. The genus Agave has social, cultural, environmental and economic importance in Mexico. Approximately 15 species of agave are used as raw material for the production of mezcal, among them is the Agave marmorata Roelz, which is considered the ...
Sandra Yarenssy Martinez-Martinez +4 more
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Food Technology and Biotechnology, 2019 Mezcal is a distillate produced by spontaneous fermentation of the must obtained from stalks of Agave spp. plants that are cooked and pressed. Agave must contains a high amount of fructose and phenolic compounds, and fermentation usually occurs under ...
Israel Vergara-Álvarez +5 more
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