Results 21 to 30 of about 482 (166)
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
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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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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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Divided Spirits. Tequila, Mezcal, and The Politics of Production, de Sarah Bowen [PDF]
Antropólogos Iberoamericanos en Red, 2017 Sarah Bowen, profesora asociada del Departamento de Sociologia y Antropologia de la Universidad Estatal de Carolina del Norte, presenta en Divided Spirits. Tequila, Mezcal, and The Politics of Production, el resultado de algo mas de una década de trabajo
Olga I. Mancha Caceres
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Tropical and Subtropical Agroecosystems, 2023 Background. Agaves are an important economic source in industrial products, in the food and pharmaceutical industry, steroidal animal feed, ornamental plants and as a material for biofuels. Despite their economic importance, some species present problems
Sandra Yarenssy Martínez-Martínez +3 more
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Land, 2022 Artisanal products are considered an alternative to industrial production; however, upon entering global commodity markets, pressures are placed on the territories and customary governance of producer communities.
María G. Lira +2 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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Acta Botanica Mexicana, 2018 Antecedentes y Objetivos: Los agaves son un recurso natural apreciado por la gente de Oaxaca como fuente de alimento y para la producción de mezcal; sin embargo, hay escasa información de los hongos micorrizógenos arbusculares (HMA) asociados a ellos ...
Eduardo Chimal Sánchez +4 more
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Sociedad y Ambiente, 2020 El objetivo de la investigación de la que se deriva este artículo fue documentar el conocimiento tradicional de los productores de maguey y mezcal del estado de Guerrero en México: sus prácticas agronómicas, los aspectos ecológicos imbricados en éstas ...
Guillermina Barrientos-Rivera +3 more
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