Results 21 to 30 of about 32,527 (206)
COVID-19 and Labour Law: Panama
Italian Labour Law e-Journal, 2020 Panamanian authorities acted quickly to address expected public health and workplace effects of the pandemic before the country saw its first confirmed case of COVID-19.
Tequila J. Brooks
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Assessment of Physicochemical Properties of Tequila Brands: Authentication and Quality
Journal of Chemistry, 2016 Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the
Alejandra Carreon-Alvarez +8 more
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Tequila tourism as a factor of development: a strategic vision in Mexico
Tourism and Hospitality Management, 2014 Purpose – The main objective of the paper is to establish that Tequila Tourism can be a tool in the economic development of the Jalisco region, linking the product, tequila, the agave landscape, and the fact that the tourist route can be a sign of ...
Genoveva Millán Vázquez de la Torre +3 more
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Electronic Eye Based on RGB Analysis for the Identification of Tequilas
Biosensors, 2021 The present work reports the development of a biologically inspired analytical system known as Electronic Eye (EE), capable of qualitatively discriminating different tequila categories. The reported system is a low-cost and portable instrumentation based
Anais Gómez +2 more
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Optimal planting density of Agave for maximising aboveground biomass: A systematic literature review
Frontiers in Chemical Engineering, 2022 There are hundreds of species of Agaves found globally in natural and anthropogenic systems. Agaves are used to produce fibres, alcoholic beverages like tequila, and in biofuel production.
William Crawford +2 more
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The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila [PDF]
, 2016 Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds ...
Arellano +37 more
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Mathematical Biosciences and Engineering, 2021 A stoichiometric model for Saccharomyces cerevisiae is reconstructed to analyze the continuous fermentation process of agave juice in Tequila production. The metabolic model contains 94 metabolites and 117 biochemical reactions.
José Daniel Padilla-de la-Rosa +5 more
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Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation
Frontiers in Sustainable Food Systems, 2021 Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation.
Claudia Patricia Larralde-Corona +5 more
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Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages
International Journal of Food Properties, 2018 Recently, propyl lactate has been firstly detected in Chinese Baijiu (Chinese liquor) as one of the odor-active components. In this study, the contents of propyl lactate in other different brewed alcoholic beverages were investigated, including wine ...
Jin-yuan Sun +4 more
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Data in Brief, 2019 This article contains data obtained by following the evolution of minor volatile compounds throughout 32 weeks of 100% Agave Silver tequila maturation in new French oak barrels under real cellar conditions.
S.T. Martín-del-Campo +2 more
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