Fermentation parameters influencing higher alcohol production in the tequila process
作者： Leticia Pinal , Miguel Ceden˜o , Humberto Gutie´rrez , Jaime Alvarez-Jacobs
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摘要: In the fermentation process of tequila, type yeast strain, temperature (30 or 35°C) and C/N ratio (62 188) had a significant influence in level higher alcohols produced. On contrary, other parameters like nitrogen source [urea (NH)SO] inoculum amount (5% 10%), have little no on production compounds responsible for some organoleptic properties tequila.
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sci-hub.se 参考文章(2)
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