Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (<i>Dasylirion</i> sp.) Must Fermentation

In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of <i>Dasylirion</i>. The configuration of the volatile metabolites produced during the spontaneous fermentation of <i>Dasylirion</i> sp. must is insufficiently understood. In th...

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Autors principals: Francisco Javier Zavala-Díaz de la Serna, Ricardo Contreras-López, L. Paola Lerma-Torres, Francisco Ruiz-Terán, Beatriz A. Rocha-Gutiérrez, Samuel B. Pérez-Vega, Leslie R. Elías-Ogaz, Ivan Salmerón
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2020-07-01
Col·lecció:Biomolecules
Matèries:
<i>Dasylirion</i> sp.
sotol
spontaneous fermentation
microbial consortia
volatile metabolites
flavor attributes
Accés en línia:https://www.mdpi.com/2218-273X/10/7/1063
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