The fermentative and aromatic capabilities of Kloeckera africana/Hanseniaspora vineae K1, K. apiculata/H. uvarum K2, and Saccharomyces cerevisiae S1 and S2 were studied in pure and mixed culture fermentations using Agave tequila juice as the culture medium. In pure and mixed cultures, Kloeckera/Hanseniaspora strains showed limited growth and sugar consumption, as well as low ethanol yield and productivity, compared to S. cerevisiae, which yielded more biomass, ethanol and viable cell concentrations. In pure and mixed cultures, S. cerevisiae presented a similar behaviour reaching high biomass production, completely consuming the sugar, leading to high ethanol production. Furthermore, the presence of S. cerevisiae strains in the mixed cultures promoted the production of higher alcohols, acetaldehyde and ethyl esters, whereas Kloeckera/Hanseniaspora strains stimulated the production of ethyl acetate and 2-phenyl ethyl acetate compounds.
1Samples of non-mature and añejo (matured) tequila of the same brand/provenance were 2 analysed using GC-MS and GC-O/AEDA to provide quantitative data on the most odour 3 active compounds which contribute to the aroma of these spirits. Extracts of non-mature 4 tequila was characterized by 26 odour-active regions, which included ethyl hexanoate, ethyl 5 octanoate, 2-phenylethyl acetate-β-damascenone, isoamyl alcohol and octanoic acid as the 6 most odour-active compounds (FD factor ≥ 6561). In contrast, extracts of the mature spirit 7showed 36 odour-active zones, where the compounds with the highest FD factors (6561) 8 were ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, isoamyl alcohol, phenethyl 9 alcohol, guaiacol, 4-ethyl guaiacol, vanillin, cis/trans whisky lactones, β-damascenone and 10 octanoic acid. The aromagram of mature tequila was thus differentiated from that of the non-11 mature spirit due to the presence of cask-extractive compounds and the increased FD factors 12 of certain terpenes, higher alcohols and acetals. This study provides a comprehensive and
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