East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects

Lin, Mengwei; Yang, Bingyan; Dai, Mengqi; Xu, Youqiang; Li, Xiuting; Sun, Baoguo

doi:10.1016/j.fbio.2023.103385

Cited by 5 publications

(1 citation statement)

References 114 publications

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“…A comprehensive review of all the volatile compounds present in agave spirits has been presented by De la Torre-González et al [36], as well as in other high-volume sales liquors produced from fruits, stalks, and grains, such as wine, tequila, and whisky, and all the common chemical families of volatile compounds shared by these fermented beverages are presented in Table 5.2 of that work. The core chemical compounds are in agreement with those reported by Lin et al [37]; however, compounds formed during agave cooking, which is rich in oligofructans, lignin, and saponins, provide the must with Maillard compounds (caramellike), vanilla, furfural, and higher alcohol notes that are not present in other fermentations, many of which are toxic to wine yeasts [35], hence the importance to continuously search for already adapted yeasts to perform agave must fermentations more efficiently.…”

Section: Discussionsupporting

confidence: 89%

Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango

Martínez-Estrada,

Narváez-Zapata,

Rodríguez-Herrera

et al. 2024

Fermentation

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Durango State has the denomination of origin for the production of mezcal, which is made from Agave durangensis, mainly in an artisanal way; therefore, differences in the fermentation process affect the quality of the final product. The main objective of the present study was to evaluate the diversity of culturable yeasts involved in the artisanal and semi-technified process of mezcal production in the State of Durango. Three distilleries with different production processes were monitored at different fermentation stages (beginning, mid-fermentation, and end of fermentation) in the spring and summer seasons. A greater diversity was found in the distillery of Nombre de Dios in both the spring and summer production seasons (H’ = 1.464 and 1.332, respectively), since it maintains an artisanal production process. In contrast, the distillery of Durango, where a Saccharomyces cerevisiae commercial inoculum is used to start fermentation, presented low diversity indexes (H’ = 0.7903 and 0.6442) and only S. cerevisiae, Kluyveromyces marxianus, and, sporadically, Pichia manshurica were found. Results suggest that the yeast microbiota involved in mezcal fermentation during the different seasons is affected by the type of inoculum; changes include the presence of some species that were only identified during a specific season in alcoholic fermentation, such as Torulaspora delbrueckii and Pichia kluyveri.

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Section: Discussionsupporting

confidence: 89%