Effect of fermentation temperature on chemical composition of mescals made from Agave duranguensis juice with different native yeast genera
Martell Nevárez1, María Angélica1, Córdova Gurrola1, Erica Esthela1, López Miranda, Javier1, Soto Cruz1, Nicolás Oscar1, López Pérez2, Mercedes Guadalupe2, Rutiaga Quiñones1 and Olga Miriam1*
1Instituto Tecnológico de Durango, Departamento de Química y Bioquímica. Boulevard Felipe Pescador 1830 Ote. Col. Nueva Vizcaya. C.P. 34080, Durango, Dgo, Mexico.
2Centro Research and Advanced Studies of IPN, Unidad Irapuato, Gto., 9.6 km North Bypass, Irapuato and Leon Carr, CP 36821, Mexico.
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