Resumo

TELLEZ-MORA, P.; PERAZA-LUNA, F. A.; FERIA-VELASCO, A.  e  ANDRADE-GONZALEZ, I.. Optimization of fermentation process for tequila production using response surface methodology (rsm). Rev. Mex. Ing. Quím [online]. 2012, vol.11, n.1, pp.163-176. ISSN 1665-2738.

The objective of this work was to optimize sugar concentrations, nitrogen and phosphorus in the medium, in order to increase the efficiency production, establishing the influence of these macronutrients in the flavor compounds listed in the Mexican legislation (NOM-006-SCFI-2005). It was used two strains of Saccharomyces yeasts and two types oO must: 100% Agave and mixeO Agave (.Agave plus sucrose). At first it was used a factorial design (2^4-1). Control variables: sugar concentration, nitrogen and phosphorus, and temperature. Response variables: fermentation efficiency and concentrations of the compounds listed in the NOM. The objective function was determined by minimum square^r for each response variable with its restrictions. For the efficiency of 94.58% (with a desirable function of 0.891312), the program suggested, mixed Agave (Agave and sucroee), Saccharomyces THL 110; 8°Bx; 0.797979 g /1 N; 0.376875 g / 1 P, and at 40 °C.

Palavras-chave : optimization; Saccharomyces; Agave (tequilana); fermentation; macronutrients; tequila.

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