Biotecnología

 

Improving Agave duranguensis must for enhanced fermentation. C/N ratio effects on mezcal composition and sensory properties

 

Mejoramiento del mosto de Agave duranguensis para la fermentación mejorada. Efectos de la razón C/N sobre la composición de mezcal y las propiedades sensoriales

 

G.C. De los Rios-Deras¹, O.M. Rutiaga-Quiñones¹, J. López-Miranda, J.B. Páez-Lerma¹, M. López² y N.O. Soto-Cruz¹*

 

¹ Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, 34080, Durango, Dgo. *Corresponding author. E-mail: nsoto@itdurango.edu.mx Tel. +52 618 818 6936, ext 109, Fax: +52 618 818 4813.

² Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y Estudios Avanzados del IPN, Apartado Postal 629, Irapuato, Gto. 36500, México.

 

Received February 22, 2015
Accepted April 27, 2015

 

Abstract

Mezcal is a traditional distilled spirit beverage obtained by artisan fermentation of agave sugars. In this work we determined the effects of the C/N ratio and the initial concentration of sugars in Agave duranguensis must on the fermentation kinetics, composition and sensory evaluation of the mezcal produced. The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (respect to the original content) as ammonium sulfate at an initial sugar concentration of 150 g/L. These initial conditions in the must increased the production of ethanol and volatile compounds such as ethyl acetate, 2-butanol and n-propanol, but decreased the amount of acetic acid, during fermentation. The acceptability of the final product was also increased. The commercial application of these initial conditions in the must composition can improve the production of mezcal, since it may increase the proficiency of raw materials, leaving less residual sugar and improve product acceptability.

Key words: C/N ratio, mezcal composition, votatile metabolites, sensory evaluation.

 

Resumen

El mezcal es una bebida tradicional destilada que se obtiene por fermentación de los azúcares de agave. En este trabajo se determinaron los efectos de la relación C/N y la concentración inicial de azúcares en el mosto de Agave duranguensis sobre la cinética de fermentación, la composición y la evaluación sensorial del mezcal producido. La fermentación del mosto de A. duranguensis fue mejorada mediante la adición de un 50% de nitrógeno, respecto al contenido original, como sulfato de amonio, a una concentración inicial de azucar de 150 g/L. Estas condiciones iniciales en el mosto de fermentación permitieron el aumento de la producción de de etanol y compuestos volátiles, tales como acetato de etilo, 2-butanol y n-propanol, así como la disminución de la cantidad de ácido acético, durante la fermentación. La aceptabilidad del producto final también se incrementó. La aplicación comercial de estas condiciones iniciales en la composición del mosto puede mejorar el proceso de producción de mezcal, ya que puede aumentar el aprovechamiento de las materias primas, dejando menos azúcar residual y mejorar la aceptabilidad del producto.

Palabras clave: relación C/N, composición del mezcal, metabolitos volátiles, evaluación sensorial.

 

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Acknowledgements

The authors thank the grant DGO-2007-C01-67924 from "Fondo Mixto CONACYT-Gobierno del Estado de Durango". The first author also acknowledges the scholarship from Consejo Nacional de Ciencia y Tecnología (CONACyT).

 

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