<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000100133</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i1.1576</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta]]></article-title>
<article-title xml:lang="en"><![CDATA[Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera Jiménez]]></surname>
<given-names><![CDATA[María Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huerta Zurita]]></surname>
<given-names><![CDATA[Ramon]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera Hernández]]></surname>
<given-names><![CDATA[María Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera Enciso]]></surname>
<given-names><![CDATA[Violeta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores Gómez]]></surname>
<given-names><![CDATA[Carlos Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnologico Nacional de Mexico  ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agricolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>133</fpage>
<lpage>141</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000100133&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El contenido de etanol en mosto fermentado es el parámetro más importante para la producción de whisky en términos de volumen de destilado por unidad de malta. La biosíntesis de etanol durante la fermentación de mosto depende de muchos factores; no obstante, la cantidad inicial de carbohidratos fermentables afecta significativamente el contenido final de etanol en el mosto fermentado. El objetivo de este estudio fue evaluar el efecto de diferentes condiciones de maceración y fermentación sobre el contenido de etanol en mosto fermentado; asimismo, determinar las condiciones que contribuyen en el incremento de este compuesto. Se observó que la maceración isotérmica a 65 °C por 3 h, con una relación malta:agua 1:3, resulta en mostos con mayor contenido de carbohidratos fermentables. Además, se determinó que el mejor rendimiento de etanol se obtiene con fermentadores cerrados a 20 °C en mostos de 12.5 °P. Lo anterior resulta en una eficiencia de 0.34 g de etanol/g de sólidos solubles; además de la reducción significativa de metanol y glicerol.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Ethanol content in fermented wort is the most important parameter for whisky production, in terms of volume of distillate per unit of malt. Ethanol biosynthesis during wort fermentation depends on many factors, however, the initial concentration of fermentable carbohydrates significantly affects the final ethanol content in fermented wort. The objective of this study was to evaluate the effect of different mashing and fermentation conditions on ethanol content in fermented wort, and to determine the conditions that better contribute to the increase of this compound. It was observed that an isothermal mashing of 65 ºC for 3 h, with a 1:3 grist:water ratio, results in worts with high fermentable carbohydrates content. In addition, it was determined that the higher ethanol yield is attained with closed fermenters at 20 ºC and 12.5 ºP worts. These conditions result in a conversion efficiency of 0.34 g of ethanol/g of soluble solids, in fermented worts with reduced amounts of methanol and glycerol.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[whisky]]></kwd>
<kwd lng="es"><![CDATA[malta]]></kwd>
<kwd lng="es"><![CDATA[maceración]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[rendimiento de etanol]]></kwd>
<kwd lng="en"><![CDATA[whisky]]></kwd>
<kwd lng="en"><![CDATA[malt]]></kwd>
<kwd lng="en"><![CDATA[mashing]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[ethanol yield]]></kwd>
</kwd-group>
</article-meta>
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