Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate t...

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Detalles Bibliográficos
Autores principales: Zavala-Díaz de la Serna, Francisco Javier, Contreras-López, Ricardo, Lerma-Torres, L. Paola, Ruiz-Terán, Francisco, Rocha-Gutiérrez, Beatriz A., Pérez-Vega, Samuel B., Elías-Ogaz, Leslie R., Salmerón, Ivan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408159/
https://www.ncbi.nlm.nih.gov/pubmed/32708695
http://dx.doi.org/10.3390/biom10071063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408159/
https://www.ncbi.nlm.nih.gov/pubmed/32708695
http://dx.doi.org/10.3390/biom10071063

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