Search Results - "Aldrete‐Tapia, J. A."

Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media by Aldrete‐Tapia, J. A., Miranda‐Castilleja, D. E., Arvizu‐Medrano, S. M., Hernández‐Iturriaga, M.

“…The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low…”
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Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation by Aldrete-Tapia, J.A., Escalante-Minakata, P., Martínez-Peniche, R.A., Tamplin, M.L., Hernández-Iturriaga, M.

“…The study of microbial communities associated with spontaneous fermentation of agave juice for tequila production is required to develop starter cultures that…”
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Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions by Miranda-Castilleja, Dalia E, Martínez-Peniche, Ramón Álvar, Aldrete-Tapia, J A, Soto-Muñoz, Lourdes, Iturriaga, Montserrat H, Pacheco-Aguilar, J R, Arvizu-Medrano, Sofía M

“…Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines…”
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