The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila
Author:
Affiliation:
1. International Centre for Brewing Science, Division of Food Sciences; The University of Nottingham, Sutton Bonington Campus; Leicestershire UK
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.333/fullpdf
Reference38 articles.
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2. The role of distillation on the quality of tequila;Prado-Ramírez;Int. J. Food Sci. Tech.,2005
3. Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice;Arellano;J. Ind. Microbiol. Biotechnol.,2008
4. Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice;Díaz-Montaño;Enzyme Microb. Technol.,2008
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