Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
OBJECTIVE
To study the effect of the addition of different nitrogen sources at high sugar concentration in the tequila fermentation process.


RESULTS
Fermentations were performed at high sugar concentration (170 g l(-1)) using Agave tequilana Weber blue variety with and without added nitrogen from different sources (ammonium sulfate; glutamic acid; a mixture of ammonium sulfate and amino acids) during the exponential phase of growth. All the additions increased the fermentation rate and alcohol efficiency. The level of synthesis of volatile compounds depended on the source added. The concentration of amyl alcohols and isobutanol were decreased while propanol and acetaldehyde concentration increased.


CONCLUSIONS
The most efficient nitrogen sources for fermentation rate were ammonium sulfate and the mixture of ammonium sulfate and amino acids. The level of volatile compounds produced depended upon types of nitrogen. The synthesis of some volatile compounds increased while others decreased with nitrogen addition.


CONCLUSIONS
The addition of nitrogen could be a strategy for improving the fermentation rate and efficiency in the tequila fermentation process at high sugar Agave tequilana concentration. Furthermore, the sensory quality of the final product may change because the synthesis of the volatile compounds is modified.
Arrizon
J
J
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Guadalajara, Jalisco, México. jparrizon@ciatej.net.mx
Gschaedler
A
A
D027882:Agave / Q000378:metabolism*; D000434:Alcoholic Beverages; D050260:Carbohydrate Metabolism; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D009584:Nitrogen / Q000737:chemistry / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*
D000431:Ethanol; D009584:Nitrogen