Fig. 3From: Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aerationWebplot of the free choice qualitative description (as effective test) of the tequila produced in this study and two commercial tequilas (tequila Herradura and tequila 4 Copas). Based on evaluations given by 50 consumersBack to article page