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Table 4 Concentration of volatile compounds assayed in distillates obtained from fermented musts of aerated (at 0.02 vvm) and non-aerated S. cerevisiae continuous cultures fed with sterilized (SM) and non-sterilized (NSM) agave juice supplemented with yeast extract

From: Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration

Compound

Dilution and aeration rates

 

(mg per 100 mL of

0.10 h−1 and 0 vvm

0.12 h−1 and 0.02 vvm

NOMa

alcohol)

SM

NSM

SM

NSM

 

Acetaldehyde

17.42 ± 0.96

12.82 ± 0.98

11.13 ± 0.91

25.57 ± 1.35

0–40

Methanol

180.15 ± 11.33

227.43 ± 19.81

252.67 ± 23.84

200.32 ± 11.94

30–300

Fusel alcohols

280.58 ± 16.69

258.08 ± 20.67

269.91 ± 24.16

349.49 ± 19.58

20–500

2-butanol

137.68 ± 8.09

125.69 ± 10.22

151.11 ± 13.32

173.92 ± 9.68

 

1-propanol

nd

nd

nd

nd

Isobutanol

34.43 ± 1.50

27.26 ± 1.46

23.89 ± 1.38

40.45 ± 1.48

1-butanol

1.87 ± 0.52

nd

2.06 ± 0.86

2.54 ± 0.67

Isoamyl and amyl alcohols

106.61 ± 6.58

105.13 ± 8.99

92.86 ± 8.60

132.58 ± 7.75

Esters

8.66 ± 0.25

11.35 ± 0.64

5.45 ± 0.23

9.71 ± 0.55

2–200

Ethyl lactate

nd

nd

2.14 ± 0.15

1.23 ± 0.09

Ethyl acetate

8.66 ± 0.25

11.35 ± 0.63

3.31 ± 0.09

8.48 ± 0.46

Furfurals

2.98 ± 0.21

nd

nd

nd

0–4

  1. nd Compound not detected under the analysis conditions
  2. Values are the means ± standard deviations (n = 3)
  3. aNOM: official mexican norm of alcoholic beverages-tequila specifications (NOM-006-SCFI-2012 2012). Ranges of minimum and maximum allowed concentrations in tequila