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

AMB Express

Table 5 Preference rankings calculated from the votes of fifty consumers, according to the perceived taste for each tested tequila as “good”, “regular” or “bad”

Tequila	Qualification given by the consumer			Preference ranking
Tequila	Good	Regular	Bad	Preference ranking
Prepared in this work	14	17	19	95
Herradura	15	21	14	101
4 Copas	14	14	22	92

“Herradura” and “4 copas” are well accepted commercial tequilas. The preference ranking of each tequila was calculated as the sum of triplicating the number of votes from consumers as “good”, duplicating “regular” votes and single “bad” votes with the following equation:Preference ranking = 3 × “good votes” + 2 × “regular votes” + 1 × “bad votes”