The use of native yeasts to improve the organoleptic characteristics and yield of artisanal mezcal

Resumen

Objective: To assess the use of native yeasts on the yield and on the organoleptic characteristics of artisanal mezcal in Guerrero, Mexico.

Design/Methodology/Approach: Native yeasts from fermentation vats containing Agave angustifolia and A. cupreata were subjected to molecular isolation and identification in three regions of the state of Guerrero. A consortium of yeasts was designed and used to produce artisanal mezcal, using A. cupreata as a substrate. The experimental mezcal (with yeasts) and the control (without yeasts, only producer lore) were compared. Finally, the physicochemical and sensory characteristics of the final product were assessed at the Concours Mondial de Bruxelles 2020.

Results: S. cerevisiae A5GM, T. delbrueckii A6GM, S. cerevisiae A3GM, and K. marxianus A2GM were identified and used in a consortium that produced 46% more yield (8.3 kg L^-1 compared to 10.5 kg L^-1). The mezcal produced with this consortium obtained the Grand Gold medal based on its sensory characteristics.

Study Limitations/Implications: To work with the producer in both systems with and without yeast.

Findings/Conclusions: The consortium improved the production yield by 26%, along with the sensory characteristics; therefore, the use of native yeasts is feasible and recommended for the improvement of processes in the production of artisanal mezcal from Guerrero.