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

Abstract

Objective: To evaluate the use of native yeasts on the yields and organoleptic characteristics of artisanal mezcal in the state of Guerrero.

Design/methodology/approach: Native yeasts from fermentation vats with   A. angustifolia and A. cupreata were isolated and identified at a molecular level in three regions of the state of Guerrero, and a consortium of yeasts was designed and used to obtain artisanal mezcal using A. cupreata as a substrate, vs without yeast (traditional knowledge of the producer), finally the physicochemical and sensory characteristics of the final product were evaluated in the international competition in Brussels, 2020.

Results: S. cerevisiae A5GM, T. delbrueckii A6GM, S. cerevisiae A3GM and K. marxianus A2GM were identified and used in consortium and a yield of 26% was obtained using 8.3 kg/L, compared to 10.5 kg/L. L, obtaining the Great Gold medal based on its sensory characteristics.

Study limitations/implications: Work with the producer in both systems with and without yeast.

Findings/conclusions: The consortium improved production yields by 26% and sensory characteristics, so the use of indigenous yeasts is feasible and recommended to improve processes in artisanal mezcal.