Zobrazeno 1 - 10
of 468
pro vyhledávání: '"Mezcal"'
Autor:
Karen Y. Ruiz‐Mondragón, Anastasia Klimova, Alfonso Valiente‐Banuet, Rafael Lira, Luis E. Eguiarte
Publikováno v:
Plants, People, Planet, Vol 6, Iss 6, Pp 1381-1397 (2024)
Social Impact Statement For hundreds of years, Agave marmorata plants have been used in the production of alcoholic beverages in Mexico. This species is very important in small‐scale rural economies because it is a large plant, yielding five liters
Externí odkaz:
https://doaj.org/article/77a8c313b7864475b4f221ff70ba292f
Autor:
Peersen, Ande
Publikováno v:
H-Net Reviews in the Humanities & Social Sciences. Jul2024, p1-4. 4p.
Publikováno v:
Tecnología y ciencias del agua, Vol 15, Iss 2, Pp 164-206 (2024)
El mezcal es una bebida alcohólica elaborada en México. Esta industria produce vinazas de mezcal, que son aguas residuales complejas con alta concentración de materia orgánica (de 35 000 a 122 860 mg DQO/l), pH bajo (3.60-3.94) y compuestos recal
Externí odkaz:
https://doaj.org/article/5255737847354a18b76cd5b30b4a3f8b
Publikováno v:
Economia Agro-Alimentare, Vol 26, Iss 1 (2024)
Mezcal is a Mexican agave spirit that has helped to create a sense of authenticity among global consumers, significantly increasing its presence on the world market. This has led to a great expansion of the production areas included in the Denominati
Externí odkaz:
https://doaj.org/article/cf43a7b90b4b4719896357672a961dd4
Autor:
Ivy Rieger
Publikováno v:
Naturaleza y Sociedad: Desafíos Medioambientales, Iss 8 (2024)
La información presentada en este artículo se deriva de investigaciones etnográficas realizadas con miembros de la comunidad indígena zapoteca Santa Catarina Minas (Oaxaca, México) sobre sus experiencias, logros y desafíos asociados con las pr
Externí odkaz:
https://doaj.org/article/de333844c71444c2bbcd7c50ee16563b
Autor:
Sergio A. Díaz-Barajas, Iván Moreno-Andrade, Edson B. Estrada-Arriaga, Liliana García-Sánchez, Marco A. Garzón-Zúñiga
Publikováno v:
Fermentation, Vol 10, Iss 4, p 217 (2024)
Mezcal is a drink made in Mexico, the production of which generates vinasses with a high content of organic matter (OM) that is not utilized. However, these residues have the potential to be drawn upon in dark fermentation (DF) processes to obtain bi
Externí odkaz:
https://doaj.org/article/4d6bccf5147b4cb29077bf3e5bbcd5f5
Autor:
Sandra Yarenssy Martínez-Martínez, Amaury Martín Arzate-Fernández, Monserrath Hernández-Solis, Laura Acosta-Villagran
Publikováno v:
Tropical and Subtropical Agroecosystems, Vol 26, Iss 3 (2023)
Background. Agaves are an important economic source in industrial products, in the food and pharmaceutical industry, steroidal animal feed, ornamental plants and as a material for biofuels. Despite their economic importance, some species present prob
Externí odkaz:
https://doaj.org/article/97c81f26fb3d4ac2a9ee572ab8045b6a
Autor:
Sandra Consuelo Martínez-Estrada, José Alberto Narváez-Zapata, Raúl Rodríguez-Herrera, Julio Grijalva-Ávila, José Natividad Gurrola-Reyes, Claudia Patricia Larralde-Corona, Isaías Chairez-Hernández
Publikováno v:
Fermentation, Vol 10, Iss 3, p 147 (2024)
Durango State has the denomination of origin for the production of mezcal, which is made from Agave durangensis, mainly in an artisanal way; therefore, differences in the fermentation process affect the quality of the final product. The main objectiv
Externí odkaz:
https://doaj.org/article/aa168cf77b084bd292cc9d33c517f14d
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