Resumo

PEREZ HERNANDEZ, Elia; CHAVEZ PARGA, Ma. del Carmen  e  GONZALEZ HERNANDEZ, Juan Carlos. Review of agave and mezcal. Rev. colomb. biotecnol [online]. 2016, vol.18, n.1, pp.148-164. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v18n1.49552.

In this paper, a compilation of investigations of the different stages in the production process of mezcal from agave in some producers regions of Mexico is carried out; to explain some of the problems faced by the productive chain agave-mezcal and scientific strategies that are being developed in the country to solve them. This is intended to achieve its resistance and productive persistence in the market, producing a product that meets the chemical characteristics established by the Mexican official standards of production and quality certification, in addition to establishing more measures of control processes to standardize the product and finally to achieve more efficient steps in the production process.

Palavras-chave : mezcal; agave; yeast; fermentation.

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