IMPROVING Agave duranguensis MUST FOR ENHANCED FERMENTATION. C/N RATIO EFFECTS ON MEZCAL COMPOSITION AND SENSORY PROPERTIES MEJORAMIENTO DEL MOSTO DE Agave duranguensis PARA LA FERMENTACI ´ ON MEJORADA. EFECTOS DE LA RAZ ´ ON C/N SOBRE LA COMPOSICI ´ ON DE MEZCAL Y LAS PROPIEDADES SENSORIALES

Mezcal is a traditional distilled spirit beverage obtained by artisan fermentation of agave sugars. In this work we determined the e ects of the C/N ratio and the initial concentration of sugars in Agave duranguensis must on the fermentation kinetics, composition and sensory evaluation of the mezcal produced. The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (respect to the original content) as ammonium sulfate at an initial sugar concentration of 150 g/L. These initial conditions in the must increased the production of ethanol and volatile compounds such as ethyl acetate, 2-butanol and n-propanol, but decreased the amount of acetic acid, during fermentation. The acceptability of the final product was also increased. The commercial application of these initial conditions in the must composition can improve the production of mezcal, since it may increase the proficiency of raw materials, leaving less residual sugar and improve product acceptability.