@article{MAKHILLRJBS20083610611,
    title = {Production of a Mexican Alcoholic Beverage: Sotol},
    journal = {Research Journal of Biological Sciences},
    volume = {3},
    number = {6},
    pages = {566-571},
    year = {2008},
    issn = {1815-8846},
    doi = {rjbsci.2008.566.571},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2008.566.571},
    author = {H. De La Garza-Toledo,M. Martinez,L. Lara,R. Rodriguez-Herrera,J. Rodriguez-Martinez and},
    keywords = {Sotol,Dasylirion,fermentation,traditional process,alcoholic beverage},
    abstract = {Sotol is a distilled alcoholic beverage (similar to Tequila) obtained  by  fermentation  of sotol <I>Dasylirion</I> sp. a <I>Neolinacea</I> that grows in the semi-desert areas of Mexico. The liquor is obtained by cooking of the central part of sotol plants (known as &quot;pineapples&quot;), which are previously fermented and distilled. This traditional process does not have a quality control program. However, this alcoholic beverage is very popular and economically important. In this research the physiochemical parameters of raw materials and liquor manufacturing process were evaluated; in addition, microorganisms associated to different stages of alcoholic fermentation were isolated and identified. Results indicated an average concentration of 31.9% of reducing sugars in the extracts of cooked pineapples and, 10.15% of reducing sugars, in the fermentation tank, the fermentation temperature was 18-25 <SUP>0</SUP>C, pH was 4.4, soluble sugars content at the initial step was 10 Brix degrees (ºBX) and 5 ºBX at the final step. After the first distillation, the alcoholic grade was 35 ºGay Lussac (ºG.L.). and after a second distillation it was, 46-50 ºG.L. Associated to sotol plant were found different bacteria, yeasts and fungi species. However, diversity of microorganisms was diminished after the cooking process, but in the fermentation step, a fungus, 6 bacteria and 2 yeasts were isolated. Microorganisms were identified by traditional and automatic biochemical tests. Future  research will be made to select the native <I>Saccharomyces cerevisieae</I> strain(s) according to their enological characteristics of the Sotol liquor.}
    }