Production of volatile compounds in tequila and raicilla musts by different yeasts isolated from mexican agave beverages

In order to find yeasts capable of producing terpenoids and volatile compounds during raicilla and tequila fermentation, a screening for the presence of the enzymes β-glucosidase, β-xylosidase, and β-cellobiosidase was performed from yeasts isolated from mezcal (San Luis Potosí type), pulque, and raicilla. In addition, an evaluation of the production of some of the volatile compounds important in distilled beverages was performed on Agave tequilana must (tequila) and Agave maximiliana must (raicilla), with 10 microorganisms selected. Finally, a comparison of the terpenoids in raicilla and tequila final products was performed. From 218 microorganisms isolated, only 20 were positive to the three enzymes (11 from pulque, 8 from raicilla, and 1 from mezcal). The majority of the yeasts isolated from raicilla did not contain β-xylosidase, whereas the ones isolated from mezcal and pulque contained the three enzymes. When a comparison of the terpenoids identified in tequila and raicilla final distilled products was carried out, 16 terpenoids were present in both beverages and 15 were only present in raicilla.