Fermentation parameters influencing higher alcohol production in the tequila process

In the fermentation process of tequila, the type of yeast strain, the temperature (30 or 35 degrees C) and the C/N ratio (62 or 188) had a significant influence in the level of higher alcohols produced. On the contrary, other parameters like nitrogen source [urea or (NH4)(2)SO4] and inoculum amount (5% or 10%), have little or no influence on the production of the compounds responsible for some of the organoleptic properties of tequila.