Comparison between yeasts from grape and agave musts for traits of technological interest

In Mexico there are different alcoholic beverages produced from agave juices from different agave plants, which are cooked, fermented and distilled. For tequila production only Agave tequilana is allowed. In this study we compared yeast strains of different species from different origin (agave and grape juice) for parameters of technological interest, such as SO2 and copper resistance, ethanol tolerance and enzymatic activities. All agave strains were found to be more resistant to SO2 and agave non-Saccharomyces yeasts were more tolerant to ethanol, whereas grape strains exhibited positive results for beta-glucosidase and beta-xylosidase activities. As regards fermentations of Agave tequilana juice with ethanol added at different concentrations, only agave Saccharomyces strains were more tolerant to ethanol than grape strains.