Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …

Mexico is one of the main regions of the world where the domestication of numerous edible
plant species originated. Its cuisine is considered an Intangible Cultural Heritage of …

In Mexico, close to 200 fermented products have been described, of which, approximately
20 are beverages. They were obtained through rustic and ancestral fermentation methods …

Mexico has a rich history of using aguamiel extracted from Agave spp to make pulque, a
fermented beverage popular in Mesoamerica. However, pulque has been overtaken by …

Tepache is a native beverage from Mexico, which is usually elaborated with pineapple
shells, brown cane sugar and is fermented naturally. Beneficial health effects have been …

Agave spirits have gained global recognition and hold a central position within the cultural
heritage of Mexico. Traditional distilleries, characterized by open fermentations driven by …

El pulque es una bebida fermentada elaborada con la savia de 46 taxa de Agave. Durante
el siglo XIX y parte del XX la elaboración de pulque fue una de las actividades productivas …

Despite the current appreciation of pulque as a probiotic fermented beverage, pulque has
been also regarded as a poor-quality product, particularly due to the lack of sanitary control …

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is
highly prized in central Mexico for its pleasing sensory qualities and nutritional value …