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Fig. 6 | Journal of Ethnic Foods

Fig. 6

From: Exploring the potentialities of the Mexican fermented beverage: Pulque

Fig. 6

Adapted from Escalante et al. [4]

Pulque elaboration process. a Once the plant is mature enough it is castrated by cutting the floral bud. b With the help of a pit, scraping is performed to promote the production and accumulation of the mead, being later extracted. c The seed pulque is prepared, and the fermentation process starts due to the microorganisms contained in the mead. d The final product, the fermented mead, can be prepared and blended with fruits for different flavors for improved sensorial property.

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