The elaboration process of sotol: revision of systematic review
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dasylirion, DO, chihuahua, alcoholic beverage
Sotol is a distilled spirit of Mexican produced in Northern Mexico. The estimated annual production of sotol is at around 520,000 liters per year. This industry is growing at an average rate of 5.0 percent per year. It is mostly consumed by the international market. Due to the importance of this drink, this paper describes a systematic literature review to shed light on current knowledge in the production of this distillate and future research to stakeholders. The method of systematic literature review was determined from different authors. The results show that knowledge has been centered in seedling production, product quality and regulation, potential applications, and health effects
C. Ortega-Ochoa, J. Martínez-Nevárez, C. Villalobos, C. M. Britton, and R. E. Sosebee, “Chihuahua’s Cattle Industry and a Decade of Drought: Economical and Ecological Implications,” Rangelands, vol. 30, no. 6, pp. 2–7, 2008
M. Alcalá de Jesús, M. Pando Moreno, V. M. Reyes-Gómez, and D. Núñez-López, “Edafología (Suelos),” in La biodiversidad en Chihuahua: Estudio de Estado, 1st ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. México: Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 46–50
V. M. Reyes-Gómez and D. Núñez-López, “Ecosistemas y uso de suelo,” in La biodiversidad en Chihuahua: Estudio de Estado, 1st Ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 51–54
G. Córdova Bojórquez and M. L. Romo Aguilar, “Contexto Socioeconómico,” in La biodiversidad en Chihuahua: Estudio de Estado, 1st ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. México: Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 65–84
T. Riley, “Diet and seasonality in the Lower Pecos: evaluating coprolite data sets with cluster analysis,” J. Archaeol. Sci., vol. 35, no. 10, pp. 2726–2741, 2008
J. A. R. Ladyman, “Dasylirion wheeleri S. Wats. Wheeler sotol,” United States Department of Agriculture, 2004
J. L. Becerra-López et al., “Climatic Change and Habitat Availability for Three Sotol Species in México: A Vision towards Their Sustainable Use,” Sustainability, vol. 12, no. 8, pp. 2–12, 2020
J. Rodriguez García, “Estadística del Consejo Mexicano del Sotol A.C.,” 2020
C. Venegas Montes, “Consejo Certificador del Sotol,” 2020
A. Gilbey, E. Ernst, and K. Tani, “A systematic review of reviews of systematic reviews of acupuncture,” Focus Altern. Complement. Ther., vol. 18, no. 1, pp. 8–18, Mar. 2013
M. Kühnen and R. Hahn, “Indicators in Social Life Cycle Assessment: A Review of Frameworks, Theories, and Empirical Experience,” J. Ind. Ecol., vol. 21, no. 6, pp. 1547–1565, Dec. 2017
L. Yang, K. H. van Dam, A. Majumdar, B. Anvari, W. Y. Ochieng, and L. Zhang, “Integrated design of transport infrastructure and public spaces considering human behavior: A review of state-of-the-art methods and tools,” Front. Archit. Res., vol. 8, no. 4, pp. 429–453, 2019
Y. M. Yasin, M. S. Kerr, C. A. Wong, and C. H. Bélanger, “Factors affecting nurses’ job satisfaction in rural and urban acute care settings: A PRISMA systematic review,” J. Adv. Nurs., vol. 76, no. 4, pp. 963–979, Apr. 2020
J. H. Miah, S. C. L. Koh, and D. Stone, “A hybridised framework combining integrated methods for environmental Life Cycle Assessment and Life Cycle Costing,” J. Clean. Prod., vol. 168, pp. 846–866, 2017
M. H. Reyes-Valdés et al., “The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues,” in Processing and Sustainability of Beverages, 1st ed., Elsevier, 2019, pp. 103–137
A. C. Flores-Gallegos et al., “Sotol, an alcoholic beverage with rising importance in the worldwide commerce,” in Alcoholic Beverages: volume 7: The Science of Beverages, 1st ed., vol. 7, A. Mihai Grumezescu and A. Maria Holban, Eds. Woodhead Publishing, 2019, pp. 141–160
K. N. Ramírez-Guzmán et al., “Traditional Fermented Beverages in Mexico,” in Fermented Beverages, Elsevier, 2019, pp. 605–635
J. S. Sierra-Tristán, C. R. Lara-Macías, R. Carrillo-Romo, A. Mendoza-Castillo, C. Morales-Nieto, and M. H. Royo-Márquez, Los sotoles Dasyliron spp de Chihuahua, 1st Ed., no. 20. Chihuahua, México: Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2008
L. Arce-González, J. V. Reyna, A. V. Oyervides, A. G. D. T. Y. Emilio, and R. C. Gómez, “Rompimiento de latencia en semillas de sotol (Dasylirion cedrosanum Trel) mediante escarificacion fisica y acido sulfurico,” 2003
L. Arce-González, J. Valdés, A. Valdés, A. Gallegos, and G. Padilla, “Pruebas de germinación en semillas de sotol (Dasylirion cedrosasanum Trel.) utilizando extractos secos de lechuguilla (Agave lechuguilla Torr.) bajo condiciones de laboratorio,” 2007
S. Rosales-Mata, J. C. Ríos-Saucedo, R. Rosales-Serna, and J. L. García-Rodríguez, “Tratamientos pregerminativos de remojo y temperatura en semilla de Dasylirion cedrosanum,” in XIV Congreso Nacional Sobre Recursos Bióticos de Zonas Áridas, 2018, p. 160
E. Villavicencio Gutiérrez, A. Cano Pineda, and A. Juárez Santana, Guía para la micropropagación y producción in vitro de plantas de sotol (Dasylirion cedrosanum Tre.). Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2007
A. I. Reyes Silva, C. F. Morales Muñoz, M. E. Pérez Reyes, and E. P. Molphe Balch, “Propagación in vitro de nolináceas mexicanas,” Investig. Cienc., vol. 21, no. 58, pp. 12–20, 2013
M. M. Orozco-sifuentes, J. E. García-martínez, C. A. Arévalo-sanmiguel, F. Ramírez-godina, and M. H. Reyes-Valdés, “Nutritive potential of sotol (dasylirion cedrosanum) seeds,” Rev. Fitotec. Mex., vol. 42, no. 4, pp. 385–392, Dec. 2019
D. A. Flores-Maltos et al., “Typical Mexican agroindustrial residues as supports for solid-state fermentation,” Am. J. Agric. Biol. Sci., vol. 9, no. 3, pp. 289–293, 2014
F. Bujaidar Ávila, “Denominación de Origen y Norma Oficial Mexicana del Sotol: Dos propósitos distintos,” in 1er. Congreso Nacional de Agave-Mezcal, 2017, p. 16
D. I. Cárdenas-Díaz, E. Castro, C. N. Aguilar, O. Soto Cruz, D. La, and H. De la Garza-Toledo, “Fermentación de sotol; tratamiento enzimático de residuos,” in Congreso Nacional de Biotecnología y Bioingeniería, 2009
A. De León-Rodríguez, M. del P. Escalante-Minakata, M. I. Jiménez-García, L. G. Ordoñez-Acevedo, J. L. Flores Flores, and A. P. Barba de la Rosa, “Characterization of volatile compounds from ethnic agave alcoholic beverages by gas chromatography-mass spectrometry,” Food Technol. Biotechnol., vol. 46, no. 4, pp. 448–455, 2008
D. W. Lachenmeier, F. Kanteres, T. Kuballa, M. G. López, and J. Rehm, “Ethyl Carbamate in Alcoholic Beverages from Mexico (Tequila, Mezcal, Bacanora, Sotol) and Guatemala (Cuxa): Market Survey and Risk Assessment,” Int. J. Environ. Res. Public Health, vol. 6, pp. 349–360, 2009
A. Trujillo-Orozco et al., “Detection of Cu, Pb, Cd and Zn in Mexican Spirituous Beverages by Differential Pulse Polarography (DPP),” ECS Trans, vol. 36, no. 1, pp. 363–372, 2011
A. C. Díaz de León, G. Orea Lara, and J. M. Pensaben Esquivel, “Determinación de la calidad de sotol que se produce en el estado de Durango,” in 1er. Congreso Nacional de Agave-Mezcal, 2017, p. 54
A. A. Gardea, L. T. Findley, J. A. Orozco-Avitia, N. Bañuelos, M. Esqueda, and T. H. Huxman, “Bacanora and sotol: so far, so close,” Estud. Soc. Rev. Aliment. Contemp. y Desarro. Reg., no. 2, pp. 153–168, 2012
Sotol is a distilled spirit of Mexican produced in Northern Mexico. The estimated annual production of sotol is at around 520,000 liters per year. This industry is growing at an average rate of 5.0 percent per year. It is mostly consumed by the international market. Due to the importance of this drink, this paper describes a systematic literature review to shed light on current knowledge in the production of this distillate and future research to stakeholders. The method of systematic literature review was determined from different authors. The results show that knowledge has been centered in seedling production, product quality and regulation, potential applications, and health effects
C. Ortega-Ochoa, J. Martínez-Nevárez, C. Villalobos, C. M. Britton, and R. E. Sosebee, “Chihuahua’s Cattle Industry and a Decade of Drought: Economical and Ecological Implications,” Rangelands, vol. 30, no. 6, pp. 2–7, 2008
M. Alcalá de Jesús, M. Pando Moreno, V. M. Reyes-Gómez, and D. Núñez-López, “Edafología (Suelos),” in La biodiversidad en Chihuahua: Estudio de Estado, 1st ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. México: Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 46–50
V. M. Reyes-Gómez and D. Núñez-López, “Ecosistemas y uso de suelo,” in La biodiversidad en Chihuahua: Estudio de Estado, 1st Ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 51–54
G. Córdova Bojórquez and M. L. Romo Aguilar, “Contexto Socioeconómico,” in La biodiversidad en Chihuahua: Estudio de Estado, 1st ed., N. Barajas, A. Cruz-Angón, J. Valero-Padilla, and J. C. Treviño Fernández, Eds. México: Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (CONABIO), 2014, pp. 65–84
T. Riley, “Diet and seasonality in the Lower Pecos: evaluating coprolite data sets with cluster analysis,” J. Archaeol. Sci., vol. 35, no. 10, pp. 2726–2741, 2008
J. A. R. Ladyman, “Dasylirion wheeleri S. Wats. Wheeler sotol,” United States Department of Agriculture, 2004
J. L. Becerra-López et al., “Climatic Change and Habitat Availability for Three Sotol Species in México: A Vision towards Their Sustainable Use,” Sustainability, vol. 12, no. 8, pp. 2–12, 2020
J. Rodriguez García, “Estadística del Consejo Mexicano del Sotol A.C.,” 2020
C. Venegas Montes, “Consejo Certificador del Sotol,” 2020
A. Gilbey, E. Ernst, and K. Tani, “A systematic review of reviews of systematic reviews of acupuncture,” Focus Altern. Complement. Ther., vol. 18, no. 1, pp. 8–18, Mar. 2013
M. Kühnen and R. Hahn, “Indicators in Social Life Cycle Assessment: A Review of Frameworks, Theories, and Empirical Experience,” J. Ind. Ecol., vol. 21, no. 6, pp. 1547–1565, Dec. 2017
L. Yang, K. H. van Dam, A. Majumdar, B. Anvari, W. Y. Ochieng, and L. Zhang, “Integrated design of transport infrastructure and public spaces considering human behavior: A review of state-of-the-art methods and tools,” Front. Archit. Res., vol. 8, no. 4, pp. 429–453, 2019
Y. M. Yasin, M. S. Kerr, C. A. Wong, and C. H. Bélanger, “Factors affecting nurses’ job satisfaction in rural and urban acute care settings: A PRISMA systematic review,” J. Adv. Nurs., vol. 76, no. 4, pp. 963–979, Apr. 2020
J. H. Miah, S. C. L. Koh, and D. Stone, “A hybridised framework combining integrated methods for environmental Life Cycle Assessment and Life Cycle Costing,” J. Clean. Prod., vol. 168, pp. 846–866, 2017
M. H. Reyes-Valdés et al., “The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues,” in Processing and Sustainability of Beverages, 1st ed., Elsevier, 2019, pp. 103–137
A. C. Flores-Gallegos et al., “Sotol, an alcoholic beverage with rising importance in the worldwide commerce,” in Alcoholic Beverages: volume 7: The Science of Beverages, 1st ed., vol. 7, A. Mihai Grumezescu and A. Maria Holban, Eds. Woodhead Publishing, 2019, pp. 141–160
K. N. Ramírez-Guzmán et al., “Traditional Fermented Beverages in Mexico,” in Fermented Beverages, Elsevier, 2019, pp. 605–635
J. S. Sierra-Tristán, C. R. Lara-Macías, R. Carrillo-Romo, A. Mendoza-Castillo, C. Morales-Nieto, and M. H. Royo-Márquez, Los sotoles Dasyliron spp de Chihuahua, 1st Ed., no. 20. Chihuahua, México: Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2008
L. Arce-González, J. V. Reyna, A. V. Oyervides, A. G. D. T. Y. Emilio, and R. C. Gómez, “Rompimiento de latencia en semillas de sotol (Dasylirion cedrosanum Trel) mediante escarificacion fisica y acido sulfurico,” 2003
L. Arce-González, J. Valdés, A. Valdés, A. Gallegos, and G. Padilla, “Pruebas de germinación en semillas de sotol (Dasylirion cedrosasanum Trel.) utilizando extractos secos de lechuguilla (Agave lechuguilla Torr.) bajo condiciones de laboratorio,” 2007
S. Rosales-Mata, J. C. Ríos-Saucedo, R. Rosales-Serna, and J. L. García-Rodríguez, “Tratamientos pregerminativos de remojo y temperatura en semilla de Dasylirion cedrosanum,” in XIV Congreso Nacional Sobre Recursos Bióticos de Zonas Áridas, 2018, p. 160
E. Villavicencio Gutiérrez, A. Cano Pineda, and A. Juárez Santana, Guía para la micropropagación y producción in vitro de plantas de sotol (Dasylirion cedrosanum Tre.). Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2007
A. I. Reyes Silva, C. F. Morales Muñoz, M. E. Pérez Reyes, and E. P. Molphe Balch, “Propagación in vitro de nolináceas mexicanas,” Investig. Cienc., vol. 21, no. 58, pp. 12–20, 2013
M. M. Orozco-sifuentes, J. E. García-martínez, C. A. Arévalo-sanmiguel, F. Ramírez-godina, and M. H. Reyes-Valdés, “Nutritive potential of sotol (dasylirion cedrosanum) seeds,” Rev. Fitotec. Mex., vol. 42, no. 4, pp. 385–392, Dec. 2019
D. A. Flores-Maltos et al., “Typical Mexican agroindustrial residues as supports for solid-state fermentation,” Am. J. Agric. Biol. Sci., vol. 9, no. 3, pp. 289–293, 2014
F. Bujaidar Ávila, “Denominación de Origen y Norma Oficial Mexicana del Sotol: Dos propósitos distintos,” in 1er. Congreso Nacional de Agave-Mezcal, 2017, p. 16
D. I. Cárdenas-Díaz, E. Castro, C. N. Aguilar, O. Soto Cruz, D. La, and H. De la Garza-Toledo, “Fermentación de sotol; tratamiento enzimático de residuos,” in Congreso Nacional de Biotecnología y Bioingeniería, 2009
A. De León-Rodríguez, M. del P. Escalante-Minakata, M. I. Jiménez-García, L. G. Ordoñez-Acevedo, J. L. Flores Flores, and A. P. Barba de la Rosa, “Characterization of volatile compounds from ethnic agave alcoholic beverages by gas chromatography-mass spectrometry,” Food Technol. Biotechnol., vol. 46, no. 4, pp. 448–455, 2008
D. W. Lachenmeier, F. Kanteres, T. Kuballa, M. G. López, and J. Rehm, “Ethyl Carbamate in Alcoholic Beverages from Mexico (Tequila, Mezcal, Bacanora, Sotol) and Guatemala (Cuxa): Market Survey and Risk Assessment,” Int. J. Environ. Res. Public Health, vol. 6, pp. 349–360, 2009
A. Trujillo-Orozco et al., “Detection of Cu, Pb, Cd and Zn in Mexican Spirituous Beverages by Differential Pulse Polarography (DPP),” ECS Trans, vol. 36, no. 1, pp. 363–372, 2011
A. C. Díaz de León, G. Orea Lara, and J. M. Pensaben Esquivel, “Determinación de la calidad de sotol que se produce en el estado de Durango,” in 1er. Congreso Nacional de Agave-Mezcal, 2017, p. 54
A. A. Gardea, L. T. Findley, J. A. Orozco-Avitia, N. Bañuelos, M. Esqueda, and T. H. Huxman, “Bacanora and sotol: so far, so close,” Estud. Soc. Rev. Aliment. Contemp. y Desarro. Reg., no. 2, pp. 153–168, 2012