Evaluation of the propagation and fermentation process of two Saccharromyces cerevisiae yeast strains and their influence on the sensory profile of the alcohol obtained in the first distillation, at Destilerías Unidas S.A. (2023). Agroindustria, Sociedad Y Ambiente, 2(21), 25-43. https://doi.org/10.5281/zenodo.10389947