Perry a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the
Beer in Mexico the Spanish conquest, there had been fermented alcoholic beverages in Mexico. The best known of these is "pulque", which is the fermented sap of the maguey or agave plant. More similar to beer is a lesser-known beverage, called "tesgüino" or "izquiate", brewed by various cultures. This is made from fermented corn, and creates light, amber-colored liquid which is whisked before drinking. "Tesgüino" can still be found in Mexico today, mostly homemade, in the north and west of Mexico in states such as Chihuahua, Sonora and Colima. Among the Tarahumaras, the drink is used for rituals. A similar beverage, called "pozol",