Tequila production.
Tequila is obtained from the distillation of fermented juice of agave plant, Agave tequilana, to which up to 49% (w/v) of an adjunct sugar, mainly from cane or corn, could be added. Agave plants require from 8 to 12 years to mature and during all this time cleaning, pest control, and slacken of land are required to produce an initial raw material with the appropriate chemical composition for tequila production. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. Maturation, if needed, is carried out in white oak barrels to obtain rested or aged tequila in 2 or 12 months, respectively.
Cedeño
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Destiladora González González, S.A. de C.V., Jal., México.
D000434:Alcoholic Beverages; D050260:Carbohydrate Metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D005632:Fructose / Q000378:metabolism; D006868:Hydrolysis; D007444:Inulin / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism
D010936:Plant Extracts; D005632:Fructose; D000431:Ethanol; D007444:Inulin