Enzymatic hydrolysis of fructans in the tequila production process.
In contrast to the hydrolysis of reserve carbohydrates in most plant-derived alcoholic beverage processes carried out with enzymes, agave fructans in tequila production have traditionally been transformed to fermentable sugars through acid thermal hydrolysis. Experiments at the bench scale demonstrated that the extraction and hydrolysis of agave fructans can be carried out continuously using commercial inulinases in a countercurrent extraction process with shredded agave fibers. Difficulties in the temperature control of large extraction diffusers did not allow the scaling up of this procedure. Nevertheless, batch enzymatic hydrolysis of agave extracts obtained in diffusers operating at 60 and 90 degrees C was studied at the laboratory and industrial levels. The effects of the enzymatic process on some tequila congeners were studied, demonstrating that although a short thermal treatment is essential for the development of tequila's organoleptic characteristics, the fructan hydrolysis can be performed with enzymes without major modifications in the flavor or aroma, as determined by a plant sensory panel and corroborated by the analysis of tequila congeners.
Avila-Fernández
Angela
A
Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico.
Rendón-Poujol
Xóchitl
X
Olvera
Clarita
C
González
Fernando
F
Capella
Santiago
S
Peña-Alvarez
Araceli
A
López-Munguía
Agustín
A
D001234:Aspergillus niger / Q000201:enzymology; D005285:Fermentation; D005630:Fructans / Q000737:chemistry*; D005656:Fungal Proteins / Q000737:chemistry*; D006026:Glycoside Hydrolases / Q000737:chemistry*; D006868:Hydrolysis; D028223:Pinus / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
D005630:Fructans; D005656:Fungal Proteins; D006026:Glycoside Hydrolases; C023086:inulinase