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Full Description
The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.
R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.
Contents
I. Historical Context and Current Production
1. History and evolution of tequila production
2. Exploring the social issue of the tequila industry
II. Agrobiotechnology of Agave tequilana Weber Var. azul
3.Taxonomy, reproduction and genetic improvement
4. Plagues and diseases of agave
III. Different Stages of the Tequila Production Process
5. Extraction of agave juice
6. Fermentation
7. Distillation
8. Maturation
9. Advances in sensor development, mathematical modeling and automation in the tequila
IV. Characterization of the Final Product
10. Tequila charaterization, normativity and authenticity
11. Sensorial qualities of tequila
V. Management of tequila by-products
12. Treatment and management of solid tequila by-products
13. Treatment and management of tequila vinasse
14.Tequila by-products biorefinery: Trends and perspectives
VII. Tequila Industry Perspectives
15. Tequila Industry perspectives and challenges
