Pertemuan 5 Tequila

7/28/2019 Pertemuan 5 Tequila

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TEQUILAPRODUCTION


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Agenda

What is Tequila?

Why is it called Tequila?

What is the process?

Areas of Development

Question period


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What is Tequila?

Distilled Spirit

Alcohol level ranges from

40-50%

Made in the Arid highlands of

Central Mexico

Distilled from the roasted centre

of the Blue Agave


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Why is it called Tequila?

Named after a town in Mexico calledTequila

Tequila is located at the foot of a dormantvolcano in Jalisco

Tequila is now home to over 30 tequila

factories


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Tequila Production Process

Planting

Harvesting

Cooking

Grinding

Fermentation

Distillation

Aging/Bottling


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Bottling

Fermentation

Saccharomyces

Cerevisiae

Propagation ofYeasts

Distillation

55% Alc. Vol.25% Alc. Vol.

Oak Barrels

Cultivation of Agave Harvesting

Cooking

Agave Juice

Milling

Filters

Distributionto Market


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Planting

Cultivation needs clay-

rich soil in semi-arid

climate

Plants depend on rain formoisture

Farm hands control the

weeds

Head of agave starts

underground, but pushes

its way into the light


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Harvesting

Agaves selected for

maturity and weight

Agave plant takes 8-12yrs to mature

Plant weighs 35-80 kgs

Head of agave is cut from

tall thorn-covered leaves

(pencas)


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Head of the Agave

Head of the Agave are

referred to as Pinas

Agave juice containshigh inulin

concentration, low

fibre content and

chemicals contributingto the taste of tequila


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Cooking of the Pinas

Traditionally: Pinas areslow-baked at T=60-70oCfor 24-36 hrs in stove

ovens Modern process: Pinas

are cooked in steamvessels P=73.5 kPa and

T=90oC for 12 hrs Pinas are cooled for 24-36

hrs before grinding


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Why Cooking?

Cooking serves to

1. Remove external waxes and solids

2. Softening of fibres to facilitate grinding

3. Transforms Carbohydrates (inulin) into free

sugars (Hydrolysis)

Inulin many units of

Glucose

(Polysaccharide) (monosaccharides)

Heat

H2O H+


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Grinding

Grinding serves to extract

the agave juice which

contains the sugars

Pinas are ripped

mechanically and passed

through a grinding tandem


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Milling Machine


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Water Spray


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Fermentation

During fermentation

sugars (from the agave

juice) transforms into

alcohol

Extracted juices (must) are

placed in stainless steel

tanks Tank capacities range

from 10,000-50,000 litres


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Fermentation

Yeast (saccharianyces Cereviceae) used in

fermentation process at room temperature

5-10 days for fermentation

Glucose + Yeast Ethanol + CO2


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Fermentation Tanks


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Early Stages of Fermentation


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Late Stages of Fermentation


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Fermentation

After fermentation, mustis allowed to settle and

richen for 12 hrs before distillation

Result of fermentation is a liquid with 5-7% volalcohol at 20oC


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Distilling

Distilling serves toincrease alcoholcontent and to remove

unwelcome substances Copper or stainlesssteel stills are used

Must(from

fermentation) isdistilled twice

Distillation takes 5-8hrs


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Distilling involves 2 steps

First Distilling In the still, liquid is heated to alcohols

vaporization point

Then, vapor is removed and condensed Takes approx. 2 hrs 1st and last portions of distillation are discarded Mid distillate is the Product ( 20% alcohol) and

is called ordinario Second Distilling

Takes approx. 3-4 hrs Final product is up to 55% alcohol


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Aging/Bottling

From 2nd Distillation

Bottled Aged

Silver/Blanco

Tequila

Bulk Shipment

2-12 mths 1 yr min.

Tequila

Reposado/Aged

Tequila

Anejo/Extra Aged


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Areas of Development

Ideal construction materials and sizes for stills,

fermentation tanks etc

Distillation Towers replacing stills

Use of catalyst to increase rate of fermentation

Control of yeast during fermentation


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Question Period

Pertemuan 5 Tequila

Documents

Transcript of Pertemuan 5 Tequila