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- Title
Tequila, 4<sup>03B1;</sup>parte, Elaboración.
- Authors
Villalobos, Jaime
- Abstract
The production of tequila comprises seven basic operations: Cooking (different types of ovens). Maceration (grinding mill called a tahoma) or by crushing (mills). Formulation of the wine (cooked agave juices, water, sugar and yeast). Fermentation (the sugar from the wine converts into ethyl alcohol). Distillation (stills or distillation towers). Optional maturation to obtain rested (reposado) or aged (añejo) tequila. Bottled, distributed and sold. The quantity of ethyl alcohol in tequila at the end of the process is 55° % alcohol volume (Gay Lussac grades), and on the market its gradation is from 35 to 45amp;deg; % alcohol volume. This drink is important to the Mexican economy, not just because of its appealing effects and taste but because it is a product of pride to Mexicans.
- Subjects
TEQUILA; FERMENTATION; DISTILLATION; ALCOHOL; MEXICANS
- Publication
Xipe Totek, 2005, Vol 14, Issue 4, p354
- ISSN
1870-2694
- Publication type
Article