Tequila (Spanish pronunciation: [te? Kila (about the sound) is a regional distilled beverage, an alcoholic beverage made of blue agave plants, mainly located in Guadalajara, 65 km (40 miles) northwest of the city of Agave, and Los Altos de Jalisco in Jalisco, central Mexico. In addition to the differences in origin, tequila is a mescal (overlapping production areas for both drinks). The difference is that tequila wine can only use blue tequila plants, not any type of tequila. Tequila is usually pure in Mexico and can be sprinkled with salt and lime in other parts of the world.

The red volcanic soil around the city is particularly suitable for the growth of Blue Agave, where more than 300 million plants are harvested each year. [2] The growth of Agave varies from region to region. Blue agave grown in the Los Altos region of the Highlands is larger in size and sweeter in aroma and taste. On the other hand, the tequila harvested in the lowlands has a more herbaceous aroma and flavor.

According to Mexican law, tequila can only be produced in some municipalities in the states of halisco and guaranto, Michoacan, Nayarit and Tamaulipas. Tequila is recognized as a Mexican origin mark in more than 40 countries. It is protected through NAFTA of Canada and the United States and bilateral agreements with countries such as Japan and Israel, and has been the protected name of origin of EU Member States since 1997.

The alcohol content of tequila is between 35% and 55% (US $70 to $110). Under U.S. law, tequila must contain at least 40% alcohol ($80 standard alcohol) to be sold in the United States.

The planting, tending and harvesting of agave plants are still manual operation. Modern agricultural machinery and relying on the expertise of hundreds of years have not changed to a large extent. The reapers, the jimaduo people, have a deep understanding of the way plants are planted and passed down from generation to generation.

By pruning any quiquis (a few meters tall stem growing from the plant Center) on a regular basis, jimadadores can prevent agave from blooming and dying prematurely, thus making it fully mature. The gemadol must be able to tell when they are ready to harvest each plant and use a special knife called COA (with a round blade on the long pole), carefully from Pi? A (juicy core of tomato) cut the leaves. Plants). If the harvest time is too late or too early, peas with an average of about 70 kg (150 lb) in the lowland to 110 kg (240 lb) in the upland will not have the right amount of carbohydrates for fermentation.

After harvest, pipias were transported to the oven and baked slowly to decompose its complex fructan into simple fructose. Then, cut or mash the pizza and put it under a big stone wheel called tahona. The remaining pulp fiber or bag top [Ba?? ASO] is usually used as compost or animal feed, but can even be burned as fuel or processed into paper. Some manufacturers like to add a small amount of bacazol to the fermentation tank to make the final product have stronger tequila flavor.

The extracted agave juice is then fermented in a large wooden or stainless steel barrel for several days to form a wort or Mosto juice with low alcohol content. The wort is then distilled once to produce the so-called "ordinario? na？ Jo] and then distilled a second time to produce a clear "silver" tequila. Distillation is required by law to be used at least twice. Some producers, such as Casa noble (for crystal expression) and corzo (for a? EJO's expression) has tried the third distillation product, but it has not become a trend. Some people say it has removed too much. From there, tequila will be bottled as tequila, or it will be aged in a wooden barrel, giving off a medium taste and amber color in the wine.

The taste difference of tequila wine made from low and high ground tequila plants is obvious. Agave Agave, which is grown on the Highlands, usually produces more sweet and fruity tequila, while the agave tequila has a clay flavor.

Unlike other tequila production processes, fermentation is one of the few that humans cannot control. Fermentation is the process of converting sugars and carbohydrates into alcohol by yeast under aerobic conditions, which means there is no oxygen in the process. Fermentation is also carried out in a non sterile environment, which will increase the bacterial activity of tequila wine. The participation of microorganisms (yeast and bacteria) from the environment makes fermentation a spontaneous process, producing many by-products, which contribute to the flavor and aroma of tequila.

During fermentation, inoculum is added to the batch to speed up fermentation. After adding the inoculum, fermentation takes about 20 hours to 3 days. If inoculum is not added, fermentation can take up to 7 days. Fermentation rate is the key factor for the quality and flavor of tequila wine. Slow fermented wort is best because it produces more sensory compounds. Alcohol content at the end of fermentation is between 4-9%

Tequila wine is a kind of distilled beverage, which is made by fermenting the sugar in the blue tequila plant, and the main sugar is fructose. In the fermentation process, many factors affect the higher alcohol content of tequila wine. These molecules are isobutanol, isoamyl alcohol and ethanol. These parameters include the type of yeast strain, the age of the agave plant itself, temperature and C / N ratio. However, it is not surprising that the type of yeast strains used and the carbon / nitrogen factor have the greatest impact on the production of higher alcohols, because the production of higher alcohols and ethanol is an inherent characteristic of each strain's metabolism. The most common yeast type in tequila is Saccharomyces cerevisiae, which contains many strains. [need to quote] for example, CF1 agave (a yeast) produces more ethanol than CF2 strain because of yeast's metabolic mechanism with another. This factor may be affected by different agricultural practices of different yeast strains. It was found that the higher the C / N ratio, the higher the yield of higher alcohols such as isobutanol and isoamyl alcohol. A high proportion gives less nitrogen to the fermentation process, which leads to the deamination of amino acids and the synthesis of higher alcohols. The Ehrlich pathway is the name of the process in which α - acetoacetate is decarboxylated and converted to aldehydes and higher alcohols. The temperature of fermentation process also greatly affects the alcohol content of the product. For example, a study by Pinal et al. It was found that more isopentanol was produced in the two strains than in the temperature of 30 ℃. The higher temperature indicates that this is the best condition for yeast to ferment distilled beverage. Finally, the age of the agave plant itself, the older the plant, the higher the alcohol production. A study has shown that the concentration of pentanol increases by 30% as plants age. However, it was also found that methanol concentrations were higher when young plants were used. This may be due to the differences in agricultural practices that occur when caring for plants of different ages.