AUTONOMOUS UNIVERSITY OF COAHUILA

FACULTY OF CHEMICAL SCIENCES

ELABORATION OF TEQUILA.
DISTILLATION

Presented by:
CAMARENA VALDES KARINA PAOLA
GARCA MALDONADO JORGE
OCHOA SALINAS MIGUEL NGEL
SOSA ROSALES JOS ANDRS
VISLAR MARES LUIS CARLOS
November, 2017
Content

Introduction

Objectives
Elaboration Process
Diagram
Conclusions
Debe llevar referencias como se muestra a continuacin:

Guillbert y Biquet, 1995; Guillbert et al., 1996; Debeaufort et al., 1998; Soliva-Fortuny y Martn-Belloso, 2001
Present the important stages in the
process of distilling tequila.

Implementation of dynamic sensors

for its control .
Emphasis on its main control system.
 Planting
Harvesting
Baking
Pressing
Fermentation
Destilation
Aging
Bottling
 Planting
The distillation companies strive to maintan high
strict standars in the process, trying to get
premiun products.

Tequilas production process begins when the

basal offshoots of blue variety agave are planted.
It takes from seven years for the agave to mature
and for its sugar to settle. A mature agave heart
can weigh from 30 to 80 kilograms.
 Harvesting
Once agave plants are mature, the harvesting
process begins, traditionally know as la jima.
The plants leaves are cut off at the base, leaving
only the agave core or heart, also know as the
pia becouse of its resemblace to a large
pineapple.
These hearts ares transported to the factory
where they cut in a half to continue the process.

Ten kilos of agave hearts yeld one liter of 100%

pure agave tequila.
 Baking
This process converts the complex
carbohydrates into simple sugars and softens
the plants fibers to facilitate the extraction of
sugars for fermentation.

Baking was traditionally done in brick or stone

ovens that worked by means vapor injection,
in process that lasted between fifty and
seventy-two hours.
 Nowadays, its done in a steel tanks with a
capacity for several tons, knows as autoclaves.
As they are hermetically sealed, they reduce
cooking time between eight and fourteen
hours.
 Pressing
Once cooked, the agave hearts are cut into small
pieces wich are presed to extract the agave juice,
called mosto fresco or fresh must.

In the past, extraction was carried out using a

circular grindstone called tahona. Today, it is dobe
in several stages, in wich the agave in ground
more and more finely until ir produces the must,
with the help or water injection.
 Fermentation
In the past, fermentation took place in large
wooden containers. Today its done in
stainless steel vats whre the water, yeast and
nutrients are added to the agave juices.
Active must in the process of fermentation
isbubbly. Its effervescence ceases when the
yeasts have finished turning the sugars into
alcohol and other products. At the
mommente, the must is said to be inactive.
 Destilation
Is the process by wich the application of heat
and pressures separates the fermented juices
into alcoholic products (tequila) and other
components (dregs) wich are discartes.
Distillation in normally donde in copper or
stainless steel alembics, or sometimes in
continuos distillation columns.
 Two distillations are necessary in the elaboration of
tequila, the first is called destructive distillation and the
second, rectifing distillation.

The tequila produced by the first distillation is called

ordinario and has about twenty percent alcohol per
volume.

With the rectification, the alcohol content is increased

and undesired components and more transparent than
ordinario tequila, and has alcohol content af about
fifty-five percent.
 Aging
To carry out the aging process, Blanco tequila is
poured into wooden barrels where it remains for
a period of time that varies of time that varies
according to the desired type of tequila.

For Reposado, Aejo and Extra Aejo tequila, the

barrels should hold no more than 200 liters.
 Tequila is generally aged in either French or
American white oak barrrels, wich give the
liquor its distinctive golden color. They may be
new or they may have been used for other
kinds of spirits. They may also be trated by
charging or toasting the inside, wich will
give the tequila a different flavor.
 Bottling
To guarantee the quality of tequila, the 1994
Official Mexican Standard, established that
100% pure agave tequila must be bottled at
the manufacturers plant, wich must be
located within the protected designationof
origin area.