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.
1. The Science of Tequila - p. i 2. Cover image - p. i 3. Title page - p. i 4. Table of Contents - p. i 5. Copyright - p. iv 6. Contributors - p. ix 7. Section I: Historical context and current production - p. 1 8. Chapter 1 History and evolution of tequila production - p. 3 9. Chapter 2 Exploring the social issue of the tequila industry - p. 21 10. Section II: Agrobiotechnology of Agave tequilana Weber var. azul - p. 39 11. Chapter 3 Taxonomy, reproduction and genetic improvement - p. 41 12. Chapter 4 Plagues and diseases - p. 69 13. Section III: Different stages of the tequila production process - p. 95 14. Chapter 5 Agave juice recovery: Traditional and modern extraction methods - p. 97 15. Chapter 6 Fermentation of Agave tequilana juice - p. 121 16. Chapter 7 Distillation - p. 170 17. Chapter 8 Maturation - p. 193 18. Chapter 9 Advances in sensor development, mathematical modeling, and automation in the tequila - p. 211 19. Section IV: Characterization of the final product - p. 233 20. Chapter 10 Normativity, tequila composition, and authenticity - p. 235 21. Chapter 11 Sensory characterization and consumer preferences of tequila - p. 269 22. Section V: Management of tequila by-products - p. 297 23. Chapter 12 Treatment and management of solid tequila by-products - p. 299 24. Chapter 13 Treatment and management of tequila vinasse - p. 317 25. Chapter 14 Guidelines for techno-economic analysis of tequila byproducts biorefineries - p. 343 26. Section VI: Tequila industry perspectives - p. 359 27. Chapter 15 Tequila industry perspectives and challenges - p. 361 28. Index - p. 369
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.
1. The Science of Tequila - p. i 2. Cover image - p. i 3. Title page - p. i 4. Table of Contents - p. i 5. Copyright - p. iv 6. Contributors - p. ix 7. Section I: Historical context and current production - p. 1 8. Chapter 1 History and evolution of tequila production - p. 3 9. Chapter 2 Exploring the social issue of the tequila industry - p. 21 10. Section II: Agrobiotechnology of Agave tequilana Weber var. azul - p. 39 11. Chapter 3 Taxonomy, reproduction and genetic improvement - p. 41 12. Chapter 4 Plagues and diseases - p. 69 13. Section III: Different stages of the tequila production process - p. 95 14. Chapter 5 Agave juice recovery: Traditional and modern extraction methods - p. 97 15. Chapter 6 Fermentation of Agave tequilana juice - p. 121 16. Chapter 7 Distillation - p. 170 17. Chapter 8 Maturation - p. 193 18. Chapter 9 Advances in sensor development, mathematical modeling, and automation in the tequila - p. 211 19. Section IV: Characterization of the final product - p. 233 20. Chapter 10 Normativity, tequila composition, and authenticity - p. 235 21. Chapter 11 Sensory characterization and consumer preferences of tequila - p. 269 22. Section V: Management of tequila by-products - p. 297 23. Chapter 12 Treatment and management of solid tequila by-products - p. 299 24. Chapter 13 Treatment and management of tequila vinasse - p. 317 25. Chapter 14 Guidelines for techno-economic analysis of tequila byproducts biorefineries - p. 343 26. Section VI: Tequila industry perspectives - p. 359 27. Chapter 15 Tequila industry perspectives and challenges - p. 361 28. Index - p. 369
