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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/584| Tequila and mezcal distillation technology: Similarities and differences | |
| ROGELIO PRADO RAMIREZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| "The goal of tequila and mezcal distillation is to concentrate and to separate ethanol and chemical compounds that impart to each product its characteristic sensory character. Tequila and mezcal elaboration processes have similar stages: raw material preparation, agave cooking, fermentable sugars obtaining, fermentation, distillation and finishing processes but for every step there are specific conditions that determine the production of chemical compounds that cause differences between they. Distillation of these alcoholic spirits can be carried out by using differential and/or continuous fractionation with different conditions such as reflux, cutoffs of heads and tails, utilizations of equipment manufactured with copper or with stainless steel and heat supply rate, for instance. To know concentrations profiles of regulated compounds along distillation and relevance of heads and tails cutoffs is important in order to control the process and to meet official specifications, to keep sensory character and to improve process efficiency. These factors are reviewed as well as a thermodynamic factor, the activity coefficient, which can help us to understand the behavior of concentrations of regulated compounds along distillation. The role of materials of construction of distillation equipment on quality of distillates is analyzed because of the effect of copper as a catalyst of favorable reactions and finally is showed profiles of concentrations of regulated chemical compounds along distillation of mezcal, which can be considered to establish the size of heads and tails". | |
| CIATEJ, A.C. | |
| 2014 | |
| Memoria de congreso | |
| Inglés | |
| BIOLOGÍA Y QUÍMICA | |
| Aparece en las colecciones: | MEMORIAS EN EXTENSO |
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