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7/28/2019 Pertemuan 5 Tequila
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TEQUILAPRODUCTION
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Agenda
What is Tequila?
Why is it called Tequila?
What is the process?
Areas of Development
Question period
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What is Tequila?
Distilled Spirit
Alcohol level ranges from
40-50%
Made in the Arid highlands of
Central Mexico
Distilled from the roasted centre
of the Blue Agave
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Why is it called Tequila?
Named after a town in Mexico calledTequila
Tequila is located at the foot of a dormantvolcano in Jalisco
Tequila is now home to over 30 tequila
factories
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Tequila Production Process
Planting
Harvesting
Cooking
Grinding
Fermentation
Distillation
Aging/Bottling
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Bottling
Fermentation
Saccharomyces
Cerevisiae
Propagation ofYeasts
Distillation
55% Alc. Vol.25% Alc. Vol.
Oak Barrels
Cultivation of Agave Harvesting
Cooking
Agave Juice
Milling
Filters
Distributionto Market
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Planting
Cultivation needs clay-
rich soil in semi-arid
climate
Plants depend on rain formoisture
Farm hands control the
weeds
Head of agave starts
underground, but pushes
its way into the light
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Harvesting
Agaves selected for
maturity and weight
Agave plant takes 8-12yrs to mature
Plant weighs 35-80 kgs
Head of agave is cut from
tall thorn-covered leaves
(pencas)
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Head of the Agave
Head of the Agave are
referred to as Pinas
Agave juice containshigh inulin
concentration, low
fibre content and
chemicals contributingto the taste of tequila
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Cooking of the Pinas
Traditionally: Pinas areslow-baked at T=60-70oCfor 24-36 hrs in stove
ovens Modern process: Pinas
are cooked in steamvessels P=73.5 kPa and
T=90oC for 12 hrs Pinas are cooled for 24-36
hrs before grinding
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Why Cooking?
Cooking serves to
1. Remove external waxes and solids
2. Softening of fibres to facilitate grinding
3. Transforms Carbohydrates (inulin) into free
sugars (Hydrolysis)
Inulin many units of
Glucose
(Polysaccharide) (monosaccharides)
Heat
H2O H+
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Grinding
Grinding serves to extract
the agave juice which
contains the sugars
Pinas are ripped
mechanically and passed
through a grinding tandem
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Milling Machine
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Water Spray
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Fermentation
During fermentation
sugars (from the agave
juice) transforms into
alcohol
Extracted juices (must) are
placed in stainless steel
tanks Tank capacities range
from 10,000-50,000 litres
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Fermentation
Yeast (saccharianyces Cereviceae) used in
fermentation process at room temperature
5-10 days for fermentation
Glucose + Yeast Ethanol + CO2
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Fermentation Tanks
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Early Stages of Fermentation
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Late Stages of Fermentation
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Fermentation
After fermentation, mustis allowed to settle and
richen for 12 hrs before distillation
Result of fermentation is a liquid with 5-7% volalcohol at 20oC
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Distilling
Distilling serves toincrease alcoholcontent and to remove
unwelcome substances Copper or stainlesssteel stills are used
Must(from
fermentation) isdistilled twice
Distillation takes 5-8hrs
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Distilling involves 2 steps
First Distilling In the still, liquid is heated to alcohols
vaporization point
Then, vapor is removed and condensed Takes approx. 2 hrs 1st and last portions of distillation are discarded Mid distillate is the Product ( 20% alcohol) and
is called ordinario Second Distilling
Takes approx. 3-4 hrs Final product is up to 55% alcohol
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Aging/Bottling
From 2nd Distillation
Bottled Aged
Silver/Blanco
Tequila
Bulk Shipment
2-12 mths 1 yr min.
Tequila
Reposado/Aged
Tequila
Anejo/Extra Aged
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Areas of Development
Ideal construction materials and sizes for stills,
fermentation tanks etc
Distillation Towers replacing stills
Use of catalyst to increase rate of fermentation
Control of yeast during fermentation
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Question Period