Cedeño M
Destiladora González González, S.A. de C.V., Jal., México.
Crit Rev Biotechnol. 1995;15(1):1-11. doi: 10.3109/07388559509150529.
Tequila is obtained from the distillation of fermented juice of agave plant, Agave tequilana, to which up to 49% (w/v) of an adjunct sugar, mainly from cane or corn, could be added. Agave plants require from 8 to 12 years to mature and during all this time cleaning, pest control, and slacken of land are required to produce an initial raw material with the appropriate chemical composition for tequila production. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. Maturation, if needed, is carried out in white oak barrels to obtain rested or aged tequila in 2 or 12 months, respectively.
龙舌兰酒是由龙舌兰属植物龙舌兰（Agave tequilana）的发酵汁液蒸馏而成，其中可添加高达49%（w/v）的辅助糖，主要来自甘蔗或玉米。龙舌兰植物需要8到12年才能成熟，在此期间，需要进行清理、病虫害防治和土地疏松，以生产出化学成分适合用于龙舌兰酒生产的初始原料。生产过程包括四个步骤：蒸煮以将菊粉水解成果糖，研磨以提取糖分，用酿酒酵母菌株发酵将糖分转化为乙醇和感官化合物，最后是两步蒸馏过程。如有需要，可在白橡木桶中陈酿，分别在2个月或12个月后获得静置或陈酿的龙舌兰酒。
