ven1401021 - VEN 140 -Spring 2010 Distilled Beverage...

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1 VEN 140 -Spring 2010 Distilled Beverage Technology Tequila (and Mezcal) Roger Boulton 3154 RMI North rbboulton@ucdavis.edu Outline • Demarcated regions • Mixto and 100% Agave • Agave tequilana, Weber • Cooking Conditions • Sugar Type, Sugar Extraction • Fermentation • The Distillations • Aging
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2 Jalisco Nayarit Guanajuato Michoacan Tamaulipas
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3 Agave Blue Agave, Agave tequilana Weber
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5 Agave • 8+ years old before ripe enough to harvest • Harvest by removing the pina , cutting the fronds off • Leaves root system intact to grow again • Harvester is known as the Jimidor
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7 Cooking Conditions 24 hours at Steam Temperature, 24 hours cooling down
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9 The Inulin • Tasteless Fructose polymer • 20 + fructan with a terminal glucose • In the Pina, not the roots • Cooked to provide hydrolysis into fermentable fructose • The sweet juice is referred to a “honey” • Characteristic “wet cement” and “white pepper” components are released in the process Tequila Types Mixto – 51% Agave Sugars, 49% Cane Sugars 100% Agave Sugars
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10 Sugar Extraction Roller Mill – Molina (Mostly) Stone Wheel - Tahona
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11 Stone Wheel Tahona Rarely used
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This note was uploaded on 09/29/2010 for the course VEN 91866 taught by Professor Davidblock during the Spring '09 term at UC Davis.

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ven1401021 - VEN 140 -Spring 2010 Distilled Beverage...

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