- Company Name : Cia. Tequilera Los Generales, S. A. De C. V.
- About Us : How Is Tequila Produced? The production process of Tequila starts on the field, with the selection of the 'hijuelos', which have to be of the agave species Tequilana Cia. Tequilera Los Generales, S. A. De C. V.ber, blue variety, and can only be planted in the area protected by the General Declaration of the Denomination of Origin. Those hijuelos have to be disease-free and reach an approximate height of 50 cm. After that, in order to be able to harvest them, one has to wait for an average of ten years until they reach the necessary maturity to be used. Then, they are harvested. The harvesting consists of cutting the leaves of the plant close to its base in order to leave only the head or heart of the agave. Cooking and shredding: This is always done with the vapor of pressured water (Steam cooked), either in traditional rubblework ovens or in autoclave ovens. The cooking time is longer in rubblework ovens (48 hours) than in autoclave ovens (12 hours). The object of this processing part is to convert the insulin (agave sugar) in fructose and saccharine like sugars, which are easier fermentable. After the cooking process the agave is taken to mills, where it is shredded in little parts of a few centimeters. Extraction of syrups and residues of the bagasse: In order to extract the syrup of the cooked agave pressured water is applied to the bagasse and it is then squeezed on transportation bands. The syrups are separated in order to continue the industrial process, while the squeezed bagasse comes out of it. The extracted syrups of the cooked agave are captured in deposits and transported through pipes to the formulation tubs (for the elaboration of Tequila) or fermentation tubs (for the elaboration of a 100% agave Tequila), whatever the case is. The formulation consists of mixing the agave syrups, min. 51%, with a preparation of other sweeteners (normal sugar, unrefined sugar, glucose, fructose, molasses, etc.), not more than 49% in order to be fermented later on. Fermentation: This is one of the most important parts of the process, as this is where the transformation of the sugars into ethylic alcohol and other products in lesser proportions takes place. The fermentation takes place in big tubs of stainless steal. The tubs are filled with the syrups, also called musts. Water, yeasts and nutrients are added for the fermentation. Fermentation time varies according to the environmental temperature, which changes with every season of the year. Submitted to low temperatures in winter the fermentation lengthens to more than 24 hours. This process has a pattern similar to the development curve of any micro-organism. It first presents exponential growth, then a linear phase and at last a decreasing stage. The products of any fermentation are alcohol, carbon dioxide, water and energy, which takes off in form of heat. The must in plain fermentation is effervescent, and the movement ceases when the yeasts stop their work. In this moment the process finishes and one usually says the must is 'dead', the yeasts have finished the conversion process of sugar into alcohol. Distillation: This is the procedure in which the ferments by means of heat and pressure, are separated in richly alcoholic products (Tequila) and poor quality wines (the latter constitutes a residue product). In the distillation the ferments are transported via pipes to the distillery, where they are heated at high temperatures. The distillation takes place in copper or stainless steal distilleries or towers for continuous distillation. The common distilleries consist of three parts: the pot or boiler, where the must is poured in for heating; the column or capital which collects and leads the vapors, and the coil in which the vapors cool down and turn liquid. Once the 100% Agave Tequila is produced, it can be rested in Oak Barrels from 4 to 6 Months to produce Tequila Reposado.
- Product/Service : Tequila 51 and 100% Blue Agave, Tequila,Tequila
- Country/Region : Mexico >
- Category : Food & Beverage
- Contact Person : Mr. Rogelio Guerrero |||Exports Executive
- Link More : Mexico Food & Beverage ,Mexico Alcohol
- Telephone :
- Fax :
- Address : Volcan Colli #2197, Ind. El Colli,
- Website : www.losgenerales.com.mx
- Business Type : Manufacturer
