Tequila Production Research Articles

Agave Wilt Susceptibility by Reduction of Free Hexoses in Root Tissue of Agave tequilana Weber var. azul Commercial Plants in the Fructan Accumulation Process.

Agave tequilana stems store fructan polymers, the main carbon source for tequila production. This crop takes six or more years for industrial maturity. In conducive conditions, agave wilt disease increases the incidence of dead plants after the fourth year. Plant susceptibility induced for limited photosynthates for defense is recognized in many crops and is known as "sink-induced loss of resistance". To establish whether A. tequilana is more prone to agave wilt as it ages, because the reduction of water-soluble carbohydrates in roots, as a consequence of greater assembly of highly polymerized fructans, were quantified roots sucrose, fructose, and glucose, as well as fructans in stems of agave plants of different ages. The damage induced by inoculation with Fusarium solani or F. oxysporum in the roots or xylem bundles, respectively, was recorded. As the agave plant accumulated fructans in the stem as the main sink, the amount of these hexoses diminished in the roots of older plants, and root rot severity increased when plants were inoculated with F. solani, as evidence of more susceptibility. This knowledge could help to structure disease management that reduces the dispersion of agave wilt, dead plants, and economic losses at the end of agave's long crop cycle.

PGPB Consortium Formulation to Increase Fermentable Sugar in Agave tequilana Weber var. Blue: A Study in the Field.

Agave tequilana Weber var. Blue is used as the primary raw material in tequila production due to its fructans (inulin) content. This study evaluates the formulation of a plant-growth-promoting bacteria (PGPB) consortium (Pseudomonas sp. and Shimwellia sp.) to increase sugars in A. tequilana under field conditions. A total of three doses were tested: low (5 L ha-1), medium (10 L ha-1), and high (15 L ha-1), with a cellular density of 1 × 108 CFU mL-1 and one control treatment (without application). Total reducing sugars (TRS), inulin, sucrose, glucose, fructose, and plant growth were measured in agave plants aged 4-5 years at 0 (T0), 3 (T3), 6 (T6), and 12 (T12) months. Yield was recorded at T12. The TRS increased by 3%, and inulin by 5.3% in the high-dose treatment compared to the control at T12. Additionally, a low content of sucrose, glucose, and fructose (approximately 1%) was detected. At T12, the weight of agave heads increased by 31.2% in the medium dose and 22.3% in the high dose compared to the control. The high dose provided a higher inulin content. The A. tequilana plants were five years old and exhibited growth comparable to the standards for 6-7-year-old plants. This study demonstrates a sustainable strategy for tequila production, optimizing the use of natural resources and enhancing industry performance through increased sugar content and yield.

Production of activated carbon from agave residues and its synergistic application in a hybrid adsorption-AOPs system for effective removal of sulfamethazine from aqueous solutions

Tequila production in Mexico generates large quantities of agave bagasse (AB), a waste that could be used more efficiently. AB has a high cellulose, hemicellulose, and lignin content, which allows its use as a precursor for synthesizing carbonaceous materials. In the present work, the synthesis of activated carbon impregnated with Fe2+ (AG-Fe-II) and Fe3+ (AG-Fe-III) was carried out and evaluated in a hybrid adsorption-AOP (advanced oxidation process) methodology for sulfamethazine removal (SMT). The materials were characterized before and after the process to determine their morphological, textural, and physicochemical properties. Subsequently, the effect of the main operational variables (pH, initial SMT concentration, mass, and activator dosage) on the hybrid adsorption-degradation process was studied. The Fenton-like reaction was selected as the AOP for the degradation step, and potassium persulfate (K2S2O8) was used as an activating agent. The main iron crystallographic phases in AG-Fe-II were FeS, with a uniform distribution of iron particles over the material's surface. The main crystallographic phase for AG-Fe-III was Fe3O4. The hybrid process achieved 61% and 78% removal efficiency using AG-Fe-II and AG-Fe-III samples, respectively. The pH and initial SMT concentration were the most critical factors for removing SMT from an aqueous phase. Finally, the material was successfully tested in repeated adsorption-degradation cycles.

Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process.

The purpose of this study was to determine the origin, presence, and fate of the endocrine disruptor di-ethylhexil phthalate (DEHP) during tequila production. For this, three tequila factories (small, medium, and large) were monitored. DEHP concentrations in water, agave, additives, lubricating greases, neoprene seals, and materials of each stage process were analyzed using gas chromatography/mass spectrometry. DEHP mass balances were performed to identify the processes with significant changes in the inputs/outputs. DEHP was detected in agave at up to 0.08 ± 0.03 mg kg-1, water 0.02 ± 0.01 mg kg-1, lubricant greases 131.05 ± 2.80 mg kg-1, and neoprene seals 369.11 ± 22.52 mg kg-1. Whereas, tequila produced in the large, medium, and small factories contained 0.05 ± 0.01, 0.24 ± 0.04, and 1.43 ± 0.48 mg kg-1 DEHP, respectively. Furthermore, in waste materials (vinasses and bagasse) released, 534.26 ± 349.02, 947.18 ± 65.84, and 5222.60 ± 2836.94 mg of DEHP was detected for every 1000 L of tequila produced. The most significant increase in DEHP occurred during the sugar extraction and distillation stages. Results demonstrate that main raw materials, such as agave and water, contain DEHP, but lubricant greases and neoprene seals are the major sources of DEHP contamination. Identification of the contamination sources can help the tequila industry to take actions to reduce it, protect consumer health and the environment, and prevent circular contamination.

Life cycle assessment of agave bagasse management strategies: PLA biocomposites versus conventional waste disposal practices

Tequila production is one of Mexico's largest agro-industries, generating significant amounts of agave bagasse (AB) as its primary solid waste. Current AB management practices encompass composting, open dumps, and incineration. Life cycle analysis was developed to compare the environmental impact of these management scenarios with developing value-added agave fiber (AF) reinforced plastic biocomposites and generating biogas through anaerobic digestion. The assessment compares three molding methods for the PLA-AF biocomposite, with the environmental impact evaluated against pure PLA and low-density polyethylene (LDPE). Extrusion-injection molding was the most environmentally friendly molding method across all indicators, primarily due to the reduced inputs required for pretreating the fibers. Among the current management scenarios, composting was the least environmentally impactful for the global warming potential indicator. Nonetheless, composting requires substantial time and land use, posing challenges for some producers. Incineration displayed a significant trade-off on the fossil resource scarcity indicator by replacing natural gas. Anaerobic digestion displayed high impacts in all indicators as AB does not yield high methane potential. While the production of PLA-AF displays a significantly higher environmental impact, it remains a preferable option when compared to pure PLA and may further improve its sustainability through green chemistry principles. Notably, LDPE was less environmentally impactful than both bioplastic options assessed, due to the environmental impacts of PLA production and the widespread standardization of LDPE production processes. Context-specificity is critical to assess the environmental impact of circular bioeconomy pathways, which are not always inherently beneficial, while addressing SDG 12: Responsible Consumption and Production.

Simulation of a steam generation plant useful in the Tequila production process employing different fuels as a novel strategy for environmental impact assessment

Tequila industry is in a continuous process to achieve a long-term economic, environmental, and social sustainability in the Agave-Tequila chain. To meet this challenge, several strategies have been proposed to improve the production process and reduce the environmental impact. In the present research work, the simulation of a steam generation plant with different fuels (heavy fuel oil, natural gas, and biogas) will be performed from a Tequila producer located in Valles region, Jalisco. The innovation of the research work focuses on the presentation of a new alternative for evaluating the environmental impact of the food industry focused on the process and its interaction with the environment. To calculate the environmental impacts associated with each of the proposed alternatives, a simulation of the industrial process (Production 50,000 L/day of Tequila) was carried out using CHEMCAD® simulation software and ALOHA® software. The simulation consisted in 6 steam generation boilers, which were represented by a Gibbs reactor in an adiabatic operation with an outlet temperature of 2032 °C, being fed with air and fuel. The outlet of the reactor was connected to a heat exchanger in which the combustion gases were in contact with a stream of water. The calculations were based on the generation of 12,000 kg/h of steam which are distributed to the extraction (17.07°%), hydrolysis (22.14°%) and distillation (60.79°%) stages for Tequila production process. From combustion, gases were quantified at the exit of the chimney. It is concluded that the use of natural gas is the most environmentally friendly option with gasses emission of 284.87 Ton/year of NO, 0.26 Ton/year of NO2, 358.98 Ton/year of CO, 11337.71 Ton/year of CO2, and 1.73 Ton/year of SO2. Finally, using as an environmental indicator the emissions of kg/L of CO2 coming from Tequila produced (heavy fuel oil 0.82, natural gas 0.62, and biogas 0.73), it is concluded that the change of fuel to natural gas represents a 24°% decrease in greenhouse effect emissions, presenting itself as an effective sustainability strategy to be applied in the Agave-Tequila production chain.

The price of agave in Mexican states holding Designation of Origin of Tequila status, and its systematic depreciation over the forthcoming decade (2000-2031)

In the last two decades, the price of agave in states holding Designation of Origin of Tequila (DOT) status has been subject to uncertainty. This mixed sequential investigation identifies the variables that affect its value, verifying the cause of the problem. Using Minitab software, Pearson’s correlation analysis is applied to the most important variables and time-series predictive methods are applied to forecast them. The correlation analysis verified that the production of agave is not correlated with its price, in contrast to the production of tequila, its export and the income from its export. Since 2016, the price and production of agave systematically reduced its annual average growth until reaching negative levels in 2021, contrary to the production, export of tequila and its income (the five variables maintain this trend for the next 10 years). It is shown that the problem of the agave price at the end of the last decade is not due to imbalances in its supply, suggesting that the oligopoly of leading companies of the tequila agroindustry in Mexico controls its value.

How to awaken a sleeping giant: antagonistic expression of Flowering locus T homologs and elements of the age-related pathway are associated with the flowering transition in Agave tequilana

Key messageAntagonistic expression of Flowering locus T proteins and the ageing pathway via miRNAs and sugar metabolism regulate the initiation of flowering in A. tequilana.Flowering in commercial plantations of Agave tequilana signals that plants are ready to harvest for tequila production. However, time of flowering is often unpredictable and a detailed understanding of the process would be beneficial in the field, for breeding and for the development of future research. This report describes the functional analysis of A. tequilana FLOWERING LOCUS T (FT) genes by heterologous expression in A. thaliana and in situ hybridization in agave plants. The gene structures of the Agave tequilana FT family are also described and putative regulatory promoter elements were identified. Most Agave species have monocarpic, perennial life cycles that can last over 25 years during which plants do not respond to the normal environmental signals which induce flowering, suggesting that the ageing pathway as described in Arabidopsis may play an important role in determining flowering time in these species. Elements of this pathway were analyzed and in silico data is presented that supports the regulation of SQUAMOSA PROMOTER BINDING LIKE proteins (SPL), APETALA2 (AP2) proteins and members of Plant Glycoside Hydrolase Family 32 (PGHF32) by interactions with miRNAs 156, 172 and 164 during the initiation of flowering in A. tequilana.

Agave amica a potential model for the study of agavins metabolism

Fructans found in agave are called agavins, highly branched neo-fructans. They are essential on the yield and quality of Tequila production. The need for agave specimens with higher accumulation of agavins became essential before the growing demand of such products. To get such specimens, understanding agavins metabolism is a quintessential requirement. For this, a more efficient biological model is required. The recently reclassified Agave amica possesses the potential to gather the requirements for becoming such a model. Therefore, this study dealt with the characterization of carbohydrates in the bulbs of A. amica focusing on fructans. Moreover, it tested and described its feasibility as model for the accelerated study of agavins. Infrared analysis unveiled potential content of fructans in the bulbs of A. amica. Furthermore, high performance thin layer chromatography detected fructooligosaccharides. High performance anion exchange chromatography confirmed a polydisperse mixture of branched fructans. Gas chromatography–mass spectrometry analysis demonstrated agavins like structures in the bulbs of A. amica. Moreover, total fructan content and multivariate data analysis through bulb’s age demonstrated their correlation. Thus, the presence of agavins, their correlation with phenology, and their technical advantages highlighted the feasibility of this species as a potential new biological model for the study of agavins’ metabolism.

AGAVE PLANT DENSITY USING CONVOLUTIONAL NEURAL NETWORKS ON AERIAL IMAGERY

Agave plants (Agave tequilana Weber) are an indispensable element in the tequila production chain. Traditionally, plantation monitoring has been done manually; however, having accurate information on agave inventories is crucial for planning and estimating production volume. In this context, it was proposed that deep learning algorithms can achieve high detection rates of agave plants, improving the management and control of plantations. For this purpose, YOLOv4 and YOLOv4-tiny convolutional algorithms were implemented and evaluated using high-resolution RGB aerial images captured by a remotely piloted aircraft system for the determination of agave plant density. Three flight plans were planned and carried out, with ground sampling distances of 1.10, 1.64, and 2.19 cm pixel-1, respectively. The database was created, and the algorithms were evaluated for a confidence level of 0.25 and an intersection threshold over the junction of 0.50. The results showed an average mean accuracy of 0.99 for both algorithms and an F1 score of 0.95 for YOLOv4 and 0.96 for YOLOv4-tiny. Furthermore, a high detection rate (Rc) of 99 % and precision values (Pr) between 90 and 92 % were obtained. A decrease in the performance of the algorithms was observed when detecting agave tillers in images with a spatial resolution of 2.19 cm pixel-1. The implemented YOLO convolutional algorithms proved to be highly robust and able to generalize agave plant characteristics at different phenological stages, allowing accurate detections. In addition, the coordinates of the detected plants were used to estimate the distance between them, with a maximum error of 20 cm.

Treatment of tequila vinasse mixed with domestic wastewater in two types of constructed wetlands.

Tequila vinasse (TV) is a high-strength effluent generated during the production of tequila, with a chemical oxygen demand (COD) concentration of up to 74 g/L. In this study, the treatment of TV was evaluated in a 27-week study in two types of constructed wetlands (CWs), namely horizontal subsurface flow wetlands (HSSFWs) and vertical upflow wetlands (VUFWs). The pre-settled and neutralized TV was diluted at 10, 20, 30, and 40% with domestic wastewater (DWW). Volcanic rock (tezontle) was used as the substrate and Arundo donax and Iris sibirica as emergent vegetation. The two systems showed similar high removal efficiencies for COD, biochemical oxygen demand (BOD5), turbidity, total suspended solids (TSS), true colour (TC), electrical conductivity (EC), and total nitrogen (TN). The highest average percentages of removal were obtained at 40% of dilution: 95.4 and 95.8% for COD, 98.1 and 98.2% for turbidity, 91.8 and 95.9% for TSS, and 86.5 and 86.4% for TC in the HSSFWs and the VUFWs, respectively. This study demonstrates the potential of CWs for TV treatment as a major step in a treatment system.

Treatment of tequila distillation volatile residues by electrochemical oxidation using titanium electrodes

ABSTRACT Tequila production occurs in Mexico’s designated area of origin, principally in the Jalisco State. Its residues are a challenge in treatment and tracking due to a lack of technology, non-economic treatments available, low environmental consciousness and incipient control from authorities. In 2021, average production was close to 1.5 million tequila litres per day with an estimated residue yield of 10–12 litres of stillage (tequila vinasses) per tequila litre produced, including volatile fractions. This research aims to reduce organic matter by electrooxidation (EO) from 5 distillation volatile residual effluents (two-stage still distillation) from three tequila distilleries, first and second-stage heads and heads and tails and second-stage non-evaporated fraction. Round 3 mm titanium (grade-1) electrodes (one anode and one cathode) were used, with fixed voltage to a value of 30 VDC at 0, 3, 6, 9 and 12 h with 75 experiments. Gas chromatography was used to analyse methanol, ethanol, acetaldehyde, ethyl acetate, n-propanol, sec-butanol, iso-butanol, n-butanol, iso-amyl, n-amyl, and ethyl lactate content. Treatment shows positive results, reducing organic matter content in all effluents in a Chemical Oxygen Demand COD range of 580–1880 mg/L.h, particularly useful in the second-stage non-evaporated fraction for water recovery. HIGHLIGHTS Residual effluent treatment is beneficial to environmental and resource sustainability. Process without adding materials achieving cleaner treated effluents. Process aimed as the final step to recover water. This process could help the Tequila industry to reach a higher sustainability level by reducing water usage and untreated residues.

Tequila Arette®

Research methodology The case study is based on a series of in-depth interviews carried out with the owners and directors of the company. The data are complemented by documentary analysis, including descriptions of internal processes and industry information. For the teaching note, the authors opt for an exploratory study using the open-ended approach of grounded theory. Case overview/synopsis Arette® is a Mexican family business dedicated to the production and sale of tequila, fusing the artisanal with the new in its production processes. Sales take place mostly in the European and American markets. The foreign market for tequila is very attractive but also very demanding both in terms of financial resources and time. Although the company has managed to enter this market through bars and restaurants, it has not yet managed to reach the final consumers (those who order margaritas in bars). Jaime, Eduardo and Lalo are wondering whether it might be time to invest more resources in ensuring that Arette® is not just a brand for fine cocktails. Until now, their main promotional tool has been word of mouth, and they are not sure what their next step should be – to focus on the international or the domestic market. Complexity academic level The case study can be incorporated into undergraduate classes, where it could serve as part of an international marketing course, in particular, as an international sales strategy and implementation session. It can be used to teach basic concepts and their application. Learning objectives This case study focuses on the decision that many small companies have to make at some point in their business strategy, which is to focus either on the international or domestic market: The objectives are as follows: 1. To identify the variables that increase or modify the demand for Tequila. 2. Compare the advantages and disadvantages of focusing on a domestic Tequila market or focusing on an international market. 3. Identify the critical variables that a small company faces if it wants to go international such as. 4. Identify if there are forms of diversification for Tequila Arette such as new markets or new products, or both.

Conservation genomics of Agave tequilana Weber var. azul: low genetic differentiation and heterozygote excess in the tequila agave from Jalisco, Mexico.

Genetic diversity is fundamental for the survival of species. In particular, in a climate change scenario, it is crucial that populations maintain genetic diversity so they can adapt to novel environmental conditions. Genetic diversity in wild agaves is usually high, with low genetic differentiation among populations, in part maintained by the agave pollinators such as the nectarivorous bats. In cultivated agaves, patterns of genetic diversity vary according to the intensity of use, management, and domestication stage. In Agave tequilana Weber var. azul (A. tequilana thereafter), the plant used for tequila production, clonal propagation has been strongly encouraged. These practices may lead to a reduction in genetic diversity. We studied the diversity patterns with genome-wide SNPs, using restriction site associated DNA sequencing in cultivated samples of A. tequilana from three sites of Jalisco, Mexico. For one locality, seeds were collected and germinated in a greenhouse. We compared the genomic diversity, levels of inbreeding, genetic differentiation, and connectivity among studied sites and between adults and juvenile plants. Agave tequilana presented a genomic diversity of HT = 0.12. The observed heterozygosity was higher than the expected heterozygosity. Adults were more heterozygous than juveniles. This could be a consequence of heterosis or hybrid vigor. We found a shallow genetic structure (average paired FST = 0.0044). In the analysis of recent gene flow, we estimated an average migration rate among the different populations of m = 0.25. In particular, we found a population that was the primary source of gene flow and had greater genomic diversity (HE and HO ), so we propose that this population should continue to be monitored as a potential genetic reservoir. Our results may be the consequence of more traditional management in the studied specific region of Jalisco. Also, the exchange of seeds or propagules by producers and the existence of gene flow due to occasional sexual reproduction may play an important role in maintaining diversity in A. tequilana. For populations to resist pests, to continue evolving and reduce their risk of extinction under a climate change scenario, it is necessary to maintain genetic diversity. Under this premise we encourage to continue acting in conservation programs for this species and its pollinators.

Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentation.

Similar to other beverages, tequila fermentation can be improved using selected native strains. During fermentation, yeast and bacteria frequently act together and can improve product quality. However, their influence during tequila fermentation is not fully understood. Three Saccharomyces cerevisiae strains isolated in a previous study were used to determine their fermentation parameters. Fermentation of agave juice by a selected yeast strain in the presence of seven native bacterial species (individually and in consortium) was also evaluated. Optimal temperature, initial fructose, and pH were determined using a rotatory central composite design, and concomitant fermentative parameters were used to select the best tequila yeast strain. The yeast strain Teq-199 presented the best fructose consumption (91.0%), ethanol production (33.5g/L), and yield (72%), as well as produced low concentrations of acetic acid (0.2g/L). The optimal fermentation temperature was 32°C, similar to that used at distilleries. During fermentation of agave juice by strain Teq-199 in the presence of individual native bacteria, the yeast dominated fermentation, while bacterial species impaired its quality due to lactic acid production (>3.3g/L). In the presence of a bacterial consortium, strain Teq-199 also dominated fermentation; however, a high concentration of acetic acid (6.5g/L) was generated, reducing the quality of the fermentation parameters. A comparison with a commercial wine strain K1-V1116, revealed that the strain Teq-199 exhibited the best fermentation parameters, indicating its potential use as an inoculant in industrial processing. Since bacteria were detrimental, distilleries should exert efforts to reduce their impact. PRACTICAL APPLICATION: The optimal fermentation conditions for pre-selected yeast strains isolated during tequila production were determined, which led to the selection of the best-adapted yeast strain to fulfill the actual requirements and conditions in the tequila industry. This study allows the selection of yeast strains that could be used by local producers. In addition, this yeast was able to overcome a well-adapted bacterial consortium, showing dominance throughout the fermentation process. This study is unique since it explored bacterial interactions during fermentation process and proposes a method to assess the effect of these concomitant microorganisms to properly select and design a starter culture.

Yeast community composition impacts on tequila industry waste treatment for pollution control and waste-to-product synthesis

The Tequila industry is a major producer of wastewater in the state of Jalisco, Mexico. Tequila vinasses (TV) are a residue from the distillation of fermented agave wort during tequila production. TV are difficult to treat due their high organic content, high nutrient loads, acidic pH and high discharge temperature. TV are frequently released into waterbodies or soil without any treatment, leading to environmental degradation of soil and water sources. To reduce the environmental impact of the tequila industry, cost-effective TV revalorization approaches must be developed. The goals of the present study were to assess the treatment and revalorization potential of TV using mono and mixed yeast cultures to produce single-cell protein (SCP) and to analyze yeast community composition using high-throughput sequencing during the mixed-culture fermentation of TV. The fermentation process was performed using a mixed culture of three fodder yeast species (Candida utilis, Rhodotorula mucilaginosa and Kluyveromyces marxianus) during 48 h at benchtop-scale. High-throughput sequencing was performed to assess the relative abundance of the yeast communities. Additionally, a redundancy analysis was performed to analyze the bidirectional influence between yeast communities and pollutant removal (COD, nitrogen, phosphorus, proteins, and sugars). Mixed yeast cultures displayed overall higher pollutant removal rates than monocultures, where C. utilis and K. marxianus contributed the most to pollutant removal and protein accumulation. The R. mucilaginosa population declined rapidly in mixed culture, presumably due to TV acidity and phenolic composition. However, the presence of The R. mucilaginosa in the mixed culture enhanced pollutant removal and amino acid contents. Accordingly, the protein and amino acid content within mixed cultures were significantly higher than those of monocultures, indicating that mixed cultures have a strong potential to produce protein rich biomass from TV, aiding in the transition of both the tequila and the livestock industries to a sustainable circular bioeconomy model by the reintegration of organic material flows into productive processes, reducing raw resource intake and waste generation. The present circular bioeconomy approach could represent a potential to produce 45,664 tons of protein feed yearly, based on the current tequila vinasses generated in the state of Jalisco.

Aplicación de la Espectroscopía Infrarroja por Transformada de Fourier (FTIR) en combinación con la Reflectancia Total Atenuada (ATR) para un análisis rápido del proceso de producción de tequila

The manufacturing process of tequila made of Agave tequilana Weber var. azul consists of several important process stages such as milling, cooking, fermentation, distillation, and aging. The purpose of this contribution was to characterize five of the most important stages of the tequila production process in a pilot plant by using FTIR-ATR spectroscopy. The results showed that FTIR-ATR spectra of raw juices in the range 4000 and 700 cm-1, were mostly composed of absorption peaks associated with water and fructose. The spectra of cooked juices showed the thermal hydrolysis of the fructans to fructose in the interval between 1200 and 800 cm-1. The FTIR-ATR spectra of the samples fermented showed a gradual sequence transforming fructose peaks to ethanol peaks during the interval time from 0 to 48 h at 35°C. The spectra obtained from the distillation showed that the intensity of the peaks was a function of the concentration of ethanol in the product distillates. The evolution of the aging of the “tequila blanco” in an oak barrel was monitored for 60 days. The results showed that the region between 1300 and 900 cm-1 of the FTIR-ATR spectra was associated with the aging process in the oak barrel.

Generation of Tequila Vinasses, Characterization, Current Disposal Practices and Study Cases of Disposal Methods

Tequila vinasse is a liquid waste generated during the production of tequila, an emblematic alcoholic beverage in Mexico. The objective of this study was to carry out an investigation on the tequila factories located in the state of Jalisco in order to know the location of the factories in the state, the characterization of the vinasses including factories of different sizes, the current treatment methods, and disposal practices as well as the impacts of common practices of vinasse disposal. Part of the information was collected by applying a questionnaire to the tequila factories previously contacted (and physically located). For the vinasse characterization, 24 tequila factories provided a composite sample of vinasse. To assess the impact of common vinasse disposal practices, a stream running through tequila factories, soil that has been used for vinasse discharge for 14 years, and a well located near the soil were evaluated. In two main regions (Valle and Altos Sur), 110 tequila factories distributed in 10 municipalities, were identified. Vinasse disposal and treatment problems are mainly related to micro-factories that do not treat their vinasse at all. The most common method of disposal is discharging on soils. Only in the Valle region is disposal in surface waters a common practice, as well as discharges into sewage systems. The monitored stream is totally degraded with low pH, high concentrations of organic matter, suspended solids, etc. Soil fertility has not been affected due to a method of vinasse discharge-soil rest. The texture of the soils (high content of clay and silt) has been decisive in protecting groundwater from the infiltration of vinasse. The results obtained in this study could help the authorities to develop adequate strategies for the management of vinasses (treatment and disposal), mainly in micro and small tequila factories.

Development of a Predictive Model for Agave Prices Employing Environmental, Economic, and Social Factors: Towards a Planned Supply Chain for Agave-Tequila Industry.

The interest of consumers to acquire Tequila has caused an increase in its sales. As demand increases, the Tequila industry must obtain its raw material at a constant rate and agave farmers must be prepared to satisfy this supply chain. Because of this, modernization of the strategies used to ensure a planned, scheduled, timely, and predictable production will allow farmers to maintain the current demand for Tequila. This has been evidenced in official historical records from 1999 to 2020 where there is a fluctuation in the price of agave due to supply and demand. Given this scenario, this research shows the development of a multivariable predictive mathematical model that will permit the agave–Tequila production chain to work based on a smart implementation of planned actions to guarantee the agave supply to the Tequila industry. The proposed model has a goodness of fit (R = 0.8676; 2 = 0.8609; F(1,20) = 131.01 > F0.01 (1,20) = 8.10) and demonstrates the impact on agave prices is due to several factors: Tequila exports (α = 0.50) > agave plants harvested “jima” (α = 0.44) > dollar exchange (α = 0.43) > Tequila production (α = 0.06) > annual accumulated precipitation (α = 0.05). Nevertheless, the price forecast can be influenced by climate change or economic crises that affect the supply chain. In conclusion, a prediction of agave price stabilization for five years is shown where authorized producers can evaluate future scenarios so that the agave supply chain can be guaranteed for Tequila production, facilitating the decision making regarding its raw material.

Tequila Production Process Influences on Vinasses Characteristics. A Comparative Study Between Traditional Process and Non-cooked Agave Process

Tequila Production Process Influences on Vinasses Characteristics. A Comparative Study Between Traditional Process and Non-cooked Agave Process