The Science of Tequila

Tequila is a product with a growing global market, and researchers are interested in improving its cultivation, production, sustainability, and sensory qualities. By definition, tequila must be produced in one of five authorized states in Mexico in order to be called tequila, but this popular spirit is manufactured, bought, and sold all over the world. The Science of Tequila is the first technical scientific book published in English thoroughly covering Tequila production. The book will begin by contextualizing the product with historical, social, and cultural information. It will then cover the cultivation of the Agave tequilana plant, the stages of the tequila production process, and characterization of the final product. Finally, the management of tequila by-products will be covered, including their sustainable uses and potential as a biofuel.

The Science of Tequila will be primarily of interest to researchers in industry and academia, especially beverage scientists interested in distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers involved in the production process of alcoholic beverages, biorefinery, vinasses, and waste treatment. R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.