Enzymatic Hydrolysis of Fructans in the Tequila Production Process

In contrast to the hydrolysis of reserve carbohydrates in most plant-derived alcoholic beverage processes carried out with enzymes, agave fructans in tequila production have traditionally been transformed to fermentable sugars through acid thermal hydrolysis. Experiments at the bench scale demonstra...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-06, Vol.57 (12), p.5578-5585
Main Authors: Ávila-Fernández, Ángela, Rendón-Poujol, Xóchitl, Olvera, Clarita, González, Fernando, Capella, Santiago, Peña-Álvarez, Araceli, López-Munguía, Agustín
Format: Article
Language:English
Subjects:
Agave
Aspergillus niger - enzymology
Biological and medical sciences
congeners
distilled spirits
enzymatic treatment
extraction
Fermentation
flavor
flavor compounds
Food Chemistry/Biochemistry
Food industries
food production
fructans
Fructans - chemistry
Fundamental and applied biological sciences. Psychology
Fungal Proteins - chemistry
Glycoside Hydrolases - chemistry
heat treatment
Hydrolysis
inulinase
odor compounds
odors
Pinus - chemistry
plant fibers
sensory properties
temperature
tequila
Wine - analysis
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Summary:In contrast to the hydrolysis of reserve carbohydrates in most plant-derived alcoholic beverage processes carried out with enzymes, agave fructans in tequila production have traditionally been transformed to fermentable sugars through acid thermal hydrolysis. Experiments at the bench scale demonstrated that the extraction and hydrolysis of agave fructans can be carried out continuously using commercial inulinases in a countercurrent extraction process with shredded agave fibers. Difficulties in the temperature control of large extraction diffusers did not allow the scaling up of this procedure. Nevertheless, batch enzymatic hydrolysis of agave extracts obtained in diffusers operating at 60 and 90 °C was studied at the laboratory and industrial levels. The effects of the enzymatic process on some tequila congeners were studied, demonstrating that although a short thermal treatment is essential for the development of tequila’s organoleptic characteristics, the fructan hydrolysis can be performed with enzymes without major modifications in the flavor or aroma, as determined by a plant sensory panel and corroborated by the analysis of tequila congeners.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf900691r