Enzymatic Hydrolysis of Fructans in the Tequila Production Process

• 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
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf900691r

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.