Celebrate National Tequila Day Where It All Started: Guadalajara Learn the Art of Tequila Making with Samples Along the Way
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Isaiscontrerasmiguelángel2017
El Colegio de Michoacán A. C. Doctorado en Ciencias Sociales Usos y prácticas en el campo jalisciense. Ahualulco de Mercado y Lagos de Moreno frente al último embate de las reformas liberales (1873-1905) Tesis Que para optar al grado de Doctor en Ciencias Sociales Presenta: s Miguel Ángel Isais Contreras Director de tesis: Dr. Víctor Rogerio Romo de Vivar Gayol Zamora, Michoacán Mayo 2017 Contenido Resumen....................................................................................................................1 Abstract.................................................................................................................... 2 Agradecimientos..................................................................................................... 3 Introducción............................................................................................................. 5 Espacio y delimitación................................................................................................................... 6 Los marcos legales de la sociedad.................................................................................................9 Estados de la cuestión..................................................................................................................16 Fuentes..........................................................................................................................................24 Conceptos......................................................................................................................................26 -
Chapter 15 Production of Tequila from Agave: Historical Influences and Contemporary Processes
Production of tequila from agave 225 Chapter 15 Production of tequila from agave: historical influences and contemporary processes M. Cedeño Cruz and J. Alvarez-Jacobs Tequila Herradura, S.A. de C.V. Ex-Hda San Jose del Refugio, Amatitán, Jalisco, México Introduction: Agave beverage alcohol white product to which caramel color (generally) products has been added. Rested tequila (Reposado) and aged tequila (Añejo) are white tequila matured Tequila is classically associated with Mexico, in wood containers, preferably oak casks, for at particularly with Jalisco, a state located in the west least 2 and 12 months, respectively, according of the country. This beverage is obtained by to present regulations. In practice, the aging distillation of fermented juice from only the agave period is normally longer and depends on the plant (Agave tequilana Weber var. Azul ) if 100% characteristics each company wants to give to agave tequila is required. Fermentation is carried the final product. The products known as 100% out by inoculated strains of Saccharomyces agave, which are becoming more popular, could cerevisiae or in some cases by a spontaneous be white, rested or aged and are distilled from process. Up to 49% (w/v) sugars may come fermented wort with only agave as a source of from a source other than agave, usually sugar sugars. The labels of these products must indicate cane or corn syrup, if 100% agave tequila is not that they were obtained using only agave and required. This tequila could not be labeled as under Mexican government supervision. 100% agave tequila. Tequila is differentiated from the beverage Different kinds of tequila are produced in 50 known as mezcal by the type of agave used in registered companies in Jalisco. -
Improvement on the Productivity of Continuous Tequila Fermentation By
Hernández‑Cortés et al. AMB Expr (2016) 6:47 DOI 10.1186/s13568-016-0218-8 ORIGINAL ARTICLE Open Access Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration Guillermo Hernández‑Cortés1, Juan Octavio Valle‑Rodríguez1,2, Enrique J. Herrera‑López1, Dulce María Díaz‑Montaño1, Yolanda González‑García3, Héctor B. Escalona‑Buendía4 and Jesús Córdova5* Abstract Agave (Agave tequilana Weber var. azul) fermentations are traditionally carried out employing batch systems in the process of tequila manufacturing; nevertheless, continuous cultures could be an attractive technological alternative to increase productivity and efficiency of sugar to ethanol conversion. However, agave juice (used as a culture medium) has nutritional deficiencies that limit the implementation of yeast continuous fermentations, resulting in high residual sugars and low fermentative rates. In this work, fermentations of agave juice using Saccharomyces cerevisiae were put into operation to prove the necessity of supplementing yeast extract, in order to alleviate nutritional deficiencies of agave juice. Furthermore, continuous fermentations were performed at two different aeration flow rates, and feeding sterilized and non-sterilized media. The obtained fermented musts were subsequently distilled to obtain tequila and the preference level was compared against two commercial tequilas, according to a sensorial analysis. The supplemen‑ tation of agave juice with air and yeast extract augmented the fermentative capacity of S. cerevisiae S1 and the ethanol productivities, compared to those continuous fermentations non supplemented. In fact, aeration improved ethanol 1 1 production from 37 to 40 g L− , reducing sugars consumption from 73 to 88 g L− and ethanol productivity from 1 3.0 to 3.2 g (Lh)− , for non-aerated and aerated (at 0.02 vvm) cultures, respectively. -
The Creation of Fictional History in the Tequila Industry
THE CREATION OF FICTIONAL HISTORY IN THE TEQUILA INDUSTRY Cynthia A. Nichols Thesis Prepared for the Degree of MASTER OF ARTS UNIVERSITY OF NORTH TEXAS December 2016 APPROVED: Roberto R. Calderón, Major Professor Sandra Mendiola García, Committee Member J. Todd Moye, Committee Member Harold Tanner, Chair of the Department of History David Holdeman, Dean of the College of Arts and Sciences Victor Prybutok, Vice Provost of the Toulouse Graduate School Nichols, Cynthia A. The Creation of Fictional History in the Tequila Industry. Master of Arts (History), December 2016, 87 pp., 7 figures, bibliography, 46 titles. The creation of fictional history in the tequila industry due to changes in government policy, trade agreements and big business. Copyright 2016 by Cynthia A. Nichols ii TABLE OF CONTENTS Page LIST OF ILLUSTRATIONS……………………………………………………………………………………………………………..iv Chapters I. INTRODUCTION………………………......……………………………………………………………………1 Historiography………………………………………………………………………………………..9 II. THE MYTH OF THE MAGUEY…………………………………………….......………………………28 Mayahuel, Goddess of Agave..............................................................…...29 Los jimadores, the Caretakers of Agave………………………………………….…...38 Lo mexicano and the Spirit of Mexico………………………………………………….44 Conclusion……………………………………………………………………………………….…...51 III. CREATION OF AN INDUSTRY………………………………….......…………………………………..56 Beginning of an Empire………………………………………………….……………………..62 After the Mexican Revolution……………………………………….……………………...67 Neoliberalism, NAFTA, and Present Day……………………………………………..70 -
Designation of Origin Distillates in Mexico: Value Chains and Territorial Development
sustainability Article Designation of Origin Distillates in Mexico: Value Chains and Territorial Development Pablo Pérez-Akaki 1,*, Nadia Viridiana Vega-Vera 2, Yuritzi Paola Enríquez-Caballero 2 and Marisol Velázquez-Salazar 3,* 1 Facultad de Responsabilidad Social, Universidad Anáhuac Mexico, Huixquilucan 52786, Mexico 2 Faculty of Superior Studies Acatlán, Universidad Nacional Autónoma de Mexico, Naucalpan de Juárez 53150, Mexico; [email protected] (N.V.V.-V.); [email protected] (Y.P.E.-C.) 3 Facultad de Ciencias Económicas y Empresariales, Universidad Panamericana, Augusto Rodin 498, Ciudad de Mexico 03920, Mexico * Correspondence: [email protected] (P.P.-A.); [email protected] (M.V.-S.); Tel.: +52-55-5482-1600 (ext. X5480) (M.V.-S.) Abstract: Geographical Indications (GI) have been used in several countries, mainly in Europe, as tools to promote territorial development. These tools have been adopted in Latin American countries without serious reflection on their scope, limits, and advantages. One of the most relevant elements therein corresponds to the way in which these assets participate in value chains, whether short or long, which has important implications for governance, benefit distribution, geographic organization of value accumulation processes, among others. With that in mind, we identify the two most relevant Mexican GIs—namely Designation of Origin Tequila (DOT) and Designation of Origin Mezcal (DOM)—to analyze how their value chains have been constructed and their impact Citation: Pérez-Akaki, P.; Vega-Vera, on territorial development. We conclude that GIs tend to adopt large value chains to satisfy long- N.V.; Enríquez-Caballero, Y.P.; distance demand, but they can have negative territorial effects if institutions are not strong enough to Velázquez-Salazar, M. -
De Fiesta Por Jalisco
De fiesta por Jalisco es una compila- ción en la que participan una investi- gadora que cuenta con una sólida tra- alisco es tierra rica en fiestas, danzas, música, y todo tipo de DE FIESTA POR JALISCO yectoria en el estudio del tema —Mar- J expresiones artísticas populares. La fiesta popular dispone el ca- INDUMENTARIA TRADICIONAL DE JALISCO tha Heredia Casanova— y un grupo de El pueblo jalisciense danza al son de cuer- lendario de los habitantes de los pueblos: forma el espacio donde se FIESTAS Y TRADICIONES DE JALISCO estudiantes de letras que —coordina- das, vientos y tambores; pinta con esos comparte el baile, la comida, la música, los atuendos tradicionales y dos por Silvia Quezada— tuvieron un colores que la luz del sol matiza según su acercamiento directo al calendario fes- toda su belleza, y en ese momento es cuando vale la pena congregar curso por el cielo; crea conocedoras y tivo de Jalisco y que han participado a familiares, amigos, visitantes, sin importar la distancia que nos se- anecdóticas expresiones en su lenguaje; intensamente en estos ámbitos, lo que para. Por tanto, no se puede hablar de las danzas y de los vestidos cocina deliciosos platillos surgidos de su les posibilita escribir en y desde estas jaliscienses si no es dentro de un ámbito festivo de desmedido ánimo entorno ecológico, cree y recrea leyendas expresiones de las culturas populares profano, de cívica algarabía o de solemnidad religiosa. inauditas que son parte de nuestra histo- DE FIESTA POR JALISCO DE FIESTA contemporáneas. ria; juega y se divierte de mil e inimagina- bles maneras; elabora vasijas y figuras con el barro que viene del suelo húmedo, tiene fe y virtudes inspiradas en sus devo- ciones, y consta de identidades que con- forman un panorama social diverso.