Villanueva-Rodriguez et al., 2012 - Google Patents
Tequila and mezcal: Sensory attributes and sensory evaluationVillanueva-Rodriguez et al., 2012
- Document ID
- 16343095436280581934
- Author
- Villanueva-Rodriguez S
- Escalona-Buendia H
- Publication year
- Publication venue
- Alcoholic Beverages
External Links
Snippet
Tequila and mezcal are both Mexican spirits obtained from the distillation of fermented agave juice. Currently, they are produced in different regions of Mexico and each product possesses a distinctive sensory character. This chapter summarizes the authors' experience …
- 235000013529 tequila 0 title abstract description 155
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by straight fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
- C12G3/10—Increasing the alcohol content
- C12G3/12—Increasing the alcohol content by distillation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sampaio et al. | Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground | |
| Reboredo-Rodríguez et al. | Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—A review | |
| Lurton et al. | Cognac: production and aromatic characteristics | |
| Christoph et al. | Flavour of spirit drinks: Raw materials, fermentation, distillation, and ageing | |
| CN104862174B (en) | A kind of production technology of high-grade red date brandy | |
| Prata-Sena et al. | The terroir of Port wine: Two hundred and sixty years of history | |
| Xu et al. | Moutai (Maotai): production and sensory properties | |
| Tesniere et al. | Carbonic maceration wines: Characteristics and winemaking process | |
| Villanueva-Rodriguez et al. | Tequila and mezcal: Sensory attributes and sensory evaluation | |
| Sánchez-Palomo et al. | Improvement of Verdejo white wines by contact with oak chips at different winemaking stages | |
| Buja | The history, science, and art of wine and the case for health benefits: Perspectives of an oenophilic cardiovascular pathologist | |
| Estévez et al. | Effects of seven yeast strains on the volatile composition of Palomino wines | |
| Da Porto | Grappa: Production, sensory properties and market development | |
| Alves et al. | Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages | |
| Jack | Whiskies: Composition, sensory properties and sensory analysis | |
| Paronetto et al. | Amarone: a modern wine coming from an ancient production technology | |
| Kelly et al. | Sensorial and volatile analysis of wines made from partially dehydrated grapes: An Ontario case study | |
| Spedding | Mezcal and Tequila | |
| Hogg | Port | |
| Gregorio | Philippine traditional alcoholic beverages: a germinal study | |
| CN104178402B (en) | Leach the preparation method of the mango blueberries rice wine of composition containing mulberries | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| Pando Bedriñana et al. | Production of New Ciders: Chemical and Sensory Profiles | |
| Lyons | North American whiskies: A story of evolution, experience, and an ongoing entrepreneurial spirit | |
| da Silva et al. | Cachaça Production: from sugar cane to spirit |