Tequila and Pisco

A. C. Gschaedler Mathis; F. Acevedo; GERMAN EDUARDO AROCA ARCAYA

doi:10.1016/B978-0-444-63666-9.00017-0

Tequila and Pisco

A. C. Gschaedler Mathis, F. Acevedo, GERMAN EDUARDO AROCA ARCAYA

SCHOOL OF BIOCHEMICAL ENGINEERING

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

8 Scopus citations

Abstract

Tequila and pisco are two of the most famous distilled beverages produced in Latin America whose origins are related to the Spanish conquest and colonization. They brought the idea of distilling the fermented broth of soaked cooked agave to get a spirit with a higher concentration of alcohol and, in the case of pisco, a distilled drink similar to brandy, well known in Europe at that time, from the generous wines produced from the grapes also brought by the Spaniards. Tequila is exclusively produced in Mexico and pisco is produced in Chile and Peru. The production processes are quite similar, except for a cooking step in tequila production. The total production of tequila is higher than that of pisco, and exported volumes represent a significant percentage of the production in the case of tequila but not in the case of pisco.

Original language	English
Title of host publication	Current Developments in Biotechnology and Bioengineering
Subtitle of host publication	Food and Beverages Industry
Publisher	Elsevier Inc.
Pages	469-486
Number of pages	18
ISBN (Electronic)	9780444636775
ISBN (Print)	9780444636669
DOIs	https://doi.org/10.1016/B978-0-444-63666-9.00017-0
State	Published - 16 Sep 2016

Keywords

Alcoholic fermentation
Distilled beverage
Esters
Pisco
Tequila

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10.1016/B978-0-444-63666-9.00017-0

Cite this

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Tequila and Pisco

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Keywords

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