Tequila Production Process Influences on Vinasses Characteristics. A Comparative Study Between Traditional Process and Non-cooked Agave Process Article uri icon

abstract

  • Tequila%27s increasing demand has led producers to develop faster production processes. There are two processes for sugar extraction in Tequila production: with or without cooking agave cores (TrP and NCP). Each process generates different vinasses. This work focuses on vinasses characterization from both Tequila production processes. First, we analyzed 15 vinasses coming from 6 Tequila distilleries by physicochemical parameters. Then, we performed principal component analyses (PCA) for all the analyzed vinasses. PCA allows separating vinasses by the process, phenolic content, TOC, and COD. Vinasses with high COD, BOD, and TOC values were related to agave cooking processes (traditional process). The same occurred with TPC and TSC values. It was expected that TOC, COD, and BOD values increased with TPC or TSC values because phenolic compounds and sugars are known contributors to TOC and COD values. BOD values for both kinds of vinasses did not show statistically significant differences. Thus, the differences between each type of vinasses are more physicochemical than biological, and the sugar extraction process influences the vinasses content. Graphical Abstract: [Figure not available: see fulltext.] © 2022, The Author(s), under exclusive licence to Springer Nature B.V.

publication date

  • 2022-01-01