Sonny Brocklebank

Mr. Roylance

Chem 1010

11/15/2020

Recreating tequila’s taste

The blue agave plant, whose central location resides in Mexico, is the key ingredient
for the well-known spirit, Tequila. There are five various types of tequila which can be
produced from the blue agave: Blanco, Joven, Reposado, Añejo, and Extra Añejo.
Chemists have begun identifying key compounds which contribute to the spirit’s
signature taste in hopes of synthetically recreating it. In order to achieve this feat,
scientists must observe manufacturing and production to determine when specific
compounds are released and how these compounds affect the taste.
Prior to being harvested, the blue agave plant will grow between 5-10 years. The
longer it grows the more starch the plant will produce. It is in the heart of the blue
agave where terpene compounds are found: alpha-terpineol, linalool and citronellol.
These compounds will remain unaltered throughout manufacturing and will contribute
to the flavour of all tequilas.
Once the blue agave heart is harvested it will be cooked in order to break down the
starches found in the plant, this process is known as hydrolysis. Covalent bonds known
as glycosidic bonds found in starches, will break down due to the stronger forces found
between the water molecules and the starches. As a result of this interaction, the
starches will turn into fermentable sugars.
Once sugars have been produced from hydrolysis they will be placed into large
vats, initiating fermentation. Ethanol fermentation is the interaction of glucose
C6H12O6 and yeast undergoing glycolysis in order to produce ethanol and carbon
dioxide. The chemical equation for this process is as follows: C6H12O6 > 2CO2 +
2C2H5OH. Typically fermentation of tequila can be completed in as little as 6-12 days.
While this may seem simple, yeast is unable to survive in a solution containing more
than 20% ethanol. In order to increase the alcohol content we begin a process known
as distillation.
Distillation is the process in which we are able to produce a greater
concentration of ethanol. This process is where taste compounds ethyl hexanoate,
beta-damascenone, and isoamyl alcohol are produced in tequilas. During distillation
the homogenous solution of water and ethanol will be brought to a temperature
between 60°C - 85°C, causing it to boil. Ethanol, having a lower boiling point of 78°C
will become a gas much more quickly than water. As a result, the vapor produced will
have a higher ethanol concentration which remains present once it is condensed back
into a liquid. This process is repeated until the desired alcohol content is reached.
Typically distillation equipment will have large segments made out of copper.
While aesthetically appealing, it also serves a functional purpose when it comes to
taste. Sulfate, which can be found in the solution, is a very foul tasting compound. In
order to ensure a high quality taste, the removal of sulfate compounds is imperative.
The copper metal in distillation equipment chemically reacts with sulfate compounds
to form copper II sulfate. Copper II sulfate is not soluble in ethanol so it can easily be
removed from the product in order to maintain a quality taste.
After distillation, blanco tequila has successfully been manufactured. If we
want to produce any other type of tequila we require additional processes. For
example, while joven tequila is similar to blanco tequila, the difference is it contains
additives from either a third tequila group or it includes artificial coloring and
flavoring.
While the first two tequila groups stood alone as blanco, or joven, our final
group of tequila can be categorized as barrel aged tequilas: Reposado, Añejo, and
Extra Añejo. These tequilas result in the greatest variety of taste altering compounds.
After distillation the spirit is put into a wooden barrel to age. The tequila type and
flavour profile is determined by the amount of time it is left in the barrel. Maturation
length determines the varying types of lignin released during the breakdown of the
barrel’s wood. Some of these taste compounds include vanillin, and guaiacol.
Even with an understanding of when critical taste compounds are released,
chemists are unable to artificially replicate the flavour of tequila. The varying chemical
reactions have made it difficult for chemists to completely identify all tasting
compounds in tequila. While they have identified key players, they lack the nuance of
the tequila taste brought out from undiscovered compounds. For now tequila’s
signature taste relies on the production and manufacturing of the blue agave plant.
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