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The Science of Tequila

By: PhD . Mexico) Gschaedler Mathis Anne (Edited by) , Mexico) Herrera-Lopez PhD Enrique J. (Edited by) , PhD ) Kirchmayr Manuel (Edited by) , Mexico) Arellano Plaza PhD Melchor (Edited by)

Extended Catalogue

Ksh 33,700.00

Format: Paperback or Softback

ISBN-10: 0443291004

ISBN-13: 9780443291005

Publisher: Elsevier Science Publishing Co Inc

Imprint: Academic Press Inc

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jul 25th, 2025

Publication Status: Forthcoming

Product extent: 386 Pages

Weight: 450.00 grams

Product Classification / Subject(s): Food & beverage technology

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The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries. R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.

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