The Science of Tequila

• Presents the latest advances in research and technology developed around tequila production processes
• Covers tequila’s raw material―Agave tequilana―and describes common problems and solutions in its cultivation
• Details processes of treatment and the use of tequila by-products for sustainable production
• Outlines the historic, economic, and legal context of tequila production

Dr. Anne Gschaedler is a researcher and the director of the Zapopan unit of the Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), in Guadalajara, Jalisco, Mexico. She has a PhD in Biotechnology and Food Industry (INPL, Nancy, France, 1994) and her research focuses on artisan fermentation processes (tequila, mezcal, cocoa), physiological studies of non-Saccharomyces yeasts, and optimization of the production process. As a Professor of postgraduates in Biotechnological Innovation at CIATEJ, she teaches biotechnology and has trained 15 doctorates and 18 masters graduates. She has conducted several research projects, as well as projects in collaboration with the beverage industry, including small producers. She is responsible for the Mexican Thematic Network of Sustainable Integral Use and Biotechnology of Agaves. She has 70 international publications, is co-author of 8 patents and belongs to the National System of Researchers, level III. She served as editor and co-authored a chapter in “Ciencia y Tecnología del Tequila, Avances y Perspectivas” edited by CIATEJ.

Dr. Melchor Arellano Plaza completed his bachelor’s degree in Biochemical Engineering, his master’s degree in Biotechnological Processes and PhD in Experimental Biology. Since 1998 he has worked in CIATEJ in the areas of alcoholic and non-alcoholic beverages, in Mexican artisanal fermented beverages. Dr. Arellano has participated in the publication of more than 25 articles related to fermented beverages including tequila. He contributed chapters to both the first and second editions of the book "Ciencia y Tecnología del Tequila". His research line refers to the isolation, identification, and characterization of native microorganisms from artisanal beverages, as well as the scaling of processes at a pilot and industrial level. He also participates in the investigation of the stress effect on the fermentative capacities of yeasts and in the development of specialized equipment for the growth of microorganisms including the production and recovery of metabolites.

Dr. Manuel R. Kirchmayr was born in Heidelberg, Germany, on May 18th, 1979. His academic background includes a bachelor in Biochemical Engineering, and a direct Ph.D. in Productive Biotechnology. Since 2012 he has been working in the Industrial Biotechnology unit at the Center of Research and Assistance in Technology and Design of the State of Jalisco, (CIATEJ). During this time, he has generated knowledge about the detailed composition of microbial consortia present in different traditional and industrial fermentation processes, by applying microbiological methods and molecular biology techniques, both culture-dependent and independent. He co-authored a chapter in the last version of the book, “Ciencia y Tecnología del Tequila, Avances y Perspectivas” edited by CIATEJ, and has published diverse journal papers related to Tequila, Mezcal and other traditional beverages.

Dr. Enrique J. Herrera-López was born in Guadalajara Mexico on July 22nd, 1970. His academic background includes a bachelor’s degree in electronic engineering, a master’s degree in industrial electronics, and a Ph.D. in Automation and Control. Since 1997 he has been working in the Industrial Biotechnology area of the Center of Research and Assistance in Technology and Design of the State of Jalisco, (CIATEJ). Currently, he leads the Laboratory for Innovation in Bioelectronics and Artificial Intelligence (LINBIA®) at CIATEJ. Since 1997, he is related to mathematical modeling, (bio)sensor design and evaluation, data analysis, machine learning, and automation in bioprocesses, including spirit beverages and Tequila. He participated and co-authored diverse chapters in the previous versions of the book, “Ciencia y Tecnología del Tequila, Avances y Perspectivas” edited by CIATEJ, and has published diverse journal papers related to Tequila.