Tequila is an alcoholic beverage, traditional of Mexico, which is obtained by artisanal and industrial processes, by technified processes that include the following stages of production:
the selection and cutting of the raw material, the cooking of the agave, the grinding, the fermentation of the juice or must, distillation, rectification and maturation of the distillate.
Events during any of these stages have the potential to affect the sensory and chemical quality of the final product, as well as its performance. These characteristics are key factors for a good acceptance by the consumer based on the organoleptic characteristics that he perceives, such as taste, aroma and body.
In this article we will talk about obtaining agave juice, after cooking the agave pineapples. The thermal hydrolysis of agave is not only carried out in underground ovens based on stones and firewood, but it can also be carried out in autoclaves or masonry ovens that perform their function of thermal hydrolysis based on steam, which these juices its production efficiency must be obtained under conditions of 28 ° C temperature, 12 ° Brix of initial sugars, however few have in-line measurement to guarantee and reduce fermentation times.
Our solution consists of in-line measurement with a mass flow type transmitter with concentration functions for the measurement of ° brix by means of the dosing of water through a control valve, with this simple solution it avoids downtime in the process as well How to be more efficient during fermentation.