Tequila colony size every four hours. This process goes on for 24–48 hours. Next, yeast turns acetaldehyde into ethyl alcohol which is known as one of the organoleptic compounds produced in fermentation. The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being
Tequila can even be burnt as fuel or processed into paper. Some producers like to add a small amount of "bagazo" back into their fermentation tanks for a stronger agave flavor in the final product. The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or "mosto" , with low alcohol content. This wort is then distilled once to produce what is called ""ordinario" , and then a second time to produce clear "silver" tequila. Using at least two distillations is required by law. A few producers