Tequila, Jalisco they are doing, including turning off things like the television or radio and stands for the blessing. The beverage called tequila is really a variety of mezcal, made wholly or mostly from the blue agave plant. This plant is native to the Tequila area so this version of mescal was named after the town. Use of the agave plant goes far back into the pre-Hispanic period. The “piña” (lit. pineapple) or heart of the plant was used by the indigenous peoples cooked as a sweet, and as the base for a fermented alcoholic beverage. This beverage was called mescal by
Tequila hydrolysis of methylated pectin which is naturally present in the agave plant, but there has been speculations that it is also partly produced from the enzymatic reactions of yeast strains containing pectin methyl esterase enzyme which break up the methoxyl group from the pectin. Nearly 50 different esters identified in tequila which together give rise to the fruit like flavors and smell. One of the most abundant esters is ethyl acetate which is synthesized during fermentation by the yeast "Saccharomyces cerevisiae," using alcohol transferase enzyme which links acetic acid to ethanol. In general, the longer the controlled fermentation period, the