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
Raicilla Raicilla Raicilla is a distilled spirit, originating in the south western portion of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant. Traditionally raicilla has been created and sold as a "moonshine" product without government sanction or approval. Recently a distiller, La Venenosa, has begun to market a variety of legal brands of raicilla. It is distilled in crude, primitive stills from a fermented mash made from the central stem ("piña") of the maguey plant. The mash is slow cooked, and the steam condensed on a copper cone cooled, traditionally, by spring