What does hydrolysis achieve in tequila production?

Hydrolysis in tequila production primarily serves to soften the piña, which is the heart of the agave plant. This process involves breaking down complex carbohydrates, such as inulin, into simpler sugars that can be more easily fermented. During cooking, the heat and moisture help to convert these carbohydrates, making the piñas more tender and releasing their natural sugars, which is crucial for the fermentation process.

By softening the piña, it allows for more efficient extraction of juice during subsequent steps, facilitating the overall process of converting agave into tequila. While hydrolysis does play a role in improving fermentation indirectly by making sugars more accessible, its primary function is directly related to the physical characteristics of the piña itself, ensuring that it can be processed more effectively.