Titanium Dioxide Against Vinasse

08/09/24 • 15 min

Vinasse, which are maybe the most offensive byproducts when making mezcal or tequila, can be neutralized in a number of ways. Scientists are always trying to offer more efficient and cost effective options to neutralize this nasty stuff, and one of those experiments was brought to our attention by our brilliant medical correspondent, Ryan Aycock (aka Cocktail MD).

The technical specifics of how Titanium Dioxide nanoparticles can neutralize vinasse is not really the main focus of this episode, but we decided to delve into what would happen if this approach were to be adopted by the industry at large. What would all that Titanium Dioxide could possibly mean to the health of those applying it to the vinasse or those in the vicinity of the distilleries? It all may sound very sci-fi and complicated, but this conversation tries to show that every decision has repercussions that may not be incredibly evident right away and that fighting one type of pollution may create other challenges.

Finally, this is the full citation of the article mentioned in the episode:

Alicia Rodriguez Arreola, Marciano Sanchez Tizapa, Florentina Zurita, Juan Pablo Morán-Lázaro, Rocío Castañeda Valderrama, José Luis Rodríguez-López & Alejandra Carreon-Alvarez (2018) Treatment of tequila vinasse and elimination of phenol by coagulation–flocculation process coupled with heterogeneous photocatalysis using titanium dioxide nanoparticles, Environmental Technology.

Finally, this is the full citation of the article mentioned in the episode:

Previous Episode

Bacanora is Sonora

As most things that have been created in Northern Mexico, Bacanora tends to create more questions than answers. It may have an active Denomination of Origin and there are some really awesome brands out there bringing delicious juice, but many of the stories linked to its origins are still obscure.
In this conversation with Javier Oroz (mastermind behind @bastardosdelbacanora and @santocuviso) we tried to briefly explore Bacanora's convoluted history. We hope you enjoy it!

Next Episode

Tahona Mezcal Room

This is the beginning of a series where both Roy and Chava go around the many venues that hold agave collections that they think are pretty and tasty. Some may be the usual suspects but others may be hiding in plain view, just like Tahona Mezcal Room. Join Chava and Julie Mann Wharton in a conversation that includes tips on how to party when in Brazil, the different types of cachacas you should look for and how this tasting room came to be. Saludcita!