Final answer:
Tequila fermentation does not require added enzymes as yeasts naturally contain the necessary enzymes like pyruvate decarboxylase and alcohol dehydrogenase for the alcoholic fermentation process.
Step-by-step explanation:
The statement "Tequila fermentation requires enzymes to be added" is false. Tequila, like other alcoholic beverages, is produced through alcoholic fermentation, a natural process carried out by yeasts. These single-celled organisms contain enzymes that catalyze the conversion of sugars into alcohol and carbon dioxide. Specifically, the enzyme pyruvate decarboxylase catalyzes the first reaction, where a carboxyl group is removed from pyruvate to form acetaldehyde, and CO₂ is released. Then, alcohol dehydrogenase catalyzes the conversion of acetaldehyde to ethanol. The presence of these enzymes in yeast means that external enzymes need not be added during the fermentation process of tequila.