Physicochemical quality of tequila during barrel maturation. A preliminary study

Silver Tequila 100% agave was aged in new oak barrels from four French regions. The evolution of physicochemical parameters regulated by Official Mexican Standard, as well as color, turbidity, total acidity and pH were assayed during 34 weeks of maturation. Analysis of variance (ANOVA) showed signif...

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Bibliographic Details
Published in:CYTA: journal of food 2013-08, Vol.11 (3), p.223-233
Main Authors: López-Ramírez, J.E., Martín-del-Campo, S.T., Escalona-Buendía, H., García-Fajardo, J.A., Estarrón-Espinosa, M.
Format: Article
Language:English
Subjects:
barrel origin
barrica de roble
bebida destilada
chemical evolution
distilled beverage
evolución química
maduración de tequila
oak barrel
origen de barricas
tequila maturation
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Summary:Silver Tequila 100% agave was aged in new oak barrels from four French regions. The evolution of physicochemical parameters regulated by Official Mexican Standard, as well as color, turbidity, total acidity and pH were assayed during 34 weeks of maturation. Analysis of variance (ANOVA) showed significant differences between barrel origin on furan-2-carboxaldehyde, dry extract, color and turbidity; and throughout maturation time on all evaluated parameters, except for total acidity, ethanol, and butan-2-ol. The principal component analysis (PCA) made it possible to separate three different groups corresponding to Silver (S), Aged (A), and tequilas during ripening transition (G), as well as to describe an evolution in two steps. Finally, general discriminant analysis (GDA) made it possible to classify correctly 69% of the samples according to barrel origin and 100% of the samples as G and A tequilas.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2012.727033