Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level
Due to the oversupply and scarcity cycles of the <i>Agave tequilana</i> Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants s...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/3103 |
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| author | Efraín Acosta-Salazar Rocío Fonseca-Aguiñaga Walter M. Warren-Vega Ana I. Zárate-Guzmán Marco A. Zárate-Navarro Luis A. Romero-Cano Armando Campos-Rodríguez |
| author_facet | Efraín Acosta-Salazar Rocío Fonseca-Aguiñaga Walter M. Warren-Vega Ana I. Zárate-Guzmán Marco A. Zárate-Navarro Luis A. Romero-Cano Armando Campos-Rodríguez |
| author_sort | Efraín Acosta-Salazar |
| collection | DOAJ |
| description | Due to the oversupply and scarcity cycles of the <i>Agave tequilana</i> Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants showed differences in their morphological characteristics that affected the amount of juice; this had an impact in the fermentation stage since must composition was modified in the nitrogen content and juice/exudate ratio. This was noticed due to an increase in the production of higher alcohols attributed to the odd-chain fatty of the exudate, which affects n-propanol production. The characterization of the final product showed the feasibility to use agaves (less than 7 years) to produce the Tequila 100% agave silver class and to comply with the quality criteria. Furthermore, the final product was analyzed with the gas chromatography-isotope ratio mass-spectrometry technique to determine its authenticity. The δ<sup>13</sup>C<sub>VPDB</sub> isotopic parameter (−13.40‰ in average) values show the type of plant used as a raw material for ethanol production, while the δ<sup>18</sup>O<sub>VSMOW</sub> (20.52‰ in average) isotopic parameter can be helpful in corroborating and ensuring the traceability of the product and the geographical location of the beverage production. |
| first_indexed | 2024-03-10T04:08:27Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:27Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b0d84c4729a048ea827ed831e0707fbe2023-11-23T08:18:51ZengMDPI AGFoods2304-81582021-12-011012310310.3390/foods10123103Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale LevelEfraín Acosta-Salazar0Rocío Fonseca-Aguiñaga1Walter M. Warren-Vega2Ana I. Zárate-Guzmán3Marco A. Zárate-Navarro4Luis A. Romero-Cano5Armando Campos-Rodríguez6Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoGrupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoGrupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoGrupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoDepartamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoGrupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoDepartamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, MexicoDue to the oversupply and scarcity cycles of the <i>Agave tequilana</i> Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants showed differences in their morphological characteristics that affected the amount of juice; this had an impact in the fermentation stage since must composition was modified in the nitrogen content and juice/exudate ratio. This was noticed due to an increase in the production of higher alcohols attributed to the odd-chain fatty of the exudate, which affects n-propanol production. The characterization of the final product showed the feasibility to use agaves (less than 7 years) to produce the Tequila 100% agave silver class and to comply with the quality criteria. Furthermore, the final product was analyzed with the gas chromatography-isotope ratio mass-spectrometry technique to determine its authenticity. The δ<sup>13</sup>C<sub>VPDB</sub> isotopic parameter (−13.40‰ in average) values show the type of plant used as a raw material for ethanol production, while the δ<sup>18</sup>O<sub>VSMOW</sub> (20.52‰ in average) isotopic parameter can be helpful in corroborating and ensuring the traceability of the product and the geographical location of the beverage production.https://www.mdpi.com/2304-8158/10/12/3103agave agetequilaquality and authenticityhigher alcoholsindustrial scale tequila productionagave exudate |
| spellingShingle | Efraín Acosta-Salazar Rocío Fonseca-Aguiñaga Walter M. Warren-Vega Ana I. Zárate-Guzmán Marco A. Zárate-Navarro Luis A. Romero-Cano Armando Campos-Rodríguez Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level Foods agave age tequila quality and authenticity higher alcohols industrial scale tequila production agave exudate |
| title | Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level |
| title_full | Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level |
| title_fullStr | Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level |
| title_full_unstemmed | Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level |
| title_short | Effect of Age of <i>Agave tequilana</i> Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level |
| title_sort | effect of age of i agave tequilana i weber blue variety on quality and authenticity parameters for the tequila 100 agave silver class evaluation at the industrial scale level |
| topic | agave age tequila quality and authenticity higher alcohols industrial scale tequila production agave exudate |
| url | https://www.mdpi.com/2304-8158/10/12/3103 |
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