Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan, Jalisco C.P. 45129, Mexico.
Laboratorio de Isotopía, Consejo Regulador del Tequila A. C. Av. Patria 723, Zapopan, Jalisco C.P. 45030, Mexico.
Molecules. 2021 Mar 19;26(6):1719. doi: 10.3390/molecules26061719.
Isotopic ratios of δC and δO have been used as an additional parameter to ensure the authenticity of the aging time of 100% agave tequila. For this purpose, 120 samples were isotopically analyzed (40 silver class, 40 aged class, and 40 extra-aged classes). The samples were obtained through a stratified sampling by proportional allocation, considering tequila producers from the main different regions of Jalisco, Mexico (Valles 41%, Altos Sur 31%, Cienega 16%, and Centro 12%). The results showed that the δC was found in an average of -12.85 ‰ for all the analyzed beverages, with no significant difference between them. Since for all the tested samples the Weber blue variety was used as source of sugar to obtain alcohol, those results were foreseeable, and confirm the origin of the sugar source. Instead, the results for δO showed a positive slope linear trend for the aging time (silver class 19.52‰, aged class 20.54‰, extra-aged class 21.45‰), which is associated with the maturation process, there are oxidation reactions that add congeneric compounds to the beverage, these can be used as tracers for the authenticity of the aging time. Additionally, the experimental data showed homogeneity in the beverages regardless of the production region, evidencing the tequila industry's high-quality standards. However, a particular case occurs with the δO data for the silver class samples, in which a clear trend is noted with the altitude of the region of origin; therefore, this information suggests that this analytical parameter could be useful to authenticate the regional origin of beverage.
δC 和 δO 的同位素比值已被用作附加参数，以确保 100%龙舌兰酒的陈酿时间的真实性。为此，对 120 个样本进行了同位素分析（40 个银级、40 个陈酿级和 40 个特级陈酿级）。这些样本是通过按比例分配的分层抽样获得的，考虑了来自墨西哥哈利斯科州不同主要地区的龙舌兰酒生产商（瓦勒斯 41%、阿尔托斯苏尔 31%、塞内加 16%和中心 12%）。结果表明，所有分析饮料的δC 平均值为-12.85‰，它们之间没有显著差异。由于所有测试的样本都使用 Weber 蓝品种作为获得酒精的糖源，因此这些结果是可以预见的，并证实了糖源的来源。相反，δO 的结果显示出与陈酿时间呈正斜率线性趋势（银级 19.52‰、陈酿级 20.54‰、特级陈酿级 21.45‰），这与成熟过程有关，存在氧化反应会向饮料中添加同源化合物，这些化合物可作为陈酿时间真实性的示踪剂。此外，实验数据表明，无论生产地区如何，饮料都具有均匀性，证明了龙舌兰酒行业的高标准。然而，在银级样本的δO 数据中出现了一个特殊情况，其中明显注意到与原产地海拔有关的趋势；因此，该信息表明该分析参数可用于验证饮料的地域来源。
