Physicochemical quality of tequila during barrel maturation. A preliminary study Calidad fisicoquímica del tequila durante su maduración en barrica. Un estudio preliminar 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.

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This article contains data obtained by following the evolution of minor volatile compounds throughout 32 weeks of 100% Agave Silver tequila maturation in new French oak barrels under real cellar conditions. Barrels were made with the same cooperage methods in four French regions. Tequila samples were obtained every 2 weeks; volatile compounds were extracted and analyzed by GC-MS. Volatile compounds were identified and relatively quantified in % of Area. Obtained data are presented in three datasets: Identified compounds, quantification according to barrel origin, and quantification according to maturation time. General Discriminant Analysis of the quantification data sets are also shown. Interpretation of the data and discussion can be found in “Evolution of volatile compounds during the maturation process of Silver tequila in new French oak barrels” Martín-del-Campo, López-Ramírez and Estarrón-Espinosa [1].