Application of Fourier Transform Infrared Spectroscopy (FTIR) in combination with Attenuated Total Reflection (ATR) for rapid analysis of the tequila production process

Abstract

The manufacturing process of tequila made of Agave tequilana Weber var. azul consists of several important process stages such S.A. Medina-Moreno, S. Huerta-Ochoa, C.A. Lucho-Constantino, L. Aguilera-Vázquez, A. Jiménez-as milling, cooking, fermentation, distillation, and aging. The purpose of this contribution was to characterize five of the most González y M. Gutiérrez-Rojas important stages of the tequila production process in a pilot plant by using FTIR-ATR spectroscopy. The results showed that FTIR-ATR spectra of 259raw Crecimiento,juices in thesobrevivenciarange 4000 andy adaptación700 cm−1de,Bifidobacteriumwere mostly composedinfantis a condicionesof absorptionácidaspeaks associated with water and fructose. The spectra of cooked juices showed the thermal hydrolysis of the fructans to fructose in the interval between (Growth, survival and adaptation of Bifidobacterium infantis to acidic conditions) 1200 and 800 cm−1 . The FTIR-ATR spectra of the samples fermented showed a gradual sequence transforming fructose peaks to L. Mayorga-Reyes, P. Bustamante-Camilo, A. Gutiérrez-Nava, E. Barranco-Florido y A. Azaola-ethanol peaks during the interval time from 0 to 48 h at 35°C. The spectra obtained from the distillation showed that the intensity of the peaks was a functionEspinosaof the concentration of ethanol in the product distillates. The evolution of the aging of the "tequila blanco" in an oak barrel265 wasStatisticalmonitoredapproachfor 60to optimizationdays. The resultsof ethanolshowedfermentationthat the regionby Saccharomycesbetween 1300cerevisiaeand 900incmthe−1 of the FTIR-ATR spectra was associated with the aging process in the oak barrel.