Isotopic differences between Tequila and Tequila 100% agave silver class: Effect of sugar enrichment on the δ13CVPDB on the beverage congeners

Author:

Fonseca-Aguiñaga Rocío,Warren-Vega Walter M.,Muñoz-Sánchez Martin,Romero-Cano Luis A.

Publisher

Elsevier BV

Reference25 articles.

1. Effect of age of Agave tequilana Weber blue variety on quality and authenticity parameters for the tequila 100% agave silver class: evaluation at the industrial scale level;Acosta-Salazar;Foods,2021

2. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation;Aldrete-Tapia;Food Microbiol,2020

3. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration;Arrizon;J. Appl. Microbiol,2007

4. UV–vis absorption spectroscopy and multivariate analysis as a method to discriminate tequila;Barbosa-Garcia;Spectrochim. Acta - Part A Mol. Biomol. Spectrosc.,2007

5. Authentication of tequila by gas chromatography and stable isotope ratio analyses;Bauer-Christoph;Eur. Food Res. Technol.,2003

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