Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®
Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and senso...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2023-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7371 |
| _version_ | 1797680206727610368 |
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| author | Daniel Butron Manuel J. Valcárcel-Muñoz M. Valme García-Moreno M. Carmen Rodríguez-Dodero Dominico A. Guillén-Sánchez |
| author_facet | Daniel Butron Manuel J. Valcárcel-Muñoz M. Valme García-Moreno M. Carmen Rodríguez-Dodero Dominico A. Guillén-Sánchez |
| author_sort | Daniel Butron |
| collection | DOAJ |
| description |
Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.
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| first_indexed | 2024-03-11T23:26:21Z |
| format | Article |
| id | doaj.art-2008df8abc844be8904e6452909b4b6b |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-03-11T23:26:21Z |
| publishDate | 2023-09-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-2008df8abc844be8904e6452909b4b6b2023-09-20T11:17:59ZengInternational Viticulture and Enology SocietyOENO One2494-12712023-09-0157310.20870/oeno-one.2023.57.3.7371Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®Daniel Butron0Manuel J. Valcárcel-Muñoz1M. Valme García-Moreno2M. Carmen Rodríguez-Dodero3Dominico A. Guillén-Sánchez4Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz,11510 Puerto Real, Cádiz, Spain - Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, CádizBodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, CádizDepartment of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz,11510 Puerto Real, CádizDepartment of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz,11510 Puerto Real, CádizDepartment of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz,11510 Puerto Real, Cádiz Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics. https://oeno-one.eu/article/view/7371BrandySherry Caskalcoholic strengthsageingspirit drinkswine distillate |
| spellingShingle | Daniel Butron Manuel J. Valcárcel-Muñoz M. Valme García-Moreno M. Carmen Rodríguez-Dodero Dominico A. Guillén-Sánchez Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® OENO One Brandy Sherry Cask alcoholic strengths ageing spirit drinks wine distillate |
| title | Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® |
| title_full | Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® |
| title_fullStr | Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® |
| title_full_unstemmed | Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® |
| title_short | Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks® |
| title_sort | effect of the alcoholic strength of unaged wine distillates on the final composition of brandy de jerez aged in sherry casks r |
| topic | Brandy Sherry Cask alcoholic strengths ageing spirit drinks wine distillate |
| url | https://oeno-one.eu/article/view/7371 |
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