Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®

Identificadores
URI: http://hdl.handle.net/10498/26969
DOI: 10.1016/j.jfca.2022.104618
ISSN: 0889-1575
Statistics
Metrics and citations
Share
Metadata
Show full item recordDate
2022Department
Química AnalíticaSource
Journal of Food Composition and Analysis 111 (2022) 104618Abstract
Brandy de Jerez is produced by ageing wine distillates in casks that have previously contained Sherry wine. A
Criaderas and Solera system is used according to the corresponding Technical File. However, the alcohol content
of the distillate that is subjected to ageing is not specified, even if this is a factor that affects both brandy quality
and production costs. This paper studies the influence that alcohol content has on the physicochemical and
sensory characteristics of aged Brandy de Jerez. Six Criaderas and Solera systems have been characterised with
alcoholic strengths between 65% and 80% ABV. The brandies with 65% ABV showed a higher concentration of
the polyphenolic compounds extracted from the wood and from the wine used to season the casks, and also a
higher colour intensity. In addition, these brandies were preferred by the tasters and were granted better scores
for the descriptors that characterize Brandy de Jerez.
Subjects
Brandy; Brandy de Jerez; Distillate; Alcoholic strengths; Ageing; Sherry casks; Spirit dinksCollections
- Artículos Científicos [4821]
- Artículos Científicos IVAGRO [289]
- Articulos Científicos Quim. Ana. [159]