Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines

Abstract

This research focuses on the analytical and sensory characterisation of Palo Cortado Sherry wines, using Amontillado and Oloroso as reference styles across the spectrum of biological to oxidative ageing in the Jerez region. Sensory evaluation and physicochemical analyses were carried out on samples from six wineries, including GC-FID, FTIR, and colour measurements (absorbances and CIELAB). Results revealed both common patterns among wines within styles and distinguishing factors among them. Significant differences were mainly observed in sensory attributes, colour parameters, and specific volatile compounds. Despite intra-style variability, certain grouping patterns emerged, allowing partial differentiation of the styles and revealing greater proximity between Palo Cortado and Oloroso. Acetaldehyde concentrations were 50 % higher in Amontillado than in Oloroso, and 37 % higher than in Palo Cortado. In contrast, ethyl acetate concentrations were approximately 30 % higher in Oloroso and Palo Cortado than in Amontillado, with similar values between the former two. These results emphasise the influence of the ageing processes on the concentration of these characteristic volatile compounds.