RT journal article
T1 Use of Alternative Wood for the Ageing of Brandy de Jerez
A1 García Moreno, María de Valme
A1 Sánchez Guillén, Manuel María
A1 Ruiz de Mier, María
A1 Delgado González, Manuel Jesús
A1 Rodríguez Dodero, María del Carmen
A1 García Barroso, Carmelo
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 Brandy de Jerez;
K1 alternative woods
K1 toasting wood
AB The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level
PB MDPI
SN 2304-8158
YR 2020
FD 2020-03
LK http://hdl.handle.net/10498/22910
UL http://hdl.handle.net/10498/22910
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026