RT journal article
T1 Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®
A1 Valcárcel Muñoz, Manuel J.
A1 Butrón-Benítez, Daniel
A1 Guerrero Chanivet, María
A1 García Moreno, María de Valme
A1 Rodríguez Dodero, María del Carmen
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 Brandy
K1 Brandy de Jerez
K1 Distillate
K1 Alcoholic strengths
K1 Ageing
K1 Sherry casks
K1 Spirit dinks
AB Brandy de Jerez is produced by ageing wine distillates in casks that have previously contained Sherry wine. ACriaderas and Solera system is used according to the corresponding Technical File. However, the alcohol contentof the distillate that is subjected to ageing is not specified, even if this is a factor that affects both brandy qualityand production costs. This paper studies the influence that alcohol content has on the physicochemical andsensory characteristics of aged Brandy de Jerez. Six Criaderas and Solera systems have been characterised withalcoholic strengths between 65% and 80% ABV. The brandies with 65% ABV showed a higher concentration ofthe polyphenolic compounds extracted from the wood and from the wine used to season the casks, and also ahigher colour intensity. In addition, these brandies were preferred by the tasters and were granted better scoresfor the descriptors that characterize Brandy de Jerez.
PB ELSEVIER
SN 0889-1575
YR 2022
FD 2022
LK http://hdl.handle.net/10498/26969
UL http://hdl.handle.net/10498/26969
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026