RT journal article
T1 Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks® by DTD–GC–MS
A1 Guerrero Chanivet, María
A1 García Moreno, María de Valme
A1 Guillén Sánchez, Dominico Antonio
A1 Valcárcel Muñoz, Manuel J.
A2 Química Analítica
K1 Sherry wines
K1 Sherry Casks
K1 wood
AB The casks that have contained for a certain time Sherry wines are known as Sherry Casks® and their use and value have increased in recent years, as they confer unique organoleptic properties to the distillates and beverages that are aged inside them. During their seasoning, these casks yield certain compounds from wood into the wines, and at the same time, they retain some compounds from these Sherry wines which, in turn, are transferred to the distillates that are aged inside the casks, so that wood acts as a transfer vector between the two alcoholic beverages. A characterization of seasoned staves with three Sherry wines, Fino, Oloroso, and Pedro Ximénez, by DTD–GC–MS has been carried out in this study. Different tendencies regarding the compounds present in the wood have been observed as follows: in general, certain compounds from wood either disappeared or decreased during its seasoning, while other compounds that come from the seasoning wine either increased or appeared in the wood during the seasoning process. This fact demonstrates that during the ageing of Sherry wines these transfer certain interesting compounds into the casks wood, which are in turn transferred to the distillates.
PB Springer
SN 0043-7719
YR 2023
FD 2023-07-01
LK http://hdl.handle.net/10498/29128
UL http://hdl.handle.net/10498/29128
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 07-nov-2026