RT journal article
T1 Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez
A1 Sánchez Guillén, Manuel María
A1 Schwarz Rodríguez, Mónica
A1 Rodríguez Dodero, María del Carmen
A1 García Moreno, María de Valme
A1 Guillén Sánchez, Dominico Antonio
A1 García Barroso, Carmelo
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Analítica
K1 Brandy de Jerez
K1 Seasoning
K1 Cask
K1 Organic acids
K1 Phenols
AB Brandy de Jerez is the most produced spirit in Spain. The rules of its Regulatory Council require the spirit to age in American oak casks that have previously contained any kind of sherry wine. This use, called seasoning, releases wine compounds into the spirit. Because of the differences among sherries, the organoleptic features of a brandy will be significantly different from any other depending on the seasoning. In addition, its specific features make it different from any other spirit. The chromatographic profiles of Brandy de Jerez are reported to be different depending on the seasonings through their ageing process. Different types of Brandy de Jerez have been characterised, regarding their seasoning, using chromatographic techniques. Applying statistical analysis, correlations between the chromatographic profiles and the seasonings have risen up. In addition, the profiles have demonstrated to possess a high degree of correlation with the ageing time of the samples.
PB Elsevier
SN 1873-7072
YR 2019
FD 2019-07-15
LK http://hdl.handle.net/10498/30432
UL http://hdl.handle.net/10498/30432
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026