RT journal article
T1 FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez
A1 Guerrero Chanivet, María
A1 Guillén Sánchez, Dominico Antonio
A1 Valcárcel Muñoz, Manuel J.
A1 García Moreno, María de Valme
A1 Anjos, Ofelia
A2 Química Analítica
K1 spectroscopy
K1 wine spirit
K1 Sherry wine
K1 aging
K1 chemometrics
AB Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristicsthat come from the casks where it is produced, which must have previously containedsome type of Sherry wine for at least 12 months. These casks are known as Sherry Cask®. In this work,Brandies de Jerez aged for different aging times (0, 3, 6 and 12 months) in casks seasoned with threedifferent types of Sherry wines (Fino, Oloroso and Amontillado) have been studied. The sampleshave been analyzed using FT-Raman spectroscopy, and their chemical characterization has also beenrealized by studying their total content of organic acid, volatile compounds, and phenolic and furaniccompounds. Their chemical study showed that the main differences between the studied sampleswere due to the duration and the type of seasoning performed. However, the spectra obtainedthrough FT-Raman presented noticeable differences according to cask seasoning time and the Sherrywine used for the process. A PCA (Principal Component Analysis) confirmed that the Brandiesde Jerez presented significant differences depending on the seasoning time and type that the caskswere subjected to. A PLS-R (Partial Least Squares Regression) study enabled establishing a closecorrelation between specific regions of the FT-Raman spectra and cask seasoning time.
PB MPDI
SN 1424-8220
YR 2023
FD 2023-11-03
LK http://hdl.handle.net/10498/32235
UL http://hdl.handle.net/10498/32235
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026