RT journal article
T1 Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez
A1 Guerrero Chanivet, María
A1 García Moreno, María de Valme
A1 Valcárcel Muñoz, Manuel J.
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 Aging
K1 Furanic compounds
K1 Oak
K1 Sherry Cask®
K1 Wine spirit
AB Brandy de Jerez is a unique spirit characterized by its aging in Sherry Casks®. Seasoning softens the casks’ wood and removes part of its extractable compounds, some of which are undesirable from an organoleptic point of view. The seasoning wine contributes with specific compounds that otherwise either would not be present at all in Brandies de Jerez, or they would in lower quantities. The length of time and the type of Sherry wine are two key parameters to be controlled when considering the seasoning process. In this study, a number of Brandies de Jerez have been aged in casks that were previously seasoned for 3, 6, 12, 18 or 60 months using either one out of three different Sherry wine types or a young fortified wine. It has been demonstrated that, according to the seasoning time and the type of wine used, significant variations with regard to phenolic and furanic compounds and CIEL*a*b* parameters would be detected between the brandies aged in the different casks.
PB Elsevier
SN 0023-6438
YR 2024
FD 2024-01-27
LK http://hdl.handle.net/10498/32400
UL http://hdl.handle.net/10498/32400
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026