RT journal article
T1 Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy
A1 Butrón Benítez, Daniel
A1 Valcárcel Muñoz, Manuel J.
A1 García Moreno, María de Valme
A1 Rodríguez Dodero, María del Carmen
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 ageing
K1 sherry cask
K1 brandy cask
K1 grape distillates
K1 marc distillate
K1 congeners
K1 sensory analysis
K1 factorial analysis
K1 LDA
AB This work investigates the influence of oak-cask ageing on the chemical composition andsensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grapemarc distillate were investigated. It is known that the characteristics of the ageing casks may havea considerable impact on the ageing process, so casks that had previously contained some type ofsherry wine, sherry cask®, and casks that had previously contained brandy were studied. The resultsshowed that ageing in either type of cask resulted in significant changes regarding volatile compoundcomposition and a noticeable increase in phenolic and furfural compound content. Furthermore,sherry casks® contributed with sherry wine characteristic compounds that enriched the aromaticprofile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeableevolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marcdistillate) when compared to wine distillate or neutral alcohol, where changes due to ageing weremore evident. The sensory analysis confirmed that ageing significantly modified the organolepticcharacteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla,spicy, and vinous when aged in sherry cask®.
PB MDPI
SN 1420-3049
YR 2024
FD 2024-11-09
LK http://hdl.handle.net/10498/35830
UL http://hdl.handle.net/10498/35830
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026