RT journal article
T1 Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry Casks®: Comparison Between Static and Dynamic Aging Systems
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 whisky
K1 aging
K1 static system
K1 dynamic system
K1 average age
K1 malt
K1 Sherry Cask
K1 partial least squares
K1 multiple linear regression
AB Aging spirits in wooden casks is a traditional and mandatory process for theproduction of certain products, such as whisky. The physicochemical and sensory changesthat occur during aging are shaped by the characteristics of the barrels and the agingmethod used. In this paper, we examined the behavior of the same malt spirit when agedusing two different Sherry Casks® methods. The first one was static aging, with the distillateremaining still in the cask, and the second one was a dynamic system, characterized by theregular racking of the spirit between casks at different aging stages (Criaderas and Solera). For36 months, the aging spirits were sampled and analyzed to determine any changes in acidity,volatile, and phenolic compound content that might indicate changes in their chemicalprofile. The spirits were also subjected to sensory evaluations. The analysis revealed asignificant evolution of the distillate in either system, although with different chemicalprofiles. Multiple Linear Regression Models (MLR and PLS) were successfully used toestimate the age of the distillates at a high level of confidence. Although, after the firstracking operation, the distillates in the dynamic system had an average age greater than thetheoretical one, these differences tended to fade away as the system gradually stabilized.
PB MDPI
SN 1420-3049
YR 2025
FD 2025
LK http://hdl.handle.net/10498/37884
UL http://hdl.handle.net/10498/37884
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 07-nov-2026