Journal
FOOD CHEMISTRY
Volume 286, Issue -, Pages 275-281Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.02.006
Keywords
Brandy de Jerez; Seasoning; Cask; Organic acids; Phenols
Funding
- Spanish Ministry of Economy and Competitiveness (MINECO)
- European Regional Development Fund (ERDF) through the plan I + D + I [AGL2012-40112]
- European Regional Development Fund (ERDF) through FEDER [AGL2012-40112]
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available