A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory point of view or that have followed standardized methods applicable to this discipline. This study intends to determine the effect that certain production variables have on the sensory characteristics of brandy. These variables are the following: The use of sulphur dioxide during the fermentation of the base wine, the subsequent distillation system, the alcohol content during aging, the botanical origin of the aging casks, and their toasting degree. For this purpose, the guidelines provided by the ISO standards for sensory analysis have been followed, and chromatic parameters have also been determined. Heavy extractions from Quercus petraea casks resulted in brandies with widely varying colors, although these were hard to distinguish using the olfactory and gustatory properties associated with the factors under study. Conversely, those brandies aged in Quercus alba casks presented very consistent greenish shades that are not traditionally associated with aged brandy. This lower extraction could explain why the aromatic traits that are found in the fresh spirit are better preserved when this type of oak is used. The spirit obtained through the distillation of SO2-free wines aged in Quercus robur presented average sensory characteristics: Good color, smooth in the mouth, and medium-intensity oak notes. The distillates that were aged at 55% ABV were later perceived as more aromatically intense with a greater oak note on the palate. On the other hand, the brandies obtained from wines without SO2 added were perceived as less alcoholic, sweeter, and more balanced, with a softer oak note.

Automated summary

This study explores the impact of production variables on the sensory characteristics of brandy. Factors such as the use of sulphur dioxide, distillation system, alcohol content during aging, botanical origin of aging casks, and their toasting degree all play a role in shaping the sensory profile of brandy. The study finds that different types of oak casks lead to variations in color, and that oak casks better preserve the aromatic traits of brandy. Additionally, brandies aged without the addition of sulphur dioxide are perceived as more balanced, while brandies aged at 55% ABV have a more intense aroma.