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Cluster analysis obtained using the Euclidean distance as metrics and the Ward method as clustering rule for the analyzed samples using as variables the phenolic compounds, the TPI, and the chromatic variables (INI: Initial distillate; AO: American oak; FO: French oak; SO: Spanish oak; CH: Chestnut; IT: Intense toasting level; MT: Medium toasting level).
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The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a ty...
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... indicates a clear correlation between the chromatic variables and the content in phenolic compounds in the samples. If this same statistical study is carried out for the analyzed samples using as variables the phenolic compounds, the TPI, and the chromatic variables we obtain the cluster, shown in Figure 2. In this case, the samples are grouped into three large groups: The initial distillate samples, the samples aged in CH, and those aged in oak. ...
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... The casks, where the spirit is aged, play a substantial role in the physicochemical changes that the distillate undergoes as it ages, as it enhances the quality and sensory characteristics of the final beverage. This role played by the casks largely depends on their manufacturing features, previous usage, and distillate-aging length of time and on the alcohol concentration at which the aging process takes place (Butron-Benitez et al., 2023;Canas, 2017;García-Moreno et al., 2020;Guerrero-Chanivet et al., 2020;Valcárcel-Muñoz et al., 2021a, b, 2022a. Casks that have previously contained some type of Sherry wine (Fino, Amontillado, Oloroso, Pedro Ximénez, etc.) are known as Sherry Cask®. ...
Brandies are spirits produced from wine spirits and wine distillates aged in less than 1000 L oak casks for at least 6 months. The composition of each brandy is determined by its raw material and its aging. During aging, two different phenomena occur: the extraction of compounds from the cask wood and reactions between the different compounds. Characteristics of the casks have a significant impact during this process. Those casks that have previously contained some type of Sherry wine give rise to the so-called Sherry Cask®, which not only contributes to the compounds from the wood but also to those that were originally found in the Sherry wine previously aged in them. The quality of brandy is also determined by the physicochemical composition and characteristics of the distillate, which depends both on the quality of the distilled wine and on the distillation process itself. This work studied the effect of sulfur dioxide and the role that the pH of the distillate plays on the physicochemical and sensory composition of three brandies aged 24 months in a static system of Sherry Casks®. The analyses were carried out following the OIV methods. Results have revealed that high levels of sulfur dioxide and the distillate pH significantly condition the extraction of phenolic compounds and organic acids from the wood, as well as reactions such as hydrolysis or esterification that take place between the compounds in the spirits. These factors have led to a differentiated sensory evaluation of the final brandies.
... The casks where Sherry Brandy is aged are traditionally made of American oak wood or, in exceptional cases, of French limousin oak wood (Quercus robur), although current regulations allow the usage of other types of oak wood for the ageing of this product. The wine industry is experiencing both a shortage and a growing need for new oak wood for cooperage (García-Moreno et al., 2020), , which emphasizes the need of new sources of quality wood and represents a business opportunity for other types of wood that have not been commonly used for winemaking until now. Thus, some studies have focused on the identification of new woods that could be suitable for the ageing of wines and distillates and have actually demonstrated that Spanish oak wood is suitable for oenological purposes (Martínez-Gil et al., 2018). ...
... Given that FO and SO woods are richer than AO in the tannins and phenolic compounds that derive from the wood lignin, the extraction of these compounds led to oxidation reactions that resulted in greater color increases than in the AO casks. García- Moreno et al. (2020) reported that Quercus petraea gave rise to aged distillates with a higher phenolic composition and color intensity in comparison to those obtained when Quercus alba was used. Delgado observed significant color differences between wine spirits aged in SO when compared against those aged in FO or AO casks. ...
... These differences mainly with an increasing quantity were observed in the attributes of winy character (from 1.27 to 7.16), raisin (0.27 to 4.27), liquor (0.11 to 2.38), woody (from 0 to 2.88), toasted (from 0 to 2.50), and nuts (from 0 to 0.72) but not fruity (from 6.61 to 4.05). An increase in the attributes of woody, toasted, and nut corresponded to the aging of the samples taking place in wood casks [47,48]. Although no statistically significant difference was found in the attributes of clove (0 to 0.33), spicy, and leather, distinctions were noted between the Reserva and Gran Reserva samples. ...
The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.
... In the international literature, a substantial amount of research related to the characteristics and volatile compounds of oak [13][14][15][16] and chestnut has been found [10,13], as well as to the ageing of spirits, such as grappa [15], orujo [17], wine spirits [18], brandies [18][19][20][21][22], cognac [23], and fruit spirits [24,25], which are all aged by the effect of oak or chestnut woods. ...
The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits.
... This is a process during which a number of physicochemical and sensory changes take place, modifying the colour, flavour and aroma of the initial wine distillate (Canas, 2017;Mosedale, 1995). These changes are influenced by the specific ageing process used (static and/or dynamic), the characteristics of the wooden casks used for ageing (botanical origin of the oak, level of toasting and size), the previous use of the casks (new, previously used to age other brandies or for seasoning), the length of the ageing process and the alcohol content of the wine distillate (Canas, 2017;García-Moreno et al., 2020;Guerrero-Chanivet et al., 2020;Valcárcel-Muñoz et al., 2022a;Valcárcel-Muñoz et al., 2020;Valcárcel-Muñoz et al., 2021b). ...
Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.
... Numerous studies have addressed the wood extraction processes that take place during the aging of distillates [54,[56][57][58]. With regard to brandy, there has been great interest in polyphenol content, either as a whole or separately [8,13,59], and its relationships with the previous use of the cask [11], aging time [10,60], botanical origin of the oak [8,61], toasting degree of the casks [8,61,62], aging alcoholic degree [11], and final stabilization operations [55,63], but little research has been conducted on the effect of the characteristics of the distillate or the use of sulphur dioxide during the production of precursor wines. According to Table 4, the polyphenol contents of the brandies in this work (70-316 mg/L 100% vol. ...
... Numerous studies have addressed the wood extraction processes that take place during the aging of distillates [54,[56][57][58]. With regard to brandy, there has been great interest in polyphenol content, either as a whole or separately [8,13,59], and its relationships with the previous use of the cask [11], aging time [10,60], botanical origin of the oak [8,61], toasting degree of the casks [8,61,62], aging alcoholic degree [11], and final stabilization operations [55,63], but little research has been conducted on the effect of the characteristics of the distillate or the use of sulphur dioxide during the production of precursor wines. According to Table 4, the polyphenol contents of the brandies in this work (70-316 mg/L 100% vol. ...
... According to Table 4, the polyphenol contents of the brandies in this work (70-316 mg/L 100% vol. alcohol) are within the ranges reported by related literature [10,55,61]. Regarding color, a wide variety was registered. ...
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.
... In the last decades, several studies have been conducted towards more sustainable WS ageing by the traditional technology, searching for the best conditions in terms of type of wood, toasting level and barrel size [5,6] as well as the reuse of barrels [7]. Despite the The 15 experimental units were placed in the cellar of Adega Cooperativa da Lourinhã (Lourinhã, Portugal) in 2017, in the same environmental conditions, and filled with the same freshly distilled wine spirit produced in a column still (alcoholic strength, 77.40 v/v; pH, 5.44; total acidity, 0.13 g acetic acid/hL of absolute ethanol; volatile acidity, 0.11 g acetic acid/hL of absolute ethanol) from this producer. ...
The blending of wine spirits (WSs) produced in different ageing conditions is a key
operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months
of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural
blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX.
... During the ageing process of distilled beverages, a series of physicochemical and sensory changes take place, which are manifested by colour, flavour or aroma variations that improve the quality of the initial distillate (Canas, 2017;Mosedale, 1995). Such changes are influenced by several factors related with the nature of the ageing process and the characteristics of the wooden casks; such as botanical origin, volume, manufacturing process, toasting degree, previous usage (Canas, 2017;García-Moreno et al., 2020) and pre-treatments, such as the wine-seasoning process. In fact, the Brandy de Jerez must age in casks that have previously contained some type of Sherry wine (Fino, Oloroso, Pedro Ximenez, etc.). ...
Brandy de Jerez is produced by ageing wine distillates in casks that have previously contained Sherry wine. A Criaderas and Solera system is used according to the corresponding Technical File. However, the alcohol content of the distillate that is subjected to ageing is not specified, even if this is a factor that affects both brandy quality and production costs. This paper studies the influence that alcohol content has on the physicochemical and sensory characteristics of aged Brandy de Jerez. Six Criaderas and Solera systems have been characterised with alcoholic strengths between 65% and 80% ABV. The brandies with 65% ABV showed a higher concentration of the polyphenolic compounds extracted from the wood and from the wine used to season the casks, and also a higher colour intensity. In addition, these brandies were preferred by the tasters and were granted better scores for the descriptors that characterize Brandy de Jerez.
... Phenolics, which are a family of organic molecules that comprises more than eight thousand known substances [3], are considered as the main compounds extracted from wood due to their importance and their predominance in aged beverages. For this reason, the phenolic compounds' content (usually measured as the Total Phenolic Index or TPI) is a crucial factor in beverage aging, and it has been extensively used as a marker for such processes [4,5]. The extraction of phenolics from wood is a complex process, which can be classified according to two different types of mechanisms: physical [6,7] and chemical [8][9][10]. ...
The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. Using the Arrhenius equation, the theoretical temperature at which the kinetics obtained by these sonicated extraction processes are equal to the kinetics of non-sonicated and thermally accelerated extractions, was calculated. By applying a pseudo-second order kinetic model, it was shown that the initial rate values obtained from the sonicated extractions were as high as those obtained from the thermal extractions carried out at a temperature at least 2.5 °C higher than the real temperature at which the experiment was performed. Higher power densities lead to higher initial rates of extraction, although very high power densities decrease the amount of phenols in equilibrium, probably due to the degradation processes. Additionally, the positive synergy between the sonication and the movement of the recirculated distillate through wood chips was also stablished, obtaining a difference of temperature of at least,18.2 °C for the initial extraction rate and 7.0 °C for the equilibrium.
... The extractable wood compounds depend on the botanical species and edaphoclimatic conditions where it originates. The cooperage technology employed for cask production and spirit-cask contact time also influence the final product [10][11][12][13][14]. Despite different wood botanical species used during the ageing period, it has been reported that the phenolic compounds found in different spirits are in general similar [15,16], directly or indirectly impacting the development of its typical and quite complex aroma flavour and colour. ...
The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alcoholic fermentation and distillation of sugarcane juice, followed by cask ageing for a minimum of 3 years. For the first time, the impact of underwater bottle ageing on the maturation of this type of spirit was studied. Herein, the physicochemical properties of samples of Agricultural Rum of Madeira bottle-aged in a cellar and after 7 and 14 months on the seafloor were compared. The results revealed significant and positive changes in the organoleptic properties of the rum after 14 months of ageing on the seafloor. It was found that underwater ageing does not lead to the loss of the specific polyphenols of the cask-ageing stage (non-flavonoids, 43.53 mg/L after 14 months on the seafloor) and increases the flavonoids composition (6.88 to 21.09 mg/L after 14 months). While the acidity increased slightly, the volatile composition of the primary aromas resulting from sugarcane (terpenoids) was unchanged. Esters represented about 85% of the volatile compounds in the bottled sugarcane spirit after ageing in casks and higher concentration (increase of about 23%) were detected after underwater ageing. This study also revealed that 14 months of underwater ageing promoted a colour change to darker tones, with values close to those detected by the human eye (ΔE of 2.47). The principal component analysis highlighted the meaningful changes after 14 months on seafloor conditions, without any chemical family standing out as the most important.
