AI Article Synopsis
- The study examines how oak-cask ageing affects the chemical makeup and sensory qualities of different grape distillates, including wine spirits and neutral alcohol.
- It focuses on casks previously used for sherry and brandy, revealing that both types of casks induce significant changes in volatile compounds and increase phenolic and furfural content.
- Sensory analysis indicates that ageing enhances flavors like oak, vanilla, and spice, especially in distillates aged in sherry casks, making these changes more prominent in certain types of distillates.
Article Abstract
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11596441 | PMC |
| http://dx.doi.org/10.3390/molecules29225303 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Chemical and Sensory Profile of Grape Distillates Aged in Casks Previously Used for Sherry Wine or Brandy.
Molecules
November 2024
Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask, and casks that had previously contained brandy were studied.
View Article and Find Full Text PDFInfluence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging.
Food Microbiol
December 2024
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain.
Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as "criaderas and solera". The complex microbiota of biofilm-forming Saccharomyces cerevisiae strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system.
View Article and Find Full Text PDFEmotional response to sherry wines and its relationship with emotional intelligence, level of expertise and gender.
Food Res Int
September 2024
Department of Psychology, Faculty of Education Sciences, University of Cádiz, Puerto Real 11519, Spain; INDESS (University Institute for Sustainable Social Development), University of Cádiz, Jerez de la Frontera, 11406, Spain.
Emotional elicitation during wine consumption is a complex fenomena based on subjective experience and influence by physiological, cognitive and behavioural changes. The present study used a quasi-experimental design to examine consumers' emotional responses during blind tastings of sherry wines, considering variables such as consumer experience, gender and Emotional Intelligence (EI). 66 participants were classified as non-expert (34) and expert (32) consumers to participate in blind tastings.
View Article and Find Full Text PDFFT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Used in the Aging of Brandy De Jerez.
Sensors (Basel)
November 2023
CERNAS-IPCB, Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal.
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months. These casks are known as . In this work, Brandies de Jerez aged for different aging times (0, 3, 6 and 12 months) in casks seasoned with three different types of Sherry wines (Fino, Oloroso and Amontillado) have been studied.
View Article and Find Full Text PDFComparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
J Sci Food Agric
February 2024
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
Background: In the present study, the ageing process of Sherry vinegar in used (seasoned) or new casks made of chestnut, American oak, Spanish oak or French oak wood has been investigated, considering that no research has investigated whether this seasoning has a definite influence on the final composition of the aged beverage. The polyphenolic and volatile contents of the aged vinegars were determined and their sensory properties were evaluated. Different statistical tools were applied to the data collected.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!