Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.

Autor:	Guerrero-Chanivet M; 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.; Bodegas Fundador S.L.U., C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera, Cádiz, Spain., Ortega-Gavilán F; Departamento de Química Analítica, Facultad de Ciencias, Universidad de Granada, Av. Fuentenueva s/n, 18071, Granada, Spain., Bagur-González MG; Departamento de Química Analítica, Facultad de Ciencias, Universidad de Granada, Av. Fuentenueva s/n, 18071, Granada, Spain., Valcárcel-Muñoz MJ; Bodegas Fundador S.L.U., C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera, Cádiz, Spain., García-Moreno MV; 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., Guillén-Sánchez DA; 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.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2023 Mar 15; Vol. 6, pp. 100486. Date of Electronic Publication: 2023 Mar 15 (Print Publication: 2023).
DOI:	10.1016/j.crfs.2023.100486
Abstrakt:	Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood ( Quercus alba, Quercus robur and Quercus petraea ) previously toasted to two different grades (medium or light). The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2023 The Authors. Published by Elsevier B.V.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu