terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Abstract

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate. These changes are influenced by factors such as the ageing process itself, cask characteristics (botanical origin, volume, toasting degree, previous usage), and pre-treatments like the sherry wine-seasoning process (Sherry Cask®)[2]. In this work, the physicochemical behaviours of wine spirits and wine distillates aged in Sherry Casks® and Brandy casks have been compared.

Methods: “Wine spirit” obtained at 77%ABV and “wine distillate” at 94.6%ABV were diluted with demineralized water to 68%ABV for ageing in American oak casks, medium toast, 500L of capacity and seasoned by 18%ABV Oloroso Sherry wine for 3 years (Sherry Cask®) and “Brandy casks” were only used for ageing brandy for 3 years. It was carried out in duplicate, following a static ageing for 2 years. Oenological parameters, chromatic characteristics, and total polyphenol index (TPI) were carried out according to OIV methodology. Volatile substances were determined by GC-FID.

Results: A substantial difference was observed between the distillates aged in Sherry Cask® and Brandy cask in the parameters influenced by ageing. Aged in Sherry Cask® showed greater increase in TPI and colour. These 2 types of distillates, despite their different initial characteristics, and therefore, their levels of volatile substances, show a similar evolution in the trends of these compounds.

Acknowledgements: The authors wish to thank the University of Cadiz (Spain) and Bodegas Fundador, S.L.U. (Spain) for the industrial predoctoral contract granted to the author Daniel Butrón Benítez.

References:

1) Regulation (EU) 2019/787 European Parliament and Council of 17 April 2019. L130/1-49 (Parlamento europeo y consejo de la unión europea., 2019).

2) Mosedale, J. R., & Puech, J.-L. (1998). Wood maturation of distilled beverages. Trends in Food Science & Technology, 9(3) (1998) 95–101. https://doi.org/10.1016/S0924-2244(98)00024-7

DOI:

Publication date: October 18, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Butrón-Benítez, Daniel1,2*; Valcárcel-Muñoz, Manuel J.2; García-Moreno, M. Valme1; Guillén-Sánchez, Dominico A.1

1 Departamento de Química Analítica, Facultad de Ciencias, Instituto Universitario de Investigación Vitivinícola y Agroalimentaria (IVAGRO) Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
2 Bodegas Fundador S.L.U., C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera (Cádiz), Spain.

Contact the author*

Keywords

Brandy, wine spirit, wine distillate, ageing, Sherry Cask®

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

High-throughput screening of physical-mechanical berry skin traits facilitates targeted selection of breeding material with resistance to Botrytis bunch rot and grape sunburn

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More