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…

Comparison of the effects of hormone- and natural-based elicitors on key metabolic pathways in cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

Read More

A novel approach for the identification of new biomarkers of wine consumption in human urine using untargeted metabolomics

Wine is one of the most representative components of Mediterranean diet. Moderate wine intake together with food, has been positively correlated with reduced risk of many chronic diseases. This beneficial effect seems to be ascribed to elevated polyphenolic content of wine [1]. Traditional approaches for the identification of wine biomarkers consumption include targeted metabolomics that focuses on the quantification of well-defined metabolites, losing a valuable information about a massive number of compounds. On the other hand, untargeted metabolomics can disclose a large quantity of signals corresponding to potential biomarkers in a single analysis with high sensitivity and resolution.

Read More

Characterization of a Sémillon clonal population: exploring genetic diversity, metabolomic profiles, and phenotypic variations

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

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

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More