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…

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Energy partitioning and functionality of photosystem II in water-stressed grapevines during heatwaves revealed by continuous measurements of chlorophyll fluorescence

The increased intensity and frequency of heatwaves, coupled with prolonged periods of drought, are a significant threat to viticulture worldwide. During these conditions the more exposed leaves can show visible symptoms of heat damage. We monitored the functionality of photosystem II (PSII) in the field to better understand the impact of heatwaves on canopy performance. A factorial experiment was established in summer 2023 using Shiraz grapevines in the Barossa valley of South Australia, involving water-stressed and well-watered vines.

Read More

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Read More

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Read More

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More