terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Abstract

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory com- plexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4). It is also influenced by specific viticul- tural techniques and ripeness (5). The organoleptic profile and physicochemical characteristics of wine distillates depend on the wine used to produce them, as the distilled product retains a flavor and aroma characteristic of the raw material used. In the Marco de Jerez area, the grape juice (must) is obtained under conditions that can contribute with herbaceous compounds and tannins that are not desirable for wine quality, and facilitates the drainage of the must during pressing, improving the extraction yield. The pressure applied plays an important role and, depending on the level applied, the following are obtained: “primera yema” (PY)(lower pressure) “segunda yema”(SY), -average pressure-, and finally “mosto prensa” (MP), (higher presurre). PY, SY and MP have different profiles and qualities and, therefore, will directly influence the quality of the distillates. Traditionally, the wines distilled for the production of Brandy de Jerez usually come from other D.O.’s and are characterized by poor quality. For this reason, it is interesting to fully characterize four different wines of the three qualities described (PY, SY and MP). The classic oenological parameters, polyphenol, organic acid profiles and volatile compounds are determined. After the complete characterization, all wine qualities will be distilled under the same conditions to determine if these distinguishing characteristics are transferred to the distillates obtained. A better knowledge of the raw materials will allow to improve the elaboration and manufacturing of products from wine distillates and to develop new products, being of great industrial interest. From a scientific point of view, it is of great interest as it is the first study to evaluate the influence of the press on the organoleptic quality of the distillates.

 

1. Versini, G.; Franco, M.A.; Moser, S.; Barchetti, P.; Manca, G. (2009). Food Chem., 113, 1176 1183
2. López-Vázquez, C.; Bollaín, M.H.; Moser, S.; Orriols, I. (2010). J. Agric. Food Chem., 58, 9657-9665.
3. Barba, P.; González, M.A.; Pueyo, E.; Martín, P.J.; Cabezudo, M.D. (1992). Concordancia de las características químicas y sen-soriales de los mostos Airén con el perfil sensorial de las uvas. XX Congreso Mundial de la Viña y el Vino y 72ª Asamblea General de la O.I.V. Madrid.
4. Lee, J.E.; Hwang, G.S.; Van Den Berg, F.; Lee, C.H.; Hong, Y.S. (2009). Anal. Chim. Acta, 648 (1), 71-76
5. Valcárcel Muñoz, M.C. (2006). Incidencia de técnicas vitícolas y enológicas en el potencial aromático de variedades de vid en clima cálido. Tesis Doctoral. Universidad de Cádiz

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Guerrero-Chanivet, María¹; Trujillo-Quintana, Miguel Ángel¹; Florido-Barba, Antonio¹; Rendón-Gómez, Rafael¹; Marrufo-Curtido, Almudena¹*

1. Departamento de Investigación y Desarrollo de Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Cádiz, Spain. 

Contact the author*

Keywords

wine spirit, volatil compounds, destillation, organoleptic quality

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

Read More