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…

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More