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…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More