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.
DOI:
Issue: OENO Macrowine 2023
Type: Article
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Keywords
wine spirit, volatil compounds, destillation, organoleptic quality