Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Analytical characterization of Oloroso Sherry in Sherry Cask seasoning and its influence in the ageing of brandy de jerez

Analytical characterization of Oloroso Sherry in Sherry Cask seasoning and its influence in the ageing of brandy de jerez


Oloroso Sherry is a typical fortified wine from Jerez de la Frontera (south of Spain). It is one of the most used in the seasoning of oak barrels, called Sherry Cask, destined in this area for ageing brandies or condiments as wine vinegars. Brandy de Jerez is an European Geographical Indication for grape-derived spirits. Its special organoleptic characteristics are due to its traditional dynamic ageing in Sherry Casks. American oak is the most common wood employed in Jerez area, where Brandy de Jerez is exclusively manufactured. During ageing period of Sherry and brandies, the wood is not only a container, it is involved in several physicochemical process with the Sherry or the distillate. Oak wood is the responsible of the presence of many compounds in the products, affecting their aroma and chemical composition and having a high influence in their final quality. Moreover, the seasoned wood with Sherry wine could transfer the compounds from wine into the brandy, improving its aroma and flavor. The casks seasoned process with Oloroso Sherry is usually carried out following a static ageing system, known as Añadas, although the traditional dynamic system from Sherry area is also employed, known as Criaderas and Solera. The Brandy de Jerez ageing must be carried out in the Criaderas and Solera system. However, there are other brandies that can be aged in static systems. There are not many studies about the cask seasoning and its impact in brandy ageing. Due to the growing market and the current interest in the Sherry Casks, it is interesting to deepen the knowledge about them. In the present work, an analytical characterization of the Oloroso Sherry used in the seasoning casks process was carried out to determine how it affects the wine. The physicochemical characterization and the sensory analysis of brandy aged in Sherry Casks were also studied, evaluating how it modifies his organoleptic properties. The effect of the brandy ageing system was also evaluated. The casks had been seasoned during 4 years with Oloroso Sherry and the brandies were characterized after 1 year of ageing. Two ageing systems were used for the experiences: dynamic (Criaderas and Solera) and static (Añadas). The results have been also compared with brandy aged in new casks. Levels of potassium and tartaric acid in Oloroso Sherry decrease after 4 years of seasoning wood. Total and volatile acidity, glycerin, ethyl acetate, ethyl lactate, ethyl succinate, dry extract and PTI increase their concentration during the process.A similar evolution was observed between brandies aged in static and dynamic system. Comparing the results with brandies aged in new casks, big differences were found. The level of wood compounds detected in brandies aged in new casks were much larger than in brandies aged in seasoned casks. However, the brandies aged in used barrels were judged more balanced than those aged in new barrels.


Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article



1.- Bodegas Fundador S.L.U. Research and Development Department. C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera, Cádiz, Spain.  2.- Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz,  11510, Puerto Real, Cádiz, Spain.,MANUEL JOSÉ VALCÁRCEL MUÑOZ (1)   M. VALME GARCÍA MORENO (2)  DANIEL BUTRÓN BENÍTEZ (1,2)  M. CARMEN DODERO RODRÍGUEZ (2)  DOMINICO A. GUILLÉN SÁNCHEZ (2)  (1) Bodegas Fundador S.L.U. Research and Development Department. C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera, Cádiz, Spain.  (2) Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz, 11510, Puerto Real, Cádiz, Spain.

Contact the author


oloroso sherry, sherry cask, seasoning, brandy de jerez, ageing


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.