Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez. (15th July 2019)

• Record Type: Journal Article
• Authors: Sánchez-Guillén, M.M.; Schwarz-Rodríguez, M.; Rodríguez-Dodero, M.C.; García-Moreno, M.V.; Guillén-Sánchez, D.A.; García-Barroso, C.
• Is Part Of: Food chemistry. Volume 286(2019)
• Page Start: 275
• Page End: 281
• Publication Date: 2019-07-15
• Subjects: Brandy de Jerez -- Seasoning -- Cask -- Organic acids -- Phenols; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.006
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Brandy de Jerez is aged through a particular system, developing unique features. The wine previously contained on the casks determines the features of brandy. The chromatographic profiles can be used to detect fraudulent products. Quality parameters have been successfully verified. The profiles have a high correlation with the seasoning and the ageing time. Abstract: Brandy de Jerez is the most produced spirit in Spain. The rules of its Regulatory Council require the spirit to age in American oak casks that have previously contained any kind of sherry wine. This use, called seasoning, releases wine compounds into the spirit. Because of the differences among sherries, the organoleptic features of a brandy will be significantly different from any other depending on the seasoning. In addition, its specific features make it different from any other spirit. The chromatographic profiles of Brandy de Jerez are reported to be different depending on the seasonings through their ageing process. Different types of Brandy de Jerez have been characterised, regarding their seasoning, using chromatographic techniques. Applying statistical analysis, correlations between the chromatographic profiles and the seasonings have risen up. In addition, the profiles have demonstrated to possess a high degree of correlation with the ageing time of the samples.