Use of Alternative Wood for the Ageing of Brandy de Jerez
M. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M Dodero, Carmelo Garcı́a Barroso +1 more
Foods
Abstract
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
chestnut produces distillates with a higher amount of phenolic compounds and coloring intensity
“chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak”
Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity
“Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity”
chestnut, French oak, and American oak are preferred in sensory analysis
“Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intens...”