Estudio del agotamiento de la madera en el envejecimiento del Brandy de Jerez y su impacto en las propiedades organolépticas

  1. Guerrero Chanivet, M. 1
  2. Valcárcel Muñoz, M.J. 1
  3. García Moreno, M.V. 1
  4. Rodríguez Dodero, M.C. 1
  5. Guillén Sánchez, D.A. 1
  1. 1 Universidad de Cádiz
    info

    Universidad de Cádiz

    Cádiz, España

    ROR https://ror.org/04mxxkb11

Book:
XLIII Jornadas de Viticultura y Enología de la Tierra de Barros ; III Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 7 de mayo de 2021
  1. Carmen Fernández-Daza Álvarez
  2. Mª Teresa Guerra Sánchez-Simón
  3. Mª Carmen Vidal-Aragón de Olives

Publisher: Centro Universitario Santa Ana

Year of publication: 2021

Pages: 225-249

Congress: Jornadas de Viticultura y Enología de Tierra de Barros (43. 2021. Almendralejo)

Type: Conference paper

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Abstract

Brandy de Jerez is a grape-derived spirit drink aged in SherryCask®, and it is enriched with compounds from the wood andits seasoning that improves his organoleptic properties. Duringthe first use of a new barrel, wood is capable to release a hugeamount of compounds into the distillate. This amount decreasesover the time. In Marco de Jerez, the barrels are part of Criaderasand Solera system, and they are used during a lot of years untilthey are broken. In this study it is demonstrate that, even after32 years of use, the wood barrels still contribute to improve theorganoleptic characteristics of Brandy de Jerez. Moreover, thebrandies aged in used barrels were judged more balanced thanthose aged in new barrels.

Data source: Dialnet