Use of Alternative Wood for the Ageing of Brandy de Jerez
Abstract
:1. Introduction
2. Material and Methods
2.1. Samples
2.2. Reagents
2.3. Enological Control Parameters
2.4. Phenolic Compounds and Furfurals
2.5. Total Polyphenol Index (TPI)
2.6. Color Measurements
2.7. Short Chain Organic Acids
2.8. Sensory Analysis
2.9. Statistical Analysis
3. Results and Discussion
3.1. Enological Control Parameters
3.2. Phenolic Composition of the Aged Spirits
3.3. Total Phenolic Index
3.4. Chromatic Characteristics
3.5. Organic Acids
3.6. Global Chemical-Physical Assessment of the Aged Distillates
3.7. Sensory Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Initial | American Oak | French Oak | Spanish Oak | Chestnut | |||||
---|---|---|---|---|---|---|---|---|---|
Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | ||
pH | 3.93 ± 0.02 b | 4.15 ± 0.01 f | 4.11 ± 0.01 e | 3.97 ± 0.00 c | 3.97 ± 0.00 c | 4.03 ± 0.01 d | 4.09 ± 0.01 e | 3.91 ± 0.00 b | 3.85 ± 0.01 a |
Total acidity | 0.58 ± 0.02 a | 0.71 ± 0.05 a,b | 0.68 ± 0.07 a,b | 0.90 ± 0.05 c | 0.82 ± 0.03 b,c | 0.77 ± 0.02 b,c | 0.69 ± 0.05 a,b | 1.12 ± 0.05 d | 1.21 ± 0.05 d |
Alcoholic degree | 61.97 ± 0.95 a | 56.25 ± 2.53 a | 55.04 ± 1.16 a | 59.31 ± 2.37 a | 60.42 ± 1.52 a | 57.45 ± 3.15 a | 57.46 ± 2.56 a | 55.48 ± 2.89 a | 55.28 ± 2.87 a |
Initial | American Oak | French Oak | Spanish Oak | Chestnut | |||||
---|---|---|---|---|---|---|---|---|---|
Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | ||
Gallic ac. | n.d. | 4.88 ± 0.12 c | 4.60 ± 0.58 c | 3.04 ± 0.05 b | 2.78 ± 0.06 a,b | 2.85 ± 0.09 a,b | 2.00 ± 0.32 a | 24.03 ± 0.01 d | 28.33 ± 0.27 e |
p-Hidroxybenxoic ac. | n.d. | 0.57 ± 0.13 a,b | 0.34 ± 0.37 a | 0.68 ± 0.03 a,b | 0.19 ± 0.19 a | 3.20 ± 0.06 c | 1.98 ± 0.12 b,c | 16.49 ± 0.68 d | 15.77 ± 0.80 d |
Syringic ac. | n.d. | 2.61 ± 0.95 a,b | 2.55 ± 0.72 a,b | 2.91 ± 0.00 a,b | 1.98 ± 0.01 a | 3.70 ± 0.22 b,c | 3.30 ± 0.10 a,b | 5.22 ± 0.02 c,d | 6.69 ± 0.07 d |
Vanillic ac. | n.d. | 3.79 ± 1.17 a | 2.22 ± 0.31 a | 2.98 ± 0.10 a | 1.82 ± 0.08 a | 3.21 ± 0.02 a | 2.83 ± 0.09 a | 6.40 ± 0.20 b | 6.62 ± 1.01b |
Caffeic ac. | n.d. | 0.63 ± 0.03 a | 0.60 ± 0.04 a | n.d. | n.d. | n.d. | n.d. | n.q. | n.q. |
Vanillin | n.d. | 4.56 ± 0.32 b,c | 4.10 ± 0.56 b | 4.18 ± 0.01 b | 1.33 ± 0.03 a | 5.22 ± 0.06 c,d | 4.69 ± 0.04 b,c | 5.88 ± 0.02 d | 6.03 ± 0.00 d |
Coniferylaldehyde | n.d. | 6.97 ± 0.65 b | 7.50 ± 0.91 b,c | 6.66 ± 0.03 b | 4.85 ± 0.02 a | 8.22 ± 0.06 b,c | 7.72 ± 0.01 b,c | 7.81 ± 0.03 b,c | 8.94 ± 0.00 c |
Sinapaldehyde | n.d. | 11.73 ± 1.68 b | 13.73 ± 1.21 b | 11.32 ± 0.00 b | 8.39 ± 0.02 a | 19.02 ± 0.14 c | 16.91 ± 0.03 c | 19.05 ± 0.00 c | 24.25 ± 0.01 d |
Syringaldehyde | n.d. | 12.49 ± 1.48 c | 10.67 ± 1.04 b,c | 9.62 ± 0.05 b | 6.00 ± 0.03 a | 11.19 ± 0.11 b,c | 10.20 ± 0.00 b,c | 10.04 ± 0.04 b,c | 11.57 ± 0.04 b,c |
Furfural | 0.45 ± 0.01 a | 6.52 ± 0.26 d | 5.89 ± 0.11 c | 7.71 ± 0.02 e | 3.70 ± 0.01 b | 10.05 ± 0.05 f | 11.01 ± 0.02 f | 10.69 ± 0.18 g | 14.54 ± 0.07 h |
5-MF | n.d. | 1.45 ± 0.29 b,c,d | 1.09 ± 0.16 a,b | 1.24 ± 0.01 b,c | 0.63 ± 0.02 a | 1.71 ± 0.05 c,d | 1.72 ± 0.02 c,d | 1.25 ± 0.06 b,c | 1.84 ± 0.07 d |
5-HMF | n.d. | 4.31 ± 0.06 c | 3.64 ± 0.26 b | 4.02 ± 0.08 b,c | 2.21 ± 0.03 a | 5.50 ± 0.04 d | 5.54 ± 0.03 d | 5.11 ± 0.14 d | 7.68 ± 0.08 e |
TPI | n.d. | 306.90 ± 2.6 b | 283.30 ± 0.0 a,b | 319.60 ± 3.90 b | 236.90 ± 1.30 a | 554.20 ± 1.30 c | 509.20 ± 0.60 c | 1072.80 ± 19.90 d | 1247.80 ± 28.30 e |
Initial | American Oak | French Oak | Spanish Oak | Chestnut | |||||
---|---|---|---|---|---|---|---|---|---|
Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | ||
Lightness (L*) % | 93.2 ± 0.5 f | 90.7 ± 1.1 d,e | 92.4 ± 0.0 e,f | 90.2 ± 1.0 d | 92.4 ± 0.0 e,f | 84.1 ± 0.0 c | 85.5 ± 0.1 c | 72.9 ± 0.0 b | 65.7 ± 0.1 a |
Green-Red hues (a*) | 0.04 ± 0.02 c,d | 0.21 ± 0.16 d | −1.02 ± 0.08 a,b | −0.56 ± 0.40 b,c | −1.23 ± 0.00 a | 5.72 ± 0.09 f | 3.37 ± 0.06 e | 15.60 ± 0.10 g | 20.40 ± 0.00 h |
Blue-Yellow hues (b*) | 2.13 ± 0.03 a | 37.2 ± 0.2 d | 34.3 ± 0.0 c | 34.2 ± 0.1 c | 29.1 ± 0.0 b | 59.2 ± 0.1 f | 54.5 ± 0.2 e | 72.4 ± 0.0 g | 76.2 ± 0.1 h |
CIEDE 2000 (ΔE00) | 18.7 ± 0.0 c | 17.7 ± 0.0 b | 17.8 ± 0.0 b | 15.9 ± 0.0 a | 24.7 ± 0.0 e | 23.6 ± 0.0 d | 29.9 ± 0.0 f | 33.3 ± 0.1 g |
Initial | American Oak | French Oak | Spanish Oak | Chestnut | |||||
---|---|---|---|---|---|---|---|---|---|
Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | Intense Toast | Medium Toast | ||
Succinic ac. | n.d. | 30.1 ± 4.7 b | 25.9 ± 0.3 a,b | 27.6 ± 0.1 b | 19.2 ± 0.9 a | 27.2 ± 0.4 b | 25.0 ± 0.0 a,b | 31.7 ± 0.5 b | 28.4 ± 1.9 b |
Lactic ac. | 181.6 ± 4.4 a | 403.8 ± 49.9 b | 367.5 ± 2.5 b | 338.9 ± 0.8 b | 333.5 ± 1.8 b | 175.2 ± 6.0 a | 173.6 ± 0.7 a | 188.7 ± 13.1 a | 180.2 ± 14.2 a |
Acetic ac. | 127.6 ± 0.1 a | 307.6 ± 32.7 d | 265.6 ± 3.7 c,d | 266.2 ± 3.7 c,d | 247.9 ± 6.3 b,c | 227.9 ± 7.1 b,c | 210.1 ± 4.9 b | 243.7 ± 3.6 b,c | 259.1 ± 1.6 c |
PC1 (74.8%) | PC2 (17.4%) | PC3 (5.6%) | |
---|---|---|---|
Gallic ac. | 0.212098 | 0.229747 | 0.405247 |
p-Hidroxybenxoic ac. | 0.212616 | 0.285379 | 0.269082 |
Syringic ac. | 0.260176 | 0.0537041 | 0.0704321 |
Vanillic ac. | 0.249766 | 0.0422214 | 0.26319 |
Vanillin | 0.248734 | −0.124367 | −0.108984 |
Coniferyaldehyde | 0.235514 | −0.228758 | −0.129214 |
Sinapaldehyde | 0.258133 | −0.0318904 | −0.161783 |
Syringaldehyde | 0.210764 | −0.324929 | −0.0632737 |
Furfural | 0.255016 | 0.0142459 | −0.225365 |
5-MF | 0.228023 | −0.191001 | −0.319289 |
5-HMF | 0.254304 | −0.0660727 | −0.195005 |
TPI | 0.248244 | 0.182906 | 0.104234 |
L* | −0.231347 | −0.259389 | −0.0834878 |
a* | 0.219554 | 0.296211 | 0.120918 |
b* | 0.259380 | 0.0432476 | −0.107897 |
ΔE00 | 0.260317 | −0.0367621 | −0.040682 |
Succinic ac. | 0.216806 | −0.293651 | 0.0711698 |
Lactic ac. | −0.073157 | −0.444863 | 0.491908 |
Acetic ac. | 0.137467 | −0.412107 | 0.383191 |
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García-Moreno, M.V.; Sánchez-Guillén, M.M.; Ruiz de Mier, M.; Delgado-González, M.J.; Rodríguez-Dodero, M.C.; García-Barroso, C.; Guillén-Sánchez, D.A. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods 2020, 9, 250. https://doi.org/10.3390/foods9030250
García-Moreno MV, Sánchez-Guillén MM, Ruiz de Mier M, Delgado-González MJ, Rodríguez-Dodero MC, García-Barroso C, Guillén-Sánchez DA. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods. 2020; 9(3):250. https://doi.org/10.3390/foods9030250
Chicago/Turabian StyleGarcía-Moreno, M. Valme, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso, and Dominico A. Guillén-Sánchez. 2020. "Use of Alternative Wood for the Ageing of Brandy de Jerez" Foods 9, no. 3: 250. https://doi.org/10.3390/foods9030250