Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method

Abstract

The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice.

Aroma of Sherry Products: A Review

“…The composition of a Sherry brandy is determined by: The grape variety from which the initial wine distillate is obtained (mainly Airén, Palomino, and Pedro Ximénez grapes) [ 110 , 111 ]; The fermentation and production conditions of the base wine [ 112 ]; The processing and nature of the initial distillate, a mixture containing varying quantities of holanda (low-grade spirit), medium-grade spirits and distillates (high-grade spirit), with at least 50% of the total ethanol content coming from medium and low grade spirits [ 19 , 113 , 114 ]; The origin and conditioning of the wood cask, i.e., the type of oak and its toasting intensity [ 115 , 116 ]; The preconditioning of the cask with wine, i.e., the type of wine that it has previously contained and for how long [ 13 ]; The previous length or frequency of use of the barrel, i.e., whether it is used to produce brandy for the first time after its preconditioning with wine or it has been used several times to hold and produce brandy [ 117 ]. …”

“…The grape variety from which the initial wine distillate is obtained (mainly Airén, Palomino, and Pedro Ximénez grapes) [ 110 , 111 ];…”

“…These are the tools that have been used at laboratory or pilot plant scale to evaluate the suitability of different varietal spirits to be aged as Sherry brandy [ 110 ]. It has been concluded that the effect of aging is different depending on the grape variety, thus the aroma profile of the worst rated young brandies improved (as occurred with Ugni Blanc and Corredera), while the aged Muscat of Alexandria and Garrido brandies were awarded lower sensory ratings compared to their unaged samples.…”

Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

“…Additionally, this variety was placed opposite to the taste and overall impression, leading to low likeability of that variety. After checking the analysed parameters, we can infer the essential role played by the used grape varieties in drying processing, and as a result, in obtaining the final product, regardless of whether they are grapes or wine products [ 36 ].…”

Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks

“…Despite the extensive use of wood fragments, the regulation of the quality, labeling, and technical process has still not been considered on local or higher levels. Spirits with protected geographic designation have strict regulations, and alternative aging methods are forbidden (Schwarz et al, 2020). However, as previously mentioned, multiple factors have a strong influence on the increased utilization of alternative aging methods in the alcoholic beverage industry.…”