Cognac: production and aromatic characteristics

Lurton, L.; Ferrari, G.; Snakkers, Guillaume

doi:10.1533/9780857095176.3.242

Cited by 18 publications

(30 citation statements)

References 12 publications

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“…The wood most commonly used for the ageing of wine spirits is from the oak species Quercus robur L., principally from the French region of Limousin [37,134]. However, other wood botanical species have been increasingly studied to evaluate their potential for the cooperage, focusing their chemical composition: Quercus sessiliflora Salisb., particularly from the French region of Allier, and Quercus alba L., mainly from North America [67,108,135,136]; Quercus pyrenaica Willd., grown in Mediterranean countries [67,108,124,126,137].…”

Section: Influence Of the Wood Botanical Speciesmentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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Abstract:The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics-the botanical species of the wood and the toasting level.

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Section: Influence Of the Wood Botanical Speciesmentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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“…All of the first tier descriptors have been used in other alcoholic beverage lexicons as category groupings except for chocolate, coffee and confections (Clapperton and others ; Meilgaard and others ; Shortreed ; Noble and others , ; Langstaff and Lewis ; Jolly and Hattingh ; Lee and others ; Le Barbe ; Lurton and others ). Terms associated with sugary products are typically categorized as sweet‐associated rather than categorized under sugar as we have done (Shortreed ; Jolly and Hattingh ; Lee and others ; Le Barbe ).…”

Section: Resultsmentioning

confidence: 99%

“…Lexicons have been developed for a variety of different food products including spices (Lawless and others ), cheese (Drake and others ), bread (Kleinert and others ), olive oil (Mojet and de Jong ), almonds (Civille and others ), tea (Koch and others ), and orange juice (Perez‐Cacho and others ). Additionally, a number of lexicons have been developed for alcoholic beverages including beer (Clapperton and others ; Meilgaard and others ; Parker ), brandy (Jolly and Hattingh ), cognac (Lurton and others ), distilled beverages (Mc Donnell and others ), whisky (Piggott and Jardine ; Swan and others ; Lee and others ), and wine (Noble and others , ). The wine flavor wheel is one of the most well‐known lexicons, recognized by connoisseurs and consumers alike.…”

Section: Introductionmentioning

confidence: 99%

Novel Creation of a Rum Flavor Lexicon Through the Use of Web‐Based Material

Ickes

Lee

Cadwallader

2017

Journal of Food Science

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Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner. Furthermore, sensory fatigue from the high alcohol content can also hinder lexicon development. This is the first study to create a rum flavor lexicon using web-based material (comprising blogs, company descriptions, and review websites) to minimize the time and cost and to allow for the inclusion of a greater number of rum products. Reviews for over 1000 different rums were utilized, comprising evaluations that described an array of rums, including white, gold, aged, and agricole. Each evaluation was coded for aroma, aroma-by-mouth, and taste attributes using NVivo software to amass the sensory terms. Word frequency analysis was conducted on coded attributes. The analysis yielded 147 terms, sorted into 22 different categories. The most prominent terms included vanilla, oak, caramel, fruity, molasses, and baking spices.

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Section: Influence Of the Wood Botanical Speciesmentioning

confidence: 99%

Phenolic Compounds in Fruit Beverages

2018

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Cognac: production and aromatic characteristics

Cited by 18 publications

References 12 publications

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Novel Creation of a Rum Flavor Lexicon Through the Use of Web‐Based Material

Phenolic Compounds in Fruit Beverages

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