Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method
Mónica Schwarz,
M. Carmen Rodríguez-Dodero,
M. Soledad Jurado,
Belén Puertas,
Carmelo G. Barroso,
Dominico A. Guillén
Affiliations
Mónica Schwarz
Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain
M. Carmen Rodríguez-Dodero
Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain
M. Soledad Jurado
Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain
Belén Puertas
Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain
Carmelo G. Barroso
Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain
Dominico A. Guillén
Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain
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.
