Dpto Química Analitica, Facultad de Ciencias, Universidad de Cádiz, Puerto Real, Cadiz, Spain.
J Agric Food Chem. 2010 Jan 27;58(2):990-7. doi: 10.1021/jf902965p.
This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry brandies and other aged distillates of different geographical origin, in order to research the utility of these analytical variables for explaining the highly specific character of Brandy de Jerez. Using multivariate statistic techniques, the aging system (static by anadas, or dynamic, well known as Soleras y Criaderas) has been confirmed as having a great influence on the analytical profile of aged distillates (discrimination is up to 100%). Differences between commercial brandies and those aged experimentally of equivalent average age have also been confirmed. The Solera Gran Reserva Brandies de Jerez show a clear differentiation from the rest of the distillates of different origin (discrimination is up to 80%), indicating their highly specific character.
本文展示了从橡木中提取馏分的研究结果，这些馏分包括几种化合物、低分子量酚类和呋喃衍生物，并研究了它们的含量与商业雪利白兰地和其他不同地理来源的陈酿馏分中发现的含量之间的关系，以研究这些分析变量对于解释雪利白兰地高度特异性的实用性。使用多元统计技术，已经证实老化系统（静态的 anadas 或动态的，即众所周知的 Soleras y Criaderas）对陈酿馏分的分析谱有很大影响（区分度高达 100%）。还证实了商业白兰地和等效平均年龄的实验陈酿白兰地之间的差异。特级珍藏雪利白兰地与其他不同来源的馏分明显不同（区分度高达 80%），表明其具有高度特异性。
