García-Moreno M Valme, Sánchez-Guillén Manuel M, Mier María Ruiz de, Delgado-González Manuel J, Rodríguez-Dodero M Carmen, García-Barroso Carmelo, Guillén-Sánchez Dominico A
Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
Foods. 2020 Feb 26;9(3):250. doi: 10.3390/foods9030250.
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
在中试工厂层面，已开始使用其他类型的木材来陈酿赫雷斯白兰地。具体而言，除了使用美国橡木外，还研究了另外两种橡木，即法国橡木和西班牙橡木（这两种橡木在赫雷斯白兰地的技术文件中是允许使用的），以及栗木。尽管栗木未被官方允许，但它是该地区传统上用于葡萄酒和蒸馏酒陈酿的一种木材。所有这些木材都在不同的烘烤程度下进行了研究：强烈烘烤和中度烘烤。对总酚类成分（TPI）、色度特征、有机酸和感官分析的研究表明，与橡木相比，栗木会使蒸馏酒中的酚类化合物含量和色泽强度更高。在木材烘烤方面，情况则相反。在不同类型的橡木中，西班牙橡木生产的陈酿蒸馏酒具有更高的酚类成分和更高的色泽强度。在品鉴方面，评价最好的样品是用栗木、法国橡木和美国橡木陈酿的，品鉴者更喜欢使用中度烘烤程度的样品，而不是强烈烘烤程度的样品。
