Guerrero-Chanivet María, Ortega-Gavilán Fidel, Bagur-González M Gracia, Valcárcel-Muñoz Manuel J, García-Moreno M Valme, 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.
Bodegas Fundador S.L.U., C/ San Ildefonso, nº 3, 11403, Jerez de la Frontera, Cádiz, Spain.
Curr Res Food Sci. 2023 Mar 15;6:100486. doi: 10.1016/j.crfs.2023.100486. eCollection 2023.
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood ( and ) previously toasted to two different grades (medium or light). The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained.
白兰地是由葡萄酒烈酒和葡萄酒馏出物制成的烈酒。用于蒸馏以生产葡萄酒烈酒的原酒以及所采用的蒸馏方法在很大程度上决定了最终产品的感官特性。年轻的葡萄酒烈酒在橡木桶陈酿过程中会发生变化，这是影响最终白兰地化学和感官特性的另一个关键阶段。在这项工作中，研究了七种不同的白兰地。它们是由在发酵过程中添加和未添加二氧化硫的葡萄酒制成的，采用不同的蒸馏方法（使用壶式蒸馏器进行单次、两次或连续蒸馏以及连续精馏），并在三种不同类型的橡木（和）中陈酿14或28个月，这些橡木预先烘烤至两种不同程度（中度或轻度）。使用无监督模式识别方法（HCA和FA）确定，在基酒发酵过程中添加二氧化硫对陈酿馏出物的香气和酚类特征有重大影响。另一方面，通过LDA和人工神经网络等监督模式识别方法，评估了能够区分研究中所确定的白兰地类别的最显著变量。因此，如果要更好地控制这些生产过程，从而获得更独特、质量更好的产品，那么所获得的结果应该能够揭示白兰地生产过程中需要考虑的最显著变量。
