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, n° 3, 11403 Jerez de la Frontera, Cádiz, Spain.
Molecules. 2024 Nov 9;29(22):5303. doi: 10.3390/molecules29225303.
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask.
本研究考察了橡木桶陈酿对多种葡萄蒸馏酒的化学成分和感官特征的影响。研究了葡萄酒烈酒、葡萄酒蒸馏酒、中性酒精和葡萄渣蒸馏酒。众所周知，陈酿桶的特性可能对陈酿过程有相当大的影响，因此研究了先前装过某种雪利酒、雪利酒桶和白兰地的桶。结果表明，在任何一种桶中陈酿都会导致挥发性化合物组成发生显著变化，酚类和糠醛类化合物的含量明显增加。此外，雪利酒桶带来了雪利酒特有的化合物，丰富了蒸馏酒的香气特征，如有机酸乙酯的含量大幅增加。与葡萄酒蒸馏酒或中性酒精相比，同系物含量较高的蒸馏酒（葡萄酒烈酒和葡萄渣蒸馏酒）的变化不那么明显。感官分析证实，陈酿显著改变了所有蒸馏酒的感官特征，当在雪利酒桶中陈酿时，会增加橡木、香草、香料和葡萄酒等某些香气的感知。
