Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®
Manuel J. Valcárcel-Muñoz, Daniel Butrón-Benítez, María Guerrero‐Chanivet, M. Valme García-Moreno, M Dodero, Dominico A. Guillén-Sánchez
Abstract
Brandy de Jerez is produced by ageing wine distillates in casks that have previously contained Sherry wine. A Criaderas and Solera system is used according to the corresponding Technical File. However, the alcohol content of the distillate that is subjected to ageing is not specified, even if this is a factor that affects both brandy quality and production costs. This paper studies the influence that alcohol content has on the physicochemical and sensory characteristics of aged Brandy de Jerez. Six Criaderas and Solera systems have been characterised with alcoholic strengths between 65% and 80% ABV. The brandies with 65% ABV showed a higher concentration of the polyphenolic compounds extracted from the wood and from the wine used to season the casks, and also a higher colour intensity. In addition, these brandies were preferred by the tasters and were granted better scores for the descriptors that characterize Brandy de Jerez.