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FT-Raman methodology applied to study the effect of time and type of seasoning in the crafting of Sherry Kasks® used in the aging of brandy De Jerez
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Advisor(s)
Abstract(s)
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics
that come from the casks where it is produced, which must have previously contained
some type of Sherry wine for at least 12 months. These casks are known as Sherry Cask®. In this work,
Brandies de Jerez aged for different aging times (0, 3, 6 and 12 months) in casks seasoned with three
different types of Sherry wines (Fino, Oloroso and Amontillado) have been studied. The samples
have been analyzed using FT-Raman spectroscopy, and their chemical characterization has also been
realized by studying their total content of organic acid, volatile compounds, and phenolic and furanic
compounds. Their chemical study showed that the main differences between the studied samples
were due to the duration and the type of seasoning performed. However, the spectra obtained
through FT-Raman presented noticeable differences according to cask seasoning time and the Sherry
wine used for the process. A PCA (Principal Component Analysis) confirmed that the Brandies
de Jerez presented significant differences depending on the seasoning time and type that the casks
were subjected to. A PLS-R (Partial Least Squares Regression) study enabled establishing a close
correlation between specific regions of the FT-Raman spectra and cask seasoning time.
Description
The authors would like to thank the University of Cadiz and Bodegas Fundador,
S.L.U. for the industrial pre-doctoral contract TDI-8-18 and the Erasmus KA103 grant granted to
the author María Guerrero Chanivet. The authors would like Spectroscopy laboratory of Centro
de Biotecnologia de Plantas da Beira Interior and Fundação para a Ciência e a Tecnologia (FCT),
Portugal, for financial support through projects UIDB/00681/2020 (CERNAS-IPCB).
Keywords
Spectroscopy Wine spirit Sherry wine Aging Chemometrics
Pedagogical Context
Citation
GUERRERO-CHANIVET, M. [et al.] (2023) - FT-Raman methodology applied to study the effect of time and type of seasoning in the crafting of Sherry Kasks® used in the aging of brandy De Jerez. Sensors. 23:8962. DOI: https://doi.org/10.3390/s23218962
Publisher
MDPI