FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry Casks® in Brandy de Jerez elaboration

Guerrero-Chanivet, María; Anjos, O.; García-Moreno, M. Valme; Valcárcel-Muñoz, Manuel; Guillén-Sánchez, Dominico

http://hdl.handle.net/10400.11/8585

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Authors

Guerrero-Chanivet, María

Anjos, O.

García-Moreno, M. Valme

Valcárcel-Muñoz, Manuel

Guillén-Sánchez, Dominico

Abstract(s)

Brandy de Jerez is a grape-derived spirit produced in the Southern Spanish area known as Marco de Jerez. The Technical File of the Geographical Indication under this name indicates that it must have a minimum alcoholic strength of 36% vol. (usually between 36–45% vol.); it has to be obtained from wine spirits and distillates and it must be aged in oak barrels with capacity of less than 1000 L, previously seasoned with Sherry wine and following a traditional dynamic ageing system used in the Sherry area known as Criaderas and Solera.

Description

This research has been supported by the University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128 and OT2021/076). The authors wish to thank the University of Cadiz and Bodegas Fundador, S.L.U. for the industrial pre-doctoral contract TDI-8-18, granted to the author María Guerrero Chanivet; the ceiA3 and the University of Cádiz, for the Erasmus+ KA103 grant awarded to the author María Guerrero Chanivet and the financial support for her mobility and to the Centro de Biotecnología de Plantas de Beira Interior (CBP-BI) for facilitating the use of its equipments.

Keywords

Brandy Traditional ageing

URI

http://hdl.handle.net/10400.11/8585

Citation

GUERRERO-CHANIVET, M. [et al.] (2022) - FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry Casks® in Brandy de Jerez elaboration. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar: livro de resumos. Castelo Branco : SPQ. P. 235-236.