Sugar contents of Brandy de Jerez during its aging.
Brandy de Jerez is aged in American oak casks according to the traditional dynamic system (Soleras y Criaderas) and sometimes additionally by the static system (Anadas). The experimental arrangement used here for the analytical monitoring of brandy aging consisted of 15 casks, 12 of which were set up for aging by the dynamic system, which is well established in the denomination of origin area, whereas the other 3 contained the same brandy but aged according to the static system. This paper studies the kinetics of sugar extraction from oak wood to distillate, as well as the possible correlations between the sugar contents in brandy and its age or the commercial type it belongs to (Solera, Solera Reserva, or Solera Gran Reserva). High-performance anion-exchange chromatography with pulsed amperometric detection was used as the analytical tool to measure the concentrations of glucose, fructose, arabinose, galactose, and xylose, the presence of which in brandy has previously been described.
Martínez Montero
Cristina
C
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz C/República Saharaui s/n, 11510 Puerto Real, Cádiz, Spain. cristina.martinez@uca.es
Rodríguez Dodero
M del Carmen
Mdel C
Guillén Sánchez
Dominico Antonio
DA
García Barroso
Carmelo
C
D000434:Alcoholic Beverages / Q000032:analysis* / Q000145:classification; D001089:Arabinose / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D005632:Fructose / Q000032:analysis; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D007700:Kinetics; D029963:Quercus; D013997:Time Factors; D014934:Wood; D014994:Xylose / Q000032:analysis
D002241:Carbohydrates; D005632:Fructose; D014994:Xylose; D001089:Arabinose; D005947:Glucose; D005690:Galactose