Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez.
This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry brandies and other aged distillates of different geographical origin, in order to research the utility of these analytical variables for explaining the highly specific character of Brandy de Jerez. Using multivariate statistic techniques, the aging system (static by anadas, or dynamic, well known as Soleras y Criaderas) has been confirmed as having a great influence on the analytical profile of aged distillates (discrimination is up to 100%). Differences between commercial brandies and those aged experimentally of equivalent average age have also been confirmed. The Solera Gran Reserva Brandies de Jerez show a clear differentiation from the rest of the distillates of different origin (discrimination is up to 80%), indicating their highly specific character.
Rodríguez Dodero
M C
MC
Dpto Química Analitica, Facultad de Ciencias, Universidad de Cádiz, Puerto Real, Cadiz, Spain. maricarmen.dodero@uca.es
Guillén Sánchez
D A
DA
Rodríguez
M Schwarz
MS
Barroso
C García
CG
D005511:Food Handling; D005663:Furans / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D011786:Quality Control; D014920:Wine / Q000032:analysis*
D005663:Furans; D010636:Phenols; C058427:furaneol