Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®
Tài liệu tham khảo
Álvarez, 1997
Awad, 2017, Evolution of volatile compounds during the distillation of cognac spirit, J. Agric. Food Chem., 65, 7736, 10.1021/acs.jafc.7b02406
Baldwin, 1974, Congener development in bourbon whisky matured at various proofs for twelve years, J. AOAC Int., 57, 940, 10.1093/jaoac/57.4.940
Bertrand, 2003, Brandy and cognac, Brand. Cognac, 584
Bortoletto, 2013, Congeners in sugar cane spirits aged in casks of different woods, Food Chem., 139, 695, 10.1016/j.foodchem.2012.12.053
Brown, R.L., n.d. “Boiling Point Data” en NIST Chemistry WebBook, NIST Standard Reference Database Number 69. https://doi.org/https://doi.org/10.18434/T4D303.
Canas, 2017, Phenolic composition and related properties of aged wine spirits: influence of barrel characteristics, Rev. Beverages, 3, 55, 10.3390/beverages3040055
Canas, 2019, Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology, LWT, 111, 260, 10.1016/j.lwt.2019.05.018
Cernîşev, 2017, Analysis of lignin-derived phenolic compounds and their transformations in aged wine distillates, Food Control., 73, 281, 10.1016/j.foodcont.2016.08.015
Consejería de Agricultura Pesca y Desarrollo Rural, 2018, Orden de 28 de junio de 2018, por la que se aprueba el expediente técnico de Indicación Geográfica “Brandy de Jerez”, Bol. Junta Andal., 127, 19
Cruz, 2012, Effect of ageing system and time on the quality of wine brandy aged at industrial-scale, Cienc. Tec. Vitivinic., 27, 83
Delgado-González, 2017, Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy, Ultrason. Sonochem., 36, 226, 10.1016/j.ultsonch.2016.11.031
Especificación técnica de envinado de vasijas, 2017. Consejo Regulador “Jerez-Xérèz-Sherry.”
García-Moreno, 2020, Use of alternative wood for the ageing of brandy de Jerez, Foods, 9
Guerrero-Chanivet, 2020, Characterization of the aromatic and phenolic profile of five different wood chips used for ageing spirits and wines, Foods, 9, 1613, 10.3390/foods9111613
International Organization of Vine and Wine, 2009b. Method OIV-MA-BS-12. Determination of the acidites of spirit drinks of viti-vinicultural origin. Compend. Int. Methods Anal.
International Organization of Vine and Wine, 2009c. Method OIV-MA-AS2–07B. Chromatic Characteristics. Compend. Int. Methods Anal.
International Organization of Vine and Wine, 2009a. Method OIV-MA-BS-09. Method for the determination of total dry extract of spirit drinks of viti-vinicultural origin: gravimetric method. Compend. Int. Methods Anal.
ISO 11132, 2012. Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel.
ISO 13299, 2016. Sensory analysis. Methodology. General guidance for establishing a sensory profile.
ISO 3591, 1977. Sensory Analysis. Apparatus. Wine-tasting glass.
ISO 8587, 2006. Sensory analysis. Methodology. Ranking.
ISO 8589, 2007. Sensory analysis. General guidance for the design of test rooms.
Martins, 2003, Melanoidins extinction coefficient in the glucose/glycine Maillard reaction, Food Chem., 83, 135, 10.1016/S0308-8146(03)00219-X
Mayr Marangon, 2021, Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels, Food Chem., 344, 10.1016/j.foodchem.2020.128658
Mosedale, 1995, Effects of oak wood on the maturation of alcoholic beverages with particular reference to whisky, Forestry, 68, 203, 10.1093/forestry/68.3.203
Puech, 1984, Characteristics of oak wood and biochemical aspects of armagnac, Aging, 35, 77
Regulation (EU) 2019/787 European Parliament and Council of 17 April 2019, 2019. Parlamento europeo y consejo de la unión europea.
Rodríguez Madrera, 2013, Comparative study of two aging systems for cider brandy making. Changes in chemical composition, LWT Food Sci. Technol., 54, 513, 10.1016/j.lwt.2013.05.037
Sánchez-Guillén, 2019, Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez, Food Chem., 286, 275, 10.1016/j.foodchem.2019.02.006
Saris, 1970, Détermination automatique de l′acidité volatile du vin, Ind. Alim. Agric., 87, 115
Schwarz, 2009, Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez, J. Sep. Sci., 32, 1782, 10.1002/jssc.200800706
Schwarz, 2011, Analytical characterisation of a Brandy de Jerez during its ageing, Eur. Food Res. Technol., 232, 813, 10.1007/s00217-011-1448-2
Singleton, 1961, Wood chips and wine treatment; the nature of aqueous alcohol extracts, Am. J. Enol. Vitic., 12, 152, 10.5344/ajev.1961.12.4.152
Singleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Vitic., 16, 144, 10.5344/ajev.1965.16.3.144
Tsakiris, 2014, Grape brandy production, composition and sensory evaluation, J. Sci. Food Agric., 94, 404, 10.1002/jsfa.6377
Valcárcel-Muñoz, 2020, Influencia de la estabilización final del Brandy de Jerez, sobre los prámetros fisicoquímicos, composición volátil, compuestos polifenólicos análisis sensorial, Rev. Enól., 125, 48
Valcárcel-Muñoz, 2021, Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use, Foods, 10, 1, 10.3390/foods10020288
Valcárcel-Muñoz, 2021, Evolución de parámetros fisicoquímicos, composición volátil y compuestos polifenólicos del Brandy de Jerez durante su envejecimiento en Sistemas de Criaderas y Solera, Rev. Enól., 132, 76
Viriot, 1993, Ellagitannins and lignins in aging of spirits in oak barrels, J. Agric. Food Chem., 41, 1872, 10.1021/jf00035a013
DO Sherry Wines web site, 2022. [WWW Document] URL 〈https://www.sherry.wine/sherry-wine/production/ageing〉 (Accessed 7 January 2021).
