Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

Brandy de Jerez is a spirit produced in southern Spain and is characterized by its aging in casks that have previously contained Sherry wine, called Sherry Casks®. The seasoning process is responsible for the presence of compounds from Sherry wines in Brandy de Jerez. Neither the duration nor the type of seasoning have been thoroughly studied. A complete analytical characterization of Brandies de Jerez aged in Sherry Casks® seasoned for 3, 6, 12, 18 and 60 months with Fino, Oloroso and Pedro Ximénez Sherry wines has been conducted. A chemometric study carried out with all the analyzed compounds has demonstrated significant differences between the brandies, depending on the type and the duration of the seasoning of their aging casks. These differences become greater with longer seasoning periods. It has been concluded that 3–6 months of seasoning are not enough for the wine’s contribution to be significant, as some compounds are only detectable after 12 months of seasoning. No significant differences were found between 12 and 18 months of seasoning. When 60 months of seasoning was used, significant contributions and differences could be observed. These results were corroborated through sensory evaluations of the brandies.