@misc{10481/90617,
year = {2023},
url = {https://hdl.handle.net/10481/90617},
abstract = {Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to
produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic
characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being
another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven
different brandies have been studied. They were obtained from wine produced with and without the addition of
sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation
using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak
wood (Quercus alba, Quercus robur and Quercus petraea) previously toasted to two different grades (medium or
light).
The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur
dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of
the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and
ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified
in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to
be taken into account regarding Brandy production processes if a better control over these production processes
is to be achieved, so that more exclusive and better quality products are obtained.},
organization = {University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128, OT2021/076, OT2021/131 and OT2022/080),  the industrial pre-doctoral contract TDI-8-18},
publisher = {Elsevier},
keywords = {Brandy},
keywords = {Volatile compounds},
keywords = {Phenolic compounds},
title = {Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies},
doi = {10.1016/j.crfs.2023.100486},
author = {Guerrero Chanivet, María and Ortega Gavilán, Fidel and Bagur González, María Gracia and Valcárcel Muñoz, Manuel J. and García Moreno, M. Valme and Guillén Sánchez, Dominico A.},
}