FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry Casks® in Brandy de Jerez elaboration
2022
Guerrero-Chanivet, María | Anjos, O. | García-Moreno, M. Valme | Valcárcel-Muñoz, Manuel | Guillén-Sánchez, Dominico
This research has been supported by the University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128 and OT2021/076). The authors wish to thank the University of Cadiz and Bodegas Fundador, S.L.U. for the industrial pre-doctoral contract TDI-8-18, granted to the author María Guerrero Chanivet; the ceiA3 and the University of Cádiz, for the Erasmus+ KA103 grant awarded to the author María Guerrero Chanivet and the financial support for her mobility and to the Centro de Biotecnología de Plantas de Beira Interior (CBP-BI) for facilitating the use of its equipments.
Show more [+] Less [-]Brandy de Jerez is a grape-derived spirit produced in the Southern Spanish area known as Marco de Jerez. The Technical File of the Geographical Indication under this name indicates that it must have a minimum alcoholic strength of 36% vol. (usually between 36–45% vol.); it has to be obtained from wine spirits and distillates and it must be aged in oak barrels with capacity of less than 1000 L, previously seasoned with Sherry wine and following a traditional dynamic ageing system used in the Sherry area known as Criaderas and Solera.
Show more [+] Less [-]This work is funded by the University of Cádiz and Bodegas Fundador, S.L.U. Cádiz, España (TDI-8-18). This work is also funded by National Funds through FCT - Foundation for Science and Technology under the Project UIDB/00239/2020 of Centro de Estudos Florestais (CEF).
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