Development of Some Sherry Brandy Aroma Components Along the Solera System

Abstract

The development of aroma components in brandy of the Sherry District was investigated in connection with the six-stage solera system used in the Jerez area. Samples were extracted with ether:pentane (2:1) and vacuum preconcentrated for analysis by gas chromatography (GC) using fused-silica capillary columns with Carbowax 20M and OV 101 coated walls, and for analysis by computerized GC-Mass Spectrometry. Approximately 20 components varied in concentration during the aging process and were classed into three main groups according to their origins by means of cluster analysis.