文摘
Brandy de Jerez is aged in American oak casks according to the traditional dynamic system (Solerasy Criaderas) and sometimes additionally by the static system (Añadas). The experimental arrangementused here for the analytical monitoring of brandy aging consisted of 15 casks, 12 of which were setup for aging by the dynamic system, which is well established in the denomination of origin area,whereas the other 3 contained the same brandy but aged according to the static system. This paperstudies the kinetics of sugar extraction from oak wood to distillate, as well as the possible correlationsbetween the sugar contents in brandy and its age or the commercial type it belongs to (Solera, SoleraReserva, or Solera Gran Reserva). High-performance anion-exchange chromatography with pulsedamperometric detection was used as the analytical tool to measure the concentrations of glucose,fructose, arabinose, galactose, and xylose, the presence of which in brandy has previously beendescribed.Keywords: Brandy; sugars; aging; cask; chromatography; amperometry