Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry

Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Spain

^* Corresponding author: gustavo.cordero@uca.es

Resumen

The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically.