Characterising freshly distilled brandies according to their origin: a Gas Chromatography-Olfactometry study

Analysis of brandy headspace by Proton-Transfer-Reaction Mass Spectrometry at high ethanol content

Analysis of brandy headspace by Proton-Transfer-Reaction Mass Spectrometry at high ethanol content. 9. in Vino analytica scientia symposium

Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfacto…

La typicité d'une eau de vie de cognac : itinéraire technologique et lien au terroir

Cognac spirits are made from the distillation of white wine, growing in a region delimitated into cru areas. According to the cru of origin of their wine, spirits are assumed to be typical, in a sensorial way. Then, physico-chemical and sensorial analysis were carried out in parallel in order to search for this supposed typicality of cru, in freshly distilled spirits such as in spirits after aging in oak barrels. A work of filiation of impact compounds in the wines was also done. No cru-specific compound was found and differences to put in evidence are thin. The cru effect was apparent only with selective sampling and specific methodology. Actually, several factors, such as distillation, ar…