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Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.
Enrique Durán-Guerrero; Remedios Castro; María García-Moreno; María Rodríguez-Dodero; Mónica Schwarz; Dominico Guillén-Sánchez. Aroma of Sherry Products: A Review. Foods 2021, 10, 753 .
AMA StyleEnrique Durán-Guerrero, Remedios Castro, María García-Moreno, María Rodríguez-Dodero, Mónica Schwarz, Dominico Guillén-Sánchez. Aroma of Sherry Products: A Review. Foods. 2021; 10 (4):753.
Chicago/Turabian StyleEnrique Durán-Guerrero; Remedios Castro; María García-Moreno; María Rodríguez-Dodero; Mónica Schwarz; Dominico Guillén-Sánchez. 2021. "Aroma of Sherry Products: A Review." Foods 10, no. 4: 753.
This paper describes the protocol for a study designed to address the high prevalence (40%) of childhood overweight and obesity in the province of Cádiz, Spain, as a reflection of what is happening worldwide. It is widely known that children who suffer from childhood obesity have a higher risk of developing chronic diseases in adulthood. This causes a decrease in the quality of life and an increase in health spending. In this context, it is necessary to intervene promoting healthy lifestyle habits from an early stage. The objective of this project will be to evaluate the effectiveness of a multimodal intervention (individual, school and family) called “PREVIENE-CÁDIZ” [CADIZ-PREVENT]. The intervention will be focused mainly on diet, physical activity, sedentary lifestyle and sleep, to prevent overweight and obesity in schoolchildren from 8 to 9 years old in the province of Cádiz. It will consist of a 10-session education program carried out in the classroom by the teachers. In addition, children will be assigned two workbooks, one to work on in class and the other at home with parents. A workshop aimed at parents will be included to help teach them how to obtain healthier lifestyle habits. The proposed study will involve a quasi-experimental design with a control group.
Rubén Aragón-Martín; María Del Mar Gómez-Sánchez; David Jiménez-Pavón; José Manuel Martínez-Nieto; Mónica Schwarz-Rodríguez; Carmen Segundo-Iglesias; José Pedro Novalbos-Ruiz; María José Santi-Cano; José Castro-Piñero; Carmen Lineros-González; Mariano Hernán-García; Amelia Rodríguez-Martín. A Multimodal Intervention for Prevention of Overweight and Obesity in Schoolchildren. A Protocol Study “PREVIENE-CÁDIZ”. International Journal of Environmental Research and Public Health 2021, 18, 1622 .
AMA StyleRubén Aragón-Martín, María Del Mar Gómez-Sánchez, David Jiménez-Pavón, José Manuel Martínez-Nieto, Mónica Schwarz-Rodríguez, Carmen Segundo-Iglesias, José Pedro Novalbos-Ruiz, María José Santi-Cano, José Castro-Piñero, Carmen Lineros-González, Mariano Hernán-García, Amelia Rodríguez-Martín. A Multimodal Intervention for Prevention of Overweight and Obesity in Schoolchildren. A Protocol Study “PREVIENE-CÁDIZ”. International Journal of Environmental Research and Public Health. 2021; 18 (4):1622.
Chicago/Turabian StyleRubén Aragón-Martín; María Del Mar Gómez-Sánchez; David Jiménez-Pavón; José Manuel Martínez-Nieto; Mónica Schwarz-Rodríguez; Carmen Segundo-Iglesias; José Pedro Novalbos-Ruiz; María José Santi-Cano; José Castro-Piñero; Carmen Lineros-González; Mariano Hernán-García; Amelia Rodríguez-Martín. 2021. "A Multimodal Intervention for Prevention of Overweight and Obesity in Schoolchildren. A Protocol Study “PREVIENE-CÁDIZ”." International Journal of Environmental Research and Public Health 18, no. 4: 1622.
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks® . Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels.
Manuel Valcárcel-Muñoz; María Guerrero-Chanivet; M. García-Moreno; M. Rodríguez-Dodero; Dominico Guillén-Sánchez. Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use. Foods 2021, 10, 288 .
AMA StyleManuel Valcárcel-Muñoz, María Guerrero-Chanivet, M. García-Moreno, M. Rodríguez-Dodero, Dominico Guillén-Sánchez. Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use. Foods. 2021; 10 (2):288.
Chicago/Turabian StyleManuel Valcárcel-Muñoz; María Guerrero-Chanivet; M. García-Moreno; M. Rodríguez-Dodero; Dominico Guillén-Sánchez. 2021. "Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use." Foods 10, no. 2: 288.
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines.
Mónica Schwarz; Fabian Weber; Enrique Durán-Guerrero; Remedios Castro; María Del Carmen Rodríguez-Dodero; Maria Valme García-Moreno; Peter Winterhalter; Dominico Guillén-Sánchez. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods 2021, 10, 131 .
AMA StyleMónica Schwarz, Fabian Weber, Enrique Durán-Guerrero, Remedios Castro, María Del Carmen Rodríguez-Dodero, Maria Valme García-Moreno, Peter Winterhalter, Dominico Guillén-Sánchez. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods. 2021; 10 (1):131.
Chicago/Turabian StyleMónica Schwarz; Fabian Weber; Enrique Durán-Guerrero; Remedios Castro; María Del Carmen Rodríguez-Dodero; Maria Valme García-Moreno; Peter Winterhalter; Dominico Guillén-Sánchez. 2021. "HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography." Foods 10, no. 1: 131.
BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. This article is protected by copyright. All rights reserved.
Marina Chanivet; Enrique Durán‐Guerrero; María Del Carmen Rodríguez‐Dodero; Carmelo G. Barroso; Remedios Castro. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits. Journal of the Science of Food and Agriculture 2020, 101, 2235 -2246.
AMA StyleMarina Chanivet, Enrique Durán‐Guerrero, María Del Carmen Rodríguez‐Dodero, Carmelo G. Barroso, Remedios Castro. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits. Journal of the Science of Food and Agriculture. 2020; 101 (6):2235-2246.
Chicago/Turabian StyleMarina Chanivet; Enrique Durán‐Guerrero; María Del Carmen Rodríguez‐Dodero; Carmelo G. Barroso; Remedios Castro. 2020. "Application of accelerating energies to the maceration of sherry vinegar with citrus fruits." Journal of the Science of Food and Agriculture 101, no. 6: 2235-2246.
In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
María Jesús Ruiz Bejarano; Enrique Durán-Guerrero; Remedios Castro; Carmelo G. Barroso; M. Carmen Rodríguez-Dodero. Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines. Foods 2020, 9, 424 .
AMA StyleMaría Jesús Ruiz Bejarano, Enrique Durán-Guerrero, Remedios Castro, Carmelo G. Barroso, M. Carmen Rodríguez-Dodero. Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines. Foods. 2020; 9 (4):424.
Chicago/Turabian StyleMaría Jesús Ruiz Bejarano; Enrique Durán-Guerrero; Remedios Castro; Carmelo G. Barroso; M. Carmen Rodríguez-Dodero. 2020. "Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines." Foods 9, no. 4: 424.
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice.
Mónica Schwarz; M. Carmen Rodríguez-Dodero; M. Soledad Jurado; Belén Puertas; Carmelo G. Barroso; Dominico A. Guillén. Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method. Foods 2020, 9, 277 .
AMA StyleMónica Schwarz, M. Carmen Rodríguez-Dodero, M. Soledad Jurado, Belén Puertas, Carmelo G. Barroso, Dominico A. Guillén. Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method. Foods. 2020; 9 (3):277.
Chicago/Turabian StyleMónica Schwarz; M. Carmen Rodríguez-Dodero; M. Soledad Jurado; Belén Puertas; Carmelo G. Barroso; Dominico A. Guillén. 2020. "Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method." Foods 9, no. 3: 277.
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
M. Valme García-Moreno; Manuel M. Sánchez-Guillén; María Ruiz De Mier; Manuel J. Delgado-González; M. Carmen Rodríguez-Dodero; Carmelo García-Barroso; Dominico A. Guillén-Sánchez. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods 2020, 9, 250 .
AMA StyleM. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz De Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso, Dominico A. Guillén-Sánchez. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods. 2020; 9 (3):250.
Chicago/Turabian StyleM. Valme García-Moreno; Manuel M. Sánchez-Guillén; María Ruiz De Mier; Manuel J. Delgado-González; M. Carmen Rodríguez-Dodero; Carmelo García-Barroso; Dominico A. Guillén-Sánchez. 2020. "Use of Alternative Wood for the Ageing of Brandy de Jerez." Foods 9, no. 3: 250.
Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC-DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.
Enrique Durán-Guerrero; Mónica Schwarz; M. Ángeles Fernández-Recamales; Carmelo G. Barroso; Remedios Castro; Durán- Guerrero; Fernández- Recamales. Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin. Foods 2019, 8, 341 .
AMA StyleEnrique Durán-Guerrero, Mónica Schwarz, M. Ángeles Fernández-Recamales, Carmelo G. Barroso, Remedios Castro, Durán- Guerrero, Fernández- Recamales. Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin. Foods. 2019; 8 (8):341.
Chicago/Turabian StyleEnrique Durán-Guerrero; Mónica Schwarz; M. Ángeles Fernández-Recamales; Carmelo G. Barroso; Remedios Castro; Durán- Guerrero; Fernández- Recamales. 2019. "Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin." Foods 8, no. 8: 341.
Brandy de Jerez is the most produced spirit in Spain. The rules of its Regulatory Council require the spirit to age in American oak casks that have previously contained any kind of sherry wine. This use, called seasoning, releases wine compounds into the spirit. Because of the differences among sherries, the organoleptic features of a brandy will be significantly different from any other depending on the seasoning. In addition, its specific features make it different from any other spirit. The chromatographic profiles of Brandy de Jerez are reported to be different depending on the seasonings through their ageing process. Different types of Brandy de Jerez have been characterised, regarding their seasoning, using chromatographic techniques. Applying statistical analysis, correlations between the chromatographic profiles and the seasonings have risen up. In addition, the profiles have demonstrated to possess a high degree of correlation with the ageing time of the samples.
M.M. Sánchez-Guillén; Mónica Schwarz Rodríguez; M.C. Rodríguez-Dodero; M.V. García-Moreno; Dominico Antonio Guillén Sánchez; C. Garcia-Barroso. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez. Food Chemistry 2019, 286, 275 -281.
AMA StyleM.M. Sánchez-Guillén, Mónica Schwarz Rodríguez, M.C. Rodríguez-Dodero, M.V. García-Moreno, Dominico Antonio Guillén Sánchez, C. Garcia-Barroso. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez. Food Chemistry. 2019; 286 ():275-281.
Chicago/Turabian StyleM.M. Sánchez-Guillén; Mónica Schwarz Rodríguez; M.C. Rodríguez-Dodero; M.V. García-Moreno; Dominico Antonio Guillén Sánchez; C. Garcia-Barroso. 2019. "Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez." Food Chemistry 286, no. : 275-281.
Mónica Schwarz; Mónica Schwarz Rodríguez; Dominico Antonio Guillén Sánchez; Dominico A. Guillén; Carmelo G. Barroso. Development of an accelerated aging method for Brandy. LWT - Food Science and Technology 2014, 59, 108 -114.
AMA StyleMónica Schwarz, Mónica Schwarz Rodríguez, Dominico Antonio Guillén Sánchez, Dominico A. Guillén, Carmelo G. Barroso. Development of an accelerated aging method for Brandy. LWT - Food Science and Technology. 2014; 59 (1):108-114.
Chicago/Turabian StyleMónica Schwarz; Mónica Schwarz Rodríguez; Dominico Antonio Guillén Sánchez; Dominico A. Guillén; Carmelo G. Barroso. 2014. "Development of an accelerated aging method for Brandy." LWT - Food Science and Technology 59, no. 1: 108-114.
The present paper reports the results of a study monitoring several key analytical parameters in a set of aged samples of vintages from 1999 back to 1935. The analysed parameters were: colour, antioxidant activity, low molecular weight phenolics, index of total polyphenols and SO2 content. It can be concluded that the antioxidant activity of the old wines studied is clearly related to the ageing time and to the polyphenols extracted from the wood during this period. The wines also showed differences in their chromatic characteristics according to the duration of their ageing in years. A principal component analysis confirmed that most of the studied variables (except hydroximethylfurfural and SO2) are strictly linked to ageing, which allowed a discrimination of 100% of the wines belonging to different decades, according to the results obtained by means of the application of linear discriminant analysis.
Mónica Schwarz; Mónica Schwarz Rodríguez; Dominico A. Guillén; Carmelo G. Barroso. Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines. Food Chemistry 2012, 133, 271 -276.
AMA StyleMónica Schwarz, Mónica Schwarz Rodríguez, Dominico A. Guillén, Carmelo G. Barroso. Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines. Food Chemistry. 2012; 133 (2):271-276.
Chicago/Turabian StyleMónica Schwarz; Mónica Schwarz Rodríguez; Dominico A. Guillén; Carmelo G. Barroso. 2012. "Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines." Food Chemistry 133, no. 2: 271-276.
Brandy de Jerez is differentiated from other brandies by its distinctive and unique organoleptic characteristics that are derived basically from its traditional system of production, from the characteristics of the wooden cask in which it is aged and, naturally, also from climatic characteristics of the geographic area where it is exclusively made. With a view to ensuring its quality, in the present study, an ageing solera of Brandy de Jerez has been characterised analytically. The samples have been obtained in a winery of the production zone over a 2-year period, and the following analytical parameters have been monitored: colour, index of total polyphenols, short-chain organic acids and the analysis of particular polyphenolic compounds. This paper has studied the evolution of these parameters and their possible correlation with the age of the samples. A statistical model has been devised that allows the samples to be classified correctly in function of their mean age.
Mónica Schwarz; M. C. Rodríguez; D. A. Guillén; C. G. Barroso. Analytical characterisation of a Brandy de Jerez during its ageing. European Food Research and Technology 2011, 232, 813 -819.
AMA StyleMónica Schwarz, M. C. Rodríguez, D. A. Guillén, C. G. Barroso. Analytical characterisation of a Brandy de Jerez during its ageing. European Food Research and Technology. 2011; 232 (5):813-819.
Chicago/Turabian StyleMónica Schwarz; M. C. Rodríguez; D. A. Guillén; C. G. Barroso. 2011. "Analytical characterisation of a Brandy de Jerez during its ageing." European Food Research and Technology 232, no. 5: 813-819.
Ali Liazid; Monica Schwarz; Rosa M. Varela; Miguel Palma; Dominico A. Guillén; Jamal Brigui; Francisco A. Macías; Carmelo G. Barroso. Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds. Food and Bioproducts Processing 2010, 88, 247 -252.
AMA StyleAli Liazid, Monica Schwarz, Rosa M. Varela, Miguel Palma, Dominico A. Guillén, Jamal Brigui, Francisco A. Macías, Carmelo G. Barroso. Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds. Food and Bioproducts Processing. 2010; 88 (2-3):247-252.
Chicago/Turabian StyleAli Liazid; Monica Schwarz; Rosa M. Varela; Miguel Palma; Dominico A. Guillén; Jamal Brigui; Francisco A. Macías; Carmelo G. Barroso. 2010. "Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds." Food and Bioproducts Processing 88, no. 2-3: 247-252.
This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry brandies and other aged distillates of different geographical origin, in order to research the utility of these analytical variables for explaining the highly specific character of Brandy de Jerez. Using multivariate statistic techniques, the aging system (static by anadas, or dynamic, well known as Soleras y Criaderas) has been confirmed as having a great influence on the analytical profile of aged distillates (discrimination is up to 100%). Differences between commercial brandies and those aged experimentally of equivalent average age have also been confirmed. The Solera Gran Reserva Brandies de Jerez show a clear differentiation from the rest of the distillates of different origin (discrimination is up to 80%), indicating their highly specific character.
M. C. Rodríguez Dodero; D. A. Guillén Sánchez; Mónica Schwarz Rodríguez; C. García Barroso. Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control ofBrandy de Jerez. Journal of Agricultural and Food Chemistry 2010, 58, 990 -997.
AMA StyleM. C. Rodríguez Dodero, D. A. Guillén Sánchez, Mónica Schwarz Rodríguez, C. García Barroso. Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control ofBrandy de Jerez. Journal of Agricultural and Food Chemistry. 2010; 58 (2):990-997.
Chicago/Turabian StyleM. C. Rodríguez Dodero; D. A. Guillén Sánchez; Mónica Schwarz Rodríguez; C. García Barroso. 2010. "Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control ofBrandy de Jerez." Journal of Agricultural and Food Chemistry 58, no. 2: 990-997.
The antioxidant activities (AA) of commercial sherry brandies (Solera, Solera Reserva and Solera Gran Reserva) and samples obtained from an experimental ageing system were measured. In the dynamic ageing system, the data show that the casks containing the youngest distillate become exhausted over time. For experimental and commercial brandies, antioxidant activity and polyphenolic content both increase with increasing age, so the correlation between the two parameters was analysed. It is concluded that there is a significant relationship between them; however, it seems that some non-phenolic compounds could also contribute to the antioxidant activity. The results revealed certain differences between commercial and experimental sherry brandies, and these differences could be due to the addition of caramel colouring. Several other commercial aged distillates of various different geographical origins (Cognacs, Armagnacs, and Spanish, French and South African brandies) were studied, and their antioxidant power was compared with that of the three categories of Brandy de Jerez. It was found that Solera Gran Reserva sherry brandies show the highest antioxidant activity of all the products considered.
Mónica Schwarz; Mónica Schwarz Rodríguez; Cristina Martínez; Virginia Bosquet; Dominico Guillén; Carmelo García Barroso. Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content. Food Chemistry 2009, 116, 29 -33.
AMA StyleMónica Schwarz, Mónica Schwarz Rodríguez, Cristina Martínez, Virginia Bosquet, Dominico Guillén, Carmelo García Barroso. Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content. Food Chemistry. 2009; 116 (1):29-33.
Chicago/Turabian StyleMónica Schwarz; Mónica Schwarz Rodríguez; Cristina Martínez; Virginia Bosquet; Dominico Guillén; Carmelo García Barroso. 2009. "Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content." Food Chemistry 116, no. 1: 29-33.
Brandy and other aged distillates are a rich source of polyphenols. For brandies, contact with wood during ageing makes an important contribution to their polyphenols content. This paper describes the use of a previously devised ultra performance LC (UPLC) method to study the polyphenols content of Brandy de Jerez. UPLC is a new technique in LC offering several potential advantages, especially the reduction of time. Analyses of brandy performed by HPLC were repeated by UPLC. A special UPLC analytical column (Acquity UPLC BEH C18 column, 100×2.1 mm), with a particle size of 1.7 μm, forms part of this system. Using the UPLC system enabled the time needed for analysis to be reduced to one tenth of the time needed in the conventional HPLC system. In conclusion, the separation factor results of the UPLC were compared to those obtained using HPLC methods; this demonstrated that simple, high efficiency UPLC gradients are viable and advantageous substitutes for traditional analysis of polyphenols in brandy by HPLC. The method enabled 14 phenolic compounds to be identified and determined in 33 different commercial brandies, and this allowed them to be differentiated in function of quality.
Mónica Schwarz; Mónica Schwarz Rodríguez; Dominico A. Guillén; Carmelo G. Barroso. Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives inBrandy de Jerez. Journal of Separation Science 2009, 32, 1782 -1790.
AMA StyleMónica Schwarz, Mónica Schwarz Rodríguez, Dominico A. Guillén, Carmelo G. Barroso. Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives inBrandy de Jerez. Journal of Separation Science. 2009; 32 (11):1782-1790.
Chicago/Turabian StyleMónica Schwarz; Mónica Schwarz Rodríguez; Dominico A. Guillén; Carmelo G. Barroso. 2009. "Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives inBrandy de Jerez." Journal of Separation Science 32, no. 11: 1782-1790.