Composition of California Commercial Brandy Distillates

Abstract

Thirty-one samples of commercial brandy distillates, all except four produced in the fall of 1968, were analyzed for higher alcohols, aldehdyes, and esters. Gas chromatography was used for higher alcohols and aldehydes. Esters were measured by a colorimetic hydroxylamine-ferric chloride method. The proof of distillation was between 163 and 169 except in two samples from one firm, produced at 156 proof. The aldehyde contents expressed as acetaldehyde were generally low, from 0.3 to 3.8, mean 1.1 g/100 l at 100 proof. The total ester contents expressed as ethyl acetate varied from 2.6 to 12.8, mean 5.7 g/100 liters. The minimum, maximum, and mean values of higher alcohols were: n-propyl, 7.4-30.0, 17.2; isobutyl, 6.8-25.0, 15.7; and combined amyls, 20.0-87.5, 50.8. Sec-Butyl alcohol was found in six of the samples, four from the same producer, which appears to be an index of conditions deleterious to quality. In seven selected samples the mean levels of the free fatty acids, caprylic (C₈), capric (C₁₀), and lauric (C₁₂) were respectively, 0.70, 0.59, and 0.24 g/100 l. The corresponding means of ethyl esters of C₈, C₁₀, and C₁₂ acids were respectively, 0.34, 0.76, and 0.74 g/100 ml. Based on their congener contents, about 20% of the samples examined could be classified as light-bodied, about 50% medium-bodied, and 30% full bodied.