Effect of Brandy upon the Quality and Changes in Composition of California-Type Sherry during Baking

Abstract

1. The composition and quality of fortifying brandy has a corresponding influence upon the quality of Californiatype sherry not only after baking but after two years of wood aging. The characteristic which is most clearly attributable to the brandy used is a residual hotness in taste.

2. Sherry material which had high aldehyde contents lost part of the aldehydes during baking, owing to condensation or evaporation or probably both, under the conditions of the experiments described. The initial presence of aldehydes does not appear to be a requirement for obtaining the characteristic aroma and taste of baked sherry.

3. Sherry produced with brandy containing heads possesses organoleptic defects, especially hotness which is noticeable after 120 days of heating at 120° F., and it did not appear to possess any favorable flavor adjuncts that are not also present in sherry produced with clean brandy.