Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

The main physicochemical parameters and sensory profile of commercial aged distillates from grape marc, Orujo, have been determined in this study. Significant differences were obtained for the mean concentration of the chemical parameters determined among the samples analysed. All samples fulfilled the values fixed for each parameter by the corresponding Regulation Council and the values obtained showed differences with respect those obtained for other similar beverages (whisky, rum, cognac) owing to the characteristics of the raw material employed. The results from sensory analysis showed that Orujo aged over 60 months in wooden barrels from Quercus robur reached the highest overall quality, next to the distillate aged over 144 months in Quercus petraea oak wood. The tasters evaluated more positively the species of oak used in the aging process than the time that the distillate remained in contact with the barrel. Samples aged in oak wood from Quercus robur during 60 months and from Quercus petraea during 144 months had a similar sensory profile and obtained a greater intensity in all qualifying parameters. The principal components analysis clearly showed a good separation of the aged Orujo samples in terms of sensory descriptors according to the species and origin of the oak wood employed in the aging process. Copyright © 2012 The Institute of Brewing & Distilling