Impact of Stabilization Method and Filtration Step on the Ester Profile of “Brandy de Jerez”

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting physico-chemical stability, organoleptic characteristics, consumer’s quality perception of brandy. This phenomenon originates from insoluble salts, volatile compounds (higher alcohols, fatty acid esters, others), ethanol-soluble lignins. Among them, ethyl esters long-chain acids are considered main haze formation, due to a decrease their solubility when brandies stored low temperatures. For this reason, producers recommended intentionally encourage formation then remove it before releasing brandy market. The purpose work was study influence two methods stabilization, traditional method room temperature for 1 year, cold 7 days −10 °C, on ester profile “Brandy de Jerez”. results were compared with non-stabilized samples, determine changes composition. use multivariate statistical analyses made possible identify (potential markers) most impacted by process. It observed yielded distinct profile, while stabilized displayed lower impact Furthermore, both processes produced significant acids, which responsible formation.