Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Toasting is a key step in the barrel-making process. It plays an important role breakdown of oak wood compounds and thus influences chemical composition organoleptic properties wines brandies. However, effect toasting on distilled spirit quality has not yet been extensively studied. The objective this study was therefore to impact cognac eaux-de-vie by characterising sensorially after 12 months ageing. Eight aged barrels with 8 different toasts were represented 4 temperatures (low, medium, medium plus high) two lengths for each temperature (one so-called “normal” other “slow”). Sensory analysis carried out these through several tests. First, sorting test showed differences between samples then training previously chosen descriptors order build sensory profile perform ranking test. realised alcohol levels: 60 % (v/v), which level barrels, 40 commercial cognac. This approach demonstrated that barrel generally leads significant sensorial during These are greater lightly highly toasted barrel. first characterisation made toasts.