Conclusions The volatile fraction of the brandies was strongly marked by the young wine spirit and presented a slight trend to increase over the aging process as a result of the growing concentration attributable to the merma phenomenon.
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Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.
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It should therefore be noted that, regardless of the origin of the wood as well as its toasting degree or aging time, the use of sulfur dioxide during the fermentation of the wine used to obtain the wine spirits has a highly significant influence on the volatile and phenolic fractions of the final product. 3.3.1.2.
The proportions of these two compounds observed in this study are the same as previously mentioned, and they both present an increasing trend during their aging as a consequence of the merma (loss of volume) resulting from the evaporation of liquid through the wood (see Table 4 ), which in turn represents an increment of the concentration of the compounds present in the wine spirits (higher alcohols, acetaldehyde and acetals formed). 3.2.3.