Sensory and colorimetric profiling of Armenian brandy: influence of aging on aroma, taste, and visual characteristics

Bonello, Federica and Petrozziello, Maurizio and Mikayelyan, Mikayel and Jakšić, Darko (2026) Sensory and colorimetric profiling of Armenian brandy: influence of aging on aroma, taste, and visual characteristics. In: IVES Conference Series, WAC–IVAS 2026 Book of Abstract, 29 June-3 July 2026. International Viticulture and Enology Society - IVES Villenave-d’Ornon, Dijon, France, p. 221. ISBN 2777-9173

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Abstract

Armenian brandy is a culturally and economically significant distilled spirit, characterized by a complex sensory profile shaped by autochthonous grapevine varieties, distillation, and barrel aging and blending. In this study, 62 Armenian brandy samples, aged 3, 5, 7, 10, 15, and 20 years, were evaluated by a trained panel. Brandy samples were collected from 13 Armenian brandy producers within the framework of the EU-funded project: “Technical Assistance for the Development of the Geographical Indication Armenian Brandy” (Contract No.2024/454-624). All studies were conducted with the aim of defining the general and common characteristics of Armenian brandy as a future Geographical Indication (GI) Armenian Brandy. Sensory descriptors related to color, aroma and taste were used in the evaluation. For color, the proposed descriptors included amber yellow and orange highlights. The olfactory descriptors comprised notes of orange blossom and rose, licorice, nutmeg and ginger, fruity nuances (apricot, pear, cherry and plum). Sweet and complex aromatic notes (caramel, chocolate, candied fruits, honey-milk candies, raisins, dried apricot, smoked roasting, vanilla and oak wood) were also proposed. The gustatory aspect focused on taste and mouthfeel attributes, particularly softness and persistence. Also colorimetric analysis was performed. Results showed a progressive increase in sensory complexity and color depth with aging. Young samples (3 years) presented light fruit and floral notes (plum, cherry, orange blossom), a low intensity of oak, vanilla and sweetness. Medium-aged products (5–10 years) displayed enhanced floral and fruity complexity, spicy and dried fruit notes and increased smoothness and persistence. Long-aged samples (15–20 years) showed dominant oak, vanilla, caramel, chocolate and dried fruit notes. Visual assessment confirmed progressive darkening and increased orange hues with aging. Hierarchical Cluster Analysis (HCA) revealed two macro-clusters: 15–20 years and 3–10 years brandies, with finer subdivisions reflecting intermediate aging stages. Principal Component Analysis (PCA) explained 94.85 % of sensory variance, with aging-related descriptors strongly associated with the first component and caramelized/evoluted versus floral notes separated along the second. Correlation analysis indicated significant associations between color indexes and sensory attributes supporting the role of oak maturation in shaping both visual and gustatory properties.

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