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Am. J. Enol. Vitic. 39:4:273-278 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Evolution of the Italian Distillate "Grappa" During Aging in Wood: A Gas Chromatographic and High Performance Liquid Chromatographic Study

Antonella Profumo 1, Carla Riolo 1, Maria Pesavento 1, and Alessandro Francoli 1

1 Dipartimento di Chimica Generale, Università di Pavia, Viale Taramelli 12, 27100 Pavia, Italy.

A chromatographic study was made on the evolution of "grappa," an Italian distillate of pressed grape after yeast fermentation, including the length and the conditions of aging. The determination of several parameters demonstrates that the evolution of the distillate during three to five years of storage in wood barrels is due to those aromatic compounds, such as phenolic aldehydes, extracted from alcoholysis of lignin. However, variation of the major constituents of grappa (alcohols, acids, esters, etc.), depending on many other factors (e.g., storing conditions) are not significant as far as aging is concerned.

Key words: Italian distillate, grappa, grappa aging, phenolic aldehydes, alcoholysis of lignin

Submitted on November 5, 1987






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Copyright © 1988 by the American Society for Enology and Viticulture.