Abstract
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.
- Received November 1987.
- Copyright 1988 by the American Society for Enology and Viticulture
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