PT  - JOURNAL ARTICLE
AU  - Antonella Profumo
AU  - Carla Riolo
AU  - Maria Pesavento
AU  - Alessandro Francoli
TI  - Evolution of the Italian Distillate "Grappa" During Aging in Wood: A Gas Chromatographic and High Performance Liquid Chromatographic Study
AID  - 10.5344/ajev.1988.39.4.273
DP  - 1988 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 273--278
VI  - 39
IP  - 4
4099  - http://www.ajevonline.org/content/39/4/273.short
4100  - http://www.ajevonline.org/content/39/4/273.full
SO  - Am J Enol Vitic.1988 Jan 01; 39
AB  - 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.