RT Journal Article
SR Electronic
T1 Evolution of the Italian Distillate "Grappa" During Aging in Wood: A Gas Chromatographic and High Performance Liquid Chromatographic Study
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 273
OP 278
DO 10.5344/ajev.1988.39.4.273
VO 39
IS 4
A1 Antonella Profumo
A1 Carla Riolo
A1 Maria Pesavento
A1 Alessandro Francoli
YR 1988
UL http://www.ajevonline.org/content/39/4/273.abstract
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.