TY - JOUR 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. SP - 273 LP - 278 DO - 10.5344/ajev.1988.39.4.273 VL - 39 IS - 4 AU - Antonella Profumo AU - Carla Riolo AU - Maria Pesavento AU - Alessandro Francoli Y1 - 1988/01/01 UR - http://www.ajevonline.org/content/39/4/273.abstract N2 - 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. ER -