Grape brandy production,composition and sensory evaluation |
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| Authors: | Argyrios Tsakiris Stamatina Kallithraka Yiannis Kourkoutas |
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| Affiliation: | 1. Department of Enology & Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute (T.E.I.) of Athens, , Egaleo, 12210 Athens, Greece;2. Department of Food Science and Technology, Agricultural University of Athens, , 11855 Athens, Greece;3. Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, , Dragana, 68100 Alexandroupolis, Greece |
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| Abstract: | Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks. According to legislation, it can be characterised by the geographical area where the grapes were produced, the grape variety used and the selected distillation and ageing techniques. Distillation increases ethanol concentration and aromatic constituents which are already present in grapes or are developed during fermentation and distillation. During maturation in wooden casks, compounds that contribute to the aroma and taste are extracted from the wood. Hence the spirit acquires the desired softer mouth feel, aromatic complexity and overall quality. Different methods of analysis are used in order to pursuit this process by analysing volatile and non‐volatile substances and correlate composition with quality. Analysis can also be useful in identification of brandy safety, potential adulterations, provenance and differentiation from other spirits drinks. © 2013 Society of Chemical Industry |
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| Keywords: | brandy grape wine distillation ageing quality |
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