La grappa: Aspetti di miglioramento per l’esaltazione del carattere

"Grappa: how to improve it to enhance its character" 

The study presented here illustrates a procedure to reduce the "negative features" of Grappa, due mainly to the alcohol reduction process and to refrigeration and filtration before bottling.

These steps lead to a considerable removal of esters (ethyl, methyl or higher alcohol esters) and high molecular weight fatty acids, i.e. the aroma's less positive features.