Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie


"Grappa tasting: classic and innovative methods compared"

With the II level the Anag tasters will be called to deepen the existing relations between the sensory characteristics of grappa and the technology production of our Italian brandies. In the studies that have started over a year ago to develop a not easy teaching method, they are experimenting sensory analysis tables suitable for the purpose. This situation resulted in the model 896 (see image) that, even though it has still to be improved, it has shown to respond well to the purpose. During its preparation it has been compared with the Anag chart adopted in 1989 to verify:

• the possible differences of response between the two charts;
• the degree of learning difficulty of the new chart;
• if the new chart has a greater amount of information.

It has then been organized a sensory experiment in which the judges were mainly Anag tasters and, in two following rounds, after adequate explanation of the two methods and calibration of the panel, they have been evaluated the same types of grappa without saying to the judges that they were the same. Here are the results that came out.


Luigi Odello – Oenologist. Born in 1951 in Murazzano, near Cuneo. At twenty, he becomes oenotechnician at the Alba School and soon after, starts working in a company active in the field of adjuvants, technologies, and publications for the wine & food industry. His career achievements culminate with office of Chief Sales Director. In his professional capacity, in addition to duties on the National market, he has supervised and assisted the French, Spanish and Austrian branches of his company, gaining a deep knowledge of the beverages and food world of these Countries. He further extended his knowledge with several trips to the United Kingdom, Germany, the United States of America and almost all East-European Countries. In 1990, after 17 years of work for the same Company, he founded a consulting firm focused on beverages and food products, dealing primarily with quality systems, sensory analysis, technological innovation, and communication.

  • Title:
    • Assaggio della Grappa: classico e innovativo a confronto
  • Author:
    • Odello L. - Giomo A.
  • Year:
    • 1996