Description:
"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.
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POLI GRAPPA MUSEUM
- Title:
- La grappa: Aspetti di miglioramento per l’esaltazione del carattere
- Author:
- Sergio Moser, Giorgio Nicolini, Paolo Barchetti, Roberto Larcher
- Year:
- 2011
