Abstract
Abstract Fractional distillation was used to study the effect of raw materials on grappa composition. Grape marc and grape marc with the addition of an amount of wine lees (42%) greater than the European Community regulation's limit (25%) permits were investigated. The concentration of all the volatile compounds considered, the percentage of extraction of acetalde‐hyde, methanol, ethylacetate and ethyl lactate, but not the kinetics of extraction of higher alcohols, acetic acid and ethyl lactate, are affected by this addition of lees to marc. Overall, the hygienic characteristics of grappa are improved.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
