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      Grape brandy production, composition and sensory evaluation.

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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.

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          Author and article information

          Journal
          J. Sci. Food Agric.
          Journal of the science of food and agriculture
          1097-0010
          0022-5142
          Feb 2014
          : 94
          : 3
          Affiliations
          [1 ] Department of Enology & Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute (T.E.I.) of Athens, Ag. Spiridonos Str, Egaleo, 12210, Athens, Greece.
          Article
          10.1002/jsfa.6377
          24037649
          e98ae138-1b0a-42e5-b798-f5a80f499a60
          © 2013 Society of Chemical Industry.
          History

          ageing,brandy,distillation,grape,quality,wine
          ageing, brandy, distillation, grape, quality, wine

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