Grappa is the traditional Italian spirit derived from marc. The quality of grappa is infl uenced by the following factors: grape varieties, vinifi cation, system of marc storage, fermentation, distillation, maturation and blending. Among the alcoholic beverages, grappa is the richest in volatile compounds (about 1 per cent by volume). Grappa quality is discussed in terms of its visual, olfactory/retro-olfactory and taste/ fl avour perceptions. Data on both consumer research and market analysis are reported and discussed in this chapter as well as the future trends of the sector
Grappa: production, sensory properties and market development
DA PORTO, Carla
2011-01-01
Abstract
Grappa is the traditional Italian spirit derived from marc. The quality of grappa is infl uenced by the following factors: grape varieties, vinifi cation, system of marc storage, fermentation, distillation, maturation and blending. Among the alcoholic beverages, grappa is the richest in volatile compounds (about 1 per cent by volume). Grappa quality is discussed in terms of its visual, olfactory/retro-olfactory and taste/ fl avour perceptions. Data on both consumer research and market analysis are reported and discussed in this chapter as well as the future trends of the sectorFile in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
fulltext GRAPPA.pdf
non disponibili
Tipologia:
Altro materiale allegato
Licenza:
Non pubblico
Dimensione
841.85 kB
Formato
Adobe PDF
|
841.85 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
