title: Grape brandy production, composition and sensory evaluation.
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.
authors.affiliation: 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.
authors.forename: Argyrios
authors.initials: A
authors.lastname: Tsakiris
authors.forename: Stamatina
authors.initials: S
authors.lastname: Kallithraka
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D057168:Distillation; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D006801:Humans; D009812:Odorants / Q000032:analysis*; D013649:Taste; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine; D014934:Wood / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds; D000431:Ethanol
keywords: ageing; brandy; distillation; grape; quality; wine