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.
J Sci Food Agric. 2014 Feb;94(3):404-14. doi: 10.1002/jsfa.6377. Epub 2013 Oct 2.
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.
葡萄白兰地是一种通过葡萄酒蒸馏制成的烈酒，并在木桶中成熟。根据法规，它可以通过葡萄生产的地理区域、使用的葡萄品种以及所选的蒸馏和陈酿技术来进行区分。蒸馏可以提高乙醇浓度和已经存在于葡萄中的芳香成分，或者在发酵和蒸馏过程中形成。在木桶中陈酿过程中，从木材中提取出有助于香气和口感的化合物。因此，烈酒获得了所需的更柔和的口感、更复杂的香气和整体质量。为了通过分析挥发性和非挥发性物质并将成分与质量相关联来追求这一过程，使用了不同的分析方法。分析也可用于鉴定白兰地的安全性、潜在掺假、来源以及与其他烈酒的区分。
