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Typical products of the Langhe > Langa Grappas |
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|story| |definition| |characteristics| |production| |The Romano Levi's Grappas| The first mentions of Piedmontese grappa are found in duty documents in 1443. In the past its name was not “grappa” but dialectally “branda”; the word “grappa” has become of common use only since last century; but certainly the above mentions place Piedmont among the most ancient producers of brandy. The high fiscal charge, this beverage was subjected to, gave Savoy family a fundamental support for war and state expenses. Unfortunately, this product took scarce benefits from the sub alpine state political and military successes, suffering laws and duties severity. Contrarily to the common thought in Piedmont, grappa was not only a villain tradition. Even though this product is based on the noblest vine grape peels (treated and processed still fresh together with the most precious musts) , alembic was a common tool both for the country people and for the aristocracy. Evidence of this is given by the intense correspondence between Count Cavour and his cellarer, and by some laws reserving many “grappa” privileges for the “Alessandrina” aristocracy. The Savoy had great interest for the grappa: Carlo Emanuele I conferred Orazio Senese the privilege of “boiling all sort of liquors in 1583, and forbade the manufacturing of grappa without the “Protomedico” (the health authority) consent in 1627. The severity of laws and the high fiscal charge acted as a counterbalance to all this interest. A dense network of informers spied the illegal producers and the accusers could employ all sort of violence against the smugglers. The Piedmontese alembic men, who were as strong as their own land, did not give up and developed very significant technological innovations illegally. Among the many innovations: the Stemmer brothers’ machine, which allowed the constant marc distillation a century before the “disalcoholator” appeared; the steam-working Rocco’s alembic (1870) which allowed an agile cream of tartar extraction; Comboni’s Experimental Station in Asti (1900-1905), and the new theories about the marc distillation. It is not certain if the Piedmont-styled bain-marie alembic originated from these but nowadays it is undoubtedly one of the best for treating delicately the humid-but-not-dripping marc. Legally, grappa is the brandy obtained from the distillation of fresh and fermented marc. Specifically, it is called mono-vine grappa the one obtained by distilling marc from only one type of grapes; it has a generic denomination if the grape variety which originated the marc is not declared. Nowadays, the word “grappa” is reserved for the marc distillate produced in Italy; the other countries are allowed to use denominations such as “marc brandy” or “marc distillate”. In Italy, the production of grappa is about 33 millions of bottles. The origin of this distillate looses itself in the medieval centuries; however, it was certainly born in the Northern Italianregions (there are arguments between Piedmont, Veneto and Friuli). The distillation has probably started between VIII and VI centuries B.C. in Mesopotamia; while the distillation, applied mainly to the wine to obtain brandy, is quoted by the alchemists only from XII century A.C. onward. The legend tells about a Roman legionary returned from Egypt (where he had filched a system of distillation) in I century A.C., who learned marc distillation techniques and employed them in his land in Friuli. The first production in Friuli is dated back to 511 B.C. by the historian Luigi Papo; the Burgundians (who shortly appeared in Cividale) applied their apple distillation techniques to the marc and for the first time obtained grappa. Later on in the Middle age (1451), there is a first reference to grappa distillation; when a “unum ferrum ad faciendam acquavitem” was inventoried among the well-known notary Ser Everardo da Cividale’s properties. The word “grappa” originates either from the German “shnaps” (which means brandy or distillate) or more likely from the Piedmontese “rapa” or the Lombard “grapa” (words referred to the marc). Grappa represents a quite wide and diversified interest as far as importance in all the Italian regions (where it takes some peculiar dialect names) is concerned. The marketed grappa presents the following chemical average composition: Water
( 40-60%) Water
derives from the humidity of the marc, from the steam utilized in
distilling, and from the distilled water added in the phase for the
reduction of alcohol content. Ethylic alcohol is fundamental constituent
for the grappa and represents one of the parameters for business
evaluation. It is an uncoloured, unpleasant-smelling, and
burning-tasting liquor; it is mixed with water by contracting its
volume. Moreover, it is a good solvent for substances such as resins,
alkaloids, polyphenols and other colouring and aromatic substances. This
characteristic is exploited for the aromatization and aging of the
grappa. Methyl alcohol is a toxic component for human body. 1 ml per 100
ml of anhydrous alcohol is the maximum allowed by the law. Methyl
alcohol increases with the ensilage and in case the marc is not
correctly preserved. Superior alcohols are alcohols with more than two
carbon atoms. The most important are: isoamyls, isopropylic, propylic
and butanol n°2. Some of these are formed during the alcoholic
fermentation; some during marc ensilage. Superior alcohols have a
narcotic effect on human body (comparable to the ethylic alcohol). There
is a very low quantity of these alcohols in the grappa, so that their
effect is rather modest physiologically. Esters are very numerous and
very important for their organoleptic effect. The ethyl acetate is the
ester in the largest quantity; then the ethyl lactate, the ethyl
caprilate, the ethyl propionate, the isoamyl acetate, the isobutyl
acetate, the methyl acetate, etc. Aldehydes are represented mostly by
the acetic aldehyde, but the isovalerianic aldehyde, the butyric, the
hexyl, the acetal and the furfural are also present. Volatile acids in
the grappa formed themselves during the alcoholic fermentation and the
ensilage. The most important is the acetic acid, then the formic, the
butyric, the lactic, the propionic, the isolvalerianic, the capronic,
the enantic, the pelargonic, the caprylic and the capryc. The acids are
beneficial for the organoleptic characteristics of the grappa (only if
present in modest quantity). Aromatized and aged grappa also contains
several substances such as: alkaloids, essential oils, tannins,
polyphenols, etc. Moreover, the grappa on the market can be sweetened
with sugar and coloured with caramel; thus, these products can be also
considered as constituents. Grappa
classification Conventionally,
grappa is divided into four categories: 1)
Young Grappa: conserved in wood containers, where it perfected its
characteristics (not enriched by components which are different than
those used in the distillation). Grappa
organoleptic evaluation It
is necessary a gustative, olfactory, and visual evaluation in order to
completely examine the quality of the grappa. As far as the visual test
is concerned, two aspects are considered: the limpidity and the colour
tonality. Limpidity is a fundamental feature for a grappa on the market.
Incidental glazings or dusty suspensions are index of a bad manufacture.
The colour tonality gives a first indication on which category the
grappa belongs. Young grappas are crystalline white; aged grappas have a
variable colour (from white to yellowish white). Aromatized grappas have
the colour of the infused plant pigment (i.e. rue grappas have greenish
reflections, blueberry grappas have a purplish-red colour). The
olfactory test is based on sensations about the volatile elements in the
grappa. Their presence is so important that makes this organoleptic test
phase difficult. Olfactory sensations derive from three groups of
chemical compounds: aldehydes, esters and alcohols. Aldehydes give a
herbal scent, which becomes a negative aspect if it overcomes a certain
intensity. The most representative compounds (as far as quantity and
perception threshold) are the acetaldehyde and the isovaleraldehyde.
Esters give different sensations according to their molecular weight. A
light solvent and fruity scent corresponds to the most volatile group;
an exotic fruit scent corresponds to the molecular medium weight group;
the high molecular weight esters give a oily, rancid, unpleasant
sensation. The ethyl lactate gives a raspberry-reminding pleasant
sensation (only if present in small concentrations). Superior alcohols
give an alcoholic sensation. Within certain limits, they give grappa a
typical and positive character. The
gustative test is carried out by introducing in one’s mouth a small
quantity of grappa (which is swallowed). Subsequently one will feel: an
alcoholic sensation; the sweet, acid, bitter taste, and globally tactile
sensations; finally, by opening your mouth and inhaling air you can
analyze the gustative-olfactory sensations. Sweet, acid and bitter are
tastes which are present in the grappa; the remaining gustative
sensations are the tactile sensations. The sweet taste is given the
grappa by the alcohols group and the saccharose (which legally can be
added up to a maximum of 2%). The acid taste is given grappa by the
volatile acids during the distillation. If present in small quantities,
they will result pleasant. The bitter taste, if indistinctly tasted,
indicates a high presence of butyric and propionic acids, and becomes a
negative side (it creates disharmony). On the opposite, if the bitter
taste is imperceptible, it will create a pleasant contrast with the
sweet taste. The polyphenols ,extracted from the wood during the ageing,
create a bitter but pleasant shade. The grappa taste is said “plan”
if lacks of acidity; “dry” if scarce of sweet components;
“short” if the gustative-tactile sensations fade out swiftly;
“round” if there is good harmony between all the components. There
are other types of organoleptic tests which can be practically applied.
Grappa is often diluted in 40°C water and led to a lower content of
alcohol (30-35°) before tasting. This process is useful to seek for
incidental negative sides, but it is not very trustable. In fact, the
dilution reduces all the constituents concentration and changes grappa
peculiar balance. Another evaluation method consists of smelling the
glass just emptied or smelling a small strip of blotting paper poured in
the grappa. A traditionally employed method consists of pouring some
grappa on your hand, which then is strongly rubbed and smelled. This
method is employed to discover hidden elements but it is not useful to
give a global opinion on the grappa. The most significant difference
between grappa and wine is the alcoholic content (40-60° for the
grappa, 10-20° for the wine). High concentrated alcohol cause the oral
mucosa a burning sensation, which makes the other gustative components
analysis difficult. Grappa is drunk differently than the wine: it is
always consumed small-sipped between meals, so that the evaluation
parameters are different. A final observation regards the best glass for
tasting grappa: the “small tulip” or the “shorted INAO”.
Different glass shapes, which concentrate or loose the scent, are
certainly to avoid. Grappa is tasted at ambient temperature (18-20C°). Grappa
alterations Limpidity
and colour alterations: glazing or suspensions. This negative side
occurs when the grappa is diluted in calcium-salted water, which became
insoluble (in a strongly alcoholic ambient). Suspensions may occur also
when the alcoholic percentage reduction causes the higher molecular
weight components insolubilisation. These negative sides can be
eliminated either through a tight adjuvant or by filtering the stratus
filtration or through a depurating and clarifying complex clarification. Yellow
colour Light
Bluish colour Olfaction
alterations: Mould
smell Acetous
smell Rotten
eggs smell Gustative
alterations: Wood
taste Bitter
taste Acid
taste Other
alcoholic alterations: Low
alcohol content High
acidity Methyl
alcohol high content Grappa
production technique entails several operations (from marc ensilage to
bottling). All the phases of the grappa process are here analyzed and
schematized. Marc
ensilage Grappa
industrial production takes place at least 5-6 months a year; thus the
fresh marc can be distilled only for short periods; then, a remaining
marc ensilage is necessary for the next production. Moreover, virgin and
semi-fermented marcs must necessarily be ensilaged in order to allow the
transformation of sugars into alcohol. Technically, fresh marc
distillation gives a better grappa, for biochemical reactions (which not
always produce quality compounds) take place after the ensilage. Marcs
are ensilaged in concrete tanks or silos, in epoxy resin-covered iron
containers, or in wood vats. These containers must be cleaned and be
intact of moulds or soured organic substances. Marc ensilage takes place
after the pressing operation; in fact, it can undergo such alterations
that can compromise a good result (only a few hours from the must
separation). Marc must be placed in layers in the containers and pressed
as much as possible, so that air pockets do not happen. Moreover,
superficial marc layers must be protected from air contact through the
employment of plastic material cloths. Distillation The
most important phase in the production of grappa is the distillation.
Numerous volatile components are present in the marc. The most
quantitatively significant are water and alcohol. Distillation is a
physical operation through which some substances are separated and
transformed into steam; then re-condensed. The operation is carried out
through heat (which vaporizes liquids) and cold (which re-condense
them). At atmospheric pressure water boils at the temperature of 100°C,
while ethylic alcohol boils at 78.4°C; as a consequence, boiling
mixture-sprinkled vapours contain more alcohol than the mixture itself.
A nearly 95% alcohol and 5% water (azeotropic m.) mixture boils at an
inferior temperature than the alcohol; thus, the vapours of this
composition will firstly sprinkle; as a consequence, a higher than 95°
alcoholic content cannot result through distillation; it derives that
there will still be water in the boiler when the alcohol will be
transformed into steam and re-condensed. The distillate will have a
alcoholic content superior to the originating mixture. The
hydroalcoholic mixture boiling point is intermediate to the water and
alcohol point. More alcohol the mixture will have, closer the boiling
point will be to the latter one. The boiling temperature of the
constant-composed hydroalcoholic solution will raise as this will leave
alcohol. In this phase, it is important to concentrate the alcoholic
vapours at the maximum before re-condensing them (so that the number of
distillations will be reduced). A de-flamer is utilized. It is a cooling
system placed on the distillatory. Historically, it has had various
shapes (lens, sphere, or simply snake shaped). The physical phenomenon
exploiting this machine is the different boiling temperature between
water and alcohol. Specifically, various vapours are formed at a certain
temperature; they begin their ascensional motion; when they touch the
still-cold superior part, they condense and fall down in the mass; much
more water than alcohol will condense among vapours; thus they (when out
of the distillatory) will have an alcoholic content superior to that of
the vapours formed in the boiler. This phenomenon would occur even
without the de-flamer, but only in the initial moments; for ( once the
distillation is going on) the boiler headpiece would warm up excessively
and the alcoholic vapours could not condense as before. This machine is
so important for industrial
plants that distiller vapours reach even 95° of alcohol content; thus,
they do not need a second distillation. On the opposite, it is not
necessary using these concentrations for crafts, for the objective is
50-60° (and the de-flamer is simply a humid cloth wetting the boiler
cover). The alcoholmeter is employed to measure the alcoholic content.
Besides the de-flamer, the equipment for carrying out the distillation
consists of: Heat
source, which gives the liquid energy; for a craft, it consists of a gas
burner (for it allows a good regulation of the quantity of heat to
supply). The
Boiler, which contains the product to distil; this must be copper-made
(except for this metal, sulphured tastes are allowed) or silver
steel-made. This for materials such as iron and aluminium are not
suitable; they are easily attacked by marc acids, and become difficult
to clean when corroded (besides the fact that they have a relatively
short life); moreover, the remaining attached to the side could
decompose both during the plant inactivity period and during the
distillation (producing compounds likely to alter the grappa
organoleptic characteristics). The
Boiler Cover, called “headpiece”; it can be “plan” (if water
flows on it, in order to have a better de-flame), frustum of cone or
pear-shaped. When there is no other form of de-flame, it advisable that
the boiler headpiece have a surface as large as possible; the vapours
will then meet it for the most. Copper or silver steel are preferable
both for the cover than for the boiler. The
Header, which connects the boiler cover to the cooler; for its
construction, copper is mostly
utilized; in absence of the de-flamer, it is advisable that it be rather
developed (with a wide section at the boiler juncture which narrows to
the coil. The
Cooler, which condense the vapours produced; it consists of the coil and
the recipient. The coil is copper-made; its length and diameter are
functional to the boiler capacity and the water temperature. A metal
different than copper can be used for the coil recipient; however, wood
is not suitable, for it badly disperses the heat and leads to a higher
water consume. Historically, this equipment has been called
“alembic”; there is a difference if it is a continuous or
discontinuous process. In the first case the marc continuously enters
from above; it meets the steam which finishes it and deprives it of the
volatile components; finally, it is removed from the machine through a
Archimedean screw. This type of distiller is mainly reserved for
industrial productions. Discontinuous distillers (more common in small
and artisan firms) are divided into: Steam
Distiller Bain-marie
Distiller Direct
Flame Distiller Steam
distillers have a boiler (external to the alembic) producing steam and
pushing it into small boilers, so that the marc expires. The bain-marie
distiller features an inter-space (between the source of heat and the
marc) in which a fluid (water or oil) is enclosed. This machine has the
peculiarity of avoiding marc overheating, which may lead to the
formation of furfural and other disgusting-tasting substances. Different
direct flame distillers are used if the marc is still underwater or
placed on a flyover grill. A basket with marks (which avoids them the
contact with the bottom or the sides, and thus it avoids them the
overheating) is placed on the underwater marc alembics. As far as the
emerged marc distiller is concerned, the boiler is divided into two
sections from a copper grill; the water is put in the inferior one,
while the marc is placed in the superior section. Moreover, the
hydroalcoholic steam undergoes a partial de-flame; it must go trough the
spongy marc mass. Rectification Distillation
would not cause many problems if marc volatile elements were exclusively
water and alcohol. On the opposite, this raw material contains a
multitude of volatile elements; if these pass to the grappa in moderate
quantities, they will give finesse and peculiarity; if they overpass a
certain limit, they will depreciate the grappa and make it harmful.
Rectification is the operation through which precious and less precious
substances are separated. Rectification occurs continuously in
plate-columned industrial plants; but in artisan distillation, it is
carried out by dividing the grappa into three fractions: heads, body,
and tails. The heads are formed by volatile substances which boil at a
temperature lower than the one of the ethylic alcohol. In discontinuous
distillations, they represent the first fraction of liquid leaving the
cooler. Most of the methyl alcohol and ethyl acetate (responsible for
the acetous smell) go away if the
heads are perfectly separated. The heads (eliminated with the first
fraction leaving the machine) may have an alcoholic content of 15-20°.
The body or “core” is formed by compounds boiling between 78.4° and
100°. With no alterations these compounds do not harm the grappa but
they are part of its typical fund. The body is the central fraction of
the distillation process, and it is the most important; in fact, it
contains the most of ethylic alcohol and the least percentage of
undesirable substances. Besides the ethylic alcohol, other alcohols
(such as ester and isovalerialdehyde) are contained in the body. The
tails are formed by volatile constituents boiling at over 100° and
gathering in the last part of the distillate. Distillation never reaches
these temperatures; however, several of these chemical compounds are
rather soluble in hot alcoholic vapours, and partially they are dragged
even though they are not soluble in the same vapours. Acids (above all
acetic acid, which gives grappa a sharp taste) must be separated
carefully, for they can reach the distillate even though they do not
boil at a temperature lower than 100°. Thus tails represent the third
fraction of the distillate. The high boiling substances pollution starts
just when the process temperature overcomes 90°. The more violent is
the boiling, the higher it will be. Alcoholic
content reduction The
grappa obtained may have an alcoholic content of 50-60°. If it is not
going to be aged, or if it is not going to be consumed with that
content, the alcoholic content reduction is performed through water
blending. Some charts indicate how many litres of water are necessary
for the grappa to reach a certain temperature (i.e. 38.5 l of water give
100 l of grappa an alcoholic content of 40-55°). Some compounds soluble
in alcohol-enriched mixtures insolubilaze (when alcoholic
content-reduced), and become easily separable through a simple
filtration or clarification. This is an advantage for the stability of
the grappa in time, for it eliminates big quantities of acids (such as
myristic, laurylic, stearic, oleic, linoleic, linolenic and esters
formed with ethylic, methyl and amyl alcohol, and hydrolazying acetal).
The water added to obtain the alcoholic content reduction must not be
hard; in fact, if it contained salts which are hardly-soluble in an
alcoholic ambient, these would compromise the stability and originate
deposits and turbidity easily. The law enforces the utilization of
distilled water. Clarification This
operation (together with the cooling and filtration) helps eliminating
the distillate negative sides; these originate after the various
components insolubilization, and make the grappa turbid. The operation
may present negative sides which must be eliminated. Organic or mineral
products are employed in the clarification; once suspended in the water,
they slowly enter the distillate and flocculate (dragging impurities to
the bottom). The treatment is very efficient but it must be considered
that the products used remove also big quantities of scents,
depreciating the treated grappa. Cooling This
phase facilitates fusel-oils insolubilization, so that they can be
separated through filtration. The grappa is led to a temperature of
10-20° for at least 48 hours; then it is filtered with separators
holding the insolubilized oils. Filtration It
makes the grappa limpid by holding the clarifying not-precipitating
floccula and other incidentally-present suspended substances. Filtration
is carried out through paper or pressure filters (which employ
filtration adjuvants) or through pre-formed filtrating strata.
Generally, low-medium permeability strata are needed to obtain a good
quality filtrate. Ageing
Ageing
a distillate means preserving it in wood barrels (which have not been
proofed) for a certain time. Aged grappas are a big category among
grappas; ageing is an unquestionable way used by the producer to attest
his skills in producing quality marc brandy. There are a short (small)
and a long (big) period of ageing for the grappa. Basically, the small
ageing is a sort of wood refining; in fact its duration is 6-12 months,
barrel cessions are minimum, and the barrels can be of different sizes
and reach over 6000 litres of capacity. This way the grappa becomes
straw-yellow coloured or remains white coloured, its taste harmonize
itself and the scents slightly increase in intensity and fineness. On
the contrary, the big ageing lets the grappa stay in small barrels (700
litres) for 5-15 years. In this case the grappa obtained is completely
different from the distillate introduced in the barrels; its colour is
between straw-yellow and golden, its smell becomes more fragrant and
intense, and its taste becomes round with a slight sensation of vanilla.
Ageing will produce the expected organoleptic characteristics only if
three factors will be respected: Pleasant
substances cession from the wood Distillate
oxygenation A
right period of staying in the recipient The
wood releases determined poliphenolic compounds (i.e. quercin,
quarecitrin, and other terms conferring the classic organoleptic
structure). The wood also releases hemicellulose and lignin which
hydrolyze and transform into sugars (pleasantly softening the taste). As
far as this aspect is concerned, ash and cherry wood give optimum
results (besides durmast wood, which is the most employed in barrel
constructing). Although many firms add wood shavings or specific
chemical substances, the result is never as good as the one obtained by
ageing the grappa in wood bottles. Another important factor in grappa
ageing is oxygenation. The oxygen, meeting the distillate, comes from
the air through the wood pores; moreover, the grappa, which is out of
the barrel, goes into the wood pores and is finely divided before
meeting the oxygen; this results in a wide exchange surface which
facilitates ethylic and superior alcohols oxidation reactions. This
oxidation leads to the formation of organic acids; they react to
alcohols and create esters, which give fundamental characteristics to
the grappa bouquet. The third indispensable factor for the ageing is the
time spent by the distillate in the wood. Chemical phenomena, which
originate new qualitatively-important compounds, are very slow; thus it
is necessary waiting for very long periods (i.e. 10 years) for these
reactions to occur. Time can be reduced by employing inferior capacity
barrels, more pored or newer woods, which are not finished by precedent
distillates yet. These techniques are not utilizable over a certain
level; the risk is compromising the aged grappa elegance, fineness, and
harmony. Barrels construction needs to follow some rules, for it is
indispensable that barrels have some characteristics. First of all (once
cut and reduced in boards the durmast, cherry or ash trees) it is
necessary for these boards to stay in airy rooms for at least 3-4 years,
so that the wood can dry; this operation is important, since most of the
astringent and bitter poliphenols oxydate and transform into more
pleasant tannins. Moreover, it is important that barrel construction
staves be extracted by cleaving and not sawing the wood; this to avoid a
too high porosity which would imply strong losses for the distillate
through evaporation. Before employing the new barrels, they must be
vaporized or carefully washed with hot water; this to eliminate the
easily-soluble (but unpleasant for the distillate) wood substances; for
this reason, it is advisable (before utilizing them for a big ageing of
a quality grappa) to fill the barrels with a less precious brandy for
4-5 months. Moreover, when constructing small barrels, it is
indispensable to employ very thick staves, so that volume losses for the
distillate and a too pushed
oxygenation will not occur. Ageing rooms must be at medium temperatures
(20-25°C) and have a relative humidity not lower than 70%. If they are
too cold, the chemical reactions of the ageing will slow; if they are
too hot, there will be a significant loss of grappa due to evaporation;
if they are too dry, there is also a loss of volume. On the contrary,
the alcoholic content decreases more easily in humid cellars; this for
the alcohol is more volatile than the water, and humidity contrasts
water but not alcohol evaporation. Bottling After
verifying the ageing grade (probably through tasting) the grappa is
confectioned in specific bottle; they have a capacity between 3 cl
(mignon) and 2 l. Preferably they must be glass bottles, for glass well
preserves the organoleptic characteristics of the grappa. Aromatized
grappa and its production methods Aromatized
grappas are a very important part among marc distillates; this for
grappas gain the therapeutic virtues from the officinal plants utilized
(besides assuming pleasant organoleptic qualities). Herb chemical
substances, which can be slolubilized by the hydroalcoholic mixture, are
divided into: Sugars,
which therapeutically have intestine-regulating properties and exercise
an energetic action on the system Organic
acids, which are mostly the malic, oxalic, citric, succinic, and
tartaric. Phenols,
which are tannins, anthraquinones, and florogulucinics; their
therapeutic properties are an astringent, and laxative action. Triterpenic
saponins, which facilitate diuresis, expectoration, and perspiration. Steroids,
which consist of glycosides and steroid saponins: the first utilized to
cure decompensation, the latter have similar effects to the ones of
triterpenic saponins. Alkaloids,
which stimulate respiration, increase perspiration and salivation, and
act variously on the nervous, digestive, and cardio-circulatory system. Essences,
which are very important from an organoleptic point of view. Resins,
which carry out important functions for the respiratory and digestive
system. Aromatized
grappa preparation can be performed in two ways: by adding herbs as
alcoholic dye, or through the maceration of an officinal plant (fresh or
dried) in the grappa. The officinal herb alcoholic dye is prepared by
letting the herbs macerating in content-determined alcohol for a period
of 5-10 days. Generally, five parts of alcohol per each part of
officinal herb are employed. At the expiring-date, solid parts are
separated from the liquid phase through filtration or pressing; the
alcoholic dye obtained will be added to the grappa; legally, dye-added
alcohol mustn’t be higher than the 3% of the one in the grappa. This
type of preparation is useful for it allows grappa aromatization; and it
always starts from the same base. Moreover, this type of process allows
the choice of the optimal aromatization grade. The direct maceration of
officinal plants in the grappa is carried out by immerging the herbs in
the grappa (already alcohol-contented for the marketing). Maceration
time varies according to the officinal plant utilized and the grappa
alcohol content (the higher the alcohol content is, the stronger the
solvent effect will be, the lesser time will take). The maceration
period must end when the brandy has extracted the good aromatic
principles (but not the unpleasant ones). Thus, it is not advisable to
leave the herbs in the grappa until it is consumed. Qualitatively
speaking, there is not very much difference between using a fresh or
dried plant; undoubtedly, the second system is more convenient, for
every herb is easily available at the herbalist’s shop. An amount of
sugar is always added in aromatized grappas, for it betters their taste
and makes it more harmonic. Legally, a 2% maximum addition is allowed;
if home-made a maximum of 5-6% can be added; if this component will
increase, the grappa will be closer to a liquor. The grappa for the
preparation must be a good quality one; in fact, it is a mistake
utilizing a poor quality grappa; its taste will not be hidden by the
aromatization; generally, unpleasant-tasting combinations originate.
Moreover, it is to be considered that diluting an aromatized grappa is
dangerous, for some components may insolubilize and cause turbidity;
some alterations in the taste harmony may also occur. At the end of the
aromatization it is always advisable filtering the brandy. |
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