Grape brandy production, composition and sensory evaluation

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Technological Educational Institute of Athens
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2014 (EN)
Grape brandy production, composition and sensory evaluation (EN)

Καλλιθράκα, Σταματίνα (EL)
Τσακίρης, Αργύριος (EL)
Κουρκουτάς, Ιωάννης (EL)

Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών (EL)

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. (EN)


Distillation (EN)
Wine (EN)
Κονιάκ (EN)
Απόσταξη (EN)
Κρασί (EN)
Ageing (EN)
Brandy (EN)
Grape (EN)
Σταφύλι (EN)
Quality (EN)
Ποιότητα (EN)
Γήρανση (EN)

ΤΕΙ Αθήνας (EL)
Technological Educational Institute of Athens (EN)

Journal of the Science of Food and Agriculture (EN)



DOI: 10.1002/jsfa.6377

Society of Chemical Industry (EN)

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