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DIVEL – The research on the aging of grappas in barrel has been published

Results of the DIVEL Project: study for the production of high quality Venetian spirit aged in wooden barrels

Riccardo Flamini, 1 Mirko de Rosso, 1 Christine Mayr 2

1 Council for Agricultural Research and Analysis of Agricultural Economics – Viticulture and Oenology Research Center (CREA-VE), Viale XXVIII April 26, 31015 Conegliano (TV)

2 DAFNAE – Department of Agronomy, Animals, Food, Natural Resources and Environment, 35020 Legnaro (PD)

In the previous article (Giornale dei Distillatori, November 2017, p. 4) the DIVEL Project (DIstillati Veneti in Legno) was presented, aimed at improving the quality of some Venetian spirits aged in wooden barrels and financed by the Veneto Region (POR 2014- 2020).

The project, lasting 1 year, saw the participation of CREA-Research Center for Viticulture & Enology of Conegliano and CIRVE of the University of Padua as research bodies, and Distillerie Acquavite SpA and G&P Garbellotto SpA as industrial partners.

The research studied the evolution of the aromatic profiles of two types of spirits, both with two different alcoholic grades, produced from Prosecco pomace and a blend of Merlot / Cabernet pomace (Bordeaux blend) during an aging period of 12 months conducted in 12 oak barriques and 12 cherry barriques (3 repetitions for each test) specially produced for experimentation. Both the evolution of the aromatic compounds of spirits and the transfer of wood to distillates were investigated. The main results of the study are summarized below…

During the year of aging, no significant decreases were found in the levels of the main aromas of the spirits both in oak and cherry (fruity esters, fruity / floral terpenols characteristic of Prosecco grappas, β -phenylethanol – rose note and β -phenylethyl acetate – fruity note). It was interesting to find a greater extraction of wood aromatic compounds by spirits with a lower alcohol content (55%) compared to samples with an alcohol content of 68% (eg vanillin – vanilla note, eugenol – spicy note).