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How is grappa

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The grappa it is a pomace brandy obtained from the distillation and fermentation of grape pomace, which are the parts of the vintage that are not used in the first wine production, then combined with water. its alcohol content It is between 40 and 60 degrees. The pomace distillates They were already famous in the year 1000 A.D., known for their benefits by the organism. Since then, this distillate began to disperse throughout Europe. In this article we will explain the Grappa elaboration process.

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What is the process of making grappa?

This spirit drink is prepared with the must of the wine finished. The increase in the percentage of sugar is sought thanks to the ripening process. Aromas and dyes are also created inside the fruit's shell, which will give the olive pomace a touch of originality. To make grappa, the most concentrated pieces of aromas are used, that is, the grape peels, within which these spectacular aromas are found.

What you try to achieve with several techniques, even these days, are always more effective ways to capture and preserve these very specific aromas. Several technologies were born from this search. The most famous and impressive are the different types of stills.

How is grappa distilled?

Once collected the skins - the part of skin, clusters and nuggets that we discard in the winemaking -, a firmer pressing is made to turn it into a base paste, which mixed with water is fermented. The fermentation It consists of, by means of a chemical process in which the enzymes - yeasts - of the skin of the grapes are present, the sugar of these is transformed into alcohol, in a normal percentage of 10 to 12% of alcohol per volume of drink. Once the fermentation is finished, the resulting liquid is heated to 80 degrees, which is the evaporation temperature of alcohol (lower than that of water).

A) Yes only wine alcohol evaporates, which goes through a series of spirals until it cools again, condensing and pouring into another tank, obtaining the grappa. As the distilled alcohol is of a very high graduation (over 80º), pure water is added to lower it and obtain our grappa, of a normal concentration of 40º (although it may vary according to the taste of the processor).

Who can use the DO Grappa?

Italy is the only country that has, by law, the right to use the DO Grappa, but the final product is not only produced in this country. The truth is that grappa is quite famous in South America, which discovered this drink with the arrival of the colonizers. There are also variants of this distillate, for example in Uruguay, where there is a significant consumption of Grappamiel, fusion of traditional grappa with honey.

What color does grappa have?

To taste grappa, you don't have to look at the color as much as the wine. The only thing that interests us is its transparency. Why does grappa have no color? Because during the distillation process, the color is not saved. The only way to have grappa color is to age it in barrels. With this technique, grappa can take dyes, from faded yellow to dark amber.

The alcohol grade of the grappa Finish must be greater than 35.5% vol, although most of the good quality staples have an alcohol percentage of 40%. For residual sugar, the maximum it can carry is 2%.

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