ven1401018 - No SO2, often added pectic enzymes Cool...

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1 VEN 140 -Spring 2010 Distilled Beverage Technology Fruit Brandies (Eau-de-Vie) and Grappa Roger Boulton 3154 RMI North rbboulton@ucdavis.edu Outline • Special Conditions for Fruit Distillates • The Fruits • Winemaking • The Water Bath Method (Bain Marie) • The Distillation • Unaged, Cultivar Styles • Grappa, (aka Bagaceira, Marc) • Skin Composting • Aged Grappa
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2 The Fruits Pear – Poire William (Bartlett) Cherry, Plum, Raspberry, Fig, Quince Winemaking High pH, Malate based, high pectin, Cyanides in Stone Fruits, presence of Pulp
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3 Winemaking • Low sugar content, 8 to 10 Brix, extract is bigger %age of the Brix value • High pH, usually >4.0
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Unformatted text preview: No SO2, often added pectic enzymes Cool fermentation, less emission of ester content Usually inoculated, but also spontaneous fermentation Distilled as fresh as possible The Distillation Method Pot Rectification Single Distillation 4 5 Grappa Solid Phase Fermentation Anaerobic Conditions 6 7 8 9 10 Movable Stills 11 12 Summary Special Conditions for Fruit Distillates The Fruits Winemaking The Water Bath Method (Bain Marie) The Distillation Unaged, Cultivar Styles Grappa, (aka Bagaceira, Marc) Skin Composting Aged Grappa...
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This note was uploaded on 09/29/2010 for the course VEN 91866 taught by Professor Davidblock during the Spring '09 term at UC Davis.

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ven1401018 - No SO2, often added pectic enzymes Cool...

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