Tasting is a key quality control tool for spirits, but to ensure reliable and reproducible results, certain best practices are essential, especially for eaux-de-vie derived from fermented products. From the tasting environment to sensory evaluation methods, discover the recommendations for an optimal and rigorous analysis.
After discussing the origin of volatile aromatic compounds in fermented raw materials, this second article focuses on the role and importance of distillation control in achieving the desired eau-de-vie quality.
The final part of this series explores the key physicochemical changes that eaux-de-vie undergo during barrel aging.
This three-part series will conclude with an analysis of the impact of climate change on the composition of barrel-aged eaux-de-vie and the measures that can be implemented to maintain quality control
Climate change spares no domain, and the production of spirits, especially their aging in barrels, is no exception. The influence of climate variations on the organoleptic properties and stability of finished products is becoming a key concern for quality-conscious producers.
To understand the impacts of climate change, it is essential to revisit the origin of the compounds that form the very essence of spirits. Since only volatile compounds from the fermented matter remain in the distillate after distillation, this first article focuses on the origin and organoleptic impact of these compounds.
When diluting a hydroalcoholic mixture with water, the final volume is lower than the sum of the volume of water + the starting volume.
This article explains its origin. He presents a study which demonstrates that in the case where analysis by distillation requires dilution, it is nevertheless possible to obtain good precision in the measurement of the alcohol level.
To measure the alcohol content in a spirit, the official method by distillation is still the most used method because it is the most universal and the least expensive in investment.
There are different types of distillation devices (direct distillation or steam entrainment), more or less automated, but which all have a maximum field of application for measuring the alcohol level.
This article explains how to use the device even if the alcohol level is above its use limit, while obtaining accurate results using appropriate methodology.