by evelyne | Feb 4, 2025 | Constituents, Distillation
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
by evelyne | Nov 1, 2024 | Production, Production 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.
