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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