The Defects of Distillates

The Defects of Distillates

In the first place, a quality distillate is a distillate without defects, and without negative organoleptic elements that can compromise the perception of its positive characteristics.

At times, however, there are Grappas reserving some disagreeable surprises, and some not exactly pleasant notes, which reveal a defect in the production of the distillate. Any visual defects (cloudiness, suspensions), olfactory defects (pungent odour, smell of acetone, burnt smell, smell of mould, rotten eggs, sauerkraut, wax, rancid odour, etc.) or gustatory defects (sour, oily, bitter, acid, metallic) are signs of poor distillation as well as poor preservation of the raw material, and permanently compromise the perception of the qualities and the possibility of enjoying the positive characteristics of the distillate.


Poli Distillerie and
Poli Grappa Museum


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