Acquavite d'arancia: sperimentazione di una tecnologia di produzione

"Orange brandy: experimenting a production technology"

The production technology of orange brandy is the result of several years of experimentation. Chemical and physical stability issues of the distillate due to compositional characteristics of the raw material have been overcome by adopting special procedures of distillation and reduction of alcohol content of the distillate. A first evaluation of the aromatic composition of the headspace of experimental orange brandy at 40 ° of alcohol was performed by applying the microextraction during the solid phase (SPME) combined to gas chromatography / mass spectrometry (GC-MS)