Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions

The raw material distilled under controlled pressure, was crushed, fermented and pressed grapes of Muscat of Canelli and Prosecco obtained by a short maceration and by an extended maceration time with the addition of pectolytic enzyme, trade name (Aspergillus niger glycosidases). Free and bound terpenols of these prepared raw materials were determined by the content. In absolute terms, the highest content of free terpenols was discovered in Muscat of Canelli, whereas Prosecco had a significant percentage increase...