I composti volatili nell’evoluzione delle acqueviti viniche durante lo stoccaggio e l’invecchiamento

"Volatile compounds in the development of wine brandies during storage and ageing" 

The following aspects were investigated:
A) the evolution with time of chemical reactions, in terms of chemical equilibrium and reaction kinetics, including oxidation-reduction reactions of some categories of base compounds derived from fermentation and found in distillates, such as: alcohols, esters (ethyl esters of fatty acids and higher alcohols acetates), related volatile acids, aldehydes, acetals and ketones (Puech et al., 1984);
B)the evolution of some varietal compounds such as monoterpenes;
C) the release of volatile compounds (aromas) from the container's material, mainly oak wood: analysis of the aroma in different fractions, including the bound one (Puech et al., 1984, Versini and Mattivi, 1987);
D) impurities accidentally released ( see phthalates in the second module).