Considerations on certain stages of the production process of grappa to obtain a quality distillate

Grappa is the distillate made in Italy from direct steam marc distillation or distilled after adding water to marcs. The greatest amount of wine lees which can be added to marc is 25 kg per 100 kg of the latter, corresponding at most to 35% of the final alcohol amount. The lowest volatile compound content of grappa is 140 mg % ml a.a. (anhydrous alcohol), while its highest methanol content is 1 g% ml a.a. Each step of grappa production must be carefully controlled in order to improve its quality