How to make and appreciate grappa, new edition

Artisanal distillation of grappa and the law. When grappa was born. A brief history of the still.Grappa. The pomace. Theory of distillation. Distillation apparatuses. The practice of distillation. The sensory examination of grappa. The chemical and physical assays of grappa. Alterations in grappa: causes and remedies. The reduction of alcohol content, stabilization and aging. The aging of grappa. The aromatization of grappa. Grappa lexicon.

These are the titles of the chapters into which Luigi Odello's manual dedicated to the world of grappa, first published 40 years ago and republished today in a new edition, is divided,

"Credit (then) to Odello for understanding the soul of grappa: yes because distillates, as spirits, must have a soul": so wrote Ezio Rivella, then president of the Union Internationale des Oenologues in 1983 in the preface to the first edition of this volume.

"The one who first spoke scientifically about sensory analysis applied to grappa, I believe-and I am convinced of it-was Luigi": so wrote Bruno Pilzer, past president of the Trentino Grappa Institute and a master distiller of distinction, in the preface to the current edition.

Yes, because 40 years have passed between the first edition and the present one, and as grappa has evolved-both in terms of production and consumption quality-the existence of How to Make and Appreciate Grappa has become even more important for grappa-makers-even those who try their hand at miniature stills-as well as for enthusiasts who wish to discover what lies behind a dram of the made-in-Italy ambassador brandy.

In this handbook, surely the most widely used ever, there is just about everything of interest to the wise producer and drinker: artisanal distillation and the law, raw material, stills, distillation theory and practice, grappa alterations and remedies, aging and flavoring, and sensory evaluation.

How to make and appreciate grappa

Author: Luigi Odello
Preface: Ezio Rivella, Bruno Pilzer
Pages: 124
Format: 12 x 21 cm

For info: info@assaggiatori.com
Tel +39 030 397308
 

Who is the Luigi Odello
Enologist, journalist, professor a.c. in Italian and foreign universities, founder of Odello Associati, president Centro Studi Assaggiatori and honorary president of the International Institute of Coffee Tasters, managing director Narratori del gusto, Istituto Eccellenze Italiane Certificate and academic secretary of the International Academy of Sensory Analysis, board member of Good Senses, Italian Balsamic Tasters, International Chocolier Institute and Italian Espresso National Institute, chairman of its scientific committee and that of the National Grappa Institute, member of the scientific committees of Koinon and Minoprio Foundation, coordinator Conference of Academies, editor of L'Assaggio, Sensory News, Coffee Taster and Grappa News.
Throughout his career he has gained particular expertise in sensory analysis and implementation of innovation in companies, devoting special insights to neurolinguistic programming and transactional analysis. In academia, he has come to teach more than 300 hours a year, is a supervisor or co-author of nearly 200 dissertations, and the author of numerous publications.
He has 55 books and collaborations with leading journals in the field to his credit, and is a speaker at numerous conferences both in Italy and abroad.