Grappa
Grappa
Grappa (/ˈɡræpə/; Italian: [ˈɡrappa]) is a type of distilled alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35–60% alcohol by volume.
Etymology
The term "grappa" is derived from the Latin "grappapolis" meaning "grape stalk". It is believed to have been first used to describe the distilled beverage in the 18th century in Italy.
Production
Grappa is produced by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. The process of making grappa involves fermentation of the pomace without the addition of water, followed by distillation to increase the alcohol content.
Varieties
There are numerous varieties of grappa, which can be classified according to the type of grape used, the method of distillation, and the region of production. Some of the most popular varieties include Barolo Grappa, Moscato Grappa, and Prosecco Grappa.
Related Terms
- Pomace: The solid remains of grapes, olives, or other fruit after pressing for juice or oil.
- Distillation: The process of purifying a liquid by a process of heating and cooling.
- Brandy: A spirit produced by distilling wine.
See Also
External links
- Medical encyclopedia article on Grappa
- Wikipedia's article - Grappa
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