Typage

Typage , also bonificateur or bouquetier ( French ), is a name for additives to distillates made from wine ( brandy ) in order to achieve the desired brandy type.

After dilution to drinking strength, the distillates stored in wooden barrels are rounded off with additives to give the finished product a soft character and to imitate a long maturation in wooden barrels. Permitted under EU law next caramel syrup and caramel to set the desired color a Typage consisting of an extract of oak chips , plums , green walnuts and roasted almond shells can be made.

Subsequently, according to the definitions for spirits, the total extract in the brandy must not exceed 20 g / l. The rounding additives are not allowed for spirits made from grape berries , marc and yeast.

Web links

Regulation (EEC) No. 1576/89 (PDF)

Individual evidence

↑ Werner Grosch, Peter Schieberle: Textbook of food chemistry: with 634 tables . 6., completely revised Edition. Springer, Berlin 2008, ISBN 978-3-540-73201-3 , pp. 961 .

[1] Werner Grosch, Peter Schieberle: Textbook of food chemistry: with 634 tables . 6., completely revised Edition. Springer, Berlin 2008, ISBN 978-3-540-73201-3 , pp. 961 .