composti di testa e di coda
English translation: compounds in the foreshot heads and feints
| 17:03 Mar 26, 2008 |
| Italian to English translations [PRO] Wine / Oenology / Viticulture / grappa | |||||||
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|  Selected response from: Giles Watson Italy Local time: 11:56 | ||||||
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| Summary of answers provided | ||||
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| 4 +3 | compounds in the foreshot heads and feints |
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| 4 | Head and tail components |
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| Discussion entries: 2 | |
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Answers
1 hr confidence: 
Head and tail components Explanation: Every phase of distillation generates a particular type of liquid and it is classified, according to its components, as head, heart or tail. The head part is the very first liquid coming out from the distillation process and it is mainly made of bad and unpleasant components, that would give a vinegar taste to grappa as well as coarse aromas, and it also contains methyl alcohol, which is toxic, and therefore it is eliminated. Reference: http://www.diwinetaste.com/dwt/en2002107.php |
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1 hr confidence: peer agreement (net): +3
peer agreement (net): +3compounds in the foreshot heads and feints Explanation: In batch distilling, the initial fraction of liquid alcohol, called the foreshot heads (there are other names for all these distilling terms), contains undesirable low boiling-point compounds and is collected separately. The potable alcohol in the second fraction, or centre cut, is then collected. Eventually, the alcohol content drops off and the final fraction, the feints, is also collected separately. HTH Giles |
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