Probing into the scientific understanding of wine distillates
We have just signed a research collaboration agreement with the University of Zaragoza (UNIZAR) to study the quality of wine distillates. The objective of this work is to increase the sensory and chemical understanding of wine distillates, to establish a scientific methodology that will allow us to know the composition and organoleptic properties of our distillates.
This project is yet another of the many investigative research studies we have conducted in collaboration with learning institutions of high Scientific and Oenological prestige in Spain, resulting in several Doctoral Theses that have been carried out and the publication of numerous articles in important scientific journals and participation in international conferences. The conclusions of these studies will allow us to develop new brandies whose characteristics will help us to continue to increase our sales.