Abstract
This PhD thesis describes the effects of four different types of stoppers (two synthetic stoppers, one sanitized cork micro-granules blend of natural cork with polymers without glue addition to the mix, and one common micro-granulated cork) on the development of volatile and non-volatile compounds, gravimetry of the closures, optical density as well as the sensory profile of a commercial white grappa (38% vol.) over twenty-four months of storage in bottles at room temperature. With respect to technical stoppers, common micro-granulated cork stoppers increasingly absorbed the distillate over storage and released more non-volatile compounds determining the browning of grappa.