1989 James F. Guymon Lecture Distillation in Alambic ROBERT LEAUTI~ ~ Robert L~aut~ presented the James .F Guymon Lecture at the 40 ht Annual Meeting of the American Society for Enology and Viticulture ni Anaheim, California, on 30 June 1989. Leaute has been with R~my Martin since 1973 and si currently Head Cognac Master, Research and Development Manager, and RMS Vineyards Technical Advisor. The text of his presentation has been edited for publication, but not subjected to the normal review process. History of Distillation Distillation is a very old technique which was used Alambic by the Chinese 3000 years BC, the East Indians 2500 years BC, the Egyptians 2000 years BC, the Greeks (Hat) 1000 years BC, and the Romans 200 years BC. In the beginning, all of the above cultures produced a liquid, later called alcohol by the Arabs, which was used for medicinal purposes and to make perfumes. (Fig. .)1 ,~qP' Vapors Wool Cucurbit (Boiler) Boiler Fig. 2. Later noitallitsid .tnempiuqe the first to distill wines in France; he called the product which resulted from this process eau-de-vie or water of Fire life. He attributed to it the virtue of prolonging life. Origin of the alambic still: Today, the pot still used in the Cognac area is known as an alambic. "Ambix" is a Greek word defined as a vase with a small opening. This vase was part of the distillation equip- ment. Initially, the Arabs changed the word "Ambix" to "Ambic" and called the distillation equipment 1A" .giF .1 Early still. Part fo eht vapors were desnednoc ni eht wool. ehT loow Ambic." Later in Europe, the word was changed to saw degnahc from time ot time ot niatbo eht .etallitsid alambic. The Dutch, French, Irish, Scottish, and others started producing distilled spirits around the 15th and By the sixth century AD, the Arabs had started to the 16th century. They created gin (Holland), whiskey invade Europe and at the same time released the tech- (Scotland and Ireland), Armagnac (France), and Co- nique of distillation. Alchemists and monks progres- gnac (France). sively improved both the technique and the distillation If the capacity of the still depended on the purpose equipment (Fig. 2). In 1250, Arnaud de Villeneuve was of the distillation, then the shape was related to the country which used the distillation equipment. In the ymeR1 Martin, 16102 Cognac, Cedex, France. Cognac region around 1600, the Chevalier of Croix Some of the artwork used in this presentation was provided courtesy of .R Prulho, Cognac, Marron perfected the eau-de-vie through double distil- France. lation. In France, Chaptal (1780) and Adam (1805) Copyright © 1990 yb the American Society for Enology and Viticulture. All rights reserved. 90 Am. J. Enol. Vitic., Vol. 41, No. 1, 1990 ALAMBIC DISTILLATION-- 91 dramatically improved the efficiency of distillation and distill preferred use of the column still because of its gave the alambic its final design. The Cognac makers, ability to produce a brandy compatible to the consumer continually seeking to obtain the best quality for their trend. Cognac, brought both the alambic design and the double During the last decade, in California, one has no- distillation methods to the peak of perfection. ticed the American palate becoming more and more In North America, bourbons and whiskies were first educated and ready for sophisticated products. At the produced around 1750. In the booklet America same time, many wines and sparkling wines have Brandy Land, published by the California Brandy reached a very high level of quality and are recognized Advisory Board, the Mission San Fernando produced as world class products. In the 1980s, well-established around 2000 barrels of brandy during the 1830s. Father and new brandy producers decided the time had come to Duran, the brandy maker at Mission Santa Barbara, develop a more complex California brandy. Today, if one produced brandy double distillation. produces a brandy using an "alambic" and the Cognac distillation method, the brandy can be called alambic Progressively during the 1950s, most of brandy brandy. producers gave up distilling. Those who continued to Cognac Type of Still - .. . . ,, ... , =. Alambic I " A L A M B I C C H A R E N T A I S " The most famous alambic manu- , ,, , . ,. , facturers (Binaud, Chalvignac, Mareste, R. Prulho) are based in the Cognac area. Raw materials to manufac- ® ture alambics: An alambic is made of copper and bronze. Some of the alambic parts not important to the quality of the Cognac or the brandy ,..,,. can be made of stainless steel for practical reasons (e.g., valves, fit- tings, condenser tank). Ho~vever, copper remains the most efficient ....-.:: ---'-ff-".-£". i metal to build alambics. Copper -fo ® fers the following advantages: it is malleable; it is a good conductor of heat; it resists corrosion from fire and from wine; it reacts with wine components such as sulfur compo- nents and fatty acids (this property is always favorable for the Cognac or l i :---ill brandy quality); and it is a catalyst for favorable reactions between wine CONDENSER PREHEA TER BO I LER components. Copper boiler (A): When the I,.-.. t boiler is filled with 660 gallons of wine, the head space above is around .... ~i_~ L ._.=I " ' T 130 gallons. The boiler is the main part of the alambic, and it is specially built for to withstand continuous °, . direct flame of approximately \ t "~ " 1500°F and for ease of cleaning. The .... ? .... ..... I ,)-.- . . . . . . . . . . ! ..... inside of the boiler is well polished so \ .',~",. .i \ .~'" .... , :--= ~-Tff~ ,\ i. ' that the copper presents a smooth surface for easy cleaning. The boiler is in constant contact with the direct flame fueled by natural gas, pro- pane, or butane. Boiler equipment includes the pipe to fill the boiler, the vent, the side glass, the sprinkler to Fig. 3. Diagram of the Cognac still- alambic: A standard alambic is 2500 liters (660 gal) capacity. )A( clean boiler, and the valve to empty copper boiler (chaudiere); )B( hat (chapeau, chapiteau); )C( swan's neck (col de cygne); )D( preheater the boiler (Fig. 4). (chauffe-vin); )E( coil (serpentin); )F( condenser (condenseur, pipe); (G) hydrometer port (porte- Hat (chapiteau, chapeau) (B): alcoometre); )H( heads tank (cuvon de tetes); )I( gas burner (bruleur). (Courtesy of .R Prulho, Cognac.) Am. J. Enol. Vitic., Vol. 41, No. 1, 1990 92--ALAMBIC DISTILLATION W INEP I PE SPRINKLER I 61 NI ~-I v VENT IS DE GLASS # • /, D 17 IN ' i I 0 ' ,I _A I ! I Fig. .4 (A)Copper boiler (chaudiere). (Courtesy of .R Prulho, Cognac.) 6.30 NI Z Z IF== = = : I I t t I ! 6.3 IN SPRI Fig. .6 )C( Swan's neck (col de cygne). (Courtesy of .R Prulho, Cognac.) EVLAV different volatile components. This selection process occurs when volatile compounds condense in the chap- RETAW / iteau and fall back down into the boiler, where they must be re-distilled upward. This phenomenon is called the reflux process (Fig. 5). Swan's neck (col de cygne) (C): This part of the alambic is curved like the neck of a swan and directs the Fig. .5 )B( Hat (chapeau, chapiteau). (Courtesy of .R Prulho, Cognac.) vapor into the coil. The height and the curve of the swan's neck are extremely important to the reflux This part of the alambic is located directly above the process (Fig. 6). boiler. The volume of the hat is approximately 10% to Preheater (chauffe-vin) (D): This is a cost effective 12% of the capacity of the boiler, depending on the part of the alambic. The swan's neck pipe runs through specifications required by the distiller. the preheater and around its back. During the first The shape and the volume of the chapiteau deter- hours of distillation, one refills the preheater for the mine the concentration, selection, and separation of the next batch of distillation. By directing the hot vapors of Am. J. Enol. Vitic., Vol. 41, No. 1,1990 ALAMBIC DISTILLATION-- 93 i OT EHT ~ :." ___~_._ • O C I' ' 1 I L J"" rh 665 USG I 300 USG i -----=---._..-..- _----_T--:::- --:-----=---~ - ~COLD WATER -t "-- l,,,,l i, l,!, II {ij,iJi,, I'' I .giF .9 (F) Condenser (condenseur). (Courtesy of .R Prulho, Cognac.) .giF .7 )91( Preheater (chauffe-vin). (Courtesy fo .R Prulho, Cognac.) RETEMORDYH TROP VENT i L : 220 FT d J i HIIIlillli lilll II 11 . . . . . . . . 4,- Fig. .01 (G) Hydrometer port (porte-alcoolmetre). (Courtesy of .R Prulho, ).cangoC functions: to condense the vapors and to cool the distil- late to proper temperature for filtration. At the begin- ning of the coil, to facilitate the condensation, the coil has a larger diameter. Progressively, the coil diameter becomes smaller until it reaches the hydrometer port t (Fig. 8). Condenser (condenseur) (F): This is a cylindrical .giF .8 (E) Coil (sepentin). (Courtesy of .R Prulho, Cognac.) tank made of copper or stainless steel which contains the copper coil pipe. Its capacity is around 1300 gallons. the currently distilling pot still through the preheater, The condenser is filled with water during distillation. the wine can be preheated for the next distillation. The Cold water enters the condenser at the bottom, while alternative pipe running around the outside of the the hot water, heated during the condensing process, preheater is used when the temperature of the contents exits off at the top of the condenser. (Fig. 9). in the preheater is correct; this will avoid over-heating Hydrometer port (porte-alcoom~tre) (G): The hy- the contents of the preheater (Fig. 7). drometer port is also made of copper and has several Coil (serpentin) (E): The coil pipe is also made of purposes: to filter the distillate, to monitor the tempera- copper. During the condensation, the copper reacts with ture, to monitor the alcohol content of the future Cognac components of the distillates (sulfur components and or brandy, to offer an access point for the distiller, and fatty acids) to give insoluble combinations. These com- to check the progress of the distillation (Fig. 10). binations are removed from the distillate by filtration Heads tank (H): This is a small stainless tank (15 when they reach the hydrometer port. The coil has two gal capacity) used to collect the first part of the distillate, Am. J. Enol. Vitic., Vol. 41, No. 1,1990 94--ALAMBIC DISTILLATION called the heads. TRAP TRAP , A B Gas burner (I): The gas burner is equipped with a (__.>' ! i(- > )cooo21i2°F pilot light and a reliable security system. The most commonly used fuels are propane, butane, and natural gas. The gas panel to monitor the burner is located at the front of the alambic. Under the boiler, the temperature F°3.371 reaches 1400°F to 1600°F. This high temperature is (78.5°C) essential to heat and cook the wine to create aromas i i during thedistillation process. (Fuel usage: 450 pounds i of liquid propane is required to produce 100 gallons pure i i alcohol of Cognac or brandy). H05H2C i i 02H Processing Aspects )%001( %69 1%001( J_ Theory of distillation in the case of batch CANGOC NOITALLITSID distillation: Distillation is the technique used to sepa- Fig. .21 Vapor-liquid equilibrium diagram of water/alcohol mixture. rate and select, by use of heat, specific volatile compo- nents from a liquid mixture (e.g., wine). DI STI LLATI ON DI STI LLATI ON Laboratory still: The mixture (e.g., wine) is loaded MIXTURE A @ ~ MIXTURE B @ MIXTURE C into the boiler and heated by a gas burner for partial vaporization. The vapor is condensed and then collected 10 % ALC./VOL. 2 8 % ALC./VOL . 7 0 % ALC./VOL. into one or a series of fractions. All of these fractions are called distillate (Fig. 11). ............. (i) O r Fig. 1 3. Double distillation technique Hot water • / sropaV goe~ 212°F )C°00I( ndenser ,, , ! ! ! ! . ~f-~--"'~Colcl water , t, l i i , I | I H05H2C ~IW ENI H 2 0 )%001( Distillate %69 %06 1%01( .LOV/.CLA ) TSRIF NOITCARF FO EHT ETALLITSID Fig. 14. First distillation diagram. Fig. 11. Laboratory still. Binary distillation. Water~alcohol equilibrium: Wines can be considered roughly as a mixture which ROPkII~ 212°F contains mainly water and alcohol. The boiling points at )C°001 atmospheric pressure (760 mm) of water and alcohol ,, are: water, 212°F (100°C); alcohol 173.3°F (78.5°C). This mixture is homogeneous because only one liquid phase I I is present. In addition, it is a binary azeotrope with a I I I minimum boiling (Fig. 12). , I I During the Cognac distillation, the alcohol content I I of the distillate always stays below 96% alcohol by I ! volume (max. 80% (alc/vol)). The Cognac distillation o only takes place in the part (B) of the diagram. In this H2C ! HO SILLIUORB 021} case, the vapor-liquid equilibrium diagram is like a %69 %87 %82( ).LOV/.CLA 100% single-phase binary mixture. TSRIF NOITCARF FO EHT ETALLITSID Double distillation technique: The first mixture, A, Fig. 15. Second distillation diagram. Am. J. Enol. Vitic., Vol. 41, No. 1, 1990 ALAMBIC DISTILLATION-- 95 is distilled to produce a second mixture B. When mix- ture B is sufficient in volume, mixture B is then distilled CONCENTRATI ON to produce mixture C. This is known as the double I distillation technique (Fig. 13, 14, 15). I The double distillation. Variations of the alco- hol content: Example: wine at 10% (alc / vol). \i First distillation: The distillate is cut into three % .CLA i I HEART TAILS I I O6 TIME I ! I ! Fig. 19. Distillation curve (Type 2). Examples: ethyl caproate, isoamyl " i acetate, ethyl caprylate, ethyl caprate, ethyl laurate. CONCENTRATION ! SDAEH ' H I I ; uO"RB( LL-I )SI , TAILS ' I 5 I - , ;TIME i 0 8 (HOURS) I I GNITRATS PU END I _/ i Y i DISTILLATE , i I HEADS: i TAI LS Fig. 16. First distillation (wine). 1 TIME % ALC. Fig. 20. Distillation curve (Type 3). Examples: methanol, isobutanol, methyl-2-butanol and methyl-3-butanol. I I I I i CONCENTRATION 87 ! I I 57 I I TRAEH I TRAEH 2 I ! I I .,,,-b )CANGOC( )SEDNOCES( I , i I SDAEH ' I IAT O6 I , _ I I i I ! 0 L T3 .,p I ( HOURSE) M HEADS ! ' /j--~ART : TAILS I GNITRATS PU END I I \ / TIME DISTILLATE Fig. 21. Distillation curve (Type 4). Examples acetic acid, 2-phenyl ethanol, ethyl lactate, diethyl succinate. Fig. 17. Second distillation (brouillis). CONCENTRATION ~ , CONCENTRATION I I I ! I I i t I I i I I I : ,, I i ' i I ' , ,,I i ~.~ ;~ ,~.~ ,,t ! TA I LS HEADS I HEART / / / ; i TAILS v TIME TIME Fig. 18. Distillation curve (Type 1 .) Examples: acetaldehyde, ethyl acetate. Fig. 22. Distillation curve (Type 5). Example" furfural. Am. J. Enol. Vitic., Vol. 41, No. 1,1990 69 mALAMBIC DISTILLATION fractions: heads, heart or brouillis, and tails. The alco- thanol, ethyl lactate, and diethyl succinate are in the hol content of the distillate is around 60% (alc/vol) in the same case (Fig. 21). first fraction and reaches 0% (alc/vol) at the end of the Type 5 components (which appear during the distil- first distillation (Fig. 16). lation) have a high boiling point and are very soluble in Second distillation: The distillate is cut into four water. They start distilling during the middle of the fractions: heads; heart ,1 or Cognac (or brandy); heart 2 heart. Example: furfural: 167°C (332.6°F). The con- or secondes; and tails. The alcohol content of the distil- centration of furfural increases in the middle of the late is around 80% (alc/vol) in the first fraction and heart to the tails (Fig. 22). reaches 0% (alc/vol) at the end of the second distillation During the second distillation, the curves are (Fig. 17). slightly different because of the increased alcohol con- Distillation of volatile compounds of wines: tent of the brouillis. The heating program established The wines contain approximately 300 volatile com- for distillation of wine and brouillis can certainly influ- pounds, and except for water and alcohol, it is very ence the concentration of components in the distillates. complex to calculate the volatility coefficient K for each Higher heat is favorable for the less volatile compo- of them. nents, as increased heat will allow them to distill earlier and to be present in the first fractions of the distillation How the volatile compounds distill: Each volatile in higher concentration. component will distill following three criteria: boiling point, relationship with alcohol or water, and the vari- Distillation process. Three distillation processes ation of alcohol content in the vapor during the distilla- exist in the Cognac region, the most common being: tion. With respect to the relationships with alcohol or First distillation: The distillation of wine gives three water, there are several possibilities: )1( the component fractions; heads, heart (brouillis), and tails. Heads and is completely or partly soluble in alcohol and will distill tails are re-distilled with the succeeding batch of wine. when the vapor is rich in alcohol; )2( the component is The brouillis is used for the second distillation, also soluble in water and will distill when the vapor is low in called "bonne chauffe". Second distillation: The distilla- alcohol; )3( the component is soluble in both alcohol and tion of brouillis gives four fractions: heads, heart 1 water and will distill throughout the entire distillation; (Cognac), heart 2 (secondes), and tails. Heads and tails or )4( the component is not soluble in water, but the are re-distilled with the succeeding batch of wine. water vapor will carry over this component (hydrodistil- Secondes are re-distilled with brouillis. Note: The mix- lation). ture remaining in the boiler after distillation is known as "stillage". This dealcoholized solution must be Classification of volatile compounds (in the case of treated to avoid pollution problems (Fig. 23). the first distillation): Type 1 components (which distill first) have a low boiling point and are soluble in alcohol. The first distillation - brouillis production: Examples: acetaldehyde, BP 21°C (69.8°F); ethyl ace- The running time: tate, BP 77°C (170.6°F). The majority of such compo- To remove the stillage nents distill at the beginning of each distillation. Their concentration is very high in the heads and at the To clean the alambic 0:30 min beginning of the heart (Fig. 18). To fill the boiler with wine Type 2 components (which distill at the beginning of Duration to reach boiling point 1:30 min the distillation) have the following characteristics: rela- Heads 015 min tively high boiling point and complete or partiM solubil- Brouillis 6:00 h ity in alcohol. Tails 1:00 h Fatty acids and fatty esters are in this category. Total 915 h Examples: ethyl caprylate, BP 208°C (406.4°F); ethyl Each fraction is obtained at a temperature below caprate, BP 244°C (471.1°F); ethyl laurate, 269°C 60°F. In this case, they are removed by filtration combi- (516.2°F); ethyl caproate, BP 166.5°C (331.7°F); and nations between sulfury components and copper and a isoamyl acetate, BP 137.5°C (279.5°F). Some of these part of fatty acids and copper (Fig. 22). components finish distilling in the middle of the heart The second distillation or bonne chauffe: (Fig. 19). Running time Type 3 components (which are in the heads and in the heart of the distillate) have a low boiling point (not To remove the stillage above 200°C), are soluble in alcohol, and are completely To clean the alambic 0:30 min or partially soluble in water. Examples: methanol, BP To fill the boiler with brouillis 65.5°C (150°F); higher alcohols: l-propanol, isobutanol, Duration to reach boiling point 1:30 min methyl-2-butanol and methyl-3-butanol (Fig. 20). Heads 0:30 min Type 4 components (which start distilling during Cognac 6:00 h the middle of the heart) have a boiling point above that Secondes 4:30 h of water and are soluble or partially soluble in water. Examples: acetic acid, BP 110°C (230°F); 2-phenyle- Tails 1:00 h Total 14:00 h Am. J. Enol. Vitic., Vol. 41, No. 1, 1990 -n Do (~ -4 2J" o 10%(max) 90%(min) 0 }CC C) 0_ 0O eH I (a.eH 0 -0 0 C) )1( oO(/) . . . . . . ~ , , ,.-., .. ,. ,. o i LH52 (660 )GSU %57 %52 B i , , f.. m 0 i sti I eQ~-al l i Still St,,, e St,, Stillag"e I J F 0 t < 0 Ik z o Heart __ Broul l I i s uorB i I l i s ---~+ Broul Ills (Brandy) ..k + J (0 7eL (~85 USG) ?HL(185 USG) 7HL(185 ,);(SU iH7 %07 Alc I (le5 u )GS f- ~ / rE,-, ,-'(T ( ( "r -( / c , l~//, ~---. sednoceS K--- ~ T / . g--- LH6 %0) c!A ( 85~ u )Gs >7 r-- DQ )Ci "v"- J¢ SECOND D ! ST I LLAT I ON oo TSRIF NOITALLITSID OU BONNE CHAUFFE AGING I r'- 0 I z I oc q.. 98--ALAMBIC DISTILLATION Fig. .42 First Distillation Brouillis Production. Running time: 9 to 01 hours WINE (BATCH N) WINE + HEADS + TAILS (BATCH N + 1) WINE t • ¢ V = 2500 LITERS (G60 GALLONS) 8,5 % ALC,/VOL. STARTING UP L CUTTING J CUTTING END , I HEADS ' HEART ' SLIAT I I I I I , V = i0 LITERS I , V = 700 LITERS I , V = 051 SRETIL I I I I I I ' (3 GALLONS) , (185 GALLONS) , (40 GALL ON S ) I I I I I I 06 % ALC,/VOL, ' 28 % ALC /VOL ' 3 % ALC,/VOL. I £ ' ' ' I I 60%Aic./Vo . ' I I I I I I I I I I I 5% Alc. /Vol. .J 0% Alc. /Vol. content of brouillis is around 28% (except for quality Table .1 Cutting data- first distillation. aspects), the cuttings remain the same. It can be noted, however, that a slightly higher alcohol content (28.5% to Wine alcohol Cutting between Volume Volume content brouillis and tails of brouillis of tails 29%) is obtained from distilling a mix ofbrouillis (75%) (%alc/vol) (% alc/vol) (gal/L) (gal/L) and secondes (25%) (Table 2). 7 6 086/081 081/5.74 Wines for Distillation 8 5 007/581 051/04 9 5.3 027/091 06/61 Wines for distillation must be specially made wines. In other words, the choice of grape varieties, the grow- ing region, the time of grape harvest, and the technology Heads and Cognac are obtained between 62°F and of wine making are specifically defined to produce a 66°F and secondes below 60°F like the brouillis during wine for distillation. The purpose is not to make a table the first distillation (Fig. 25). wine but to make the best possible raw material to distill Cutting data: Generally wine for distillation in the and produce a quality brandy. Cognac Region contains 7% to 9% alcohol, depending on Wines in the Cognac area. Grape varieties: Sev- the Harvest conditions for the year. eral white grape varieties may be used to produce First distillation: To produce the brouillis during Cognac. However, the Ugni blanc accounts for 94% of the first distillation at 28% (alc/vol), the distiller must the total vineyards planted today (Table 3). cut the three fractions differently (Table .)1 Characteristics of Cognac wines: The Ugni blanc is Second distillation (bonne chauffe): If the alcohol the predominant grape variety. Originally, it was an Am. J. Enol. Vitic., Vol. 41, No. 1, 1990 ALAMBIC DISTILLATION-- 99 Fig. 25. Second distillation: bonne chauffe. SILLIUORB HCTAB( )N Cognac or brandy production. Running time: 14 hours. BROUILLIS + SECONDES (BATCH N + )i SILLIUORB . % V = 2500 SRETIL OGG( )SNOLLAG 82 % ALC./VOL, STARTING PU CUTTING CUTTING CUTTING END I -- I I HEADS TRAEH 1 TRAEH 2 SLIAT I I I I I V = 52 SRETIL V = 007 SRETIL V = 006 SRETIL V = 051 SRETIL I I I I I (6 )SNOLLAG (185 )SNOLLAG (165 )SNOLLAG (40 )SNOLLAG I I , , c ~ I _.__.., %57 ALC./VOL. , %07 ALC./VOL. , %03 ALC./VOL, , %3 ALC./VoL, I I I ~87 AIc. /Vol. ~57 /Vo I , SEDNOCES i , I I I I I _ 60tAIc.~,~ ! I I I -" I I I I or Brandy I I I %5 Alc. .IOV/ .J Note:Depending on the alambic and the way the distiller montitors the gas O~ Alc. .loV/ flow, the fraction volumes for the first and the secoond distillation may differ slightly. Table 2. Cutting data- second distillaition Table 4. Characteristics of Cognac wines. Alcohol Cutting between Volume of Volume of Tasting (ideal comments) content Cognac & Cognac secondes Appearance pale green yellow of brouillis secondes produced produced (%alc/vol) (% alc/vol) (gal/L) (gal/L) Nose little nose and never powerful 28 60 185/700 158.5/600 delicate fruity and flowery aroma 29 59 193/720 169/640 slightly lemony (sometimes) Mouth notably big acid very fresh no sugar, very dry Table 3. Grape varieties for Cognac production. no bitterness clean in the finish Grape variety Percentage of the total area Ugni blanc 94% Italian variety known as Trebiano. Because of the Colombard 4% climate and the latitude of Cognac area, the Ugni blanc Folle Blanche 1% does not reach maturity, and this is a quality factor 99% (Table 4). Miscellaneous 1 1% Analysis: See Table 5. 1Secondary grape varieties such as Jurancon, Semillon, Montils, Blanc Other components of Cognac wines: See Table 6. Rame, Select 100 T, represent 1%. Am. J. Enol. Vitic., Vol. 41, No. ,1 1990