A procedure for the recovery of aromatic extracts from raw grape-spirit (alcohol strength 73 vol.%) by means of a countercurrent supercritical fluid extraction (CC-SFE) on a pilot plant scale is presented. The effect of the solvent-to-feed ratio at 7, 8, 10, and 20 kg(CO2)/kg(Feed) on the extraction of flavor compounds, operating at constant pressure of 100 bar and extraction temperature of 50 C have been studied. Increasing the solvent-to-feed ratio from 7 to 20 kg(CO2)/kg(Feed) the total volatile compounds yield decreases from 64 to 5% and that of ethanol from 85 to 49%. The highest concentration of volatile compounds has been obtained at 7 and 8 kg(CO2)/kg(Feed) solvent-to-feed ratio. Mixtures containing grape-spirit (alcohol strength 40 vol.%) added with 30% (v/v) of different extracts have been tested and judged by a panel. Sensory evaluation indicated as preferred the mixtures added with the extracts obtained at lowest solvent-to-feed ratio. (C) 2010 Elsevier B.V. All rights reserved.