Abstract
Исследованы физико-химические и органолептические показатели виски, полученные из зернового дистиллята, выдержанного с щепой различной степени обжига. Отмечено, что при выдержке дистиллятов с щепой в дистиллят переходят фенольные и фурановые соединения, характеризующие тона выдержанного виски. Лучшие органолептические показатели отмечены для образцов, выдержанных со щепой среднего и сильного обжига. The physico-chemical and organoleptic characteristics of whiskey obtained from grain distillate aged with wood chips of various degrees of roasting were studied. It is noted that when distillates are aged with wood chips, phenolic and furan compounds that characterize the tones of aged whiskey pass into the distillate. The best organoleptic parameters were noted for samples aged with medium-and high-burning wood chips.
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