Abstract
The formation of brandy quality affects all stages of its production. Biological and technological properties of grapes determine the composition of aroma-producing components of brandy base wines and distillates, which participate in composing of finished product typical properties. The purpose of the study included the factors forming the quality of brandy distillates, and technological methods for their regulating. Physicochemical, biochemical and technological analyses of grape varieties were carried out. The composition features of grapes were identified depending on their origin, climatic conditions and geographical zone. A system of grape indicators in the production of brandy distillates was substantiated, on the basis of which the parameters for optimizing production processes to improve the quality of finished product were developed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.