Factors forming the quality of brandy distillates

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.