THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES

The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for di...

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Bibliographic Details
Published inJournal of Engineering Science (Chişinău) Vol. XXVIII; no. 2; pp. 173 - 184
Main Authors Balanuta, Anatol, Covaci, Ecaterina, Sclifos, Aliona
Format Journal Article
LanguageEnglish
Published Technical University of Moldova 01.06.2021
Subjects
aroma compounds
distillation methods
grape varieties
physico-chemical indices wine distillates
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Summary:The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.
ISSN:2587-3474
2587-3482
DOI:10.52326/jes.utm.2021.28(2).15