Keywords
Abstract
This article presents the study results of physicochemical composition, optical, potentiometric and organoleptic properties of brandy distillates aged in contact with oak wood for 1 to 5 years. The characteristic properties of brandy distillates intended for the production of ordinary brandy differ significantly from those of long aging. Monitoring of their maturation processes and quality is currently carried out mainly organoleptically. But confirming the reliability of the results by analytical methods is difficult due to the lack of objective criteria. The aim of the study was to substantiate a system of indicators for monitoring the maturation, and quality of ordinary brandy distillates. A close relationship was established between physicochemical composition, optical, and potentiometric characteristics and quality, as well as aging period. Mathematical models were constructed that establish the contribution of individual components and their combined effect on the formation of quality of aged brandy distillates and maturation processes. The proposed approach will improve the quality control system for brandy distillates, and the processes that occur during their aging.