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The traditional technology for obtaining aged Calvados involves the use of oak wood for aging. However, this entails a significant student cost of the product. Based on this, it is of interest to search and study the possibility of using “variegated” wood in the form of chips or staves. The obtained results of the study make it possible to unequivocally assess the prospects for the use of apple, cherry and hazelnut wood.

Studying the possibility of using fruit wood in the production of Russian Calvados