Open AccessTHE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
Author(s) -
Anatol Balanuță,
Ecaterina Covaci,
Aliona Sclifos
Publication year - 2021
Publication title -
journal of engineering science
Language(s) - English
Resource type - Journals
eISSN - 2587-3482
pISSN - 2587-3474
DOI - 10.52326/jes.utm.2021.28(2).15
Subject(s) - wine , distillation , alcohol content , organoleptic , flavor , vineyard , raw material , food science , chemistry , pulp and paper industry , quality (philosophy) , alcohol , aroma , flavour , process engineering , mathematics , environmental science , chromatography , organic chemistry , engineering , horticulture , physics , quantum mechanics , biology
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.