How made brandy at the factory. Wine production from varietal grapes

10.05.2021

Cognac production is not easy technology, method, process, diagram or sequence of actions. This is the sacrament. As a result, the most noble of all strong alcoholic beverages was born, a merger of a number of factors is necessary. It is a gentle warm sun, ripe grapes, tall oak strength, unchanged basement coolness, centenary tradition and skill of the Vinurg.

The technology of manufacturing brandy is subject to strict control from the authorized bodies of France. Recall that the production of alcohol with such a name in accordance with international legislation is an exceptional privilege of the Poitu-Sharanta region.

The rest of the drinks, on the labels of which the proud name, made in another country or terrain, are correctly classified as grape brandy.

Production Stages at the factory

The cooking process of brandy sometimes takes more than a dozen years. Production technology is worked out. Companies are holy than tradition. Nowomen in this area are not welcome. The classic production scheme of brandy consists of eight consecutive stages.

Growing and collecting raw materials

This brandy is made from grapes. Traditional French technology allows the use of the following white varieties of Calomubar, Uni-Blanc, Foil Blanche, Montille, Semilong, Select and Folignyan. At the same time, the beverage is made from the grapes of uni-flas. This raw material is based on 95-97% of brandies produced in France.

Technical progress still touched some production stages. In particular, grape vines are planted with rows. Each plant will be from a neighbor for 3-4 meters. Such an approach makes it possible to collect grapes using special agricultural machines. This reduces the use of manual labor and makes production cheaper. At the same time, for the most expensive cognacs, raw materials are going to manually.

In the soft and warm climate of the Poitu-Charente region, the grapes completely voluntaries by the end of September - the beginning of October. For employees of enterprises begins hot. Traditionally, the vintage starts in the 10-15 days of October.

Spin of juice

The collected raw material is delivered to the plant, located near the plantation. Without delay, berries are sent under a special press. Its feature is that such equipment only presses grapes. This allows you to disrupt the integrity of the peel and collect flowing juice into the container.

The French regulatory authorities strictly follow that brandy manufacturers do not scribble and did not use screw presss with the continuous principle of action. Yes, such equipment helps to get much more grape juice with a kilogram of raw materials, but its quality deteriorates.

Friction process

After pressing, the juice enters special huge containers in which fermentation occurs. The volume of each such reservoir is 100-250 hectoliters. It is not allowed to artificially sweeten the wort, adding sugar.

According to the technology controlled by the law, manufacturers have the right to use a limited spectrum of additives. We are talking about antiseptics - antioxidants and sulfur dioxide.

Frying is the most important production stage. The technologists agree that it is during this period that the final quality of the alcoholic beverage is laid. Grape juice wanders until the sugar contained in it, will not fall on ethyl alcohol and carbon dioxide.

After the juice finally loosened, the manufacturer receives a batch of wine material or dry young wine with a minimum content of sugars no more than 1 grams per liter. This intermediate alcohol is defended. The fortress of such an inadequate and unfiltered wine is 7-10 degrees.

Stage of distillation

Cognac manufacturers are obliged to distillation of the resulting wine until the end of March the next calendar year. In addition, another pair of requirements must be respected:

the distillation process is carried out exclusively within the region of Poitu-Charente;
in the process, only special distillation cubes (alambics) made of copper are allowed.

This metal is chosen non-random. Copper ensures uniform heating of the contents of the alambic and serves as a catalyst for complex chemical reactions, without changing the taste and flavor of wine. Each such device is undergoing a compulsory registration procedure and is registered.

To obtain pure brandy alcohol, the double distillation process is used.

At the first stage, a heated wine comes into a distillation cube, filling it by about 80%. Inside the cube there is a serpentine, which serves hot pairs with a temperature of 120-125 degrees Celsius. Gradually wine boats and begins to evaporate. At the same time, the alcohol, which is contained in the wine material, evaporates much faster than the remaining components, because the boiling point is 79 degrees Celsius.

The ethyl alcohol pairs fall into the so-called cap, and from there to the pipe where they are condensed under the influence of cold. This is due to cold water circulating around the pipe.

Of the distillation wines, the maximum amount of distillate is obtained. Potted raw fortress 25-31 degrees. On professional slang, this liquid is called Brouy (Brouillis).

At the second stage of distillation, brandy alcohol is obtained. For better cleaning, an additional selection of volatile fractions is carried out. The first yield or so-called heads are separated and not used in the further manufacture of cognac. This is done due to the increased content of harmful substances. The manufacturer is interested in the so-called body. This fraction is selected by follow and has a fortress 68-72 degrees.

Cognac alcohol cease to collect when its fortress falls below 60-61 degrees. Further output or so-called tails also disappears. They are collected separately and added to the next bruy party.

Distillation is an unprecedented process. The distillation of the batch of brandy alcohol is spent from 22 to 26 hours. The ratio of the initial and final product is 1:10, respectively. In other words, 10 liters of distillate are obtained from 100 liters of dry wine.

Excerpt

The duration of this stage is determined by a concrete brand of brandy, which the manufacturer wants to make. The minimum exposure time is 2 years 6 months. The oldest cognacs are 50, 70 and even 100 years.

First of all, brandy alcohol transfuse oak kegs that are sent to a specially equipped cellar. Interestingly, in the production of such a container, metal parts and glue are not used. It is not surprising that the cost of a real barrel for cognac excerpt is incredibly high.

For the manufacture of kegs there are wood oaks are not younger than one and a half centuries. Before use, the finished barrel has been defended in the fresh air for 5-6 years.

Exposure of brandy alcohols occurs in a barrel of 300-700 liters. Only in this range is followed by the correct proportion between the unit of the surface of the oak surface, which comes from the unit volume of distillate. In such conditions, the alcohol matures correctly, and the redox processes proceed in the desired line.

If the brandy is transfused into the barrels of a larger volume of up to 2700 liters, then the age of the drink is not accrued. Such tanks are used only for rest distillate.

Cognac alcohol placed in oak container enters a chemical reaction with wood. Mutual metabolism occurs. It is this process that determines the organoleptic properties of the finished brandy: color, aroma and taste. Barrels are used many times, but not more than 50-70 years. The older the oak wood, the more the taste notes of the finished brandy change.

Every year, the volume of brandy contained in the barrel decreases by 0.5-1%. Such losses are called "the share of angels." However, no mysticism is not here. It's all about the porous wood oak and the natural evaporation process. The volatile alcohol becomes the food of a special kind of bacteria living on the ceiling of the cellar.

With the time of time, the fortress of resting in the barrels of brandy is reduced. The distillate darkens and acquires an amazing aroma and taste.

Assembly or batting

At this stage, producing plant techniques mix alcohols with different shutter speeds. The result of this work becomes brandy, almost ready for shipment for implementation.

The technologists of each French enterprise have their own secrets of the Assembly, which they will not reveal even before the threat of death. This is a secret information transmitted by the following generations of professionals.

When the further aging of the distillate is not required, it shifts into glass bottles or huge oak barrels and deposited.

Additives

Dear cognacs do not pass this stage. After the stage of the batting, they immediately go to pre-sale preparation. However, most often additional ingredients are present.

Permitted additives include:

distilled water;
oak chips;
caramel;
sugar.

The norms of the maximum number of such ingredients are registered in the law. Violations are not allowed.

Pre-sale preparation

This is the final, but nevertheless the necessary barcode. Weathered and blended distillates are bottled. Labels glue to the container.

Do it as follows. First, on the special device there is a purification of empty bottles from dust and other small extraneous particles. What is interesting, it is not done with water, but cognac. Moreover, if you plan to pour a 10-year-old distillate in the bottle, then the cleaning of the container is performed by a drink of this age. This is a prerequisite.

After bottling, the container is sealing with special corks and goes into the drying. Do it so that the labels evenly lay on the surface of the bottles. The final chord becomes sealing of the tare taras with polylarial caps, on which the date of bottling is applied.

Now the French brandy is ready for a large journey, which will end in the cellars in connoisseurs-collectors and on the store shelves located worldwide.

Cognac is a strong alcoholic beverage, which is obtained by double distillation of white wine and the next excerpt in oak barrels. Oak barrels are a prerequisite for the maturation of brandy alcohols. Cognac manufacture can be easily called art. Only certain grape varieties are used for the production of brandy: Uni Blanc, Saint-Emilion, Fol Blanche, Colombar.

Grape recycling.

The preparation of cognac wine materials is largely similar to the technology of dry white wines, however, the existing requirements for wine materials of this direction determine some determination of their production.

The use of sulfuric acid, mandatory at all stages of general winemaking, not recommended during the production of cognac wine materials. It fails to get rid of sulfur anhydride during distillation. In the first distillation, 60-70% SO 2 passes on the Sharant's apparatus in the raw alcohol. With a fractional distillation of raw alcohol in brandy alcohol, 40-55% SO 2 passes, the rest of the quantity is separated with the head fractions and partially disappear. In the process of holding a cognac alcohol in oak barrels, sulfuric acid is oxidized to sulfuric acid and combines with oak components. As a result of these transformations, its concentration decreases and after 2-3 years of exposure is detected in trace quantities. A special danger is hydrogen sulfide, which can be formed in the process of getting or storing wine material on yeast. The hydrogen sulfide during distillation is combined with ethyl alcohol with the formation of ethyl mercaptan - substances with a very unpleasant odor, which is felt even at a concentration of 1: 450,000.

When cooking cognac wine materials, it is necessary to be guided by the following measures of quality: the best alcohols are made of lightweight, highly acidic dry white wine materials having a clean aroma with light flower-fruit shades. The period of distillation of them on cognac alcohol should not exceed 5 months after the end of fermentation.

Grapes preferably collect 15-18% under sugar. The collected grapes are delivered to the plant of primary winemaking no later than 4 hours from the beginning of cleaning, and after weighing and selecting the middle sample for analysis, they are sent for processing.

Wine materials are prepared according to the following technological scheme:

· Crushing grapes with a part of the crest;
· Stocking and pressing the mezgies with the selection of Summag Sumbeck and press fractions at the rate of 65-70 gave a ton of grapes;
· Accelerated clarification and fermentation of wort;
· Removal of wine materials with yeast (first transfusion), storage in valued tanks and distillation.

The grapes from the foster feeder bunker is sent to the crusher-comb separator, where the discharge and separation of the berries from the ridges occurs. Combs are sent to disposal, and crushed berries (mezdu) are supplied with a pump to the pin to separate the sulfur sulfur fractions. The glass mezdu is pressed with the separation of the three convulsions. The resulting wort, if necessary, is cooled and sent to the lightening of upholding, centrifuging or flotation.

For the preparation of cognac wine materials, the current technological instructions, it is provided for the processing of grapes to produce the selection of the sulfur-saming and pressing wort of the 1st pressure. A total of 60 gave a one ton of grapes. The use of the pressing wort of the 2nd and 3rd pressure is considered inappropriate due to the fact that these fractions contain an increased amount of pectin substances that are in scraps of the peel and the pulmonary berries, which are the source of methyl alcohol formation. As is known, the content of methanol in brandy alcohol is above 0.5% about, makes it unsuitable for food purposes. However, there has already been a tendency to use all convulsion factions for the production of brandy wine materials, in order to increase their exit.

The most common way to lighten the grape SUSL is currently settling. Certificate in turn can be carried out using various mineral sorbents, temperature modes, inert gases. The essence of these measures is known to be precipitated by the mineral clay of mechanical suspended particles, protein substances and the suppression of yeast vital activity. The settling of the resulting wort is carried out at a temperature of 8-10 ° C for 10-12 hours.

From different methods of clarifying wort, we investigated the following:

· The method of sludge using bentonite, gelatin, polyoxyethylene (PST);
· Flotation method using a polarity as flocculant, gelatin and CO 2 to raise the sediment to the SUSL surface.

The relatively high efficiency of clarification of the wort by the method of flotation using the PST and CO 2 is established. When using this method, the process of clarification of the wort is accelerated by 2-3 times and the yield of the clarified wort is increased by 3-5%, due to the formation of a more dense sediment compared to the method of sludge.

Alcohol fermentation carried out by wine yeast is accompanied by the formation of ethanol, secondary and by-products. Some of the most important products are higher alcohols that determine the fragrance characteristic of cognacs. In grape wort, the highest alcohols were found only in the footsteps, but in the process of alcohol fermentation, their number increases significantly.

Higher alcohols are synthesized by yeast, both from sugar and amino acids as a result of deamination and subamination with subsequent deamination.

The brightened wort is removed from the sediment, the CCD layout is added and fermented at a temperature of 15-22 ° C. The fermentation of the wort is carried out in large enameled tanks with a periodic drainage method using the wiring of the clean culture of yeast. After the end of fermentation, wine materials are stored if possible in a large container and systematically agrees. At the same time, wine materials are less subjected to oxidation and disease.

In practice, brandy wine materials are prepared mainly from the small-sized grapes, as a result of which the alcoholity of wine materials is approaching the lower limit of the allowable fortress - 8% vol. Low fortress and lack of sulfuric acid in wine materials create favorable conditions for microbial damage and deep oxidation during the storage period before distillation, which leads to a significant decrease in the exit and deterioration of the quality of brandy alcohols. In this regard, we have studied the impact of various technological techniques that prevent the damage of brandy wine materials, on the quality and output of cognac alcohols. Thus, experiments to fering the wort and storage of wine materials under pressure CO 2 showed that this technique improves quality and increases the yield of brandy alcohol by 0.5-1.0% compared with the usual storage technology of wine materials in barrels or tanks. When saving worse under pressure SO 2 The metabolism of yeast changes in the direction of decreasing the formation of isoamyl alcohols and an increase in the synthesis of ether fatty acids, including the components of the enantive ether.

The decrease in the quality of brandy wine materials during their storage to distillation was observed in the development of apple-milk fermentation (acidoption). This process is often accompanied by the appearance of "sauer", "mouse" and other vicious tones, worsening the quality of cognac alcohols.

Due to the peculiarity of the preparation of cognac wine materials, excluding the use of sulfur arhydride, there are problems in their safety before distillation from microbial damage. As is known, the use of SO 2 in the brandy production is prohibited due to the formation of sulfur-containing substances - thioethers with a sharp unpleasant odor, oxidation of the sulfuric acid in the sulfuric, capable of corrosive the inner surface of the distillation cube, to give the hard taste with brandy alcohols and have a negative effect on their maturation.

Cognac wine materials are stored temporarily on their yeast, so it is important to create normal conditions for their preservation without the use of sulfur anhydride. Normal storage provides a fortress, acidity, cold. In addition, the preservation of wine materials is positively affected by the autumn-winter decrease in temperature. The effect of the temperature of the storage of wine materials on the yeast was studied by Ungryan P. N. It found that low temperature (below +10 ° C) holds dissolved carbon dioxide formed during fermentation, which prevents the diffusion of air oxygen in wine materials, preventing them from oxidation.

Distillation of wine materials on cognac alcohol.

Distillation of brandy wine materials - (distillation process) Separation of a mixture of liquids or solid solids in liquids with boiling. The resulting pairs are discharged into the refrigerator and are condensed into the liquid, which is collected in the receiver. The result is distillate - brandy alcohol containing ethyl alcohol and volatile substances, the number of which exceeds them in wine. The correct distillation of the wine materials is to avoid, firstly, the appearance of foreign (defective) tones, secondly, to extract bouquette substances from wine materials and a sufficient amount of accompanying compounds of the type of butadiol, to achieve a harmonious, pleasant equilibrium.

The quality of the brandy alcohol depends, first of all, from the quality of the wine material used and the skill of the alcohol. Young brandy alcohol must be prepared according to the technological instructions for distillation of brandy wine materials in compliance with sanitary standards and rules. According to organoleptic indicators, it must meet the following requirements: color - from colorless to light straw, transparency - transparent without extraneous inclusions and sediment, aroma - complex, with severe wine and light floral tones, taste - clean, burning with an ethyl alcohol light taste. By chemical indicators, according to GOST R 51145-98, it is necessary that: the volume fraction of ethyl alcohol was 62 - 70%, the mass concentration of higher alcohols in terms of isoamyl alcohol - 180 -600 mg / 100cm 3 of anhydrous alcohol, mass concentration of aldehydes in terms of recalculation Acetic aldehyde - 3-50mg / 100cm 3 of anhydrous alcohol, mass concentration of average esters in terms of acetic - ethyl ester - 50 -250 mg / 100cm 3 of anhydrous alcohol, mass concentration of volatile acids in terms of acetic, no more than 80mg / 100 cm 3 anhydrous alcohol, mass concentration of methyl alcohol, no more than 1.2 g / dm 3, mass concentration of copper, not more than 8.0 mg / dm 3, mass concentration of common sulfuric acid, no more than 45 mg / dm 3, mass The concentration of iron, no more than - 1.0 mg / dm 3.

The process of separating liquid mixtures by distillation is based on the fact that the liquids constituting the mixture have different volatility, that is, at the same temperature, they have different elasticity of vapors.

Aldehydes, acetali, esters, higher alcohols and other volatile compounds that are included in brandy wine materials and raw alcohol, have different solubility in water-alcohol mixtures and different boiling temperatures. Depending on the boiling point, all volatile substances in cognac wine materials can be divided into two groups: low-boiling and high-boiling.

Cleaning alcohol - raw materials from volatile impurities using distillation based on the difference in evaporation or rectification coefficients.

The volatility of substances is characterized by the coefficient of its evaporation

K and \u003d with p / s g,

Where k and - the coefficient of evaporation of the component,

C n - concentration of the component in the vapor phase,

With f - the concentration of the component in the liquid phase.

The evaporation coefficients are the relation of the concentration of this substance in the vapor phase to the concentration of it in the liquid phase, provided that the phases under consideration are in the equilibrium state. The absolute values \u200b\u200bof the evaporation coefficients of ethyl alcohol depend on the fortress of the distilled fluid. With an increase in the fortress of the distilled liquid, the evaporation coefficients of all major impurities are reduced. At the same time, the esters, aldehydes and especially higher alcohols acquire a less pronounced headache distillation, and volatile acids - a more pronounced caudal character of distillation.

The ratio of the evaporation coefficient of impurities to the evaporation ratio of ethyl alcohol is called the coefficient of rectification of impurities (to the RP),

To RP \u003d to IP / to IP.

The rectification coefficient characterizes the volatility of impurities compared with the vulgarity of ethyl alcohol.

Since the rectification coefficients are characterized by volatility of impurities compared with the volatility of ethyl alcohol, their values \u200b\u200bmake it possible to judge the degree of purification of ethyl alcohol from one or another impurity. Focusing on them, it is possible to determine when the ethyl alcohol alcohol is a banyful admixture is headed (to p.p\u003e 1), intermediate (to pp \u003d 1) and tail character (K \u200b\u200bR.PP<1). Если коэффициент ректификации больше единицы, примесь испаряется быстрее этилового спирта и накапливается в головной фракции. Если коэффициент ректификации меньше единицы, примесь испаряется медленнее этилового спирта и перегоняется в хвостовую фракцию. Если коэффициент ректификации равен единице, примеси испаряются одновременно с этиловым спиртом, и при перегонке не будет происходить очистки коньячного спирта.

Thus, the use of evaporation and rectification coefficients of impurities makes it possible to analyze the operation of distillation plants and determine depending on the alcoholization of the distilled liquid the conditions of accumulation of volatile substances in distillates.

The process of distillation of wine materials and alcohol - raw materials under conditions of cognac production is not fully fitted in the framework of the theory of distillation of binary mixtures. The components of the wine material are numerous and variekterable, although their quantitative content in relation to the standard and water is not large. The specific features of the distillation of wines to obtain brandy alcohols require the clarification of some issues related to the coefficients of evaporation of volatile compounds in various distillation modes.

The results of distillation also affects the solubility of components in the standard and water-alcohol solutions of different concentrations, as well as the mutual solubility of various compounds. Therefore, the dynamics of the transition of volatile substances into distillate depends on many factors, and their content in various distillate fractions cannot be adjusted only from the value of the rectification coefficients of individual compounds. Moreover, so far not all substances that are found in wine materials and cognac alcohols are identified, and for a number of compounds there is still no data on the magnitude of the rectification coefficients.

As a result of research conducted by domestic and foreign scientists, a sequence of transition of volatile substances was established during distillation. So, with distillation of wine materials on brandy alcohol, aldehyde is first moving, they give distillate a sharp smell, sometimes with a flavor of copper. Esters are moving differently: one at the beginning of the currency, others in the middle, very high-boiling - at the end. The acetic - ethyl ester passes entirely at the beginning of the curb, volatile acids and, in particular, acetic, evenly go into distillates the entire period of the cooling time, but by the end of the coast, their transition is more intense. Fatty acids with high molecular weight are highlighted in the first part of the distillate, the furfural, as well as traces of glycerin, are found over all distillation, the higher alcohols are abundantly moving at the beginning, then gradually decrease and completely disappear during the fortress of 20% vol.

According to the classical technology, distillation of wine on cognac alcohol leads in two receptions on a simple distilted apparatus of the Sharant's type. Initially, a fortress of 8 - 10% about. They are distilled on the alcohol - raw in order to transfer to distillate of the entire ethyl alcohol and accompanying volatile components. In this case, it turns out distillate fortress 24 -30% about. Then the resulting Sweat Sweat is subjected to fractional distillation with the selection of the head, middle and tail fractions.

Fractional distillation of alcohol - raw is a more responsible process and requires appropriate skill and attention to the hardware. Special attention is paid to the moment of the appearance of distillate in the lantern and the selection of the head fraction. Fractional distillation or fractional, method of separation of liquids mixtures based on the difference in boiling temperatures of individual components of the mixture. At the same time, the receivers change through known temperatures. The resulting distilts (fractions) are distilled in the same way before obtaining clean products.

Deflegmation is the separation of a mixture of liquids into components by fractional distillation. With deflections, multiple distillation occurs in the same apparatus called a reflux. From the boiling mixture, pairs are allocated with one liquid (for example, in a mixture of alcohol with water - a pair of alcohol) they are condensed into the upper part of the apparatus. Stacking down, they are heated by the rising ferry and in turn begin to boil, highlighting pairs, even more enriched with the separated liquid. This process occurs many times, after which the pairs, reaching the proper fortress, come out of the device, and then they finally thicken in the refrigerator.

At the beginning of distillation, distillate has a dairy shade and an unpleasant smell due to a significant content of ether, aldehydes and higher alcohols in it. The selection of the head fraction is stopped when the distillate becomes transparent and without pronounced esterhaldehyde tones. Depending on the composition of alcohol - raw, the volume of the head fraction ranges in the range of 1 - 3% of the loading volume of the cube. When distillation of wine materials with outsiders (acetic), the head fraction must be selected in a volume of 2 - 3%. The Fortress of the Head Fractions is usually 75 - 80% of the OB, but the most first fractions can be diluted to 60-65% remaining in communications by the tail fractions of distillate from the previous distillation. The selection of the middle fraction (brandy alcohol) is usually carried out 6 to 7 hours. When the distillate fortress drops to 55 - 45%, and the distillate will acquire an acidic flavor, go to the selection of the tail fraction.

The distillation of the tail fraction lasts about three hours and stops at zero distillate fortress, the yield is 17 - 23% of raw volume. The fortress of tail fractions ranges from 15 to 20%, depending on the moment of transition to this fraction. Common losses in the preparation of brandy alcohol on the apparatus of the Sharantsky type reducing up to 5% of the initial alcohol content in the wine material and depend on the conditions of distillation and quality of the raw materials (wine materials, alcohol - raw). Such selection of fractions has emerged empirically based on the organoleptic properties of various distillate fractions. It provides a certain qualitative and quantitative ratio of volatile substances by brandy alcohol. However, the limits of the selection of the head fraction - from 1 to 3% and the tail fraction from 55 to 45% of sufficiently large and significantly affect both the yield of brandy alcohol with a unit of wine material volume and its quality. In this regard, the relevant problem is the development of a technique for determining a more accurate value of the selection of the head fraction and the time of separation of the tail fraction, depending on the composition of the raw alcohol.

Distant devices.

Easy distillation devices are used for distillation of wine materials and cognac alcohols. Depending on the method of action distinguishes the devices of periodic and continuous action. The first include cube distillation devices, on which the cube loading wine or alcohol - raw, distillation of them on cognac alcohol and bard drops are performed periodically, on the second devices all these operations are performed continuously.

Cube distillation devices (Sharantsky type).

From the practice of brandy production it has been established that good quality brandy can be obtained only when distilling a wine material on the apparatus of Sharant's type of small performance.

Productivity of the device for the guilt (gave / day) - 250

Duration of distillation, hour:

Vinomaterial - 7-8

Alcohol - Raw - 10-12

The capacity of the distillation cube, gave:

Full - 120.

Working - 85.

The device consists of the following main parts: a distillation cube, a ball deflector with natural air-cooled, heater, refrigerator, alcohol lantern. They are equipped with a pressure reservoir, control alcohol measurement projectile and an alcohol.

The device of one-time distillation PU - 500.

The device consists of a distillation cube, the utility capacity 500 gave. In the lower part of the cube there is a serpentine, a side of the condensate and the device for the release of the Barda. In the upper part, a strengthening column with 3 - 4 caps and a reflux are placed: they are interconnected with a pipe and phlegm communications. The deflements is associated with the pioneer - the WINDOGER, from which the wine material enters the cube. In the future, the water-alcohol pairs enter the refrigerator and in the condensed form through the lantern, fall into the alcoholder, and the head fraction is in the receiver.

Continuous devices.

One of the common types of devices is the BEMA device in which the distillation column is located directly above the distillation. In the two column apparatus of the COFFI, distillation and distillation columns are installed nearby, which makes it possible to extract both sigh oil and low-boiling components. In addition, with such a device, you can strongly reduce the height of the distillation device.

All modern continuous cognac devices are equipped with a special control and measuring equipment, most of the processes in the production of cognac alcohols are automated.

Distant KPI apparatus.

This design unit G.G. Agabalian and V.A. Maslova differs significantly from models of foreign firms. It has created conditions for the new formation of volatile components by using heat treatment of wine materials and a separate selection of the head fraction.

It consists of four main nodes: debiing and epuration columns, boiling cubes and bards, preheating.

Apparatus K - 5.

The continuous apparatus consists of a custom column with 13 cap plates, three deflectors, refrigerators, winged. His performance to 18 gave brandy alcohol per hour.

The main disadvantage of it is the absence of a device for selecting a head fraction, as well as a slight formation of volatile components, mainly Furfurol due to short-term thermal impact on wine. In this regard, it was necessary to provide a device for selecting a head fraction, as well as make a number of heat engineering improvements in the design. The installation was upgraded according to the MNIPP scheme. To select a head fraction, it provides a separate assembly from a column with seven cap plates, an additional deflector, refrigerator and a lantern.

Vicious meter productivity, gave / day - 2900 - 3000

Cognac productivity, gave B.S. - 290 - 300.

Continuous device MNIPP.

Continuous apparatus to - 5m.

The MNIIPP was taken to the base, a reauded cube of long-term boold boards. Consists of: tubular heat exchanger, welding column column with 16 single-plop plates, an epusion column for selecting a head fraction with 7 single-roll plates, a bardied cube, a bargers, a Sallerone's probion, a bubbler - a mixer, brassing a head fraction, a capacitor of the head fraction, brandy alcohol condenser, capacitors and refrigerator brandy alcohol, head fraction lanterns.

Daily performance, gave:

In wine material - up to 4000

On brandy alcohol (B.S) - up to 400.

Exposure of cognac alcohols.

To obtain from a brandy alcohol, which is a colorless liquid with a sharp taste, which has a tone of acetaldehyde and sigh oil in the aroma, high quality brandy, it must be withstanding for many years in oak barrels. In the process of such an excerpt (ripening), the brandy alcohol acquires aromatic and flavoring advantages.

This process is the longest in cognac production. Classical brandy production technology provides for the exposure of cognac alcohols in oak barrels from three to ten years and more. Only in the process of long-term shutter speed of brandy alcohol or brandy in oak barrels are formed organoleptic properties inherent in high-quality cognacs, but this process is accompanied by large losses of alcohol from evaporation (about 3% per year) and requires relatively large care costs for them.

For targeted control of the speed of this process and reducing the cost of production of high quality skates, numerous studies of physicochemical and biochemical processes occurring during the ripening of brandy alcohols were carried out.

Physical processes when holding a cognac alcohol.

During the long-term shutter speed of brandy alcohol in barrels, the volume is reduced, the change in the alcohol, dissolution and transition to the alcohol of oak wood components, the color change, concentration of high-boiling components for the set of volatile part of ethyl alcohol and volatile compounds. At the same time, the magnitude of the loss of brandy alcohol depends on the nature of oak, the size and degree of fullness of the barrels, the temperature of the repository, air exchange velocity, humidity and other factors. The greatest losses are observed in the boom exposure of alcohols in the rooms with a high air exchange (in the presence of drafts).

Practice has shown that under the same excerpt conditions, evaporation losses decrease as the exposure time increases due to an increase in alcohol extracts. The alcohol evaporates through the pores of the rivet and the tongue hole. The intensity of evaporation is determined by the speed of absorption of alcohol of oak, temperature, air humidity and the quality of the barrels. The higher the absorption rate of alcohol with rivets of barrels, the temperature of the exposure and the degree of air exchange, the more intense the evaporation passes.

Oak wood and its role in the formation of brandy.

All tree species, despite their large variety, consists of three main chemical components: cellulose, hemicellulose and lipart.

Another important physical property of wood from the point of view of cognac production is its moisture absolution, also associated with the porosity of oak wood. Oak wood with large vascular rings rich in phenolic compounds and with a small content of fragrant substances is highly appreciated to excerct cognac alcohols in France. These properties and determine the rate of ripening of brandy alcohols when they exposure in barrels. These requirements are satisfied with oaks growing in the Absheron district of the Krasnodar Territory and in the center of Maykopsky district of the Republic of Adygea.

The use of oak wood in winemaking, and especially in brandy production, is due to the fact that it contains less resinous solids compared to other breeds, has increased density and durability.

Phases of ripening of cognac alcohols.

The formation of the quality of brandy alcohol in the process of exposure occurs in two stages. In the first stage of oak wood, water-soluble and alcoholis-soluble substances are extracted. Under normal conditions, the duration of the extraction phase is about three years. At the second stage of exposure, in accordance with the mechanism specified above, there is oxidation of phenolic substances to form acids, hydrolysis of lignin and other high molecular compounds to form aromatic aldehydes, carbohydrates and other compounds.

Studies have shown, the formation of aldehydes, acetals, acids, ethers, lactones, and other connections occurs. This stage is characterized by complex reactions of the interaction of carbonyl compounds accumulated in alcohol as a result of perennial oxidative processes, with components of brandy alcohol. As a result of these reactions, a chemical equilibrium is established between all the aroma-forming components of the brandy alcohol, which creates a characteristic bouquet of weathered cognacs in general, but with a specific tinge inherent in the region and associated with the raw material base and a feature of brandy production technology in this region (factory). From this it follows the need for elements of the bouquet of an old brandy in any, even in ordinary brandy. Therefore, to improve the quality of ordinary cognacs, it is recommended to add some old alcohols into a bath.

The aromatic molecules, being larger than water molecules and even alcohol, are delayed in the barrel, while alcohol and low molecular weight compounds, such as water, acetic aldehyde, ethyl formate, ethylocyatate partially pass through the pores of the cells and disappear. In this regard, in the process of many years of aging of brandy alcohol in barrels, there is an increase in the concentrations of high-molecular compounds relatively low molecular weight - volatilechy.

Pulling alcohols.

Previously, the tank was made by alcohols of the same year excerpt. Currently, a highly distribution method has been widely used using alcohol as a plot material with a smaller excerpt. The practice of domestic and French brandy production convinces that the method of tanning aged cognac alcohol with younger alcohols, allows you to maintain the reserves of old alcohols and improve their quality. So, for the topping of alcohols, weatheted for more than 10 years, alcohol can be used for 3-5 years younger, and for topping 5 - 8 summer alcohols - for 1-2 years younger.

Methods of accelerated ripening of cognac alcohols.

From numerous ways to accelerated maturation of brandy alcohols developed over the past 50 years, in the brandy production of Russia, mainly one method is the reservoir excerpt of cognac alcohols, developed by G.G. Agabalian in 1954, with subsequent modifications. The advantage of this method is to significantly reduce alcohol losses with a wider possibility of regulating the temperature and oxygen exposure modes. The disadvantage of the method to the exact thing that cognacs obtained from the alcohols of tank excerpts are inferior in the quality of cognacs of boobsoids, and the older the brandy alcohol, the greater the difference in quality. This is due to the insufficient study of physicochemical processes, providing the processing of high quality traditional vintage cognacs.

Most of the methods of accelerated maturation of cognac alcohols are based on the effects of various physical and physicochemicals on cognac alcohol or oak wood, as well as introducing into cognac alcohol as accelerators of ripening - extractive substances isolated from oak treated wood.

Physical methods for treating brandy alcohol and wood are heating, UV irradiation, ultrasound processing, microwave energy. Only thermal processing is most widely used. In recent years, much attention is paid to the preliminary heat treatment of oak wood at a temperature of from 120 to 240 0 c.c. The subsequent bay of its brandy alcohol. The resulting extracts of oak wood treated in this method significantly accelerate the ripening of cognac alcohols.

Significant propagation received the use of dry and liquid oak wood extracts for the accelerated production of brandy type stiff drinks. These extracts are obtained by extracting water-soluble and alcoholoisseable compounds from wood, followed by evaporation of them under vacuum to a certain state. The main components of these extracts are Tanins, Lignin, flavonoids, aromatic aldehydes, lactones.

When developing a new more advanced technology for holding a cognac alcohol in enameled tanks, you must create the following conditions:

· Prepare a riveting and treat it under conditions that provide a quick transition to brandy alcohol of the necessary components of oak wood;
· Regulate the temperature regime of cognac alcohols;
· Maintain oxygen concentration in alcohol of at least 100 mg / dm 3;
· Create a Foundation for old rivets, weathered with brandy alcohol 6-9 years and more, for subsequent heat treatment, grinding to chips and bookmarks in tanks to accelerate the ripening of alcohols.

Only observing the specified conditions when holding a brandy alcohol in tanks, one can count on obtaining high-quality brandy alcohol for the production of ordinary cognacs (brandy) and bookmarks for long-term exposure in barrels for vintage cognac. Significant acceleration of ripening of brandy alcohol is possible due to an increase in the amplitude of temperature fluctuations in alcohoporana from 15 to 40 0 \u200b\u200bC.

Bathing cognac.

Before the compilation of blend, samples of all starting components are selected and subject to physico-chemical and organoleptic analysis. Bathing is taking into account the chemical composition and organoleptic properties of trial floats. With a careful selection of alcohols, you can smooth out the shortcomings of some alcohols for the set of the benefits of others. The complexity of the task in the selection of alcohols is to maintain the constancy of high-quality indicators of ready-made cognacs, while alcohols are continuously changed, and in young alcohols, in addition, fluctuations in the aromatic complex are occurring depending on the climatic features of the year.

Selecting the alcohols for swimming, it is necessary to be guided by the chemical composition and organoleptic features of each alcohol party in such a way that they seemed to complement each other, forming a harmonious mixture characteristic of each brand of brandy. So, alirects contain more extractive substances, including oxidized polyphenols, while others are less complete - there is less extract. In some alcohols there are more ethers, in other - higher alcohols, third-of-aldehydes, etc. In this regard, the development of a mixing method that ensures the stability of the composition and organoleptic properties of each brand of cognac is the actual task of modern technologists. To solve this problem, in recent years, instrumental methods of analyzes are successfully used in combination with computer equipment and mathematical modeling, which is very promising to stabilize the quality of cognac and protect them from falsification.

A particularly important factor in the typical of brandy is the presence of lactones in them, which are formed during long-term excerpt and are characteristic of old cognacs. The absence of lactones deprives cognac of its specific features. Therefore, regardless of the name of the brandy and the middle age of alcohols for its preparation, it is advisable to enter a small amount (5 - 7%) of older alcohols in the bipes of cognacs.

In the brandy manufacturing of France, in addition to the chemical composition and organoleptic properties, the origin of alcohols (microdistrict) and their age (not lower than 4 years of barcotous excerpt) are also regulated. These quality criteria are controlled by the National Bureau of Cognac. But the main thing is that the approved standard for this name is, without which the Bureau will not give permission to implement it and export.

To mitigate taste and giving sweets with cognacs when bleached sugar in the form of a syrup. In addition, a kel is added to the ordinary cognacs to adjust the color. Vintage cognacs usually have sufficient color, which is created by extractive substances in the process of many years of alcohol extract, so in their blend, the addition of a kole can be unnecessary or most insignificant.

At the cognac plants of France, a lot of alcohols of different age and fortress include about 30 -40 names. The composition of the blends is kept secret, but firms have the capabilities of blending, providing cognacs of stable composition and quality. At the same time, computer equipment is widely used.

Technique of bathing.

This technological process is an important operation, the quality of the future brandy depends on the proper implementation of which. The brandy master should know and take into account the chemical composition and organoleptic properties of basic and auxiliary materials. Before embarking on mass blends, a detailed analysis of the chemical composition and organoleptic properties of all blend components should be performed. Then prepare trial shots in laboratory conditions, taking into account the results of previous analyzes. For this purpose, as when swinging wines, take a graduated cylinder or another measuring vessel and pour into it first alcohol of various parties and shutter speeds, mix it and determine the taste and aroma. In the best options for prototypes of brandy alcohols, alcohol, sugar syrup and kel are added by calculation. The blend is thoroughly stirred and leave alone for 1 to 2 days. This time is necessary to establish some equilibrium between the composite components of the blend. After that, the experienced shuffles are tasting and once again clarify its taste characteristic and the chemical composition, paying attention to the compliance of all quality criteria for swimming with the reference of this brand of brand.

In technological processing of blend, the content of tannins can be partially reduced and the color intensity decreases, which must be taken into account when having blend. If a trial blend is recognized as satisfactory, then you begin to calculate and perform the main production bath.

Calculation of blend.

Bathing materials for cognac are alcohols of different ages and parties, alcoholded water, sugar syrup, a kel and water. When calculating blend, it should be borne in mind that no more than 20% of the anhydrous alcohol is introduced into the blender, and the sugar content in the clearing ranges in the range of 350 - 500 g / dm 3.

An example of calculating the blend of ordinary and vintage cognacs for 1000 gave a finished brandy: the number of thanks and sugar syrup is calculated at first. The required amount of the spokes is determined during the preparation of a test shock in its color. Suppose that to obtain the required coloring in the brandy "Three Stars" you need to 1000 gave a brandy to make a 3 liter coller with a sugar content of 500 g / dm 3. Syrope sugarity 700 g / dm 3.

The volume of the specified sugar syrup V c is determined by the following formula:

Considering that alcohols with various fortress are used for swimming, it is necessary to determine the weighted average fortress of brandy alcohol sent to the blend, according to the following formula:

where C 1, C 2, with 3 alcohol fortresses;

V 1, V 2, V 3-clips of alcohols

The volume of water (gave) required to dilute 1 gave brandy alcohol to the calculated fortress, calculated by the formula:

where with the COP is the fortress of brandy alcohol (% vol);

C K - Fortress of Bathing (% OB);

With B - Fortress of Water (Spiritted Waters) (% OB)

If the average fortress of cognac alcohols and alcohol waters is 50.5% vol., And the required Fortress of blewing is 40.5% vol., The amount of water required will be: 50.5 - 40.5 \u003d 10. This means that for every 40.5 gave a brandy alcohol with a fortress of 50.5%, it was necessary to take 10 waters.

After the calculation, it is proceeded to directly performing blewing. For this, the above materials for the purpose of their better stirring are set to the bathing reservoir consistently as the density increases - brandy alcohol, alcohol, distilled water, a kel and sugar syrup. The ending of the mixing is set to a laboratory test of the fortress, sugar, and brandy coloring. If necessary, in the condition of films, the blend is finally corrected by making the calculated amount of the necessary components. In brandy production adopted a gradual dilution of alcohols. This greatly improves the quality of brandy.

Cognac treatment and excerpt.

After swimming in Cognac, some disharmony is felt between its components. For better assimilation of alcohol-containing and other components, the following duration of shutter speed of cognacs is established: for ordinary cognacs (three-, four- and five-year) - at least 3 months; For the group "KV" - at least 9 months; For groups "KVKK", "COP" and "OS" - at least 12 months. Bathing cognacs are kept in barrels, bottles or in enameled tanks. During this period, technological treatments are carried out, providing crystal transparency and stability to clouds.

The pasting lies in the introduction of substances that can coagulate and precipitate the excess of tanning and coloring substances into the bleach of the cognac. Fish glue, gelatin, egg protein, bentonite and others are used as bolds.

While in wine practice is largely allowed questions of wines, it cannot be said about cognac clarification. Meanwhile, the quality of brandy along with other indicators is determined by its transparency and stability to clouds during the year and more. The applied caony of cognac methods were transferred from the wine industry to brandy production without taking into account the specific features of the composition of brandy. As a result, there are cases of decline in quality, poor clarification and nonstopness of finished products to turbulent, with technological processing. For pastizing cognacs, fish glue, gelatin, egg protein and others are used.

Fish glue is collagen, which is obtained from swimming bubbles of fish, mostly sturgeon. Fish glue very slowly swells in water. To accelerate the process, the water is slightly acidified with citric acid. During swelling, which lasts two days, the water is changed in two or three times, to remove the fish smell. The swollen glue passes through the sieve, and the lumps formed losses to the brush. When the glue forms an adhesive mass, 1% solution is prepared from it, for which distilled water is added (by 1 kg of dry glue 100 liters of water). The solution is thoroughly stirred and set to brandy, at the rate of 0.3 - 0.4 kg of dry adhesion gave brandy.

Fishing glue is lit cognacs that contain a small amount of tannilic substances, since the fishes glue very slightly reduces the content of tannins and the rude oak flavor can remain and after pasting. Unsuccessful pasting with fish glue can be caused by many reasons, but the main of them is a high content of tanning substances in brandy and reduced temperature conditions. At temperatures below 10 0 C, the pasting occurs slowly and does not give good results. The temperature of 15 -18 0 C is the best for pasting. In cases where the cognac clarifying with fish glue cannot be achieved by good results with the use of gelatin. Typically, gelatin is easily dissolved in water heated to 35 - 40 0 \u200b\u200bC. When the pasting is embedded in cognac in the form of 1% solution. It should be noted that gelatin partially discolor cognac. This is an undesirable phenomenon with which you need to be considered, especially in the case of pasting of old cognacs. Good results gives blowing with egg squirrel, which does not give fillings.

The dose of the bolder material is set in laboratory conditions. Various doses of pre-prepared pasta materials are introduced into the brandy. After that, the contents of the bottle are carefully shaken and leave for clarifying in the same room in which cognac for pasting is stored. After 4 - 5 hours, they are observed for the nature of the formation of flakes and the stroke of clarification. Usually, at the end of the first or at the beginning of the second day, cognac completely covers. Then install, with what minimum dose and what the best results are obtained and what the hollow material is obtained. After that, make the calculation of the required amount of gelatin for the entire volume of blew and are prepared for this technological operation; Check the cleanliness of the dishes, take the glue, etc. When carrying out a test pasting, pay attention to preventing a foxing, because at the same time there is a certain amount of protein substances in the brandy, which after bottling can form a precipitate. For successful lightening, it is necessary to introduce pasta materials gradually and quickly distribute them across the entire mass of brandy. In this regard, it is necessary to prefer the introduction of pasta in the stream, pumping the blend "on itself" or use the stationary propeller stirrer.

After stirring, I leave brandy by 10-15 days alone, and in cases where the pasting is carried out under reduced temperature, it is necessary to extend the shutter speed to 20 - 22 days. During this period, the sediment has time in brandy. After that, the clarified part is removed from the sediment and in the future cognacs are kept in bottles, barrels or in enameled tanks. The duration of the excerpts of ordinary cognacs at least 3 months, vintage - at least 6. Such a duration of excerpt is caused by the need to assimilating the components included in the blend.

Glue precipitations are grouped, poured into barrels or tank, and after 3 - 5 days, the lit cognac is removed from the sediment, and the thick part is filtered on the cloth filter. After the exposure time is completed, it is carried out fine filtering, and if necessary, processing with cold and cold filtering, followed by packaging of finished products in the bottle. As a result of cognac pasting, the content of tannies is greater than all, the amount of iron is partially reduced.

In France, cognacs are not covered, but only treated with cold and filtered. The stability of cognacs to clouds is provided by strict control over all technological processes.

Russia's brandy brands also do not need pasting, while ordinary in most cases require pasting due to an insufficient length of extracting and the presence of excess of high molecular weight components in them capable of forming precipitation during the storage of packaged products in the trading network. Especially many non-oxidized tannilic substances capable of forming precipitations are contained in brandy tank excerpt alcohols, which once again confirms the need for a combination excerpt - the first 2 years in tanks, and then in barrels.

Blowing protein colloids brings more harm than good. Therefore, this type of processing should be applied only in exceptional cases for clarifying ordinary cognac. The most effective way to stabilize cognacs against clouds is to process them with cold and cold filtering.

falsification brandy alcohol wine material

A classic method is a complex and long-term process of manufacture, requiring certain grapes, special skills, knowledge, availability of production equipment and experience. There are a lot of nuances, let's consider them on the example of the manufacture of this "French brandy"

He received his present branded title from Cognac (France Cognac), the Poita region. According to the law, all other drinks cannot be called him name, even despite the fact that he was done and spilled in France. But we will not be so scrupped and consider one of its preparation recipes.

Brandy production in stages in brief

According to existing standards, grapes are allowed to use grapes: FOLLE BLANCH-BLAN, mainly in demand (Ugra Blanc) -UGNI Blanc, Colombar Colombard White grade, late period of ripening, appreciated grapeters and are considered to be treasured France.

There are a lot of vineyards, so harvest with the help of machines, it allows you to speed up and reduce the process. Harvesting is produced in mid-October. The collected crop is directed under the grape press, which gently presses the berries, without frauding their bones. It is not even forbidden to extrude the berries.

That juice that was obtained at the first stage immediately enters the fermentation containers of a huge amount of 50 to 200 hectoliters. Fermentation passes without adding sugar,
and strict control over the number of anti-axes of antioxidants and sulfur dioxide.
This stage, like everyone else, affects the quality of the finished brandy.

After a while, it turns dry, young, sour wine with sugartyness less than 1 g / l, with an alcohol content of not more than 9% of the volume. Before the start of distillation, it is retained on its own yeast.
Then comes the moment of distillation, it passes in a certain area and should be completed until the end of the first month of the spring of the next year after collecting vintage.
The leaf is made only on the alambics (FR. Alambic) of copper distillation cubes of a special design.

First, the time of distillation is sustained, and after re-distillation, it is already a basic high-quality brandy alcohol. The second fraction Fortress from 68% - 72% is suitable for insisting in oak barrels, it is from her that they get a brandy after the selection of the first, second and third fraction of distillate. The aging or process of improving brandy continues for more than 2 years, and the age of the most honorable alcohols may exceed 100 years, although it has been proven to practice that cognac excerpt in the barrel for more than 70 years, it does not particularly make tangible changes in its composition.

The French brandy is placed in oak barrels, without metallic parts, the glue is also completely excluded with contact in oak connections.
These barrels make an oak tree, whose age has stepped over the age frontier of 80 years. The manufactured barrel is stored for the first 5 years in the fresh air, the multi-level roasting mode of the barrels from the inside is used. The barrels are filled with alcohol and placed in the basement room for excerpt. After years, the brandy acquires amber color, it becomes softer, the taste is distinguished by many shades, with notes of colors, flavor of spices and fruits. Barrels are used repeatedly.

Each year of excerpts from the barrels evaporates partially the Fortress of the product, about 0.5% alcohol, many already know that this "share of angels" in French sounds part Des anges withsting brandy, his fortress is declining for dozens of degrees, but it acquires its value acquires saturation Colors, taste and uniqueness of the bouquet of aromas.
The process of mixing (assembly) of alcohols with different excerpts in barrels is also called brandy.

For a ready-made brandy, which ripened over the years in barrels, prepare glass bottles name to them, in France "Dam-Johns" overflow, shapport and can store ten more years. Cognac is a strong alcoholic beverage (brandy variety), so there are many other recipes for its preparation.

Often, purified water is added to the cognacs to fit the fortress to standard digits.
Sugar (a maximum of 3.5% of the volume) for adjusting taste, less often oak chips and caramel for ledge a beverage saturated dark color.
All stages of production of the drink are completed, it is poured into the container, label glue and ship on sale

Cognac technology in a few centuries has been significantly improved, but the essence remained the same. Of the selected varieties of white grapes (Uni Blanc, Colombar, Fol Blanche, Saint-Emilion), collected in October with a machine in the terrain of the charente, squeezes juice with special presses.

Flyinging the juice occurs approximately for 3-4 weeks after vintage. As a result, the Blanc de Blan (Blanc de Blanc) is obtained.

Now it comes the most important stage of brandy production - the first distillation. It is already carried out next after harvesting year, but must be up to March 31. Both the first and the second distillation is carried out in a special distilted apparatus, the so-called "Charentais) (Alambic Charentais). Traditionally, it is made of copper, since this metal racks to the effects of wine acids. Distillation of a 9 liter of wine gives approximately 1 liter of brandy alcohol, sufficiently incredible color and muddy. The initial distillate, called the "head" (TETES), and the final "tail" (Guenes) are not used and poured because they contain many unwanted aromatic substances.

The second distillation requires special care and skill. It is called "Bon-shoe" (Bonne Chaaffe), which means "good heating". For 12 hours, alcohol-raw is slowly and neatly reinforced. As with the first distillation, only one "heart" is preserved. Only this alcohol solution is a fortress from 69 to 72 degrees will continue to maintain.

The next important stage is cognac exposure. It is believed that it is a decisive factor to achieve the highest quality drink.

Cognac is kept in 350-liter oak barrels from 3 to 25 years and more. The material from which barrels are made is of particular importance. Cognacs contain about 500 components, and in very old - more than 2000. And they all go into alcohol from oak.

Production of barrels - the whole science itself. Make them from the oak forests of Limousin, located 150 kilometers east of the city of Cognac, as well as oak who grew up in the Trene forest. Barrels are manufactured without a single nail. It is believed that the older barrel, the more valuable. Such an antiques is valued literally on the weight of gold, it is carefully protected, even specifically bred spiders that tear the bodies of the web and protect them from pests.

After a few decades of operation, the top layer of the tree inside the barrel is "produced", and it is neatly scraped (1-2 mm), after which the barrel helps to be born.

The shelf life of brandy depends on several factors and can reach one hundred years. When storing the drink evaporates at a speed of 2-4% per year, and also loses the fortress to 40 degrees.

Finally, when according to the expert tastor, the alcohol "matured", begins, maybe the most difficult process - blending, that is, mixing brandy alcohols of different excerpts, different yields, since one separate grape harvest cannot inform the cognac of diverse taste and aromatic Qualities.

First, they usually mix cognacs of about the same age, from one to three years, but from various charente vineyards. This type is called "First Mark" (Coupe Premiere). Then the stage of blowing cognacs of different ages "Maternal Charca" (Coupe Mere) and, finally, the final stage (Coupe Finale) is the final mixing to give a refreshing beverage.

At the end of the process, the alcohol content in brandy is reduced to 40% about., Topping distilled water, and add a certain dose of caramel to it to give its drink more rich color. This operation is fully completed and meets the conviction of consumers who believe that the darker brandy, the oldest. However, this opinion is absolutely incorrect, as the alcohol drink, spent forty years in a weakly-free barrel, acquires amber color, becomes almost light.

Technology Cognac

Cognac is a strong drink with alcohol, 40-57% about., Which is preparing from alcohol obtained by distillation of dry white wine materials and aged many years in contact with oak wood.

Having a bright, alive and elegant amber-golden color, in which the flavors of the flowering grapes and the autumn oak forest are harmoniously combined, a pleasant velvety taste with gentle resin-vanilla shades, cognac has long become an exquisite alcoholic drink.

Grape vodka (brandy prototype) was known from ancient times, but until the Middle Ages, it did not go beyond the framework of individual preparation and consumption. The industrial production began in the 15th century, and brandy production - in the middle of 17 century. In France, in the Department of Charente in the area of \u200b\u200bCognac. Grape vodka only this area became referred to as brandy. The defense of the brand "Cognac" in the fight against competitors was the most important task of winemakers of the Sharant's Department, and they achieved the adoption of the law prohibiting all other manufacturers to call their drinks to "brandy" if all its production technology was observed (the decision of the Paris Convention 1864). Until 1990, our country was not signed by the Convention on Cognac, and therefore in the domestic market all sturdy drinks made according to the "Basic Rules of Cognac Production" were called "Cognacs". Currently, in accordance with the International Convention, signed and our country, all cognacs must be renamed. According to the existing traditions in the world, the names of wines and cognacs are usually associated with the area of \u200b\u200btheir production, a feature of technology, or with historical facts. In this regard, the following names are suitable for renaming cognacs produced, for example, the following names are suitable: for ordinary (exposure time up to 5 years) - a drink strong "Ermak"; For vintage (excerpt for 7 years or more) - "Don" and others.

The date of the founding of brandy production in Russia is considered to be in 1881. It was the founder of its industrialist D. 3. Sarajishvili (Sarajev), who deployed brandy production in the Caucasus (in Tbilisi, Yerevan, Kizlyar), and from 1886 - in Kalaarasha (Besarabia). The central warehouse for extracting alcohols and the release of Cognac was in Tbilisi. Another major monopolist of wine and brandy in Russia was N. L. Shustov.

Cognac technology is provided for the selection of grape varieties and areas of their growth, preparation of wine materials, distillation (cut) of them on cognac alcohol, extract of alcohols in oak barrels or in enamel tanks with immersed oak riveting from 3 to 15 years and more depending on brand of brandy, drawing up blending by mixing different alcohols (cognac), softened or spring water, extractive or fragrant waters, sugar syrup and koller; Handling with cold, and, if necessary, with salary substances (bentonite, gelatin or egg protein), filtering, excerpt for 3 months for ordinary and 9, 12 months - for vintage cognacs; Packaging in bottles, design with appropriate labels, collections and implementation.

Grapes and population areas

The correct selection of grape varieties for brandy production is an important factor that is further determined by high quality brandy alcohols. In this regard, for the manufacture of cognacs, grapes are used, significantly different from raw materials used in the production of wines.

The sorting of grapes for brandy production was largely developed historically on the basis of economic considerations and product quality. The correct selection of grape varieties for brandy production is an important factor that is further determined by high quality brandy alcohols. In this regard, for the manufacture of cognacs, grapes are used, significantly different from raw materials used in the production of wines. In France, the most suitable and widespread varieties are Saint-Emilion, Colombar, Uni-Blanc. A very long time was used a foil blanche variety.

In our country, a lot of work was carried out to identify grape varieties and areas of their cultivation for the production of good cognacs. Thus, in Armenia, brandy wine materials are prepared mainly from local varieties - ICHALI, Garant, kahet, Areni, etc. In Georgia, Rkaziteli variety is used for brandy production. In Ukraine and in Moldova - Aligote, float, Rkazitel, Fetaisk, etc.

In Russia, brandy production has historically focused in Dagestan. Here, cognac wine materials were produced from the varieties of Kizlyar black, scarlet Tern, Narm, and at present Rkazetelers, etc. Over the past 30 years, brandy production has developed in all Vinogradar zones of Russia. So, in 1989, 2.8 million gave brandy, including by regions: Dagestan - 2.0, Krasnodar crane - 0.4, Chechen-Ingushetia - 0.15, Stavropol Territory - 0.1 , Rostov region. - 0.1, Kabardino-Balkaria - 0.05 million gave.

However, over the past 15-20 years, the raw material base of most areas of brandy production has undergone serious changes. Significantly reduced area of \u200b\u200bvineyards, some varieties are practically left. Therefore, the question of the selection of new highly productive grape varieties remains relevant at the present time. Such work is successfully held in Georgia, Armenia, Moldova, the Russian Federation. For a long time, such indicators as acidity, sugar and yields were based on the selection of grapes and their zoning, while the varietal features were given insufficient attention.

The need for accumulation in grapes of large quantities of titrated acids is associated with the formation of a series of substances during distillation, in particular esters, lactones involved in the addition of bouquet of brandy. On the other hand, high acidity is necessary to ensure the preservation of wine materials before distillation, as it reduces the possibility of bacterial diseases and replaces partially sulfur anhydride, the use of which is known to be prohibited. However, it should not be guided only by this indicator when choosing raw materials for developing brandy wine materials, as it is not determining at least because excessive passion for increased acidity leads to a premature grape collection, before the onset of physiological maturity, which certainly affects the quality of brandy alcohols and their output.

Numerous studies of foreign and domestic scientists prove that the main criteria for the quality of grapes, as raw materials for brandy production, are aromatic substances (volatile components) contained in the berry. Of all the substances that make up the berries, only aromatic substances are moving to brandy alcohol without special changes in properties and participate in the formation of the quality of cognacs. The difference between grape varieties among themselves, as well as grapes from other fruits and berries, is associated with a qualitative composition and quantitative content of individual components of the aromatic complex.

According to RAPP A., one of the most important quality indicators of wine is the fragrance. It is due to aromatic substances of various classes: alcohols, aldehydes, ethers, acetali, amines.

The results of studies of various scientists confirm the fact that the preservation of the varietal fragrance of grapes is directly dependent on the degree of ripening. The practice has shown that the period of complete maturity of the grape lasts a week, after which the berries begin to overper, as a result of intramolecular breathing, the amount of sugar decreases, titratable acidity is also reduced. It has been established that with distillation of wine materials prepared from overwhelmed grapes, alcohols are low quality, non-harmonic and without flavor.

From the foregoing, one more condition is followed: the yield of grapes should be high, but without excessive load on the bushes. At low yield, the berry is pea and, in addition, the oxidation of ascorbic acid and aromatic substances.

According to Maltabara V. M., aromatic substances of most European varieties going to brandy production are moving to distillate, positively affect its aroma and taste, while aromatic substances of hybrid varieties adversely affect the quality of the finished product (give specific colors, Uncharged brandy). This is, above all, about such a substance as an anthloroic acid methyl ester, which was still detected by F. and Skot R. in 1921. Then Sally I. and Wilson D. (1926) found him in grapes of Concord Vitis (Vitis Labusca). Even a slight content of this ether (from 1 to 3 mg / kg) gives grapes a specific taste and aroma. Subsequently, other scientists were confirmed by the fact, the content of methylantant in grapes of V. labrusca.

Gaina B.S., Grigorovsky Yu. N., exploring aromatic substances of new grape varieties of interspecific origin, also found that with a content in juice and fault of more than 2-3 mg / dm 3 methulantranilate, hybrid tone is manifested. They also found that the total absence of 2,5-dimethyl-4-methoxy-2,3-dihydro-3-furanone deprives the so-called lunch of the taste.

To reduce hybrid tones, many scientists have proposed some technological techniques. So, Nilov V. I. and Maltabar V. M. recommended collecting grapes at a certain peg when the destruction of essential oils occurs. Osharamenko N. S. and Valuiko G. G. Tried for this purpose fermentation at elevated temperatures (up to 36-37 o C). Maltabar V. M. Provided to improve the quality of brandy alcohols from hybrid wine materials, by a larger depression (up to 3%) of the head fraction during distillation. Chovik conducted the fermentation of the wing of hybrid varieties in the presence of the release of European varieties of grapes (70-80 kg of seals per 1000 kg of grapes), and Nilov R.V. - The same operation performed on the leaves of European varieties.

But all these techniques were necessary for the preparation of wine materials from the hybrids of the 1st generation. Modern varieties of interspecific origin do not have such a characteristic flavor and therefore may well be used as raw materials for brandy production without any additional treatments. Currently, a number of scientific researchers have already been identified and recommended for brandy production some new grape varieties taking into account their varietal and agrobiological features.

Research conducted in Vnieviv him. Ya. I. Potapenko (Novocherkassk) establishes the feasibility and prospects for use for the brandy production of highly productive, winter-hardy grape varieties - steppe, Pereshevsky White, Firstborn Magaracha, Kunlean, Promoter and others, and for the preparation of an original strong drink with a nutmeg aroma - Purple Early .

A characteristic feature of these grape varieties of interspecific origin is white color of berries, neutral aroma, relatively high productivity and resistance to diseases, frost. In contrast to the hybrids of direct manufacturers of European-American origin, these varieties do not have a specific aroma and mucous meat, which makes it difficult to branch the wort from the solid parts of the berry. The mechanical composition of these grape varieties is presented in Table.

Table - Mechanical composition of new grape varieties

The agrobiological characteristics of the studied grape varieties:

Stepnyak - hybrid of European-Amur origin [(GETSH X Amur) x Siberian] Selection of Vnieviv. I.I.Potapenko. Breakdi Average (180-220 g), medium-sized berries, rounded, white, ripen in mid-September. Resistance to mildew 3-3.5 points, frost resistance - minus 25 o C., High yield. It is recommended for the cultivation in non-observed culture in the Vinogradar zones of the North Caucasus for the production of natural, special wines and brandy wine materials. The aroma is neutral, close to the parent variety - Sibirtic.

Grushevsky white - led to Vnieviv him. I.I.Potapenko by crossing the European-Amur variety of Saperavi Northern X SV 23-657. The clusses are average, the berries are medium, rounded, white with a strong wax chain. Very late maturation. Frost resistance - minus 27 o C, resistant to mildew 2-2.5 points, Filoxer 3-3.5 points. The aroma is neutral. It is recommended for cultivation in non-observed culture in the Vinogradar zones of the North Caucasus for the production of dry, sparkling and cognac wine materials. It is characterized by increased acidity (10-14 g / dm 3) during sugar, 180-200 g / dm 3.

Bianca - A complex hybrid of selection of the Eger Experimental Station of Viticulture (Hungary). The clusters are small, the berries are average, rounded, white, ripen at the end of August. Resistant to Mildew, gray rot and phylloxer (2-2.5 points). The aroma is neutral. It is recommended for the cultivation in non-observed culture in the Vinogradar zones of the North Caucasus for the production of dry and fastened wines, as well as cognac wine materials.

Firstborn Magaracha - led in 1966 to Vnieviv Magarach as a result of crossing the varieties of Rkaziteli and the hybrid form Magarach 2-57-72 (Mrtsan Kakhetsky X Sochi black). Breakdi Average (155 g), cylindroconal, medium density. Berries are average, oval, white. The skin is durable, elastic, mead of juicy. The taste is pleasant, without a special aroma. Refers to wine varieties of middle-variety of ripening. The variety is characterized by relative resistance to phylloxer, mildew and gray rot, has a neutral fragrance. It is recommended for the preparation of dry, sparkling and cognac wine materials.

Promoter - led in 1947 in Vnieviv. Ya.I.Potapenko as a result of pollination of the Northern variety (Malengray X Vitis Amurenzis) mixture of pollen muscats. The bunch of the middle, the berry is average, rounded, white. Refers to the wine varieties of the average ripening time. The yield is medium. Aroma neutral with light floral tones. It is recommended for cultivation in the underfloor culture for the production of natural, special and cognac wine materials.

Rkaziteli. - It comes from Georgia, it belongs to the form of Vitis Vinifera, the clusters of the average value (150-200 g), the berries are average, oval, white with a brown tan, ripen at the end of September. Aroma neutral with light floral tones. Received widespread in Russia and abroad as the most technological grape variety with a wide range of use.

From the composition of aromatics, we investigated aliphatic alcohols with 1 -C 10, terpene - linalol, geraniol, patients; methyl, ethyl and isoamyl esters of fatty acids with 1 - s 16; Carbonyl compounds and other components.

According to V. I. Nilova (1953), for varieties of grapes of Vitisvinifera, the characteristic components of the aromatic complex are alcohols of the fat row C 6 -C 8, as well as the corresponding carbonyl compounds and ethers. Holly (1959) found that Vitislabrusca is characteristic of grapes is the content in it methylantanilate.

Our studies (1970-1983) composition of the aromatic substances of grapes, wine materials, cognac alcohols and cognacs in combination with their organoleptic features have shown that for brandy production on the bottom it is advisable to use Rkaziteli varieties, cry, steppe, firstborn Magaracha, Kunlean, Bianka, and on The basis of alcohols from grapes Purple Early It is advisable to prepare the original stiff drink with a flower-nutmeg aroma.

Preparation of cognac wine materials

Vintage for the production of brandy wine materials is carried out in the period of achieving technical maturity (taking into account the phytosanitary state of plantings). Grapes should be collected in a clean container made of materials permitted by the Ministry of Health of Russia and transport in vehicles made of non-corrosive materials or having resistant protective coatings on the inner surface. Selective fees are used in the presence of different ripening varieties on the site or with a significant damage to vineyards and pests. The entire inventory used to collect, daily at the end of the working day is washed with 1-2% soda solution, rinsed with clean water and dried. During the collection, sorting the covers affected by diseases and pests is carried out, since the presence of patients with cliffs adversely affects the quality of the obtained wine material.

When transporting grapes should be protected from dust, moisture and other types of pollution. Grapes should come to industrial processing for no more than 4 hours after removal from the bush.

Mechanized (machine) grape cleaning

Given the high level of manual labor in viticulture, in recent years, much attention is paid to the development of industrial technologies of cultivation, cleaning and processing of grapes. Machine cleaning of grapes received the greatest development and distribution in the USA, France and Italy. Analysis of foreign and domestic experiences, as well as the results of our studies make it possible to assert about the prospects and high efficiency of mechanized cleaning of technical grapes of vibration-type combines.

Unlike hand cleaning, with a machine cleaning of grapes there is a significant part of the berries, the expiration of juice and contact it with solid parts of the bunch, as well as with impurities of leaves, shoots, etc., which adversely affects the quality of dry white wines and brandy wine materials . There is a problem with the protection of raw materials of machine cleaning from excess oxidation and microbial damage.

Recommendations for the preparation of brandy wine materials from machine cleaning grapes are primarily reduced to the preparation of the agrofon of plantations in accordance with the requirements of machine cleaning, which include:

· Maximum protection of plantations from diseases and pests;

· Minimizing the impurity impurities of other grape varieties;

When processing machine cleaning grapes, the following conditions should be provided:

· Accelerated clarification of wort with efficient flocculants;

· Fast surveys and slow fermentation;

Grape recycling

The use of sulfuric acid, mandatory at all stages of general winemaking, not recommended during the production of cognac wine materials. It fails to get rid of sulfur anhydride during distillation. In the first distillation, 60-70% SO 2 passes on the Sharant's apparatus in the raw alcohol. With a fractional distillation of raw alcohol in brandy alcohol, 40-55% SO 2 passes, the rest of the quantity is separated with the head fractions and partially disappear. In the process of holding a cognac alcohol in oak barrels, sulfuric acid is oxidized to sulfuric acid and is associated with oak components. As a result of these transformations, its concentration decreases and after 2-3 years of exposure is detected in trace quantities. A special danger is hydrogen sulfide, which can be formed in the process of getting or storing wine material on yeast. The hydrogen sulfide during distillation is connected to ethyl alcohol with the formation of ethyl mercaptan - substances with extremely unpleasant odor, which is felt even at a concentration of 1: 450,000.

When cooking cognac wine materials, it is necessary to be guided by the following quality criteria: the best alcohols are obtained from lightweight, highly acidic dry white wine materials having a clean aroma with light flower-fruit tones. The period of distillation of them on cognac alcohol should not exceed 5 months after the end of fermentation.

Grapes are advisable to collect 15-18% sugar. The collected grapes are delivered to the plant of primary winemaking no later than 4 hours from the beginning of cleaning, and after weighing and selecting the middle sample for analysis, they are sent for processing.

Wine materials are prepared according to the following technological scheme:

· Crushing grapes with a part of the crest;

· Stocking and pressing the mezgies with the selection of Summag Sumbeck and press fractions at the rate of 65-70 gave a ton of grapes;

· Accelerated clarification and fermentation of wort;

· Removal of wine materials with yeast (first transfusion), storage in valued tanks and distillation.

Odarkchenko V. Ya., Falkovich Yu. E. et al. Argue that brandy alcohols obtained from a mixture of Susli-Summer with all press fractions, when using elevated doses of bentonite, differ little from samples obtained by ordinary technology.

Rudenko A. G., Falkovich Yu. E., Fisenko V.N. Also engaged in an increase in the yield of brandy wine materials due to the use of all Susl fractions. The treatment with increased doses of bentonite of all convulsion fractions made it possible to significantly reduce and reduce the action of oxidative enzymes, without reducing the activity of hydrolytic enzymes, as well as to precipitate a certain amount of phenolic, nitrous and pectin substances. Analytically, these scientists have found that the fortress of the experimental wine materials obtained, the concentration of volatile acids, higher alcohols, aldehydes, esters is close to the control. The concentration of titrated acids in most cases in the experimental wine materials was somewhat lower, and phenolic, nitrogenous substances and a total extract are slightly higher than that of the control. Organoleptic analysis showed that in taste, all experienced wine materials were somewhat rougher than the control, but the quality of experienced alcohols was not inferior to the control.

Our studies also received positive results to increase the yield of brandy wine materials due to the use of all SUSL fractions (only 65-70 gave 1 ton). According to organoleptic properties, the experimental brandy alcohols have not been inferior, and sometimes exceeded control patterns cooked from the sowing samone and the pressing wort of 1 pressure. Despite the fact that the methanol content in some experienced alcohols turned out to be somewhat higher than in the control, however, in all cases it was significantly lower than the maximum permissible norm.

According to Hajiyev, D. M. Cognac alcohols, obtained from the cruel wort, lose raw tones in taste faster, ripen faster when exposure in thermal chambers, while alcohols made from non-lighted wort are less pure taste and ripen longer .

Maltabar V. M., Ferrtman G. I. believe that the clarification of the wort is advisable also because the fermentation process develops in it slower, and this is very important for obtaining healthy and high-quality wine materials with a developed, natural aroma.

Research conducted by MNJoyan E. L., Nazaryan S. N. and Manukyan R. B., showed that brandy wine materials prepared from poorly lighted wort, with fermentation are enriched with extractive substances containing tannic substances, peptose, general nitrogen in large quantities , amino acids.

Our studies also confirmed the positive effect of the process of clarifying the wort on the quality of brandy wine materials. From different methods of clarifying wort, we investigated the following:

· The method of sludge using bentonite, gelatin, polyoxyethylene (PST);

· Flotation method using a polarity as flocculant, gelatin and CO 2 to raise the sediment to the SUSL surface.

Higher alcohols are synthesized with yeast from both sugar and amino acids as a result of deamination and subamination with subsequent deamination.

In practice, brandy wine materials are prepared mainly from the small-sized grapes, as a result of which the alcoholity of wine materials is approaching the lower limit of the allowable fortress - 8% vol. Low fortress and lack of sulfuric acid in wine materials create favorable conditions for microbial damage and deep oxidation during the storage period before distillation, which leads to a significant decrease in the exit and deterioration of the quality of brandy alcohols. In this regard, we have studied the impact of various technological techniques that prevent the damage of brandy wine materials, on the quality and output of cognac alcohols. Thus, experiments to fering the wort and storage of wine materials under pressure CO 2 showed that this technique improves quality and increases the yield of brandy alcohol by 0.5-1.0% compared with the usual storage technology of wine materials in barrels or tanks. When saving worse under pressure CO 2 The metabolism of yeast changes in the direction of decreasing the formation of isoamyl alcohols and an increase in the synthesis of ether fatty acids, including the components of the enantive ether.

Lomidze T. V., Lashhi A. D., Maslov V.A. It was determined that during distillation of brandy wine materials during the spring period, the obtained alcohols contain an increased content of oil acid and hexenol, while the unpleasant smell and bitterness appear.

Zisman D. O., Mehusla N. A., Oganeyanz L. A. confirmed the favorable storage of wine materials in the medium of inert gases and proposed a method for the preparation of cognac wine materials, which makes it possible to improve their quality due to the exclusion of oxidative processes. For this purpose, the authors recommend using the following scheme: Suslo enters typical wine-making containers equipped with locking devices. Friction is carried out at ambient temperature. The carbon dioxide formed at the same time is removed. At the final fermentation stage, the oxygen content decreases due to its displacement through the membrane and the consumption of yeast. Thus, the wine material is located in an inert medium with respect to the product of gases (CO 2, NO 2). The resulting wine material is left in the same tank for enrichment by the components of the "enantive" ether.

The yeast biomass contains, in addition, reducing agents (reductones, cystic, etc.), which also protect wine material from oxidation.

Our research on the prevention of deterioration of cognac wine materials during storage to distillation showed the expediency of using a mixture of head and tail fractions (obtained during secondary distillation) in order to increase alcoholosity to 13% vol. Such a method of advantage prevented the passage of acetic and source and delayed the development of dairy-acid bacteria in the steadmed wine materials.

Biochemical processes forming the quality of cognac wine materials

In the production of brandy wine materials, complex biochemical processes occur, on which the quality of wine materials, brandy alcohols and final products - brandy, brandy, etc. depends in many respects use the necessary technological techniques.

It is known that since crushing the berries of grapes, then with clarification and fermentation of the wort, storage and distillation of wine materials, the formation of secondary and by-compounds occurs, which in quantitatively significantly prevail over the content of primary aromatic substances in grapes. These compounds are moving to brandy alcohol and influence the quality of future brandy.

It is known that in the process of fermentation, in addition to ethanol and CO 2 are formed both secondary and by-products of fermentation. Most of them are volatile components, which in distillation wines are moving to brandy alcohol and participate in the formation of the flavor and taste of the future brandy. The content of these components in cognacs depends on the composition of the initial cheese-grapes and to a certain extent characterizes its origin. J. Riebero-Guyon, etc. showed that the formation of secondary fermentation products has a significant impact of the amino acid composition of the wort. The mechanism for the formation of higher alcohols in the process of alcohol fermentation, depending on the race of yeast, aeration, acidity, temperature and other factors. However, there are contradictory information on these issues, and the influence of all technological techniques for the maintenance of individual volatile compounds in cognac wine materials is not fully investigated.

Our studies have shown that in the process of preparation of wine materials in noticeable quantities, about 50 components are formed. Although most of them are present in the wort, however, compared with the content in the wine content of them in Sousse is insignificant. The formation of etylylipronate and ethyl hospitalis is observed at the end of alcohol fermentation and in the initial period of shutter speed on yeast. Noticeable formation of butanol-2, heptaol, octanol when cooking and storing wines does not occur.

The formation of n-propanol, isobutanol, isoamyl alcohols and isoamila acetate occurs only in the process of alcohol fermentation and depends mainly on the conditions of fermentation and the composition of wort, and the accumulation intensity correlates with the intensity of fermentation. Thus, experiments to fering the wort under pressure of CO 2 showed that these wine materials differ from control fault materials resembling under normal conditions (barrels) with a relatively smaller content of higher alcohols (especially isoamyl) and high esters, volatile acids. These changes have a positive effect on the quality of cognac alcohols.

The formation of ethyl acetate, ethyllactate, acetaldehyde and volatile acids occurs both in the process of alcohol fermentation and with apple-milk fermentation and storage of wine materials. The intensity of the accumulation of ethyl acetate and volatile acids has two maxima - at the beginning of alcohol fermentation and at the end of apple-milk fermentation.

Ethyllactate formation with alcohol fermentation under normal conditions using Chkd (SACCH. VINI) is slightly and, as a rule, does not exceed 2-3 mg / dm 3. His most intensive formation occurs in the process of apple-milk fermentation (up to 30 mg / dm 3). With further storage of wine material, the concentration of ethyllactate also occurs. Thus, in the well-studied white dining wines of good quality, its concentration reached 150 mg / dm 3.

The formation of isoamila acetate in the process of alcohol fermentation is very specific, which, having a strong aroma of a pear essence, significantly affects the organoleptic assessment of wines and cognac. According to our data, its number in the young wine material may vary from traces up to 10 mg / dm 3 and does not correlate with the content of isoamyl alcohol and acetic acid, since the mechanism of its formation is associated with the activity of the Esterase enzyme synthesized by yeast cells. Therefore, the concentration of isoamylacetate in the wine-material depends to a greater extent on the conditions of fermentation and the raise of yeast. In the apple-dairy fermentation and storage of wine materials, the content of isoamila acetate decreases. Considering that the mass concentration of isoamylacetate in cognacs should be no more than 1 mg per 100 cm 3 b. from. (otherwise, it strongly masks the main fragrance of brandy and enhances the seawaneous tones), its amount in a brandy wine material, and then in alcohol it is necessary to adjust both a change in the conditions of alcohol fermentation and the sampling of the head fraction during distillation. These features must be considered when preparing and distilling brandy wine materials.

Comparatively low alcohol content of brandy wine materials and the lack of free sulfuric acid in them create favorable conditions for microbial damage and deep oxidation during the storage period before the end of the distillation season, as a result of which the output and quality of brandy alcohol is often reduced. The observations showed that the microbial damage of cognac wine materials cause mainly acetic acid and lactic acid bacteria. This process is accompanied by the formation of volatile acids, aldehydes, acetic-ethyl ether, ethyllactate, a decrease in the concentration of primary aromatic substances and the emergence of foreign tones in the wine materials. The study of technological techniques aimed at preventing the microbial deterioration of cognac wine materials showed that the fermentation of the wort and storage of wine materials under pressure CO 2 excludes the development of acetic acid bacteria and delays apple-dairy acids. In addition, when fermented under pressure under pressure CO 2, the formation of isoamyl alcohols is significantly reduced and the formation of fatty acids with 2 - C 12 and their ethyl esters increases. These changes have a positive effect on the quality and outlet of cognac alcohols with tons of recycled grapes.

For protection of brandy wine materials from microbial damage during storage to distillation, experiments were carried out on topping their wine distillate (raw alcohol, head and tail fractions). The results of these experiments have shown that the topping of wine materials with wine distillate, a fortress of 20-30% vol. Delays the development of acetic acid bacteria and helps to preserve the high quality of brandy wine materials.

In the study of the composition of wine materials undergoing microbial damage, we first found the formation of butanol-2. From higher alcohols contained in wine products, butanol-2 occupies a special place as rarely found component. If the chemistry of the formation of most higher alcohols in wine products has been studied quite deeply and identified factors affecting their accumulation in wines and cognacs, then in relation to the mechanism of formation of Butanol-2, there are almost no reliable information in the literature.

The results of our studies have shown that the secondary butanol is not formed in the processes of alcohol fermentation of grape wort (regardless of the race of yeast) and apple-dairy fermentation of wine materials, that is, it is not a secondary or by-product of alcohol and apple-dairy fermentation. The formation of significant quantities of butanol-2 was found in an apple wine material and in the liquid yeast thick, stored in an incomplete tank, where obvious signs of microbial damage were observed. The accumulation of butanol-2 to 8 mg / dm 3 was also found in one of the variants of the experimental wine material subjected to acetic acid skewing. The largest amount of butanol-2 was detected in yeast precipitation and in an apple mezage underwent microbial damage in aerobic conditions, which indicates the significant effect of the composition of the nutrient medium and the access of oxygen on the formation of butanol-2.

The long-term practice of brandy production has shown that in most areas of brandy production, the best cognacs are obtained from highly acidic and low-extractive wine materials. Malokidar grapes are usually not suitable for the production of typical cognacs. In addition, in the process of storage, for several months, low-acidic wine materials quickly lose quality due to deep oxidation and microbial damage. High acidity (above 8 g / dm 3) helps to preserve the quality of wine materials before distillation. It reduces the possibility of bacterial diseases and protects against excess oxidation. In addition, during distillation, high acidity contributes to the formation of ethyl esters of wine, apple, succinic acids, hydrolysis of linked forms of aromatic substances, as well as binding nitrogen compounds, thereby prevents the transition to volatile amines (unwanted components). When distillation, highly extractive wine materials, brandy alcohol, is overlooking the burning and rigid in taste.

The fortress of good brandy wine materials should not be high due to the fact that moderately sahaphic grapes contains less tanning, colorful and other extractive substances. When saving the wort of such a grapes, fewer secondary and side fermentation products are formed (volatile acids, higher alcohols, etc.), which ensures light, fresh wine materials with a thin neutral aroma. From such wine materials, typical, high-quality brandy alcohols and cognacs are obtained. With high sugar, the processed grapes, not only alcoholiness, but also the concentration of extractive substances, secondary and side products of fermentation increases. Cognac alcohols obtained from these wine materials are distinguished by burning taste with pronounced mustache, which remains in the process of many years of exposure. The pronounced bitterness and extraneous tones in the aroma also appear with a high content of tanning and coloring substances in wine materials. Therefore, white or pink wine materials are considered the best brandy wine materials in which the content of tubyl and dubbing substances does not exceed 0.2 g / dm 3.

Requirements for Cognac

vinoMaterials

The following basic requirements are presented to the organoleptic properties of brandy wine materials.

Color - from lightly straw to golden, easy painting is allowed.

Aroma-clean, neutral or with light floral tones, characteristic of a grape variety or a group of varieties, without foreign tones.

The taste is clean, fresh, little extractive or liquid.

In the aroma and taste, comb, molds, acetic or other vicious tones are not allowed, as well as the tones of Isabelle, nutmess, or tastes that are not characteristic of the grapes of the brandy direction.

The transparency of the wine material should be merged by the presence of a sufficiently large amount of yeast cells in it (at least 1%).

Wine materials of the brandy direction should be light, low-extractive, moderately alcohol and highly acidic, have a gentle, thin, neutral or flower-fruit aroma. Contain optimal amount of higher alcohols, esters, aldehydes, acids and other aromatic substances. The concentration of extractive substances should be no more than 16 g / dm 3, tanning and dubbing substances - not more than 0.2 g / dm 3, volatile acids - no more than 1.5 g / dm 3, the fortress is at least 7.5% about ., Sugar content is not more than 0.1%, the total acidity of at least 5 g / dm 3. The yeast content should be within 1-3%, and sulfur anhydride (total number) is not more than 15 mg / dm 3. Thus, the characteristic features of brandy wine materials are due to certain aroma, acidity, alcoholosis, tanning substances and many other factors that need to be considered when making cognacs.

The presence of residual sugar in the wine material reduces the outlet of the brandy alcohol and gives it caramel tones that are not characteristic of high-quality alcohols. Residual sugar makes wine materials unstable to various diseases in the process of storing them to distillation. Most substances caused by vicious tones of wine material, while distillation go into cognac alcohol and significantly reduce their quality.

Distillation of wine materials on cognac alcohol

The distillation of brandy wine materials is a distillation process, in which the wine is heated to a boil and the formed steam condenses in the refrigerator. The result is distillate - brandy alcohol containing ethyl alcohol and volatile substances, the number of which exceeds them in wine. The correct distillation of the wine materials is to avoid, firstly, the appearance of foreign (defective) tones (welded, burners, etc.), secondly, to extract bouquetous substances from wine materials and a sufficient amount of accompanying boutoniol type compounds, to achieve harmonious, Pleasant equilibrium.

The quality of the brandy alcohol depends, first of all, from the quality of the wine material used and the skill of the alcohol. Young brandy alcohol must be prepared according to the technological instructions for distillation of brandy wine materials in compliance with sanitary standards and rules. According to organoleptic indicators, it must meet the following requirements: Color - from colorless to light straw; transparency - transparent without extraneous inclusions and sediment; The aroma is complex, with severe wine and light floral tones; The taste is clean, burning with an ethyl alcohol light taste. By chemical indicators, according to GOST R 51145-98, it is necessary that: the volume fraction of ethyl alcohol was 62-70%; Mass concentration of higher alcohols in the recalculation of isoamyl alcohol - 180-600 mg / 100cm 3 of anhydrous alcohol; Mass concentration of aldehydes in recalculation to acetic aldehyde - 3-50 mg / 100cm 3 of anhydrous alcohol; The mass concentration of the average esters in terms of acetic-ethyl ether - 50-250 mg / 100cm 3 of anhydrous alcohol; Mass concentration of volatile acids in recalculation to acetic, no more than - 80 mg / 100 cm 3 anhydrous alcohol; Mass concentration of furfurol, no more than - 3.0 mg / 100 cm 3 anhydrous alcohol; Mass concentration of methyl alcohol, no more than - 1.2 g / dm 3; mass concentration of copper, no more than 8.0 mg / dm 3; Mass concentration of common sulfuric acid, no more than - 45 mg / dm 3; Mass concentration of iron, no more than 1.0 mg / dm 3.

Aldehydes, acetals, esters, higher alcohols and other volatile compounds that are included in brandy wine materials and raw alcohol have different solubility in water-alcohol mixtures and various boiling point. Depending on the boiling point, all volatile substances in cognac wine materials can be divided into two groups: low-boiling and high-boiling.

Cleaning the raw alcohol from volatile impurities with distillation is based on the difference in evaporation or rectification coefficients.

The volatility of substances is characterized by the coefficient of its evaporation

K and \u003d with p / s g,

where k and is the coefficient of evaporation of the component;

With p - concentration of the component in the vapor phase;

With f - the concentration of the component in the liquid phase.

The evaporation coefficients are the relation of the concentration of this substance in the vapor phase to the concentration of it in the liquid phase, provided that the phases under consideration are in the equilibrium state. The absolute values \u200b\u200bof the evaporation coefficients of ethyl alcohol depend on the fortress of the distilled fluid. In tab. The evaporation coefficients of some components of raw alcohol depending on its fortress are shown. From the data of this table. It follows that the composition of the brandy alcohol largely depends on the fortress of distilled wine material or raw alcohol. With an increase in the fortress of the distilled liquid, the evaporation coefficients of all major impurities are reduced. At the same time, the esters, aldehydes and especially higher alcohols acquire a less pronounced headache distillation, and volatile acids - a more pronounced caudal character of distillation.

% (by mass)	Boiling temperature, at 760 mm Hg, O	(by mass)	Evaporation coefficients to and
% (by mass)	Boiling temperature, at 760 mm Hg, O	(by mass)	Ethanol.	Higher. Alcohol	Vinegar. acid	Acetaldehyde	Ethyl acetate
5,0	94,9	37,0	7,40	20.2	0.29	23.0	-
10,0	91,3	52,2	5,22	12.5	0.19	20.7	29.0
15,0	89,0	60,0	4,0	8.2	0.15	18.4	21.5
20,0	87,0	65,0	3,25	5.6	0.11	16.3	18.0
25,0	85,7	68,6	2,74	4.0	0.1	14.4	15.2
30,0	84,7	71,3	2,38	3.1	0.08	12.7	12.6

The ratio of the evaporation coefficient of impurities to the evaporation rate of ethyl alcohol is called the coefficient of rectification of impurities (K P P),

K p \u003d to and p / k and p.

The coefficient of rectification shows: how easier the impurity evaporates compared to ethyl alcohol.

Sacavo M. S. and employees believe that the definition of data of coefficients is a complex process that does not exclude additional errors in determining the composition of the distilled medium. In addition, the rectification coefficients do not allow to judge the actual influence of various parts of the distillate on the composition of the distillation products obtained. For this purpose, the authors proposed an indicator of the enrichment of the distillate impurity, which is the ratio of the content in the parts of the distillate impurities to the content of anhydrous alcohol, as a percentage of their content in the distillation products. If the enrichment rate of an impurity for distillate is greater than the unit, then this part of the distillate contributes to the enrichment of the final product of the distillation with this admixture, and if less than a unit - depletion.

The process of distillation of wine materials and raw alcohol under conditions of brandy production is not fully fitted in the framework of the theory of distillation of binary blends. The components of the wine material are numerous and variekterable, although their quantitative content in relation to the standard and water is not large. The specific features of the distillation of wines to obtain brandy alcohols require the clarification of some issues related to the coefficients of evaporation of volatile compounds in various distillation modes.

The results of distillation also affects the solubility of components in ethanol and water-alcohol solutions of different concentrations, as well as the mutual solubility of various compounds. Therefore, the dynamics of the transition of volatile substances into distillate depends on many factors, and their content in various distillate fractions cannot be adjusted only from the value of the rectification coefficients of individual compounds. Moreover, so far not all substances that are found in wine materials and cognac alcohols are identified, and for a number of compounds there is still no data on the magnitude of the rectification coefficients.

According to Nyagu I. The best way to determine the moment of transition of various fractions is tasting. But knowledge of the nature and speed of the transition of various odorous substances allows you to better understand the functioning of the device and at the right moment to intervene in the process to obtain optimal distillation results.

As a result of research conducted by domestic and foreign scientists, the sequence of transition of volatile substances was established during distillation. So, with distillation of wine materials on brandy alcohol, aldehyde is first moving, they give distillate a sharp smell, sometimes with a flavor of copper. Esters are moving differently: one at the beginning of the currency, others in the middle, very high-boiling - at the end. The acetic-ethyl ester passes entirely at the beginning of the curve, volatile acids and, in particular, acetic, evenly pass into distillates the entire period of the cooling time, but by the end of the coast, their transition is more intense. Fatty acids with high molecular weight are highlighted in the first part of the distillate; Fourfurol, as well as traces of glycerin, are found over all distillation; Higher alcohols are abundantly moving at the beginning, then gradually decrease and completely disappeared at the fortress of 20% vol.

According to the classical technology, distillation of wine on cognac alcohol leads in two receptions on a simple distilted apparatus of the Sharant's type. Initially, wine material with a fortress of 8-10% about. They distinguish on the raw alcohol in order to transfer to the distillate of the entire ethyl alcohol and the volatile components associated with it. In this case, it turns out distillate a fortress of 24-30% about. Then the resulting alcohol raw is subjected to fractional distillation with the selection of the head, middle and tail fractions. Fractional distillation of raw alcohol is a more responsible process and requires appropriate skill and attention from the apparatus. Special attention is paid to the moment of the appearance of distillate in the lantern and the selection of the head fraction. At the beginning of distillation, distillate has a dairy tint and an unpleasant smell due to a significant content of ether in it, aldehydes and higher alcohols. The selection of the head fraction is stopped when the distillate becomes transparent and without pronounced esterhaldehyde tones. Depending on the composition of the raw alcohol, the volume of the head fraction varies within 1-3% of the cube loading volume. When distillation of wine materials with outsided tones (hybrid, acetic, etc.), the head fraction must be selected in the amount of 2-3%. The fortress of the head fractions is usually 75-80% about., But the most first fractions can be diluted to 60-65% remaining in communications by the tail fractions of distillate from the previous distillation. The selection of the average fraction (brandy alcohol) is usually carried out 6-7 hours. When the distillate fortress decreases to 55-45% about. And distillate will acquire an acidic taste, go to the selection of the tail fraction. According to Kishkovsky Z.N., in France, it is customary to move to the selection of the tail fraction at a distillate fortress 57-58% about. [. The output of the average fraction is usually 30-33% of the volume of raw alcohol or 85-92% of the amount of anhydrous alcohol in the raw alcohol. The alcoholity of the average fraction is 62-70% vol. and depends on the alcohol-raw alcohol and the moment of separating the tail fraction. The distillation of the tail fraction lasts about 3 hours. And stops at zero distillate fortress, the yield is 17-23% of the volume of raw. The fortress of tail fractions ranges from 15 to 20% about. Depending on the moment the transition to this fraction. Common losses in the preparation of brandy alcohol on the apparatus of Chartrant type reaches 5% of the initial alcohol content in the wine material and depend on the conditions of distillation and quality of the feedstock (wine materials, raw alcohol). Such selection of fractions has emerged empirically based on the organoleptic properties of various distillate fractions. It provides a certain qualitative and quantitative ratio of volatile substances in brandy alcohol. However, the limits of the selection of the head fraction is 1 to 3% and the tail fraction from 55 to 45% vol. It is large enough and significantly affect both the outlet of a brandy alcohol from the unit of wine material, and on its quality. In this regard, the relevant problem is the development of a technique for determining a more accurate value of the selection of the head fraction and the time of separation of the tail fraction, depending on the composition of the raw alcohol.

The formation of volatile compounds in the distillation process

Cognac alcohol, in addition to ethyl alcohol, contains aldehydes, acetali, ethers, higher alcohols, furfurol, volatile acids, terpene compounds, lactones and other impurities that give cognacs a characteristic bouquet and taste. Some of these volatile substances are formed in a berry of grapes, others (their majority) are formed in the process of preparing and storing wine materials, and some occur when the wine is heated in the distillation Cuba.

According to behavior in distillation, the volatile substances can be divided into two groups. The first group includes the volatile components, which in the distillation process are moving from a wine material in a raw alcohol, and then into brandy alcohol unchanged. The second group includes substances undergoing chemical changes in the distillation process. The content of one substances varies as a result of physicochemical processes, while others are formed again.

Thus, the neoplasm of the volatile components during distillation is closely associated with the composition of brandy wine materials with a duration of distillation and material from which distillation equipment is made. With long-term boiling (8-10 hours) of wine or raw alcohol in the process of distillation on classical technology (in the copper apparatus), favorable conditions are created for the passage of complex chemical reactions, which is the formation of new products. These reactions are involved as non-volatile compounds of wine (carbohydrates, nitrogen, phenolic compounds, acids, etc.) and the volatile components of raw alcohol. As a result, the distillation of volatile compounds occurs in the distillation cube due to the reactions of hydrolysis, esterification, oxidative splitting, etc., both valuable and unwanted for the quality of future brandy can be among these volatile components.

The high temperature of wine in Cuba, as well as the presence of oxygen, ions of copper, iron and other catalysts create favorable conditions for the intensive passage of redox processes in which many wine compounds are involved. Thus, the oxidation of alcohols and the particularly oxidative deamination of amino acids leads to the formation of aldehydes - acetic, isobutyl, isoamyl, benzyl, β-phenylethyl and others. The aldehydes arising from this contain one carbon atom less than the original amino acid.

In modern brandy production to enrich cognac alcohols by "enantum" ether and improve their quality, a different amount of wine yeast is added to the distilled raw materials. According to the main technological instructions for the production of cognacs, in brandy wine materials should be contained up to 2% yeast. Due to the fact that such a number of yeast does not allow to obtain brandy alcohol with a high content of "enantum" ether, a number of researchers were invited to make a much larger amount of their quantity, as well as add yeast not only to the distilled wine material, but also in alcohol - Sress.

According to the results of Postelw research. With an increase in the proportion of yeast in distilled wine, almost linearly increases in its distillates, the content of ethyl esters of kapronovaya, pesting, caprinic, laurine, myristine and palmitic acids; Isoamylcaprilate and isoamilkrinate. Among the listed esters is most of all in the distillate of ethylproindes, ethylproindes and ethyluralurinate. At the same time, the author notes that with an increase in the amount of yeast in the distilled wine material, an increase in acetoid concentration occurs.

However, studies conducted by Sacavo M. S., Kornienko V.N., showed that with an increase in the content of yeast in the distilled medium in the distillates obtained, the content of methyl alcohol increases, which is unacceptable. In addition, it is also possible to burn the yeast biomass during distillation, which gives brandy alcohols of unpleasant tones and reduces their quality. To solve this problem, the authors suggest to add to the distilled medium lysed biomass yeast, freed from yeast sediment. The alcohols obtained in this way contain a small amount of methanol, acetaldehyde and a significant amount (compared to the control) of the cognacs of the "enantum" ether and B-phenyl ethanol, which allows them to characterize them as high quality and promising to obtain brandy brains.

Sirbiladze A. L. studied the dependence of the quality of cognac alcohols from the exposure time of wine materials on yeast. As a result, it was found that the optimal duration of insistence was 1-2 months. At the same time, weathered cognac alcohols obtained from the data of wine materials were distinguished by an increased content of acids, ethers, acetals, aldides, ethyl acetate, isobutyl and isoamyl alcohols.

Our studies have shown that the role of living yeast cells contained in the distilled wine material is not limited to the enrichment of alcohol by the components of the enantive ether. In the process of heating the wine material, they actively absorb oxygen and prevent deep oxidation of wine components with the formation of amines, volatile phenolic compounds and other unwanted oxidative decay products. An indirect confirmation of this pattern is the positive effect of biological disassembling of brandy wine materials (fanction) before distillation on the quality of brandy alcohol. And, on the contrary, with distillation of weathered (sufficiently oxidized) wines, cognac alcohols are obtained, which confirms the formation of volatile substances that reduce the quality of brandy alcohol. Such substances are products of deep oxidation of wine components to form volatile phenols, acids with 2 - C 5, amines, high-boiling sulfur compounds (2-methylthyathanol, 4-methylthyotanol et al.).

In the process of distillation, a sugaramine reaction (melano-formation) occurs. Its intermediate products are aliphatic aldehydes, fury-row aldehydes, volatile acids and other products. The number of these compounds increases as distillation duration increases. The reaction of melanoidin formation is more intensively in the presence of yeast, which entails the accumulation of large amounts of volatile substances. Pentosa, methylpentoses, hexoses, methylphuropurol, oxythylphurfurol, and furylcarbinol, furylocrolene and other unwanted joints, are provided in the fault.

Thus, the distillation of wine is a process where there is enough deep transformations of components that are included in its composition. As a result, new products are formed, some of which may be absent in its original fault. Their source can be non-volatile components of wine (carbohydrates, nitrogen and phenolic substances), undergoing various transformations as a result of participation in oxidation and reducing processes, melanoidin formation reactions, dehydration, etc. Among the products formed during the distillation of wine materials on cognac alcohol, there are components positively Influencing relatively neutral and extremely unwanted to form a quality brandy. Their formation and ratio depend on the composition of wine and distillation conditions. Therefore, to obtain brandy alcohols of steadily high quality, it is advisable to distillation of wine materials carried out under conditions that prevent education and transition to brandy alcohol of unwanted compounds (amines, volatile phenols, acids, sulfur-containing compounds, etc.). If it is possible to ensure the formation and transition to the brandy alcohol of the valuable components (esters of fatty acids with 6 -C 12, aromatic alcohols, aldehydes, lactones, etc.), then it can be considered optimal conditions for distillation of wine materials on cognac alcohol. To this should be the study of the patterns of education and the transition to cognac alcohol of the corresponding components.

To obtain high-quality cognac alcohols, it is necessary to differentiate the moment of separation of the tail fraction depending on the organoleptic properties and content in the distilm-raw raw volatile acids, amines, sulfur compounds, other unwanted components. Their concentrations depend on the composition of the wine material and have a significant impact on the quality and output of brandy alcohol.

Studies have shown that brandy alcohols obtained from high-quality wine materials with a minimum (0.8%) selection of the head fraction and a relatively late separation of the tail fraction are distinguished by the most pronounced varietary aroma of grapes and a relatively late separation of the tail fraction (with a distillate fortress 45-50% vol.). The distilled wine material or alcohol-raw concentration of isoamylacetate was less than 1 mg / 100 cm 3 B.S. With a larger concentration of isoamylacetate in a distilled fluid and the minimum selection of the head fraction (0.8%), a relatively large amount of isoamylacetate passes into the brandy alcohol, which greatly masks the varietary aroma and enhances unpleasant tones in the fragrance and taste of cognac alcohol. An increase in the selection of the head fraction to 3% significantly reduces the varietal aroma and the sealed tones in the brandy alcohol. Considering that the esters contained in a young and healthy wine material, isoamylacetate, and in the wine materials subjected to acetic sovereign - ethyl acetate, we proposed empirical equations to determine the magnitude of the head fraction based on the concentrations of these esters.

At a\u003e 1;

at b\u003e 50,

where x 1, x 2 is a leading head fraction,%;

A - concentration of isoamila acetate in raw alcohol, mg / 100 cm 3 bsp;

B - Concentration of ethyl acetate in raw alcohol, mg / 100 cm 3 B.S.

With A.< 1 и В < 50 отбирают 0,8 % головной фракции, в остальных случаях из двух величин - Х 1 и Х 2 головных фракций, определенных по уравнениям, берут большую.

The moment of separation of the tail fraction is recommended to determine the content in the wine materials of volatile acids, as the content in the raw materials of other unwanted components (volatile amines, thiospirts) is impossible to determine in production conditions. With the content of volatile acids, more than 1 g / dm 3, the tail fraction is separated at a distillate fortress 55-50% vol., And with a smaller content of their, the tail fraction can be separated from the fortress 50-45% about. Taking into account the organoleptic properties of the distillate. All this allows you to stabilize the composition and organoleptic properties of cognac alcohols.

Experiments on the use of head and tail fractions of distillate in brandy production have shown that the following scheme is the most rational: at the beginning of the season, with distillation of high-quality wine materials, head and tail fractions are used to draw cognac wine materials subject to longer storage. At the end of the season, the distillation, the head fractions are combined with tail, neutralized by food soda or chalk, are subjected to sorptic cleaning with activated carbon or carbon-mineral SGN 30A sorbent, and then distilled on cognac alcohol, which, after exposure, is used to produce extractive alcohol waters introduced into the bipes of ordinary Cognac. Thus, for a focused quality improvement and an increase in the yield of cognac alcohols, it is necessary to differentiate the distillation mode of wine materials on cognac alcohol and the scheme of the use of head and tail fractions with a chemical composition and organoleptic property of a distilled wine material or raw alcohol in order to obtain brandy alcohol with a minimum content of unwanted components and The optimal content of primary and secondary aromatic substances involved in the formation of high quality cognacs.

The effect of the method of heating during distillation on the composition and quality of cognac alcohols

V. M. Maltabar and G. I. Festman carried out experiments on obtaining brandy alcohols on apparatus with steam and fire heating and concluded that the heating method does not have a significant impact on the composition of the distillate, contrary to the allegations of French specialists. There is evidence that the brandy alcohol obtained during distillation under vacuum is distinguished by the exceptional softness, the fineness of taste, the lack of burning tones and the valley taste. According to Barbe, the brandy alcohols obtained by the distillation of wine material under vacuum, they have important quality - they contain less ether, which makes it possible to exclude from the technological scheme expensive operation of many years of alcohol excerpts. German scientists were proposed by a Bragopegonon Cube, partially sitting on a water bath with aromament planned on him. To avoid overheating and burning, the wort is provided by the shirt plot located in the uppermost zone of the water bath, distributing the heat coming from the steam space of the bath.

Along with the method of heating, the material of the distillation apparatus has an influence. It is experimentally established that copper ions catalyze a number of chemical reactions passing in a distillation apparatus, in particular, oxidative reaction reactions. Many researchers have shown that alcohols obtained on stainless steel devices have an unpleasant smell due to the presence of fatty acids in them, moving from wine during distillation. In copper devices, fatty acids are binding to copper and form insoluble salts that appear in distillate at the end of the distillation in the form of green oil particles that pop up on the surface of raw alcohol. In addition, in copper devices, due to the high thermal conductivity of copper, the local overheating occurs, leading to the thermal decomposition of some components of wine with the formation of the unpleasant tone of the "Prigar" in a brandy alcohol. In order to prevent the appearance of this vice, it is advisable to thoroughly flush the inner surface of the distillation device after each shift.

The essence of our research on the influence of the heating method on the composition and the quality of brandy alcohol was to establish differences between distillates obtained on Sharant's type apparatus with steam heating in comparison with microwave heating, also in the expediency of using microwave energy for distillation of wine material.

Analysis of the results of these studies has shown that the quality of brandy alcohol does not have a significant positive effect of the components formed in the process of distillation of wine materials or raw alcohol as a result of thermal impact on wine. Therefore, there is no need to search for ways of intensifying new formations in the process of distillation of wine materials on cognac alcohol. The main condition for obtaining high-quality alcohols is to prevent the formation and transition to the brandy alcohol of unwanted compounds (volatile phenols, acids with 3 -C 5, amines, thiospirts, etc.) worsening the quality of brandy alcohols and cognacs. At the same time, it is advisable to provide conditions that contribute to the formation and transition to the brandy alcohol only valuable for brandy components (ethyl esters of higher fatty acids with 6 - C 12, alcohols and aldehydes of aromatic series and others).

Thus, to obtain brandy alcohols of consistently high quality, it is necessary to deepen the nature studies of the values \u200b\u200bof valuable and unwanted compounds, identify the patterns of their formation and develop technology that ensures the acquisition of cognac alcohols of the optimal composition for each particular plant (taking into account the characteristics of raw materials and distillation equipment). It is advisable to have one large plant in the wine-making zone with its raw material base and distillation equipment that ensures the stability of the composition and quality of cognacs of this zone.

It is necessary to approach the selection and use of distillation devices. High-quality wine materials from grape varieties of the brandy direction are advisable to distill on the apparatus of charth type according to the classic scheme, and the obtained alcohols are used mainly for the preparation of vintage cognacs. Vino-materials of mediocre quality is advisable to distill on single-dimensional devices of periodic action, and the obtained alcohols are sorted into ordinary and vintage in the process of excerpts, taking into account the composition and organoleptic properties. Low-quality wine materials and various waste of wine production is advisable to distill on high-performance continuous actuators, and the alcohols obtained after sorting in quality and the composition to use for the preparation of various spirits.

Laptop devices

For distillation of wine materials and cognac alcohols, relatively simple distillation devices are used. Depending on the method of action distinguishes the devices of periodic and continuous action. The first include cube distillation apparatus, on which the cube loading wine or raw alcohol, distillation of them on cognac alcohol and bard drops are performed periodically, on the second devices all these operations are carried out continuously.

Cube distillation devices (Sharantsky type)

From the practice of brandy production it has been established that good quality brandy can be obtained only when distilling a wine material on the apparatus of Sharant's type of small performance.

Performance of the device for the guilt (gave / day) - 250.

Duration of distillation, h:

Vinomaterial - 7-8

Raw alcohol - 10-12

The capacity of the distillation cube, gave:

Full - 120.

Working - 85.

Consist from the following main parts: a distillation cube, a ball deflector with natural air cooled, heater, refrigerator, alcohol lantern. They are equipped with a pressure reservoir, control alcohol measurement projectile and actions.

Single distillation unit PU-500

The device consists of a distillation cube, the utility capacity 500 gave. In the lower part of the cube, a serpent is located, the side of the condensate and the device for the release of the bards. In the upper part there is a strengthening column with 3-4 cap plates and a reflux: they are interconnected using a pipe and phlegm communications. The deflegemator is associated with the portion of the Wine heater, from which the wine material enters the cube. In the future, the water-alcohol pairs enter the refrigerator and in the condensed form through the lantern fall into the alcoholder, and the head fraction is in the receiver.

Continuous devices

Used continuous actuators differ in size, performance and constructive details. Nevertheless, they all consist mainly of the same main parts: a distillation column, a distillation column, heater and capacitor. One of the common types of devices is a BEMA device in which the distillation column is located directly above the distillation. In the two column apparatus of the COFFI, distillation and distillation columns are installed nearby, which makes it possible to extract both sigh oil and low-boiling components. In addition, with such a device, you can strongly reduce the height of the distillation device.

All modern continuous cognac devices are equipped with a special control and measuring equipment; Most processes in the production of cognac alcohols are automated.

Distant CPI apparatus

This design unit G.G. Agabalian and V.A. Maslova differs significantly from models of foreign firms. It has created conditions for the new formation of volatile components using heat treatment of wine materials and a separate selection of the head fraction.

It consists of 4 main nodes: customized and epuration columns, boiling cubes and bards, preheating.

K-5 apparatus

The continuous apparatus consists of a custom column with 13 cap plates, three deflectors, refrigerators, winged. His performance to 18 gave brandy alcohol per hour.

The main disadvantage of it is the absence of a device for selecting a head fraction, as well as a slight formation of volatile components, mainly Furfurol due to short-term thermal impact on wine. In this regard, it was necessary to provide a device for selecting a head fraction, as well as make a number of heat engineering improvements in the design. The installation was upgraded according to the MNIPP scheme. To select a head fraction, it provides a separate assembly from the column with 7 caps, an additional deflector, refrigerator and a lantern.

Vicious meter productivity, gave / day - 2900-3000

Cognac productivity, gave B.S. - 290-300.

Continuous apparatus MNIPP

Continuous apparatus K-5M

The MNIIPP was taken to the base, a reauded cube of long-term boold boards. Consists of: tubular heat exchanger, welded column column with 16 single-cap plates, an epusion column for selecting a head fraction with 7 single-roll plates, a bardied cube, a bargers, the Saller's barbling, a bubbler-mixer, a reflux of the head fraction, a capacitor of the head fraction, a brandy alcohol condenser, condensers and refrigerator brandy alcohol, head fraction lanterns.

Daily performance, gave

In wine material - up to 4000

On cognac alcohol (B.S.) - up to 400.

Exposure of cognac alcohols

For focused regulation of the speed of this process and reducing the cost of production of high quality cognacs, numerous studies of the physicochemical and biochemical processes occurring during the ripening of brandy alcohols were carried out. G.G. Agabalitz, L.M. Janpoladian, I.A. Egorov, A.D. Lashkhi, V.I. Lichov, V.M. Maltabar, E.L. Mnjoyan, L.A. Oganeyanz, Ts.L. Petrosyan, A.F. Pisarnitsky, A.K. Rhodopulo, N.M. Sisakian, I.M. Skurichin, N.T. Semenhenko and others investigated the processes and revealed many patterns of changing the physicochemical and organoleptic characteristics of cognac alcohols during their long-term exposure. The conversion of tubyl substances, lignin, hemicellosis, nitrogen substances and other compounds due to their influence on the formation of brandy is studied. Installed the value of oxidative processes when aging brandy alcohol. Many components of brandy alcohol are identified by paper and gas-liquid chromatography, chromatomaspetometry, NMR, spectrophotometry, etc.

The studies have made it necessary to establish that when aging of brandy alcohol in oak barrels slowly proceeds complex physical, chemical and biochemical processes in which the components of oak wood, brandy alcohol, microorganisms and oxygen are involved. Components soluble in brandy alcohol are gradually diffundated from wood in alcohol and enter further reactions forming the quality of cognacs.

Physical processes when exposure to brandy alcohols

During the long-term excerpts of brandy alcohol in barrels, a decrease in volume, a change in alcohol, dissolution and transition to alcohol of oak wood components, color change, concentration of high-boiling components due to the volatile part of ethyl alcohol and volatile compounds. At the same time, the magnitude of the loss of brandy alcohol depends on the nature of oak, the size and degree of fullness of the barrels, the temperature of the repository, air exchange velocity, humidity and other factors. The greatest losses are observed in the boom exposure of alcohols in the rooms with a high air exchange (in the presence of drafts). Practice has shown that under the same excerpt conditions, evaporation losses decrease as the exposure time increases due to an increase in alcohol extracts. The alcohol evaporates through the pores of the rivet and the tongue hole. The intensity of evaporation is determined by the speed of absorption of alcohol of oak, temperature, air humidity and the quality of the barrels. The higher the absorption rate of alcohol with rivets of barrels, the temperature of the exposure and the degree of air exchange, the more intense the evaporation passes.

According to Z. N. Kishkovsky and A. A. Merzhanian, with relative humidity of 70%, ethanol and water contained in brandy alcohol evaporate with equal speeds. In this case, only a decrease in the volume of alcohol without reducing its fortress. With relative humidity of the air below 70%, the rate of water evaporation is higher than the evaporation rate of alcohol, and therefore the strength of the brandy alcohol rises. With relative humidity above 70% there will be a decrease in the fortress of alcohol due to more intense evaporation.

According to I. Nyagu, the negative experience of aging of cognac alcohols in conditions of high humidity and low temperature (10-12 ° C) took place in Moldova, where a sharp drop in the fortress was observed for long-term storage of cognac alcohols (up to 3% about. Per year ). Alcohols lagged behind in maturation and differed steadily bitter taste. In this regard, the excerpt of cognac alcohols in the galleys (in raw and cold basements) is no longer practiced.

Long-term contact of alcohol with oak wood in the process of exposure leads to extraction of water-soluble and alcoholoisseable substances (lignin, tannins, flavonoids, phenolcarboxylic acids, carbohydrates, nitrogen substances, lipids, mineral substances, etc.). It is believed that the extraction of soluble substances comes from a riveting layer with a thickness of no more than 3 mm. Wetting riveting with alcohol occurs on a greater depth - 8-12 mm, and in deeper layers, up to the surface of the riveting, alcohol diffuses in a vapor-shaped state. The intensity of the extraction of riveting substances with brandy alcohol is enhanced by lowering the pH and increasing the exposure temperature. The compounds passed from riveting participate in various chemical transformations, as a result of which the color, taste and aroma of cognac are formed.

Oak wood and its role in the formation of brandy

All tree species, despite their large variety, consist of three main chemical components: cellulose, hemicellulose and lignin. According to I. M. Skurichina, the wood of a perennial oak, which is used for the manufacture of barrels, consists mainly of the kernel - this is a dark part of the trunk. The swamp is a light part of the wood, make up a few centimeters in the layers adjacent to the crust. Its on woodworking plants are removed with the bark.

Oak wood consists of the smallest capillaries conductive fluid. These capillaries are interconnected along the entire length and in the radial direction. The volumetric mass (density) of wood mainly depends on its porosity and moisture content in it: the smaller the porosity of the wood, the greater its density. According to N. I. Nikitin, the density of oak wood is 0.51-1.04 g / cm 3. According to A. D. Lashhi, the density of the brandy riveting from Georgian oak breeds is 0.57-0.79 g / cm 3, and in absolutely dry state, 0.68 g / cm 3. The average density of the wood substance is a pretty constant value of 1.55 g / cm 3, and the substance itself in the wood occupies 20-50% of its geometric volume.

Another important physical property of wood from the point of view of cognac production is its moisture absolution, also associated with the porosity of oak wood. According to A. D. Lashchi, 1 cm 3 of air-dry oak riveting for 1 month absorbs 0.4-0.6 ml of cognac alcohol. According to L. A. Okaneyanz, oak wood with large vascular rings, rich in phenolic compounds and with a small content of fragrant substances is highly valued to excerpt cognac alcohols in France (typically for Lemous Wood). These properties and determines the rate of ripening of cognac alcohols when they exposure in barrels. These requirements are satisfied with oaks growing in the Absheron district of the Krasnodar Territory and in the center of Maykopsky district of the Republic of Adygea.

The use of oak wood in winemaking, and especially in brandy production, is due to the fact that it contains less resinous solids compared to other breeds, has increased density and durability.

Changing the composition of brandy alcohols in the process

exposure

Sophisticated physicochemical processes occurring at the excerpt of brandy alcohol studied and continue to be studied by many domestic and foreign researchers. They laid the basics of chemistry of brandy production and the processes associated with the transformations of the elements of oak wood and their interaction with the components of the brandy alcohol are studied.

G. G. Agabaleantz believes that when aging cognac alcohols, changes occur mainly in the pores of the oak riveting of the barrels. Penetrating oxygen and cognac alcohol interacts with each other and components of oak wood, whose transformation products are involved in the formation of brandy quality.

French scientists have established the following patterns:

· In the excerpt of cognac alcohols, an increase in dry extract, acidity and tanids;

· Aldehydes and volatile acids are increasing, which are products of oxidation of components of brandy alcohol and oak wood;

· Sugar appears due to hydrolysis of hemicellulose wood, the concentrations of which are increasing with an increase in the exposure time of alcohols;

· The number of esters and higher alcohols varies slightly.

Our research confirms an increase in the process of aggregate and volatile acids, which are products of alcohol oxidation. As for changes in the concentrations of ether in the process of many years of aging of cognac alcohols, we have a clear pattern of formation of ethyl formate, methyl acetate, and especially ethyl acetate. Their concentrations increase as cognac alcohols ripening, especially after 3-5 years of exposure.

The mechanism of oxygen participation in maturation of brandy alcohols is reduced to the fact that it is adsorbed from the air of the wood oak and binds to the tanids contained in it. Hinons formed as a result of oxidation of tanids interact with cognac alcohol substances as oxidation catalyst. Thus, the oak wood serves as a catalyst for oxidative processes due to the creation of the oxidative and reducing system. In the oxidation of alcohols, aldehydes and volatile acids in concentrations proportional to the concentrations of the source alcohols are formed. Oxidized mainly low molecular weight alcohols - C 1, C 2, C 3.

In the process of oxidation of the components of the brandy alcohol in vivo, at a relatively low redox potential, primary aromatic substances are preserved, while artificial oxidation with a high oxidative-reducing potential leads to the destruction of the bouquet and the formation of foreign tones of non-natural cognacs.

During the first years of exposure, a rapid decrease in the pH value from 5 to 4 is observed due to the dissolution of the tanids, the formation of volatile acids and the decrease in alcoholiness. Then the rh reducing process slows down and stabilizes at 3.5.

The most important property of hemicellulose is their ability to undergo hydrolysis in the presence of acids with the conversion of sugars, which, moving to the solution, significantly soften the taste of the skates. Hemicellulose, as V. I. Pershev indicates, is hydrolyzed in alcohol under the influence of acids at the rate varying depending on the pH and temperature, forming different sugars, namely: glucose, arabinose, xylose, galactose, etc.

Lominadze V.N., Egorov I. A., Rhodopulo A.K. found that in the first years of excerpts in oak barrels in young brandy alcohols, reinforced oxidative processes occur, not only ethanol, but also the highest alcohols, and the number of aldehydes Increases. The analyzes have shown that the content of higher alcohols - n-propanol, n-butanol, isobutanol, isopentane, n-pentanol, n-hexanene - with an excerpt for 15-20 years decreases from 320 to 290 mg / dm 3. Furana aldehydes - Fourfurol, 5-methylphurfurol are formed mainly when distingvating cognac alcohols from wine materials. They also arise in the process of excerpts from pentosanov oak wood, although the amount of furan aldehydes increases slightly. Aromatic aldehydes - vanillin, lilac, synapes and coniferlic, are formed from lignin decay products and therefore, their number increases during the excerpt. The amount of high-boiling ethyl esters of fatty acids - by kapron, caprilov and caprinic, although it increases, but slightly (from 32 to 41 mg / dm 3). The content of cis and trans-b-methyl-G-octalactons throughout the entire exposure time increases, while the terpenoids gradually decreases.

Research results Gomez-Cordovesc., Carridod. It was shown that in the first seven months, vanilic acid, vanillin, syriginyl and coniferlic aldehydes in large quantities and in smaller - gallean, syrigyl, p-hydroxybenzoic acid appears in barrels. It is observed that in a year the effect of time affects less than the quality and state of the barrels.

The inner layers of wood are subjected to deeper changes than external. Those of them, which for a long time are in contact with alcohol, are almost completely leached, which is manifested in the formation of an empty space (visible under the microscope) around the cells when dissolving the elements extracted with alcohol. Lignin disappears, constituting the cellular environment. This happens the faster and more fully, the higher the concentration of alcohol and below the pH.

It is known that in some French enterprises an excerpt is applied not to brandy alcohols, but biases of cognacs. This method is that freshly dried brandy alcohol is enriched with oak extractive substances, bathe with the briefness of the fortress to 45-50% vol. And lay on a long exposure. The filth of the battle is established at the calculation of the annual reduction of it by 1%. The advantage of this method is that during the long-term exposure of diluted alcohols, the alcohol assimilation occurs and the chemical equilibrium is established between all the components of the brandy. The disadvantage of the method is the need for an additional storage area, that is, a decrease in production capacity by about 30%.

It is known that in the outer layers of the wood of the barrels, the concentration of alcohol does not exceed 7-8% about., Which makes it possible to develop fungi that allocate enzymes. These enzymes oxidize free polyphenols into strong ortho-type peroxide. Research LA Oganeyanz and others identified and identified microorganisms contained in oak wood. Based on this, for the normal course of ripening of cognac alcohols, it is necessary to create in the storages the appropriate temperature and humidity, ensuring the development of fungi on the surface of the barrels. An increase in the range of temperature differences in storages improves thermal diffusion flow and enhances the convective flow of fluid in barrels that promote the acceleration of extraction processes and involve in the hydrolysis and oxidation of the entire mass of alcohol. But at the same time, the loss of alcohol rises.

From the foregoing it follows that the formation of a brandy fragrance is the result of the interaction of brandy alcohol components with composite elements of wood. The alcohol acquires a bouquet of cognac only after a long exposure in barrels at a certain temperature, humidity and access of oxygen. At the same time, physical, chemical and biochemical changes are occurring, forming typical properties of brandy.

To increase the efficiency of the use of oak riveting and accelerating the maturation of brandy alcohols, we have developed a method involving the grinding of a depleted oak riveting (after three-time use with tank excerptation) to the sizes of the chips, followed by the decoration of the chips to the tank, saturation of its oxygen under pressure 0.01-0.015 MPa and Bay with brandy alcohol for ripening. Standard riveting was crushed on the grinding of the design of Vnieviv. I.I.Potapenko. For this technology, cognac alcohols were kept for 2-3 years and prepared alcohol extractive water to add to the bipes. This technological method ensures an increase in the quality of brandy alcohol tank extract by 0.2-0.3 points compared with the existing technology, increases the efficiency of using oak riveting 1.5-2 times and is particularly effective for the preparation of high-quality alcohol extractive waters.

Canya Alcohol Ripening Phase

As you know, the formation of the quality of brandy alcohol in the process of exposure occurs in two stages. At the first stage, water-soluble and alcoholis-soluble substances are extracted from oak wood. Under normal conditions, the duration of the extraction phase is about three years. At the second stage of exposure, in accordance with the mechanism specified above, there is oxidation of phenolic substances to form acids, hydrolysis of lignin and other high molecular compounds to form aromatic aldehydes, carbohydrates and other compounds. As our studies have shown, the formation of aldehydes, acetals, acids, ethers, lactones, and other connections occur. This stage is characterized by complex reactions of interaction of carbonyl compounds accumulated in alcohol as a result of perennial oxidative processes, with components of brandy alcohol (aliphatic and aromatic alcohols and other connections). As a result of these reactions, a chemical equilibrium is established between all the aroma-forming components of the brandy alcohol, which creates a characteristic bouquet of weathered cognacs in general, but with a specific tinge inherent in the region and associated with the raw material base and a feature of brandy production technology in this region (factory). From the above it follows the need for elements of the bouquet of an old brandy in any, even in ordinary brandy. Therefore, to improve the quality of ordinary cognacs, it is recommended to add some old alcohols into a bath. The aromatic molecules, being larger than water molecules and even alcohol, are delayed in a barrel, while alcohol and low molecular weight compounds, such as water, acetic aldehyde, ethyl formate, ethyl acetate partially pass through the pores of rivets and destroy. In this regard, in the process of many years of aging of brandy alcohol in barrels, there is an increase in the concentrations of high-molecular compounds relatively low molecular weight - volatilechy.

Cognac alcohol exposure technology provides for the operation of the Taller in connection with the loss of brandy alcohol from evaporation and the need to accurately measure the volume of alcohols at annual inventory. Previously, the tank was made by alcohols of the same year excerpt. Currently, a highly distribution method has been widely used using alcohol as a plot material with a smaller excerpt. The practice of domestic and French brandy production convinces that the method of tanning aged cognac alcohol with younger alcohols, allows you to maintain the reserves of old alcohols and improve their quality. So, for the topping of alcohols, weathered for more than 10 years, alcohol can be used for 3-5 years younger, and for topping 5-8 summer alcohols -no 1-2 years younger.

Methods of accelerated ripening of cognac alcohols

From numerous ways to accelerated maturation of brandy alcohols developed over the past 50 years, in the brandy production of Russia, it is mainly in which one method (tank excerptation of brandy alcohols), designed by G. G. Agabalyan in 1954, with subsequent modifications. The advantage of this method is to significantly reduce alcohol losses with a wider possibility of regulating the temperature and oxygen exposure modes. The disadvantage of the method is that cognacs obtained from alcohols of tank excerpts are inferior in the quality of cognacs of bochopoids, and the older the cognac alcohol, the greater the difference in quality. This is due to the insufficient study of physicochemical processes that ensure the formation of a high quality of traditional vintage cognacs. Most of the methods of accelerated maturation of cognac alcohols are based on the effects of various physical and physicochemicals on cognac alcohol or oak wood, as well as introducing into cognac alcohol as accelerators of ripening - extractive substances isolated from oak treated wood.

Physical methods for treating brandy alcohol and wood are heating, UV irradiation, ultrasound processing, microwave energy. Only thermal processing is most widely used. In recent years, a lot of attention is paid to the preliminary heat treatment of oak wood at a temperature of from 120 to 240 o C. followed by its brandy alcohol. The resulting extracts of oak wood treated in this method significantly accelerate the ripening of cognac alcohols.

When developing a new more advanced technology for holding a cognac alcohol in enameled tanks, you must create the following conditions:

· Prepare a riveting and process it in conditions that provide a quick transition to brandy alcohol of the necessary components of oak wood;

· Regulate the temperature regime of cognac alcohols;

· Maintain oxygen concentration in alcohol of at least 10 mg / dm 3 ;

· Create a Foundation for old rivets, weathered with brandy alcohol 6-9 years and more, for subsequent heat treatment, grinding to chips and bookmarks in tanks to accelerate the ripening of alcohols.

Production of accelerated brandy drinks

Traditionally, cognacs, including the vintage produced in the USSR, were exported abroad under the general name "Brandy" with the addition of a specific name, for example "Brandy Armenia", "Brandy Tbilisi", etc. Under the name Brandy, they were meant strong drinks prepared on the basis of distillate grape wine materials, weathered in contact with wood oak. In recent years, both in Russia and abroad, began to produce a wide range of strong beverages called "Brandy" using grape and non-grape alcohols, various flavors and dopulatory additives. Such drinks often have dubious organoleptic and especially toxicological properties. In this regard, well-strong brandy drinks are expedient to divide on natural (prepared only from grape alcohols, oak wood, grape seeds and vines) and aromatized (prepared from food alcohols of different origin with the addition of flavors, foodstuffs and other wine products).

Although the long-term exposure of brandy alcohols, subject to certain conditions, provides high-quality cognacs, however, such a technology is economically justified only in the production of beverages that have gained wide fame and recognition, and therefore with high demand in the consumer. For the remaining strong beverages of the brandy type, long-term exposure does not always justify the cost of their production due to limited demand and low cost of their implementation in the contemporary market. In this regard, in many countries with developed viticulture and winemaking, the production of strong beverages of brandy type of accelerated alcohol excerpt technology was distributed - from 0.5 to 3 years. At the same time, various methods for regulating the composition of alcohols and ripening accelerators, which ensure a certain demand for these drinks are widely used. Given the current situation and the experience of countries with developed winemaking, it is necessary to make adjustments to the direction of the development of the brandy production of Russia. Find the optimal production ratio of traditionally high-quality cognacs on the classical technology and the production of new quality brandy drinks on accelerated technologies, taking into account the achievements of science and technology in this industry.

Our studies are devoted to the acceleration of ripening of brandy alcohols based on physical ways to regulate their composition, ensuring the production of high-quality drinks with an excerpt for less than three years.

Although the influence of grapes and soil-climatic conditions of its cultivation plays a large role in the formation of the quality of cognacs (Brandy), however, most researchers work towards finding new technological techniques to improve the quality and reduce the cost of these beverages.

Cooking brandy

Brand Konyakov

Cognacs are made of aged cognac alcohol by mixing (batting) and putting the calculated quantity of sugar syrup, a spherical, alcohol, extractive, fragrant waters and softened or natural spring water into a blend. Depending on the quality and age of cognac alcohols, which go to the blend, produce brandy of the following categories:

· Three-year-old cognac - with cognac alcohols, weathered at least 3 years;

· Cognac four-year-old - with cognac alcohols, middle age at least four years;

· Five-year cognac - from cognac alcohols of middle age at least 5 years;

· Cognacs weathered groups "KV" - from cognac alcohols of middle age at least 6 years;

· Cognacs weathered top quality of the KVK group - from cognac alcohols of middle-aged for at least 8 years;

· Cognacs The old groups "KS" -From cognac alcohols of middle-aged at least 10 years;

· Cognacs are very old groups "OS" - from cognac alcohols of middle age at least 20 years.

· Collectible brandies produce by additional shutter speed of cognac groups "KV", "KVKK", "COP" and "OS" in oak barrels or bottles of at least 3 years.

Cognacs of three-, four- and five-year-old are prepared from brandy alcohols, weathered both in oak barrels and in enamel tanks with immersed oak riveting. Cognac groups "KV", "KVKK", "COP" and "OS" are prepared only from cognac alcohols weathered in oak barrels or bottles.

Vintage cognacs with name at the place of origin are produced in separate wine-making areas from cognac alcohols of their own production.

Conditions of the most common cognacs are presented in Table. eighteen.

Table 18.

Cognac name	Plant - manufacturer	Exposure time, years		Sugar g / dm 3
Ordinary
"Three stars"	Everything	3	40,0	15
"Four stars"	Everything	4	41,0	15
"Five stars"	Everything	5	42,0	15
Vintage
Kv "don"	Mezhdurechensky	7	41	12
KV "Rostov"	Vnieviv him. Ya.I.Potapenko	7	41	12
KVK "Dmitry Donskoy"	Mezhdurechensky	8-10	40	12
KV "Lezginka"	Kizlylar	6-7	42	12
KV "big prize"	Novokubane	6-7	42	12
KV "Elbrus"	Prokhaladnensky	6-7	42	12
KV "Stavropol"	Praskovene	6-7	42	12
KVKK "Caspian"	Derbent	8-10	43	1.0
KVKK "Kuban"	Novokubane	8-10	43	12
KVVK "Dombay"	Praskovene	8-10	42	7
KS "Krasnodar"	Novokubane	10	40	10
KS "Praskovesky"	Praskovene	10	40	7
KS "Kizlyar"	Kizlylar	10	43	12
KS "Naryn-Kala"	Derbent	12	42	7
KS "Dagestan"	Kizlylar	13	44	10
KS "Russia"	Kizlylar	15	40	10
CS "Makhachkala" DKZ	Derbent	15	42	7
COP "Kizlyarsky Festive"	Kizlylar	17	41	7
CS "Bagration"	Kizlylar	20	40	7
CS "Moscow"	Derbent	20	42	7
CS "Jubilee" KKZ	Kizlylar	25	45	7
KVK "Jubilee" NKZ	Novokubane	25	41	7
CS "Rus Great" NKZ	Novokubane	30	45	17
KV "big prize" collective	Novokubane	9	42	12

The number of names of the vintage cognacs is not limited, but it is not advisable to expand the range of the same type of cognac, if there are no significant differences between them. Each brandy, like any valuable product, should have a distinctive feature inherent in him. This is the main condition for the competitiveness of the goods.

In the production of vintage cognacs, it is allowed to have a comparatively young cognac alcohol into a blend: for brandy "KV" group - not under the age of four; For cognacs of the KVKK group - not younger than five years; For cognacs of the "CS" group - at least seven years old. At the same time, the average age of cognac alcohols taken for swimming should be no less provided for this group. The content of ethyl alcohol (fortress) in Russian cognacs range from 40 to 45% about. Cognac sugars are within 7-15 g / dm 3 and only in separate vintage cognacs reaches 20 g / dm 3. Most French cognacs have a fortress of 40% about., And sugarity 7-10 g / cm 3.

Technology preparation of auxiliary materials

Extractive waters Typically prepared from the brandy alcohols weathered at least three years by diluting with water to a fortress 22-26% about. To enrich the extractive waters with tanning substances into the aqueous-alcohol solution, an oak chip is made at the rate of 0.3-0.5 kg of dry chips on 1 gave . The insisting of alcohol on the chips is carried out during the year.

To obtain extractive waters, the accelerated method of the chips with the chips is placed in the thermal chamber or expose in the summer period to the sunny platform. Typically, a temperature of 55-65 ° C is maintained in the heat chamber and the extraction process lasts from one to three months. After this period, the extractive water is drained, and the chips are again poured with diluted brandy alcohol. After the second instead, the chips becomes unsuitable for further use. Therefore, alcohol is removed from it and sent to disposal.

The extractive waters obtained in this way are stored up to 1 year and spent as needed to add cognac in a blend. Before swimming, the extractive waters are egalized, are covered and filtered.

In recent years, such technology has been abandoned by the preparation of extractive water due to the complexity of the process, and switched to the preparation of alcoholized water. For this purpose, brandy alcohol is diluted with water to a fortress of 20-25% about. The obtained alcohol water is poured into new, pre-treated barrels and withstand them in the thermocamera or on the sunny area for 1-2 months. They prepare them from brandy alcohols whose age is equal to the average age of alcohols going to prepare this brand of brandy.

We have developed a new method of preparation of alcoholized extractive waters based on the use of an old (used) oak riveting, which was in contact with brandy alcohol for more than 9 years (riveting, which served with the tank excerpt of cognac alcohols or old barrels). Oak riveting, extracted from tanks or disassembled old barrels, dried and crushed to chips on a hammer-type chopper, the design of Vnieviv. I.I.Potapenko. The resulting chip was caught in bags of cotton filter tissue and loaded into the thermos-tank, at the rate of 500-800 kg of chips on 1000 gave the tank capacity. Then there was a cognac alcohol on 80-90% of the volume of the reservoir, heated to 50-60 o C and kept for 1 month during self-satisfaction. After that, a strong alcohol extract (a fortress of 60-65% about.) Was pumped into another reservoir, and the chips were filled with hot water (70-80 o C) in the amount of 50% of the volume of the oiled brandy alcohol, kept over 1 week and pumped into The reservoir with the first alcohol extract. This process was repeated twice to complete extraction from the chips of the absorbing alcohol and water-soluble wood components. All these extracts were mixed and obtained alcohol extractive water with a fortress of 22-26% about., Extract 2-4 g / dm 3 and kept for three months. The alcohol extractive waters obtained in this way have differed by a more developed bouquet and a soft meaningful taste.

Fragrant waters - This is a diluent, which is obtained by fractional distillation of raw alcohol on the apparatus of the Sharant's type. After switching to the tail fraction, with a pursuit fortress below 25% about. Pleasant flower-fruit tones appear due to the transition to distillate significant amounts of phenylethyl alcohol and other high-boiling aromatic substances. In addition, there is a transition to distillate 2.3-butdaniol, which softens the taste of beverages. This distillate fraction can be collected separately and used to prepare fragrant water. There are several options for using fragrant waters, the best of which is mixing fragrant waters with young brandy alcohol to a fortress 22-26% about., Enriches their oak extractive substances on the above technology and exposure in barrels for 2-3 years, followed by introducing in a blend ordinary cognacs. The use of fragrant waters contributes to improved quality and increase product output.

Production water must meet the requirements for drinking water. Of great importance is the chemical composition of water. Molted salts in it affect the taste of beverages.

Water rigidity is due to the main salts of calcium and magnesium. Chemical water treatment is used to eliminate rigidity.

Water rigidity according to GOST 2874 should be no more than 0.36 mG-eq / dm 3 for softened and no more than 1 mG-eq / dm 3 - for natural (spring) water.

Softening of industrial water. The most common method of water softening is ion exchange, which is based on the exchange of ions. There are cation (ku-1, ku-2, sulfouge and others), exchanging rigidity cations (Ca and Mg) contained in water, on sodium or hydrogen cations, and anion (EDE-10P, etc.), replacing the anions of the solution by ions Hydroxyla (it is).

The softening of water is to remove the Ion-exchange filter from the water from the water. If the filter is charged with Na-cation, then when the water is passed through it, calcium and magnesium cations are replaced by sodium cation. With Na-cationic softening, water alkalinity increases, so this method can be used in those production, where water is allowed with a higher residual alkalinity.

Cationias can also be charged with hydrogen ions. When processing water with such ion, hydrogen cations are displaced from water calcium and magnesium cations. In this case, the alkalinity of water decreases.

Many years of experience of cognac production showed that the best water is natural natural water with low rigidity (less than 1 mG-eq / dm 3) with good organoleptic properties. Thus, in Armenia for brandy production, natural water coming from mountain rivers is used, and this is one of the reasons for a consistently high quality of Armenian cognacs. Such water has low rigidity and does not require additional softening.

The study of water treatment and the practice of using water in the liquor industry shows that the operation of softening of industrial water should be replaced by the air conditioning process, which includes membrane filtering and other technological operations related to the revision of water to the necessary condition. As a result of air conditioning, water must contain strictly defined salts in quantities that have favorably affecting the quality of finished products.

Sugar kel Used in brandy production to give cognacs of a certain color. The kel is prepared according to various technological schemes, as a result of which its quality varies greatly. The disadvantages of the ring are considered a bitter taste or intensively brown coloring, which is a consequence of the increased temperature of the boiling of sugar.

With long-term heating of molten sugar and maintain temperatures above 200 ° C begins the burning of the flaker. During this period, the mass of intensively foams, a large number of humic substances and gases are formed, which give the caller the bitter taste.

The kel is better to cook from Sugara Rafinal. For cooking, the kolker uses special boilers made of copper and tinted tin, with steam or electrical heating. The most comfortable boilers that have received widespread use in liquor production, with electrical heating, at which you can easily adjust the temperature at the right limits.

Cooking the kolas comes down to the next. The required amount of sugar is measured in the boiler (at the rate of 40-50% of the boiler capacity) and 5-6% of distilled water are added. After loading, the mixer leads in motion and with continuous stirring heated. Initially, heating is accelerated, and when the mass acquires a golden color, the temperature is maintained in the range of 180-190 ° C. By the end of the cooking, when the mass acquires cherry blossom, the temperature is raised to 195-200 ° C.

The kel is considered ready if, when viewing smears to light, a dark cherry color is installed.

After the welcoming is installed, heating is stopped; And when the mass cools up to 60-70 ° C., distilled water is added to the boiler in an amount of 0.5 volume of the coller and thoroughly mixed. After cooling the flaker to room temperature, it is fixed with brandy alcohol to 30% about. and stored in enamelled or glass containers. Properly cooked koler soluble in blends without clouds

Sugar syrup Prepare from sugar rafinad and use sweetness and softness to give cognacs. Dissolve sugar in hot distilled water. When the water heats up to a boil, sugar pour into the boiler and stirred all the time. On 10 kg Sahara take 7-9 l. water. Ward Syrope lasts 20-30 min. Hot syrup is filled through a sieve. Sugar syrup is recommended to spirit aged at least 5 years by brandy alcohol to 30% about. and store at least a year in enameled tanks.

Bathing cognac

Before the compilation of blend, samples of all starting components are selected and subject to physico-chemical and organoleptic analysis. Bathing is taking into account the chemical composition and organoleptic properties of trial floats. With a careful selection of alcohols, it is possible to smooth out the shortcomings of some alcohols at the expense of the benefits of others. The complexity of the task in the selection of alcohols is to maintain the constancy of high-quality indicators of ready-made cognacs, while alcohols are continuously changed, and in young alcohols, in addition, fluctuations in the aromatic complex are occurring depending on the climatic features of the year.

Selecting the alcohols for swimming, it is necessary to be guided by the chemical composition and organoleptic features of each alcohol party in such a way that they seem to complement each other, forming a harmonious mixture characteristic of each brand of brandy. So, alirects contain more extractive substances, including oxidized polyphenols, while others are less complete - there is less extract. In some alcohols there are more ethers, in other - higher alcohols, third-of-aldehydes, etc. In this regard, the development of a mixing method that ensures the stability of the composition and organoleptic properties of each brand of cognac is the actual task of modern technologists. To solve this problem in recent years, instrumental methods of analyzes have been successfully used (GLC in combination with mass spectrometry, HPLC, etc.) in combination with computer equipment and mathematical modeling, which is very promising to stabilize the quality of brandy and protect them from falsification.

A particularly important factor in the typical of brandy is the presence of lactones in them, which are formed during long-term excerpt and are characteristic of old cognacs. The absence of lactones deprives cognac of its specific features. Therefore, regardless of the name of the brandy and the middle age of alcohols for its preparation, it is advisable to introduce a small amount (5-7%) of older alcohols into the bipes of cognacs.

In the brandy manufacturing of France, in addition to the chemical composition and organoleptic properties, the origin of alcohols (microdistrict) and their age (not lower than 4 years of barcotous excerpt) are also regulated. These quality criteria are controlled by the National Bureau of Cognac. But the main thing is the correspondence of brandy approved by the standard for this name, without which the Bureau will not give permission to implement it and export.

To mitigate taste and giving sweets with cognacs, sugar in the form of syrup is injected with a blend. In addition, a kel is added to the ordinary cognacs to adjust the color. Vintage cognacs usually have sufficient color, which is created by extractive substances in the process of many years of alcohol extract, so in their blend, the addition of a kole can be unnecessary or most insignificant.

In the cognac plants of France, a lot of alcohols of different age and fortress include about 30-40 items. The composition of the blends is kept secret, but firms have the capabilities of blending, providing cognacs of stable composition and quality. At the same time, computer equipment is widely used.

Technique of Cupzha . This technological reception is a very important operation, from the proper implementation of which the quality of future brandy depends. The brandy master should know and take into account the chemical composition and organoleptic properties of basic and auxiliary materials. Before proceeding to the performance of mass blends, a detailed analysis of the chemical composition and organoleptic properties of all components of bleaching (brandy alcohols, spirited and fragrant waters, sugar syrup, a koller should be performed. Then prepare trial shots in laboratory conditions, taking into account the results of previous analyzes. For this purpose, as when swinging wines, take a graduated cylinder or another measuring vessel and pour into it first alcohol of various parties and shutter speeds, mix it and determine the taste and aroma. In the best options (3-4) of prototypes of brandy alcohols, alcohol, sugar syrup and kel are added by calculation. The blend is thoroughly mixed and leave alone for 1-2 days. This time is necessary to establish some equilibrium between the composite components of the blend. After that, the experienced shuffles are tasting and once again clarify its taste characteristic and the chemical composition, paying attention to the compliance of all quality criteria for swimming with the reference of this brand of brand.

Calculation of Bathazh . Bathing materials for cognac are alcohols of different ages and parties, alcoholded water, sugar syrup, a kel and water. When calculating blend, it should be borne in mind that no more than 20% of the anhydrous alcohol is introduced into the blender, and the sugar content in the clearing ranges in the range of 350-500 g / dm 3.

An example of calculating the blend of ordinary and vintage cognacs per 1000 gave Finished brandy: first calculated the amount of the coller and sugar syrup. The required amount of the spokes is determined during the preparation of a test shock in its color. Suppose that to obtain the required coloring in the brandy "Three Stars" you need to 1000 gave a brandy to make a 3 liter coller with a sugar content of 500 g / dm 3. Syrope sugarity 700 g / dm 3.

The volume of the specified sugar syrup Vc is determined by the following formula:

where C 1, C 2, with 3 alcohol fortresses;

V 1, V 2, V 3-clips of alcohols

The volume of water (gave) required to dilute 1 gave brandy alcohol to the calculated fortress, is calculated by the formula

where with the COP is the fortress of brandy alcohol (% vol);

C K - Fortress of Bathing (% OB);

With B - Fortress of Water (Spiritted Waters) (% OB)

Handling and shutter speed

After swimming in Cognac, some disharmony is felt between its components. For better assimilation of alcohol-containing and other components, the following duration of excerpts of cognac blends are established: for ordinary cognacs (three-, four- and five-year-old) - at least 3 months; For the group "KV" - at least 9 months; For groups "KVKK", "COP" and "OS" - at least 12 months. Bathing cognacs are kept in barrels, bottles or in enameled tanks. During this period, technological treatments are carried out, providing crystal transparency and stability to clouds.

Oklayka . The pasting lies in the introduction of substances that can coagulate and precipitate the excess of tanning and coloring substances into the bleach of the cognac. Fish glue, gelatin, egg protein, bentonite, etc. are used as inacuting substances.

While in wine practice is largely allowed questions of wines, it cannot be said about cognac clarification. Meanwhile, the quality of brandy along with other indicators is determined by its transparency and stability to clouds during the year and more. The techniques used cognac methods were transferred from the wine industry to brandy production without taking into account the specific features of the composition of cognac. As a result, in technological processing, there are cases of reduction of quality, poor clarification and nonstopness of finished products (brandy) to clouds. For pastizing cognacs, fish glue, gelatin, egg protein, bentonite and other materials are used.

As you know, fish glue is collagen, which is obtained from swimming bubbles of fish, mostly sturgeon. Fish glue very slowly swells in water. To accelerate the process, the water is slightly acidified with citric acid. During swelling, which lasts two days, the water is changed in two or three times, to remove the fish smell. The swollen glue passes through the sieve, and the lumps formed losses to the brush. When the glue forms an adhesive mass, 1% solution is prepared from it, for which distilled water is added (1 kg of dry glue 100 l. water). The solution is thoroughly stirred and set to cognac, at the rate of 0.3-0.4 kg of dry glue for 1000 gave brandy .

Fishing glue is lit cognacs that contain a small amount of tannilic substances, since the fishes glue very slightly reduces the content of tannins and the rude oak flavor can remain and after pasting. Unsuccessful pasting with fish glue can be caused by many reasons, but the main of them is a high content of tanning substances in brandy and reduced temperature conditions. At temperatures below 10 ° C, the pasting occurs slowly and does not give good results. The best for pasting is the temperature of 15-18 ° C. In cases where the clarification of cognac with fish glue is not possible, you can achieve good results with the use of gelatin. Usually gelatin is easily dissolved in water heated to 35-40 ° C. In case of pasting, it is brought into cognac in the form of 1% solution. It should be noted that gelatin partially discolor cognac. This is an undesirable phenomenon with which you need to be reckoned, especially in case of pasting of old brandy. Good results gives blowing with egg squirrel, which does not give fillings.

The dose of the bolder material is set in laboratory conditions. Various doses of pre-prepared pasta materials are introduced into the brandy. After that, the contents of the bottle are carefully shaken and leave for clarifying in the same room in which cognac for pasting is stored. After 4-5 c. Watch the character of the formation of flakes and the progression of clarification. Usually, at the end of the first or at the beginning of the second day, cognac completely covers. Then install, with what minimum dose and what the best results are obtained and what the hollow material is obtained. After that, make the calculation of the required amount of gelatin for the entire volume of blew and are prepared for this technological operation; Check the cleanliness of the dishes, take the glue, etc. When carrying out the test paste, pay attention to not to admit a fill, because in the brandy there is a certain amount of protein substances that after bottling can form a precipitate after bottling. For successful lightening, it is necessary to introduce pasta materials gradually and quickly distribute them across the entire mass of brandy. In this regard, it is necessary to prefer the introduction of pasta in the stream, pumping the blend "on itself" or use the stationary propeller stirrer.

After stirring, the cuckrage is left alone for 10-15 days, and in cases where the pasting is carried out under reduced temperature, it is necessary to extend the shutter speed to 20-22 days. During this period, the sediment has time in brandy. After that, the clarified part is removed from the sediment and in the future cognacs are kept in bottles, barrels or in enameled tanks. The duration of the excerpts of ordinary cognacs at least 3 months, vintage, not less than 6. Such a duration of excerpt is caused by the need to assimilating the components included in the blend.

Glue precipitations are grouped, poured into barrels or in a tank, and after 3-5 days, the lit cognac is removed from the sediment, and the thick part is filtered on the cloth filter. After the exposure time is completed, it is carried out fine filtering, and if necessary, processing with cold and cold filtering, followed by packaging of finished products in the bottle. As a result of cognac pasting, the content of tannies is greater than all, the amount of iron is partially reduced.

In France, cognacs are not covered, but only treated with cold and filtered. The stability of cognacs to clouds is provided by strict control over all technological processes.

Studies carried out in recent years (V. M. Maltabar, N. T. Semenhenko, I. M. Skurichin) showed that pasting with fish glue and gelatin does not guarantee brandy from subsequent clouds. It was also found that protein colloids are removed from cognacs primarily oxidized forms of polyphenols, and the decrease in the intensity of the color does not occur due to the flaper, but as a result of the precipitation of products that have passed into the brandy alcohol from oak wood. In addition, N. T. Semenhenko revealed that the pasting decreases in cognacs the content of aromatic aldehydes (vanillina), that is, leads to the dick of the bouquet.

From the foregoing it should be concluded that the pasting of protein colloids brings more harm than good. Therefore, this type of processing should be applied only in exceptional cases for clarifying ordinary cognac. The most effective way to stabilize cognacs against clouds is to process them with cold and cold filtering. Studies in this direction should continue to develop more effective clarification and stabilization of cognac.

Removal of excess metal ions . Cognac alcohols and cognacs are to a certain extent an aggressive medium for a number of metals of which manufactures equipment (iron, copper, aluminum and others) is manufactured. Therefore, at all stages of production, brandy alcohols and cognacs should be protected from contact with these metals. However, this is not always possible and the excess amount of iron, copper, calcium, magnesium and other metals fall into cognac products. Many brands of cardboard filter are able to enrich cognac with calcium ions in the process of filtering them due to the large content of soluble calcium in the filter of the cardboard. In this regard, an excess of metals from brandy alcohols and cognacs arises, the content of which is strictly normalized by the current regulatory and technical documentation. The rationing of metals in brandy is dictated by two reasons: considerations of the harmfulness of some of them for human health (lead, copper) and possible formation of cognac, packaged in a container for implementation.

Cognac alcohols and cognacs are very sensitive to the presence of iron, the small doses of which lead to a change in the color, causing an iron cass. Burning brandy appears due to the formation of iron tanatov. V. M. Maltabar and G. I. Kalugina showed that with the content of iron more than 3 mg / dm 3 there is a possession of brandy alcohols and cognacs. It was found that pH of the medium and the concentration of tubyl substances are determined to change the color of the color.

Our studies have shown that the sizo-gray tones in the color of a brandy alcohol or brandy caused by iron compounds with tanning substances appear when iron content 1.5 mg / dm 3 and more (in the absence of SO 2). To avoid blaracing and clouding cognacs, it is necessary in all cases to check the content of iron in them. According to GOST 13741-91 "Cognacs. General specifications ", permissible iron content in brandy not more than 1 mg / dm 3 . With greater iron content, it is necessary to take measures to normalize its concentration.

The most practical and widely used method of normalizing iron content in brands is the selection of bleeding components, taking into account the content of iron in them. If a batch of brandy alcohol is detected with an increased iron content, it is introduced into a blender from such a calculation to prevent exceeding the allowable iron concentration in the blend. If it is not possible to solve the problem by the pumping method, then to remove excess metals from brandy, the processing of a yellow blood salt (LSK) was used first to remove from the experience of the wine industry. However, the use of the ZhS is undesirable to demetallization of cognacs due to possible overlap.

According to Panasyuk A.L. For processing brandy in order to remove an excess of iron, the preparation can be used - Athos 302 (diodraction salt of nitrilotrimethylphosphonic acid). In this case, the amount of the supposed drug is calculated taking into account the removal of all iron, as part of the complex interacts with copper ions present in brandy. To accelerate the precipitate, it is recommended to coordinate the demetallization to combine with the processing gelatin 2-4 hours after the introduction of Afon-302. Athos-302 is successfully used for demetallization and other wine products.

In the charente the norms of iron content in cognacs 0.5-0.8 mg / l. Copper content - 10 mg / l. Special attention is paid to the quality of the filter of plates and water, which are potential sources of calcium.

Cognac excerpt . Bathing brandy, which has passed full technological processing is not yet a finished product. The pumping process itself disrupts the harmony of the bouquet and taste of brandy. The same action, but to a lesser extent, has both technological processing, especially pasting. Therefore, brandy before packaging in the bottle is necessarily maintained in oak containers at least 3 months for ordinary, 9 and 12 months for vintage. Only in the process of such an excerpt is restored by its bouquet and the taste as a result of the establishment of equilibrium between the components of brandy (aldehydes, acetals, alcohols, acids, etc.), which can interact with each other. Thermal treatment of blend accelerates the establishment of this equilibrium and softens the taste of cognac. Fresh blend is treated with heat in thermally insulated enameled tanks at a temperature of 40-45 ° C for 30 days.

Filtering brandy It is carried out independently of pasting. At the same time, the goal is to obtain complete transparency and separate the remaining suspended particles and high molecular weight soluble compounds from brandy. Filtration is carried out on filters of various systems. The most convenient for work and high-performance are the press filter. Passing through the plates, cognac becomes crystal clear, the harmony of taste improves. After filtration, the aroma of brandy decreases somewhat, but after some time it is completely restored. It should be noted that when filtering, the intensity of the color of cognac is partially reduced by removing the part of the high molecular weight compounds of the flavor. Therefore, when carrying out a bathing, it is necessary to take into account this and, accordingly, increase the dose of the supposed koller with such a calculation so that the color of the brandy corresponds to after technological processing.

Our studies on the use of ultra-and micro filtration membranes for clarifying and stabilization of cognacs showed the inexpediency of their use due to a strong cognac depletion of valuable components and a sharp decline in quality, especially for vintage cognacs. Main coloring solids are removed, aromatic aldehydes, phenolocislotes and other high molecular weight cognac components.

Cognac processing cold . Even until recently, cognac treatment was limited to their pasting and filtration. However, sometimes after this treatment in ordinary and less frequently, a precipitate falls out in the vintime cognacs, which reduces the product view of the product. N. T. Semenhenko, I. M. Skurikhin et al. It was established that clouding cognacs can be caused by tanning substances in varying degrees of oxidation, the presence of large quantities of enantive ether and other factors that violate the equilibrium brandy system. The authors found that brandy treatment with cold at a temperature of minus - 10 ° C, followed by holding a chamber for 10 days and filtration at the same temperature, provides crystal transparency and stability against clouds.

Possible defects of brandy alcohols and cognac

For various reasons, young brandy alcohols can have extraneous tones in aroma and taste. Such alcohols according to the current rules are rejected and not subject to a laying on shutter speed.

"CHTICH" - The defect caused by the presence of acetic ethyl ether. There are "CHTIH" with distillation of the pointed wine materials. The correct distillation of wine materials with an increased content of acetic-ethyl ether is to increase the selection of the head fraction calculated according to the formula proposed above. To eliminate Canya, cognac alcohol is egalized with other alcohols at the calculation of a decrease in its concentration to 100 -150 mg / 100 cm 3 B.S. But in this case, the brandy alcohol can be used for laying on shutter speed only for ordinary cognac.

Bitterness In brandy alcohol appears for the following reasons:

· Under the excess transition to distillate products of decay of tanning and coloring substances;

· With distillation of highly superpatch wine materials cooked from the grapes underwent harvest.

Hydrogen sulfide It can be formed only in wine materials at the end of alcohol fermentation in the presence of free sulfur (or sulfur arhydride). With distillation of such (suffocating) wine materials, hydrogen sulfide and its derivatives (mercaptans) are moving into brandy alcohol and gives it strong outsiders (the smell of rotten eggs, garlic, etc.). Such alcohol is usually directed to rectification.

In 1973, the Austrian scientist Steiner proposed a very effective method of removal of hydrogen dioxide and mercaptans from wine distillates using a colloidal silver chloride solution. This method was widely used in Austria and Germany. For this, the wine distillate is treated with a 1% solution of silver colloidal chloride at the rate of 2 mg / l of silver.

Round tones There are distillation of wine materials in a poorly washed Cuba, they give alcohols to the tone of the rocked oxidized fat.

Welded tones It is obtained as a result of the long exposure to elevated temperatures on the wine material in the access of air oxygen. This defect occurs with the stormy boiling of wine materials, when the liquid droplets are sprayed and fall into distillate.

Burned tones - The most difficult removable defect of brandy alcohol. It is formed from the action of high temperatures on the yeast cells, adhered to the heater of the distillation apparatus (burning). This is happening in cases when after the end of the next round and draining bards from the cube, the warming pairs do not turn on time. Bore tones may appear in cases where a distillation cube is not flushing for a long time.

Cubic tone - An unpleasant (moonshine) tone of the tail fractions appears in brandy alcohol mainly at the last transition to the selection of the tail fraction. This drawback is very difficult to eliminate and persists over long-term exposure and does not allow to get high quality brandy.

Paired dub tone It turns out at the bay of cognac alcohol in a hot oak barrel after processing it with a sharp ferry or heated under the right rays of the sun.

Metal tastes occurs when a cognac alcohol with iron and other metal parts occur.

Lounge and precipitation , Sometimes formed in cognacs and in brandy alcohol, are the result of the transition to the insoluble state of mineral or organic substances. Esters, higher alcohols, fatty acids, oils and other substances dissolve in brandy with an increase in alcoholiness and temperature, and when decreasing them, they go into a unwanted state. This process is reversible. Lounge disappear when cognacs are heated to room temperature. To avoid clouding, cognac before bottling is filtered at a temperature of about -5 ° C.