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

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

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

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Main Authors: BALANUȚA, Anatol, COVACI, Ecaterina, SCLIFOS, Aliona
Format: Article
Language:English
Published: Technical University of Moldova 2021-06-01
Series:Journal of Engineering Science (Chişinău)
Subjects:
aroma compounds
distillation methods
grape varieties
physico-chemical indices wine distillates
Online Access:https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_173-184.pdf
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spelling doaj-55a8fc446844495b8e8338d75686d9452021-07-12T15:57:35ZengTechnical University of Moldova Journal of Engineering Science (Chişinău)2587-34742587-34822021-06-0128217318410.52326/jes.utm.2021.28(2).15THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIESBALANUȚA, Anatol0https://orcid.org/0000-0002-4153-1065COVACI, Ecaterina1https://orcid.org/0000-0002-8108-4810SCLIFOS, Aliona2https://orcid.org/0000-0002-6070-0936Technical University of Moldova, 168 Stefan cel Mare bd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare bd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare bd., Chisinau, MD-2004 Republic of MoldovaThe article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_173-184.pdfaroma compoundsdistillation methodsgrape varietiesphysico-chemical indices wine distillates
collection DOAJ
language English
format Article
sources DOAJ
author BALANUȚA, Anatol
COVACI, Ecaterina
SCLIFOS, Aliona
spellingShingle BALANUȚA, Anatol
COVACI, Ecaterina
SCLIFOS, Aliona
THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
Journal of Engineering Science (Chişinău)
aroma compounds
distillation methods
grape varieties
physico-chemical indices wine distillates
author_facet BALANUȚA, Anatol
COVACI, Ecaterina
SCLIFOS, Aliona
author_sort BALANUȚA, Anatol
title THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
title_short THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
title_full THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
title_fullStr THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
title_full_unstemmed THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
title_sort influence of distillation methods on the flavor profile and quality indices of wine brandies
publisher Technical University of Moldova
series Journal of Engineering Science (Chişinău)
issn 2587-3474
2587-3482
publishDate 2021-06-01
description The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.
topic aroma compounds
distillation methods
grape varieties
physico-chemical indices wine distillates
url https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_173-184.pdf
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