Written Paper

Study of age-specific dependences of cognac products using the spectrophotometric and chromatographic data  [2009]

Ursul, O.N. Pochitskaya, I.M. Roslik, V.L., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs

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The price of cognac products runs high with increasing the maturation time. As a result, poor goods without corresponding maturation time enter to the market. The article considers different factors that influence the quality of end product and explain the identification complexity and the necessity to use complex methods of analysis of this-category alcohol-containing drinks. Age dependences of cognac products on the maturation time are evaluated from the spectrophotometric and chromatographic data. The analysis was conducted on the French and Armenian cognacs of different maturation time. Since the examined dependences show a positive correlation between component concentrations and the maturation time, more important components are phenol and furane components which are extracted from oak wood and exhibit the fact and period of contact. So, vanillin and syringaldehydes much contribute to the formation of the peak at 280 nm in the cognac, which correlates with the increase in the concentrations of these components and in the peak ranges

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Proceedings of the National Academy of Sciences of Belarus. Agrarian Series

ISSN : 1817-7204