ИССЛЕДОВАНИЕ ВЛИЯНИЯ САХАРОСОДЕРЖАЩЕГО СЫРЬЯ НА ПРОЦЕСС ОТДЫХА (ВЫДЕРЖКИ) КУПАЖЕЙ СПИРТНЫХ НАПИТКОВ
The criteria for assessing the quality of alcoholic beverages, including cognacs, is a set of physicochemical and organoleptic indicators, which, as you know, depend on the composition of the materials included in the blend. One of the reasons for the formation of sediment in the finished product is the increased content of minerals in white sugar, introduced into the blend in the form of sugar syrup. In this regard, the purpose of this work was to study the effect of various sugar-containing
... sugar-containing raw materials on the processes occurring during rest (aging) of cognac blends. The objects of research are cognac blends prepared using glucose-fructose syrups (GFS) of various trade marks. Comparative samples are blends prepared using sugar syrup. The finished blends were retained to rest, during which they were monitored for their physicochemical parameters, bottling resistance and organoleptic characteristics. It was found that the use of glucose-fructose syrups in alcoholic beverages blends as a sugar-containing raw material did not have a negative effect on the formation of the finished product's typical consumer properties. During rest the concentration of intermediate esters in blends containing GFS from wheat starch, in comparison with other samples slightly increased. In organoleptic evaluation, cognac blends prepared using GFS from wheat starch had a higher tasting score than samples containing GFS from corn starch and sugar syrup (control). It is shown that the use of GFS in the composition of blends of cognacs can reduce the concentration of calcium ions in the finished product by an average of 30%. The results obtained allow us to consider glucose-fructose syrups as an additional raw material in the production of cognacs.