RESEARCH OF THE INFLUENCE OF SUGAR-CONTAINING RAW MATERIALS ON QUALITATIVE CHARACTERISTICS OF COGNACS

doi: 10.25712/ASTU.2072-8921.2021.01.005

Abstract

The relevance of this work lies in the need to improve significantly the quality and competitiveness of Russian alcoholic beverages, among which cognacs have a special position. The aim of the research was to study the effect of glucose-fructose syrups (GFS) of various brands on the organoleptic characteristics and stability (turbidity resistance) of cognacs prepared from distillates of different aging periods. As objects of research, we used cognac distillates of various aging periods obtained from Russian manufacturers, softened water, control and experimental blends of 3-year-old, 5-year-old and 7-year-old cognacs. We used the generally accepted methods established in the current regulatory documentation to assess the quality indicators of cognac distillates and cognac blends. The mass concentration of cations influencing the stablility of cognac was determined according to the current OIV methods. It was shown that the introduction of industrially produced glucose-fructose syrups into the blend instead of sugar syrup (control) did not lead to an increase in the concentration of Ca2 + and Mg2 + cations and did not have a negative effect on the stability of the finished product. A comparative assessment of the sensory characteristics of cognac blends showed that the samples, containing glucose-fructose syrups from wheat starch, were superior to the control samples and samples, prepared using glucose-fructose syrups from corn starch in terms of the nature and intensity of the aroma, as well as the fullness and harmony of taste. As a result of the research, we have shown that it is possible to use glucose-fructose syrups in blends of high quality cognacs.