Search academic texts

Information × Registration Number 0206U004659, 0101U006755 , R & D reports Title To improve the existing technologies of brandy production based on the optimization and intensification of technological processes popup.stage_title Head Zagorouiko V.A.; Sachavo M.S., Registration Date 09-03-2006 Organization Institute for Vine and Wine "Magarach" popup.description2 A technology to produce brandy distillates using double distillation apparata has been developed, leading to reduction in energy consumption by up to 12 per cent and an increase in the amount of brandy distillate up to 5 per cent since a higher proportion of anhydrous spirit goes to the brandy distillate and a lower proportion of the material to the intermediate head and tail fractions. A technology enabling accelerated maturation of brandy distillates has been developed which envisages thermal treatment of the product through its convection circulation along the contour "bottom of reservoir - heat exchanger - top of reservoir - bottom of reservoir". Brandies made from distillates subject to the above-indicated preliminary treatment are distinguished for a better quality. A technology to stabilize brandies has been developed where impurities present in sucrose are eliminated through the use of a new sugar solution for blending purposes which is prepared by solubilizing commercial sugar in brandy spiritand also through application of orthophosphoric acid during preparation of the sugar solution and the blend rest period. Product Description popup.authors popup.nrat_date 2020-04-02 Close