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Information × Registration Number 0225U002342, (0121U110630) , R & D reports Title Optimization of technology of cognacs of Ukraine and brandy popup.stage_title Удосконалення технології коньяків України та бренді Head Tkachenko Oksana B., Доктор технічних наук Registration Date 04-03-2025 Organization Odesa National Academy of Food Technologies popup.description1 Scientific substantiation of the use of the oak alternative in the production of cognac of Ukraine and brandy popup.description2  In the first chapter of the work, a detailed literature review of the physical and chemical processes that occur during the aging of cognac spirits is presented. The maturation of cognac is a complex process that involves the interaction of the spirit with oak wood, which significantly affects the aromatic and taste characteristics of the final product. Three main phases of aging are described: initial, middle, and final, each with its own characteristics and impact on the organoleptic properties of the beverage. Research indicates the importance of extracting phenolic compounds, tannins, and aromatic aldehydes, which form the characteristic bouquet of cognac. It is noted that the type of oak, the level of thermal treatment, and the aging conditions are critical factors that affect the quality of the product. Additionally, the biochemical mechanisms that regulate oxidative processes are considered. The review emphasizes the need to optimize the technology for producing cognacs in Ukraine, in particular through the use of alternative oak preparations to improve quality and accelerate maturation processes. This will help preserve natural resources and improve and stabilize the quality of the product. The work includes a sensory study of brandies available on the Ukrainian market, identifies factors influencing consumer choice of the product, and creates sensory profiles of brandies from major producers. The dynamics of extraction and accumulation of oak wood extractive components in spirits during aging are studied. Forms of preparations for adjusting the extractiveness of spirits at the initial stage of aging are justified. An improved technological scheme for producing aged spirits for Ukrainian cognacs and brandies is proposed. Product Description popup.authors Vasylyk Oleksandr V. Horodetskyi Eduard R. popup.nrat_date 2025-03-04 Close