What are Armenian cognacs. What is cognac
FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY
NATIONAL
STANDARD
RUSSIAN
FEDERATION
Russian quality COGNAC SPECIAL General specifications
Official edition
Stand rtinform 2016
Foreword
1 DEVELOPED by the Federal State Budgetary Scientific Institution “All-Russian Research Institute of Brewing. non-alcoholic and wine-making industry" (FGBNU VNIIPBiVP)
2 INTRODUCED by the Technical Committee for Standardization TC 091 "Beer, Non-Alcoholic and Wine Products"
3 APPROVED AND INTRODUCED 8 ACTION By Order of the Federal Agency for Technical Regulation and Metrology dated August 24, 2015 N91186-st
4 INTRODUCED FOR THE FIRST TIME
The rules for the application of this standard are established by GOST R 1.0-2012 (section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index "National Standards", and the official text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet ()
© Standartinform. 2016
This standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology
NATIONAL STANDARD OF THE RUSSIAN FEDERATION
Russian quality
COGNACS SPECIAL
General specifications
Russian quality. brandy special.
General specifications
Introduction date - 2017-01-01
1 area of use
This standard applies to special cognacs, the production of which, from the processing of grapes to the bottling of finished products, is carried out by one manufacturer on the territory of the Russian Federation.
2 Normative references
8 of this standard uses normative references to the following standards:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST 247-58 Stave for barrels for wine, cognac spirit, juices and fruit drinks. Specifications GOST 10117.2-2001 Glass bottles for food liquids. Types, parameters and main dimensions
GOST 12280-75 Wines, wine materials. cognac and fruit spirits. Method for the determination of aldehydes
GOST 13192-73 wines, wine materials and cognacs. Method for determination of sugars GOST 13194-74 Cognacs and cognac spirits. Method for determination of methyl alcohol GOST 13195-73 Wines, wine materials. cognacs and cognac spirits. Juices are fruit and berry slirtovannye. Iron determination method
GOST 14138-2014 Alcoholic products and raw materials for its production.
Spectrophotometric method for determining the mass concentration of higher alcohols GOST 14139-76 Cognac and fruit spirits. Method for determination of medium esters GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage
GOST 23943-80 Wines and cognacs. Methods for determining the completeness of filling into bottles GOST 26927-86 Raw materials and food products. Methods for determination of mercury GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Lead determination methods GOST 26933-86 Food raw materials and products. Methods for determination of cadmium GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements
GOST 30538-97 Food products. Method for determination of toxic elements by atomic emission method
GOST 31728-2014 Cognac distillates. Specifications GOST 31730-2012 Wine products. Acceptance rules and sampling methods GOST 31782-2012 Fresh grapes of machine and manual harvesting for industrial processing. Specifications
Official edition
GOST 32001-2012 Alcoholic products and raw materials for its production. Method for determining the mass concentration of volatile acids
GOST 32051-2013 Wine products. Methods of organoleptic analysis
GOST 32061-2013 Wine products. Packaging, marking, transportation and storage
GOST 32095-2013 Alcoholic products and raw materials for its production. Method for determining the volume fraction of ethyl alcohol
GOST 32131-2013 Glass bottles for alcoholic and non-alcoholic food products. General specifications
GOST 33222-2015 White sugar. Specifications
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If an undated referenced reference standard has been replaced, it is recommended that the current version of the standard be used, taking into account any changes made to that version. If the reference standard to which the dated reference is given is replaced, then it is recommended to use the version of this standard with the year of approval (acceptance) indicated above. If, after the approval of this standard, a change is made to the reference standard to which the dated screed is given, affecting the provision to which the reference is given, then this provision is recommended to be applied without taking into account this change. If the referenced standard is canceled without replacement, then the provision in which the reference to it is given is recommended to be applied in the part that does not affect this reference.
3 Terms and definitions
In this standard, the following terms are used with their respective definitions:
3.1 special cognac: Cognac with an ethanol content of at least 40.0% by volume, made from cognac distillates obtained by fractionated distillation (distillation) of wine material. produced to produce a special cognac from Vitis vinifera grapes. grown and processed on the territory of the Russian Federation, and aged in contact with oak wood for at least three years.
3.2 three-year-old special cognac: A special cognac made from cognac distillates aged for at least three years in oak barrels, oak bottles or tanks (enamelled or stainless steel) with oak staves.
Note - Oak staves - according to GOST 247.
3.3 four-year-old special cognac: A special cognac made from cognac distillates aged for at least four years in oak barrels, oak bottles or in tanks (enamelled or stainless steel) with oak staves.
3.4 five-year-old special cognac: A special cognac made from cognac distillates aged for at least five years in oak barrels, oak bottles or tanks (enamelled or stainless steel) with oak staves.
3.5 special cognac aged "KV": Special cognac made from cognac distillates aged for at least six years in oak barrels or oak buts.
3.6 special aged cognac of the highest quality "KV6K": Special cognac made from cognac distillates aged for no more than eight years in oak barrels or oak buts.
3.7 special cognac old "KS": Special cognac made from cognac distillates aged for at least ten years in oak barrels or oak buts.
3.6 very old special cognac "OS": Special cognac made from cognac distillates aged for at least twenty years in oak barrels or oak bottles.
3.9 special collection cognac: Special aged cognac “KV”, special aged cognac of the highest quality “KVVK”. special cognac old "KS", special cognac very old AOS". additionally aged in oak barrels or oak bottles for at least three years. excluding post-swimming rest.
4 Classification
4.1 Depending on the terms and methods of aging cognac distillates, special cognacs
subdivided: into three-year, four-year, five-year, aged "KV", aged
the highest quality "KVVK". old "KS", very old "OS".
4.2 Special cognacs aged "K8". aged top quality "KVVK", old "KS" and very old "OS" can be collectible.
5 Technical requirements
5.1 Characteristics
5.1.1 Special brandies are produced in accordance with the requirements of this standard according to the technological instructions for a special brandy of a specific name in compliance with the requirements.
5.3.4 Bottles with cognac are sealed with closures that ensure its quality and safety, as well as the tightness of the closure.
5.3.5 Bottles with cognac are packed in a transport package that ensures the preservation of the quality and safety of the product.
Packaging of bottles with cognac for the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.
5.3.6 Processed cognac intended for transportation is poured into a transport package made of materials that ensure the quality and safety of the product.
Cognac barrels should have 1%-2% free space of the total barrel capacity. Oak barrels are closed with transverse tongues, under which a clean canvas is placed. A tin plate is nailed on top of the tongue.
5.4 Marking
5.4.1 Cognac labeling must comply with the requirements.
5.4.2 Labeling of consumer packaging with cognac - according to the regulatory document in force on the territory of the state that adopted the standard.
If "asterisks" are used in the information for the consumer, then their number should correspond to the age of the cognac.
5.4.3 Marking of transport packaging with bottles of cognac - in accordance with GOST 14192 with the application of handling signs: "Fragile. Caution"; "Top"; "Keep away from moisture."
5.4.4 Marking of transport packaging with processed cognac - in accordance with GOST 14192 and in accordance with the rules for the carriage of goods in force for this type of transport, indicating:
- name and location of the manufacturer;
- product name;
- gross, net, tare, kg or volume, l;
- shipping container numbers.
6 Acceptance rules
6.1 Acceptance rules - according to GOST 31730.
6.2 The order and frequency of control of safety indicators (content of toxic elements) in cognac is established by the manufacturer in the production control program.
Introduction
1. Commodity characteristics of cognacs
1 Classification
2 Requirements for raw materials
3 Production
4 Quality requirements
5 Safety performance
6 Defects
Analysis of the assortment of cognacs
1 Analysis of the assortment on the example of the store "MAGNUM"
2 Analysis of consumer preferences
3 Correspondence of the range of cognacs of MAGNUM LLC to consumer preferences
Conclusion
List of sources used
Applications
Introduction
Relevance of the topic: The selected topic is the most relevant today. There are many reasons, but the main one is that a significant part of humanity consumes alcoholic beverages. None of the groups of food products, with the exception of tobacco products, causes such a controversial attitude of the public and individuals as alcoholic products. There is a huge range of alcohol, let's dwell on cognacs in more detail.
The purpose of this course work is the commodity characteristics of the group of cognac drinks.
Based on the goal, the following tasks were formulated:
Tasks should be min 5, more detailed
-To study the classification of cognacs; -To study the requirements for raw materials; -To study the production of cognacs; -To study the requirements for the quality of the object under study; -Examine safety performance and defects; -Conduct an analysis of the range of cognacs on the example of Magnum LLC; -Identify consumer preferences; -Conduct a comparative analysis of the proposed range and consumer preferences. 1. Commodity characteristics of cognacs 1Classification Cognac is an alcoholic drink with a characteristic bouquet and taste, made from cognac spirit obtained by fractionated distillation of special cognac wine materials and aged in contact with oak wood for at least 3 years. In accordance with the requirements of GOST R 51618 - 2009 “Russian cognacs. General specifications” cognacs are divided: .Depending on the timing and methods of aging cognac distillates, cognac can be: Three-year-old - cognac made from cognac distillates aged for at least 3 years; Four-year - from cognac spirits of average age not less than 4 years; Five-year-old - from cognac spirits of average age not less than 5 years; Aged "KV" - from cognac spirits of middle age for at least 6 years; Aged of the highest quality "KVVK" - from cognac spirits of average age of at least 8 years; Old "KS" - from cognac spirits of average age of at least 10 years; Very old "OS" - from cognac spirits of middle age of at least 20 years. .Collection cognac can be: -Cognac aged "KV"; - -Old "KS"; -Very old OS. .Geographical indication cognacs: -Three-year-old cognac; -Four year old; -Five year old; -Aged "KV"; -Seasoned of the highest quality "KVVK"; -Old "KS"; -Very old "OS"; -Collectible. Currently, France has adopted a system of letter designation for the quality of cognac, indirectly indicating its age: -V.O. - very old; -V.O.P. - very old, light; -V.S.O. - very high quality, old; -V.S.E.P. - very high quality, special, light; -V.S.O.P. - very high quality, old, light; -V.V.S.O.P. - very - very high quality, old, light; -X.O. - old, extra. Cognac of the highest quality. 2Requirements for raw materials For the production of cognac, the following raw materials are used: -Cognac distillates, aged for at least three years, in terms of physicochemical and organoleptic indicators corresponding to GOST R 51145 - 2009; -Sugar - sand according to GOST 21 - 94; -Sugar - refined according to GOST 22 - 94; -Simple sugar color (E150a) according to SanPiN 2.3.2.1293 - 2003; -Drinking water according to SanPiN 2.1.4.1074 - 2001 and SanPiN 2.1.4.1175 - 2002 with a hardness of not more than 0.36 °J for softened water and not more than 1.0 СJ for natural non-softened water. 3Production The main white grape variety from which cognac is produced is Ugni Blanc, a slow-ripening variety with high acidity.<#"justify">-The 1st stage is the production of the primary base distillate, the so-called raw alcohol (fr. premiere chauffe ), with a strength of about 27-32%. Small producers distill wine "on the lees", that is, without filtering, thereby obtaining raw alcohol with the maximum amount of aromatic and flavor components, which is subsequently transferred to the character of the future cognac; -The 2nd stage is the sending of raw alcohol for secondary distillation to obtain the base high-quality cognac spirit (fr. bonne chauffe). In the second stage of distillation, the experience and skill of the “master of distillation” is fully revealed, which is responsible for the correct selection of the first, second and third distillate fractions. It is the second fraction, with a strength of 68-72% alcohol, that is further aged in oak barrels and becomes cognac. According to the law, cognac spirit, in order to be called cognac, must be aged in oak barrels for at least two years. The maximum age of cognac aging is not limited by law. But, as practice shows, cognac aging in a barrel for more than 70 years no longer affects its character and the changes that occur with it are insignificant. Oak<#"justify">.4quality requirements The quality of skates is established by tasting, as well as by chemical and microbiological studies. Organoleptic evaluation plays a particularly important role. Physico-chemical methods determine the content of alcohol, sugar, etc. in wine. Determining the quality of skates through tasting. The temperature of cognac samples submitted for tasting should be 16-18°C. First, ordinary, then vintage cognacs are evaluated. Cognac is evaluated by transparency, color, aroma, bouquet, taste. High-quality cognacs are characterized by a light amber color, darker for a long-aged drink, crystal transparency, a complex bouquet and aroma, a harmonious taste, and an oily texture. According to organoleptic indicators, cognacs, including cognacs supplied for export, must comply with the requirements specified in table 1. Table 1 - Organoleptic characteristics of cognacs Indicator nameCharacteristicAppearanceTransparent, without foreign inclusions and sedimentColorFrom light golden to dark amber with a golden hueTaste and bouquetCharacteristic for brandy of a specific name, without foreign taste and smell Cognac with a foreign smell and taste, cloudy, with sediment is not allowed for sale. In terms of physical and chemical indicators, cognacs must meet the requirements specified in Table 2. Table 2 - Physical and chemical indicators of cognacs Name of indicator Norm for cognacs Ordinary Vintage "three stars" "five stars" special items ³ 15157-157-127-207-20 Mass concentration of methyl alcohol, g/dm ³ not more than 20.0 Mass concentration of iron, mg/dm ³, not more than 1.5 Mass concentration of higher alcohols, anhydrous alcohol not less than 170 mg/100 cm3 not more than 500 mg/100 cm3 medium esters in terms of ethyl acetate, anhydrous alcohol. not less than 50 mg/100 cm3 not more than 270 mg/100 cm3 Adulteration, packaging, labeling, and storage. Cognac, like any alcoholic drink, can be falsified by partial or complete replacement of cognac alcohol with food, ethyl, industrial alcohol, as well as dilution or complete replacement with tinted water. Special means and methods of falsification include: -replacement of a drink with a short exposure time; -replacement with alcohol infusion of tea; -tinting cognac spirit of tea infusions; -replacement of alcohol infusions of vegetable raw materials with a high content of tannins. The practice of examination and certification shows that cognac belongs to the group of the most often counterfeit drinks, as it is in consumer demand and is relatively expensive. Package. Cognac is bottled in glass bottles in accordance with GOST 10117.1, GOST 10117.2, as well as in souvenir crystal, ceramic and glass consumer containers that ensure the quality and safety of the product. Bottling cognac in glass bottles produced by volume or level. Features of packaging in other consumer containers should be established in the technological instructions for cognac of a specific name. The volume of the product in one packaging unit must correspond to the nominal quantity indicated in the product labeling on consumer packaging, taking into account allowable deviations. The limits of permissible negative deviations of the product in one packaging unit from the nominal quantity are in accordance with GOST 8.579 [Table A1, paragraph 4.2a (Appendix A)]. Bottles with cognac are sealed with closures that ensure its quality and safety, as well as the tightness of the closure. Bottles with cognac are packed in a shipping container that ensures the safety of the quality and safety of the product. Packaging of bottles with cognac for the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846. Cognac processed, intended for transportation, is poured into shipping containers made of materials that ensure the quality and safety of the product. Cognac barrels should have 1% - 2% free space of the total barrel capacity. Oak barrels are closed with transverse tongues, under which a clean canvas is placed. A tin plate is nailed on top of the tongue. Marking. Marking of consumer containers with cognac - in accordance with GOST R 51074. If “asterisks” are used in the information for the consumer, then their number should correspond to the age of the cognac. Marking of transport containers with bottles of cognac - according to GOST 14192 with the application of manipulation signs: -“Fragile. Carefully"; -"Top"; -"Keep away from moisture." Marking of transport containers with processed cognac - in accordance with GOST 14192 and in accordance with the rules for the carriage of goods in force for this type of transport, indicating: -Name and location of the manufacturer; -Product name; -Gross, net, tare, kg or volume, l; -Shipping container numbers. Transportation and storage. Transportation of cognac poured into consumer containers is carried out by transport of all types in covered vehicles in accordance with the rules for the carriage of goods in force for this type of transport, subject to temperature conditions. Processed cognac is transported by rail, water and road transport in accordance with the rules for the carriage of goods in force for this type of transport. Processed cognac is stored in containers made of materials that ensure the quality and safety of the product. Cognac is stored in ventilated, odorless rooms, excluding exposure to direct sunlight, at a temperature of at least 5 °C. 5Safety performance 6Defects Cognac defects, changes in the chemical composition and organoleptic properties of cognac, caused by a violation of its production technology. The most common defects in cognac are black and copper cash registers; smacks of oak, mold, fox; the tone of rotten eggs, mouse, etc. Blackening of cognac (black cassette). Caused by the presence of more than mg/dm 3gland. Ferrous iron binds with phenolic substances to form tannate. The latter, when exposed to atmospheric oxygen, oxidizes into sparingly soluble ferric iron and causes blackening (turbidity) or turbidity of cognac. In the presence of phosphorus, the turbidity takes on a white color, and lowering the temperature and aeration intensify this process. To remove heavy metals and lipids from young cognac spirit, it is recommended to treat it with ash before laying it for aging. Copper cassette. During distillation and storage of cognac alcohol in copper containers before laying for aging, it often increases (up to 11 - 13 mg / dm 3) the amount of copper that combines with phenolic substances during exposure and precipitates in the form of copper tannate. With an increase in the copper content in the presence of sulfur dioxide in cognac under anaerobic conditions, a red-brown precipitate appears. To eliminate the defect, the precipitate is allowed to settle in conditions of complete absence of air and a slightly elevated temperature, then it is removed by closed pouring. The smell of hydrogen sulfide. In the process of alcoholic fermentation, sulfur entering the wort is reduced to hydrogen sulfide, which, during distillation, turns into cognac alcohol and gives it an unpleasant smell of rotten eggs. Slightly reduce it by pouring, aeration, filtration. Oak flavor. Caused by insufficient processing of oak containers. Taste of color. Appears in a drink if a color prepared at an elevated temperature is used. Fusel and ethereal tones. Occur in the case of the use of cognac alcohol, insufficient purification. Harvest tones. They appear if wine material with a large amount of suspensions was used for distillation of wine, and also if the washing of the apparatus was not carried out in a timely manner. Iron box. The formation of a bluish tone of cognac, turning into a dark blue color, this is facilitated by the content of iron in the drink more than 1.5 mg / dm 3.
All these defects lead to the loss of the product. Depending on the causes of defects, various methods are used to eliminate them - demetallization, gluing, blending. 2. Analysis of the assortment of cognacs 2.1Analysis of the assortment on the example of the store "MAGNUM" The Yekaterinburg cognac market is developing and growing at a rapid pace. Such development is influenced by many factors, one of which is the improvement of the standard of living of the population and its socio-cultural development. Residents of Yekaterinburg have become more selective in the choice of alcoholic beverages in recent years, which attracted their attention to the cognac segment. The network of alcohol markets "Magnum" offers a wide range of alcoholic products. In more detail, I would like to study the assortment of the Magnum alcohol market located at 42, Kosmonavtov Avenue, Yekaterinburg (Table 3). Table 3 - Assortment of cognac in the store "Magnum" Name Volume Producer "Old Koenigsberg" 0.5 Russia "Russian" 0.25 0.5 Russia "Avshar Marmara" 0.25 0.5 Republic of Armenia "Trophy" (flask) 0.5 Russia "Taman Peninsula" 0.5 Russia "Moscow" 0.5 Russia "Old Town" 0.5 Russia "Elder" 0.5 Russia "Five Stars" 0.25 0.35 0.5 Russia "Volburg" 0.5 Russia "Komandirsky" 0.25 0.5 Russia "Bergerac" 0.5 Russia "Russian patron of art" 0.5 Russia Otard 0.7 1.0 France Remy Martin 1.0 France Сourvoisier 0.5 0.7 1.0 France Hennessy 0.5 0.7 1.0 2.0 France Martell 0 .5 0.7 1.0 2.0France Note: there are 18 brands of cognac in total. Of these, 12 brandies are from a Russian manufacturer, 5 brandies from a French manufacturer and 1 brandy from the Republic of Armenia. Assortment indicators KP = PF / PB, (1)
where PF - actual completeness (what is); In the investigated store "MAGNUM" the actual number of cognacs with a capacity of 0.25; 0.35; 0.5; 0.7; 1.0; 2.0L is 6 (Pf). The base weight is 13 (PB). Calculation of the completeness factor: Kp \u003d 6 / 13 * 100% \u003d 46.15 The resulting coefficient, equal to 0.46, is less than half, which means that the needs of the buyer are satisfied quite poorly. KSh \u003d ShD / ShB, (2)
where SD - actual latitude; SB - base latitude In the investigated store "MAGNUM" the actual number of brandies is 18 (SHD). The base latitude is 25 (SB). Latitude Factor Calculation: Ksh \u003d 18 / 25 * 100% \u003d 72 The resulting coefficient, equal to 0.72, is quite close to one, so we can say that the assortment in the store is quite wide. KN \u003d N / ShD, (3)
where H is the number of new products; SD - actual latitude By interviewing the seller of the investigated MAGNUM store, it was found that over the past month 3 new models of cognacs have appeared. Calculation of the coefficient of novelty: Kn \u003d 3 / 18 * 100% \u003d 16.6 \u003d 17 The obtained coefficient of renewal was 0.17. This fact indicates a gradual renewal of the assortment of cognacs. When forming the assortment, the complex of its properties and indicators is regulated, which requires an understanding of their essence and knowledge of the range of properties and indicators of the assortment. 2.2 Analysis of consumer preferences Recently, buyers have significantly changed their assessment of the quality of consumer goods, including cognacs. This section presents the results of studies of external factors that cognac buyers take into account when choosing a product in a store: country of origin, capacity and appearance of packaging, aging time of spirits in contact with oak wood, drink strength, price level. The research was carried out based on the results of a survey of consumers in the city of Yekaterinburg. It was attended by 132 people. The assortment of cognacs in retail trade enterprises in modern Russia includes more than 300 commodity articles, represented by cognacs, differing both in their price indicators and in quality. The assortment of the skate according to the criterion of the country of origin is shown in Figure 1. Figure 1 - Assortment of cognac by country of origin Figure 1 shows that cognacs made in Russia (39%) and France (28%) are more popular. One of the features that characterize the current state of the trade assortment of cognac in the consumer market of Russia is the differences in the assessment of trade turnover according to the structure of the trade assortment of cognac, through the indicator of packaging capacity (Figure 2). Figure 2 - Package capacity index As can be seen from Figure 2 above, 0.5 and 0.7 liter bottles, traditional for cognac, make up the majority of the commercial assortment of goods, namely 57 and 27%. An important indicator of the quality of cognacs, related to both external and internal attributes, is the aging time of cognac spirits in contact with oak wood (Figure 3) and strength (Figure 4). These indicators refer to external quality attributes based on the fact that these data are indicated on the label of drinks, and to internal ones, since they have a significant impact on the organoleptic assessment of their quality. Picture 3 - Terms of exposure of cognac spirits in contact with oak wood As can be seen from the data presented in Figure 3, cognacs made from young cognac spirits of short aging in contact with oak wood are in demand, namely 3 and V.S.O. (21%), 4 and V.S.O.P. (8%), 5 (64%). Figure 4 - Fortress As can be seen from Figure 4, the systematization of the trade assortment of cognacs by the strength of the drink is inappropriate, since the vast majority of the trade offer, namely 98% of the respondents, reflected in the indicators of realized demand, are cognacs with a 40% strength. Also, one of the main external factors taken into account by buyers when choosing cognac is the price segment of cognac. Buyers call the price of cognacs the second most important criterion (Figure 5). Figure 5 - Cognac price segment As can be seen from Figure 5, the range of retail prices seems to buyers to be unequally important. Most consumers prefer cognac from 100-500 rubles. (52%), in second place is cognac costing from 500 - 1000 rubles. (33%). Based on a study of the external quality attributes of cognacs in the consumer market of Russia, it has been established that the most significant factors influencing consumer choice are the country of origin and the aging time of cognac spirits in contact with oak wood. These factors, in turn, are the basis of the price level of cognacs. 2.3 Correspondence of the range of cognacs of MAGNUM LLC to consumer preferences The range of cognacs offered must be impeccable and meet the highest requirements. This is the main task of modern organizations. The management of trade enterprises should approach the formation of the assortment from the position of universality. Work should be carried out in all price ranges and with all categories of consumers. The assortment should be based on Russian and foreign cognacs. In the range of stores, they should find cognacs for every taste, for example, with a characteristic bouquet and aromas that cannot be confused with other drinks. When planning an assortment of cognacs, company management must put forward fairly stringent requirements related to the choice of their strategic partners, thereby ensuring a high level of quality for all products in the assortment and its consistency in program work. It is also important to introduce new products to the shelves of their stores, allowing customers to make their own choice in their preferences. In the previous chapters, an analysis of the assortment of Magnum LLC and an analysis of consumer preferences was carried out. It was revealed that the store provides a wide range of cognacs, and a clear picture of consumer preferences was also presented. Based on the results obtained, it is possible to compare the offered assortment with consumer preferences. The range of skates according to the country of origin has the following values: The most popular are cognacs made in Russia (39%) and France (28%), which corresponds to the range offered. Depending on the aging time of cognac spirits in contact with oak wood: Cognacs made from young cognac spirits of short aging periods in contact with oak wood are in demand, namely 3 and V.S.O. (21%), 4 and V.S.O.P. (8%), 5 (64%), which corresponds to the proposed assortment of the MAGNUM alcohol market. By price segment: Most consumers prefer cognac from 100-500 rubles. (52%), in second place is cognac costing from 500 - 1000 rubles. (33%), which corresponds to the proposed range. So, when comparing consumer preferences with the assortment of Magnum LLC, it was revealed that the assortment coincides with the preferences of consumers. This chapter was devoted to the assortment of cognacs. A study of consumer preferences was conducted. As a result of the research, consumer preferences were compared with the proposed assortment, where the correspondence of the assortment to the needs of buyers was revealed. cognac falsification consumer quality Conclusion Thus, the goal of this work was achieved, namely, to give a commodity characteristic to the group of cognac drinks. The tasks of the course work were also completed: -Commodity characteristics of cognacs; -Analysis of the assortment of cognacs During the course of the work, the following conclusions were drawn: .In the first part of this work, a general commodity characteristic of cognacs was given. Namely, classification, quality requirements for raw materials, production, quality requirements, safety performance, defects. .In the second practical part, an analysis of the assortment of cognacs was carried out. The indicators of the assortment were studied on the example of the alcohol market "MAGNUM". As a result of the work done on the calculation of the main indicators, namely: breadth, completeness, assortment renewal, the following data were obtained: -The resulting coefficient of completeness, equal to 0.46, is less than half, which means that the needs of the buyer are satisfied quite poorly; -The resulting latitude coefficient, equal to 0.72, is quite close to unity, so we can say that the assortment in the store is quite wide; -The obtained coefficient of renewal was 0.17. This fact indicates a gradual renewal of the range of cognacs. The following conclusions were drawn from the survey: -The range of skates according to the country of origin has the following values: The most popular are cognacs made in Russia (39%) and France (28%), which corresponds to the range offered. -Depending on the aging time of cognac spirits in contact with oak wood: Cognacs made from young cognac spirits of short aging periods in contact with oak wood are in demand, namely 3 and V.S.O. (21%), 4 and V.S.O.P. (8%), 5 (64%), which corresponds to the proposed assortment of the MAGNUM alcohol market. -By price segment: Most consumers prefer cognac from 100-500 rubles. (52%), in second place is cognac costing from 500 - 1000 rubles. (33%), which corresponds to the proposed range. -A study of consumer preferences was conducted. As a result of the research, consumer preferences were compared with the proposed assortment, where the correspondence of the assortment to the needs of buyers was revealed. The course work showed the basic requirements for cognacs, and also showed the need to compare the range of products sold to consumer preferences. List of used literature 1. Hygienic requirements for the safety and nutritional value of food products: SanPiN 2.3.2.1078-2001 Konik N.V. "Commodity research of food products" [Text], publishing house Moscow-Alpha-M-Infra-M-2009 - 400 p. 3. Korobkina 3.V. Commodity science of flavoring goods [Text]. M.: Economics, 2006. Simonova A.P. Assortment policy of the company textbook for universities [Text] / A.P. Simonov. - M.: GEOTAR-Media, 2006. - 245 p. Trade business: economics, marketing, organization: Textbook. - 2nd ed., revised. and additional [Text] /Under the general. ed. prof. L.A. Bragin and prof. G.P. Danko. - M.: INFRA-M, 2002. - 500 p. Express bartender course [Text]: - St. Petersburg, Phoenix, 2005 - 320 p. Cognac Russian. General specifications GOST 51618-2009 Food products. Information for the consumer. General requirements GOST R 51074-2003 Cognac Cognac production technology Cognac production technology, aging Technology, cognac production process Cognac production technology Commodity characteristics of cognac Types and technology of cognac production Russian cognac market Alcohol market "Magnum" Alcoholic drinks Comparative commodity characteristics of flavoring goods Assortment properties and indicators Buying preference factors for cognacs Annex A Questionnaire. ANALYSIS OF CONSUMER PREFERENCES Question 1. Is a wide range of women's leather footwear at the points of sale important to you? .Very important .Important .unimportant .Doesn't matter .It doesn't matter at all Question 2. What country do you prefer for women's leather shoes? .Russia .Italy .Germany .China .Other Question 3. Is the appearance of the package important? .Very important .Important .unimportant .Doesn't matter .It doesn't matter at all Question 4. What brandy capacity do you prefer? .0,2
.0,25
.0,35
.0,5
.0,7
.1,0
.2,0
Question 5. Cognacs of what aging period do you buy? .3 and V.S.O. .4 and V.S.O.P. .5
.6 and KV, X.O. .8 and KVVK .10 and cop .20 and OS Question 6. What strength brandy do you prefer? .40% turnover .More than 40% turnover Question. Leather women's shoes of what price category do you buy? .1000 - 3000
.3000 - 5000
.5000 - 10000
10000 or more
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Ministry of Education and Science of Russia
Federal State Budgetary Educational Institution of Higher Education
"St. Petersburg State University of Economics"
Institute of Management Faculty of Trade and Customs
Department of Trade and Commodity Science
Graduate work
topic: « Identification and commodity assessment of the quality and safety of cognac»
Completed by a 4th year student
correspondence department direction 100800.62
Mayrina Anastasia Stanislavovna
St. Petersburg, 2016
- Introduction
- 1. Commodity characteristics of cognac
- 1.1 Range and classification
- 1.2 Cognac production technology
- 1.3 Requirements for the quality of cognac
- 1.4 Cognac identification and adulteration
- 1.5 Terms and conditions of storage
- 2. Experimental part
- 2.1 Methods for assessing the quality of cognac
- Conclusion
- Bibliography
Introduction
Cognac is a strong alcoholic drink, the main ingredient of which is cognac spirit, with a characteristic bouquet, complex aroma with vanilla or floral-fruity hues, soft harmonious taste obtained by distillation.
Cognac contains tannin and tannins, due to which the action of vitamin C is enhanced, gastric juice is more actively secreted. A good cognac has a stimulating and strengthening effect on a person, and has vasodilating qualities. The older the brandy, the more useful substances it contains. They do not evaporate, but complement the range of cognac flavors even more. So, aged 5-star cognac is more often used for medicinal tinctures than, for example, 3-star cognac. It is believed that its regular use (no more than 15 ml per day) will protect against heart and vascular diseases.
Recently cognacs have been actively increasing their share in the Russian alcohol market. This is due, first of all, to an increase in the income level of the population and an increase in demand for products that are positioned in the upper price segment. There is an increase in demand not only for imported cognac, but also for domestic drinks. Today, about 100 enterprises produce cognac products on the territory of the Russian Federation. In addition, Russia remains a traditional market for manufacturers in Armenia, Azerbaijan, and Dagestan.
Currently, one of the main directions in the production of cognac products is that it is necessary to improve the quality of this product and avoid its falsification. Therefore, one of the urgent tasks is the development of sound methods for establishing the authenticity and determining the falsification of cognac and spirits for its manufacture.
The purpose of the work is to obtain information about the quality of cognac brands "Russian" and "Königsberg", sold in the consumer market of the city of St. Petersburg. To achieve this goal, it is necessary to solve the following tasks:
· Get acquainted with the classification of cognacs.
· To study the organoleptic characteristics of cognacs.
Make a conclusion about the quality of the studied drinks.
1. Commodity characteristics of cognac
1.1 Range and classification
Cognac is an alcoholic drink with a strength of 40 0 to 60 0 . It is obtained as a result of fractional distillation of benign grape wines. Cognac alcohol obtained from distillation is a composition of various alcohols (wine, isobutyl, propyl, texyl, etc.) and ethers. Cognac alcohol is aged in oak barrels, and the chemicals contained in oak wood improve the smell (bouquet) and color of cognac. When bottling, cognac is flavored with cane sugar syrup.
Cognacs are of the following types: Armenian, Georgian, Azerbaijani, Moldavian, Ukrainian, Dagestan, Praskovei, Rostov and Krasnodar.
Depending on the duration and methods of aging cognac spirits, cognacs are divided into: cognac drinks, ordinary, vintage and collection.
cognac drinks made from cognac spirits aged less than 3 years. As a rule, they are produced from cognac spirit if the technology for the production of higher-quality drinks is not observed.
Ordinary. Cognac« three stars» prepared from cognac spirits aged for at least three years. The volume fraction of ethyl alcohol in this category of cognacs is 40%. The color of cognac corresponds to the color of weak infusion tea, vanilla tones are perceived in the aroma.
Cognac« four stars» produced from cognac spirits of four years of exposure. The color corresponds to the color of the tea infusion, harmonious, vanilla tones are felt in the taste. Fortress - 41% and sugar content - not less than 15 g/dm 3 .
Cognac« five stars» prepared from cognac spirits of middle age for at least five years. Fortress cognac is 42%, and the sugar content is 15 g/dm 3 . The color corresponds to the color of the medium infusion tea, the aroma is pleasant, delicate, the taste is soft and quite harmonious, with the presence of vanilla tones.
Cognac of special names obtained on the basis of cognac spirits of an average age of at least four years. The content of ethyl alcohol in cognac is 40%. For example, cognac "Old Fortress", obtained from cognac spirits 3-5 years old.
For ordinary cognacs, cognac spirit is aged in hermetically sealed reinforced concrete containers with submerged oak staves. The effect of cognac alcohol infusion on oak staves is sometimes accelerated by additional heating. Therefore, true connoisseurs of cognac rarely drink these drinks.
Vintage cognacs made from cognac spirits aged only in oak barrels from 6 to 50 years. Therefore, for the preparation of individual vintage cognacs, cognac spirit of middle age is used, not less than:
· six years - aged cognac (KB) with an alcohol content of 40-42% vol. and sugar 7-12 g / dm 3 (Ani, Lezginka, Derbent, Praskoveisky, White stork, etc.);
· eight years - aged cognac of the highest quality (KVVK) with a content of 40-45% vol. and sugar 7-25 g / dm 3 (Akhtamar, Yubileiny, Dagestan, etc.);
ten years - old cognac (KS) with an alcohol content of 40-57% vol. (Kizlyar, Dagestan, Russia, Kizlyar Holiday, etc.);
twenty years old - very old cognac (OS) with an alcohol content of 40-45% vol. (Bagration, Yeniseli, Jubilee XX, Jubilee XXY, etc.);
To collectible includes vintage cognacs, additionally aged in oak barrels or bottles for at least three years.
Cognacs (brandy), supplied for export, depending on the quality and aging time of cognac spirits, are divided into ordinary and vintage.
Brandy (cognac) is a strong alcoholic drink (40-57% vol.), with a specific taste and bouquet, made from alcohol aged for at least 3 years, obtained by distillation of natural grape wines, in oak barrels or in enameled tanks, immersed in him with oak staves. For the first time they began to produce in France in the city of Cognac (Department of Charente), hence its name "cognac". Officially, cognac is a registered trademark of drinks produced only in the province of the same name in France, and all other strong drinks based on wine alcohol are called brandy. The most high-quality and well-known brands of French cognac firms Courvoisier, Hennessy, Remy Martin, Martel, Camus. In Russia, the name "cognac" is temporarily reserved for strong alcoholic drinks made from wine spirit, produced for the domestic market.
The raw material for the production of wine alcohol is young unclarified grape wines with a strength of at least 8% vol. and acidity not lower than 4.5 g/l, which are subjected to distillation. As a result of the distillation, carried out in two steps, crude wine alcohol is obtained with a strength of 23-32% by volume, and the resulting distillate is re-distilled and several fractions are obtained: head, middle and tail. Wine alcohol is the middle fraction with a strength of 62-70% vol., which is colorless and has a sharp taste, an unpleasant, specific aroma. The resulting alcohol is poured into oak barrels and aged for several years. Wine alcohol is also aged in enameled tanks, in which pre-treated oak staves are placed. With prolonged exposure, wine alcohol is enriched with extractive substances of oak, its taste improves, a delicate aroma and golden color appear. After aging, wine spirits are blended with softened water and sugar, and after additional aging (3 months for ordinary brandies and 6 months for vintage ones), they are filtered and bottled.
Depending on the aging time of wine (cognac) spirits and the quality of brandy, they are divided into ordinary, vintage, collection.
Ordinary brandy obtained from wine spirits aged 3, 4 and 5 years. They are designated by asterisks (respectively 3, 4 and 5 asterisks). The alcohol content (in % vol.), respectively, 40, 41 and 42, sugar (in g / cm 3) in terms of invert not more than 1.5.
vintage brandy prepared from wine spirits aged over 6 years. These include aged brandy KB - from wine spirits aged from 6 to 7 years; aged brandy of the highest quality KVVK - from wine spirits aged from 8 to 10 years; and brandy old KS - from wine spirits aged 10 years and older. The alcohol content (in % vol.) in KB is 40-42, KVVK is 40-45, KS is 40-57, and sugar, respectively (in g / cm 3) is 7-12, 7-25, 7-20.
Collectible consider brandy from alcohol over 10 years old, aged in oak barrels for at least 3 additional years. Collectibles also include brandy OS - very old.
Vintage and collectible brandy is given special names: Yubileiny, Chosen, Lezginka, Derbent, Caspian, etc.
Bottled French cognacs are a mixture of cognacs of various aging in barrels. French laws regulating the quality of the product accurately determine the age of only the youngest cognac that was used in blending, the rest can be older, and much more so. The following system of letter designation of high-quality cognac aging has been established:
VS - very high quality (the youngest cognac, aged for at least 2 years);
VO - very old (at least 4 years old);
VOP - very old, light (not younger than 4 years old);
VSO - very high quality, old (not younger than 4 years old);
VSEP - very high quality, special, light (not younger than 4 years old);
VSOP - very high quality, old, light (the aging period of the youngest cognac is 4-25 years);
WSOP - very, very high quality, old, light (4-25 years old);
XO, Napoleon, Louis XIII, Paradise - extra old (the youngest cognac is aged from 6 to 70 years).
Currently, under international law on controlled denominations of origin, it is prohibited to use generic names - sherry, marsala, madeira, port, malaga, champagne, cognac, etc. - for alcoholic beverages produced in other areas, regions and countries. In this regard, work is underway to streamline the names of alcoholic beverages of these types and types produced in Russia.
1.2 Cognac production technology
Cognac is a strong alcoholic drink that is obtained by double distillation of white wine and subsequent aging in oak barrels. Oak barrels are a prerequisite for the maturation of cognac spirits. Making cognac can easily be called an art. For the production of cognac, only certain grape varieties are used: Ugni Blanc, Saint-Emilion, Folle Blanche, Colombard.
Grape processing.
The preparation of cognac wine materials is in many ways similar to the technology of dry white wines, however, the existing requirements for wine materials in this area determine some definition of their production.
The use of sulfurous acid, which is mandatory at all stages of general winemaking, is not recommended in the production of cognac wine materials. It is not possible to get rid of sulfur dioxide during distillation. During the first distillation on a Charente apparatus, 60-70% SO 2 passes into raw alcohol. During fractional distillation of raw alcohol, 40-55% SO 2 passes into cognac alcohol, the rest is separated with head fractions and partially volatilizes. During the aging of brandy alcohol in oak barrels, sulfurous acid is oxidized to sulfuric acid and combined with oak components. As a result of these transformations, its concentration decreases and after 2-3 years of exposure it is found in trace amounts. Of particular danger is hydrogen sulfide, which can be formed during the fermentation or storage of wine material with yeast. During distillation, hydrogen sulfide combines with ethyl alcohol to form ethyl mercaptan - a substance with a very unpleasant odor, which is felt even at a concentration of 1: 450,000.
When preparing brandy wine materials, it is necessary to be guided by the following quality measures: the best spirits are obtained from light, highly acidic dry white wine materials that have a clean aroma with light floral and fruity hues. The term of their distillation for cognac spirit should not exceed 5 months after the end of fermentation.
It is desirable to harvest grapes with a sugar content of 15-18%. Harvested grapes are delivered to the primary winemaking plant no later than 4 hours from the beginning of harvesting, and after weighing and taking an average sample for analysis, they are sent for processing.
Wine materials are prepared according to the following technological scheme:
crushing of grapes with separation of ridges;
· draining and pressing the pulp with the selection of gravity must and press fractions at the rate of 65-70 decalitres per ton of grapes;
· accelerated clarification and fermentation of wort;
· removal of wine materials from yeast (first pouring), storage in refilled tanks and distillation.
The grapes from the receiving hopper-feeder are sent to the crusher-stemming machine, where the berries are crushed and separated from the ridges. The ridges are sent for disposal, and the crushed berries (pulp) are pumped into the stacker to separate the gravity fractions of the wort. The drained pulp is pressed with the separation of three must fractions. The resulting wort, if necessary, is cooled and sent for clarification by settling, centrifugation or flotation.
For the preparation of cognac wine materials, the current technological instructions provide for the selection of gravity must and press must of the 1st pressure during the processing of grapes. Only 60 gave from one ton of grapes. The use of press wort of the 2nd and 3rd pressure is considered inappropriate due to the fact that these fractions contain an increased amount of pectin substances found in scraps of the skin and pulp of grape berries, which are the source of the formation of methyl alcohol. As is known, the content of methanol in brandy alcohol is above 0.5% by volume, making it unsuitable for food purposes. However, there is already a tendency to use all must fractions for the production of cognac wine materials, in order to increase their yield.
The most common method of clarification of grape must is currently settling. Settling, in turn, can be carried out using various mineral sorbents, temperature regimes, and inert gases. The essence of these measures, as you know, is the precipitation of mechanical suspended particles, protein substances by mineral clays and the suppression of the vital activity of yeast. Settling of the resulting wort is carried out at a temperature of 8-10°C for 10-12 hours.
Of the different methods of wort clarification, we have investigated the following:
sludge method using bentonite, gelatin, polyoxyethylene (POE);
· a flotation method using POE, gelatin and CO 2 as a flocculant to raise the sediment to the surface of the wort.
A relatively high efficiency of wort clarification by the flotation method using POE and CO 2 was established. When using this method, the process of wort clarification is accelerated by 2-3 times and the yield of clarified wort is increased by 3-5%, due to the formation of a denser sediment compared to the sludge method.
Alcoholic fermentation, carried out by wine yeast, is accompanied by the formation of ethanol, secondary and by-products. One of the most important products are higher alcohols, which determine the aroma characteristic of cognacs. In grape must, higher alcohols are found only in traces, but in the process of alcoholic fermentation, their amount increases significantly.
Higher alcohols are synthesized by yeast from both sugar and amino acids as a result of deamination and transamination followed by deamination.
The clarified wort is removed from the sediment, the CKD distribution is added and fermented at a temperature of 15-22 o C. The wort fermentation is carried out in large enameled tanks in a periodic topping-up method using a pure yeast culture distribution. After the end of fermentation, wine materials are stored, if possible, in large containers and systematically topped up. At the same time, wine materials are less susceptible to oxidation and disease.
In practice, cognac wine materials are prepared mainly from grapes with low sugar content, as a result of which the alcohol content of wine materials approaches the lower limit of permissible strength - 8% vol. Low strength and the absence of sulfurous acid in wine materials create favorable conditions for microbial spoilage and deep oxidation during their storage before distillation, which leads to a significant decrease in yield and deterioration in the quality of cognac spirits. In this regard, we have conducted studies of the influence of various technological methods that prevent spoilage of cognac wine materials on the quality and yield of cognac spirits. Thus, experiments on must fermentation and storage of wine materials under CO 2 pressure showed that this technique improves the quality and increases the yield of cognac alcohol by 0.5-1.0% compared to the usual technology for preparing and storing wine materials in barrels or tanks. When fermenting wort under pressure SO 2 the metabolism of yeast changes towards a decrease in the formation of isoamyl alcohols and an increase in the synthesis of fatty acid esters, including the components of the enanth ester.
A decrease in the quality of cognac wine materials during their storage before distillation was also observed with the development of malolactic fermentation (acid reduction). This process is often accompanied by the appearance of “fermented”, “mouse” and other vicious tones that worsen the quality of cognac spirits.
In connection with the peculiarity of the preparation of cognac wine materials, which excludes the use of sulfur dioxide, there are problems of their safety before distillation from microbial spoilage. As you know, the use of SO 2 in cognac production is prohibited due to the formation during distillation of sulfur-containing substances - thioethers, which have a sharp unpleasant odor, the oxidation of sulfurous acid into sulfuric acid, which can corrode the inner surface of the distillation cube, impart a harsh taste to cognac spirits and have a negative effect on their maturation.
Cognac wine materials are stored temporarily on their yeast, so it is important to create normal conditions for their preservation without the use of sulfur dioxide. Normal storage provides strength, acidity, coldness. In addition, the autumn-winter temperature drop positively affects the safety of wine materials. The influence of temperature on the storage of wine materials on yeast was studied by P. N. Unguryan. He found that low temperature (below +10 ° C) retains dissolved carbon dioxide formed during fermentation, which prevents the diffusion of atmospheric oxygen into wine materials, protecting them from oxidation.
Distillation of wine materials for cognac spirit.
Distillation of cognac wine materials - (distillation process) separation of a mixture of liquids or solutions of solids in liquids by boiling. The resulting vapors are discharged into the refrigerator and there they condense into a liquid, which is collected in the receiver. The result is a distillate - cognac spirit containing ethyl alcohol and volatile substances, the amount of which exceeds their content in wine. Proper distillation of wine materials is to avoid, firstly, the appearance of foreign (defective) tones, and secondly, to extract bouquet substances and a sufficient amount of related compounds such as butanediol from wine materials, to achieve a harmonious, pleasant balance.
The quality of brandy alcohol depends, first of all, on the quality of the wine material used and the skill of the alcohol smoker. Young cognac spirit must be prepared in accordance with the technological instructions for the distillation of cognac wine materials in compliance with sanitary standards and rules. According to organoleptic indicators, it must meet the following requirements: color - from colorless to light straw, transparency - transparent without impurities and sediment, aroma - complex, with pronounced wine and light floral tones, taste - clean, burning with a slight taste of ethyl alcohol. According to chemical indicators, according to GOST R 51145-98, it is necessary that: the volume fraction of ethyl alcohol is 62 - 70%, the mass concentration of higher alcohols in terms of isoamyl alcohol is 180 -600 mg / 100 cm 3 of anhydrous alcohol, the mass concentration of aldehydes in terms of for acetic aldehyde - 3-50mg / 100cm 3 anhydrous alcohol, mass concentration of medium esters in terms of acetic - ethyl ether - 50 -250 mg / 100cm 3 anhydrous alcohol, mass concentration of volatile acids in terms of acetic, not more than 80mg / 100cm 3 anhydrous alcohol, mass concentration of methyl alcohol, not more than - 1.2 g / dm 3, mass concentration of copper, not more than - 8.0 mg / dm 3, mass concentration of total sulfurous acid, not more than - 45 mg / dm 3, mass iron concentration, not more than - 1.0 mg/dm 3 .
The process of separating liquid mixtures by distillation is based on the fact that the liquids that make up the mixture have different volatility, that is, at the same temperature they have different vapor pressures.
Aldehydes, acetals, esters, higher alcohols and other volatile compounds that make up cognac wine materials and raw alcohol have different solubility in water-alcohol mixtures and different boiling points. Depending on the boiling point, all volatile substances in cognac wine materials can be divided into two groups: low-boiling and high-boiling.
Purification of raw alcohol from volatile impurities by distillation is based on the difference in evaporation or rectification coefficients.
The volatility of a substance is characterized by its evaporation coefficient
K and \u003d C p / C w,
Where K and - the coefficient of evaporation of the component,
C p - the concentration of the component in the vapor phase,
C W is the concentration of the component in the liquid phase.
Evaporation coefficients are the ratio of the concentration of a given substance in the vapor phase to its concentration in the liquid phase, provided that the phases under consideration are in equilibrium. The absolute values of the evaporation coefficients of ethyl alcohol depend on the strength of the distilled liquid. With an increase in the strength of the distilled liquid, the evaporation coefficients of all major impurities decrease. In this case, esters, aldehydes, and especially higher alcohols acquire a less pronounced head distillation character, and volatile acids acquire a more pronounced tail distillation character.
The ratio of the evaporation coefficient of an impurity to the evaporation coefficient of ethyl alcohol is called the impurity rectification coefficient (K rp),
K rp \u003d K ip / K is.
The rectification coefficient characterizes the volatility of impurities compared to the volatility of ethyl alcohol.
Since the rectification coefficients characterize the volatility of impurities compared to the volatility of ethyl alcohol, their values make it possible to judge the degree of purification of ethyl alcohol from one or another impurity. Focusing on them, it is possible to determine at what alcohol content of ethyl alcohol the volatile impurity is head (K r.p > 1), intermediate (K r.p = 1) and tail character (K r.p<1). Если коэффициент ректификации больше единицы, примесь испаряется быстрее этилового спирта и накапливается в головной фракции. Если коэффициент ректификации меньше единицы, примесь испаряется медленнее этилового спирта и перегоняется в хвостовую фракцию. Если коэффициент ректификации равен единице, примеси испаряются одновременно с этиловым спиртом, и при перегонке не будет происходить очистки коньячного спирта.
Thus, the use of evaporation and rectification coefficients of impurities makes it possible to analyze the operation of distillation plants and determine, depending on the alcohol content of the distilled liquid, the conditions for the accumulation of volatile substances in distillates.
The process of distillation of wine materials and raw alcohol in the conditions of cognac production does not quite fit into the framework of the theory of distillation of binary mixtures. The components of the wine material are numerous and diverse, although their quantitative content in relation to the standard and water is not high. The specific features of wine distillation to produce cognac spirits require clarification of some issues related to the evaporation coefficients of volatile compounds in various distillation modes.
The results of distillation are also affected by the solubility of the components in the standard and water-alcohol solutions of different concentrations, as well as the mutual solubility of various compounds. Therefore, the dynamics of the transition of volatile substances into the distillate depends on many factors, and their content in various fractions of the distillate cannot be controlled based only on the value of the rectification coefficients of individual compounds. Moreover, far from all substances that make up wine materials and cognac spirits have been identified so far, and for a number of compounds there are still no data on the value of rectification coefficients.
As a result of studies conducted by domestic and foreign scientists, the sequence of transition of volatile substances during distillation was established. So, when distilling wine materials, aldehydes first pass to cognac alcohol, they give the distillate a pungent smell, sometimes with a taste of copper. Esters pass in different ways: some at the beginning of the surge, others in the middle, very high-boiling ones at the end. Acetic - ethyl ether passes entirely at the beginning of the surge, volatile acids and, in particular, acetic, evenly pass into the distillate during the entire period of the surge, but towards the end of the surge, their transition is more intense. Fatty acids with a high molecular weight stand out in the first part of the distillate, furfural, as well as traces of glycerol, are found throughout the distillation, higher alcohols pass abundantly at first, then gradually decrease and completely disappear at a strength of 20% vol.
According to the classical technology, the distillation of wine to cognac spirit is carried out in two steps on a simple Charente-type distillation apparatus. Initially, wine material with a strength of 8 - 10% vol. It is distilled into crude alcohol in order to convert all ethyl alcohol and its accompanying volatile components into a distillate. This produces a distillate with a strength of 24-30% vol. Then the resulting crude alcohol is subjected to fractional distillation with the selection of the head, middle and tail fractions.
Fractional distillation of raw alcohol is a more responsible process and requires appropriate skill and attention on the operator. Particular attention is paid to the moment of appearance of the distillate in the lantern and the selection of the head fraction. Fractional distillation or fractional distillation, a method of separating mixtures of liquids, based on the difference in boiling points of the individual components of the mixture. At the same time, receivers are changed at known intervals of temperature. The resulting distillates (fractions) are distilled again in the same way until pure products are obtained.
Reflux - separation of a mixture of liquids into its component parts by fractional distillation. During reflux, multiple distillations occur in the same apparatus, called a reflux condenser. From the boiling mixture, vapors are released that are richer in one liquid (for example, in a mixture of alcohol and water - alcohol vapor), they thicken in the upper part of the apparatus. As they flow down, they are heated by the rising vapor and, in turn, begin to boil, releasing vapors that are even more enriched in the liquid being separated. This process occurs many times, after which the vapors, having reached the proper strength, exit the apparatus, and then they finally condense in the refrigerator.
At the beginning of distillation, the distillate has a milky-gray hue and an unpleasant odor due to the significant content of esters, aldehydes and higher alcohols in it. The selection of the head fraction is stopped when the distillate becomes transparent and without pronounced ester-aldehyde tones. Depending on the composition of raw alcohol, the volume of the head fraction ranges from 1 to 3% of the loading volume of the cube. When distilling wine materials with extraneous tones (acetic), the head fraction must be taken in the amount of 2 - 3%. The strength of the head fractions is usually 75 - 80% vol, but the very first fractions can be diluted up to 60 - 65% with the distillate tail fractions remaining in the communications from the previous distillation. The selection of the middle fraction (cognac spirit) is usually carried out for 6-7 hours. When the strength of the distillate drops to 55 - 45% vol, and the distillate acquires a sour taste, they proceed to the selection of the tail fraction.
The distillation of the tail fraction lasts about three hours and stops at zero strength of the distillate, the yield is 17 - 23% of the crude volume. The strength of the tail fractions ranges from 15 to 20% vol, depending on the moment of transition to this fraction. The total losses in the production of cognac spirit on Charente-type apparatuses reach 5% of the initial alcohol content in the wine material and depend on the distillation conditions and the quality of the feedstock (wine material, raw alcohol). Such a selection of fractions has developed empirically on the basis of the organoleptic properties of various distillate fractions. It provides a certain qualitative and quantitative ratio of volatile substances in cognac alcohol. However, the selection limits of the head fraction - from 1 to 3% and the tail fraction from 55 to 45% vol are quite large and significantly affect both the yield of cognac spirit per unit volume of wine material and its quality. In this regard, an urgent problem is the development of a methodology for determining a more accurate value of the selection of the head fraction and the moment of separation of the tail fraction, depending on the composition of the raw alcohol.
distillation apparatus.
For the distillation of wine materials and cognac spirits, simple distillation apparatuses are used. Depending on the method of action, devices of periodic and continuous action are distinguished. The former include still distillation apparatuses, on which the loading of the cube with wine material or raw alcohol, their distillation into cognac alcohol and the removal of stillage is carried out periodically, on the second apparatus all these operations are performed continuously.
Still distillation apparatuses (Charentes type).
From the practice of cognac production, it has been established that good quality cognac can only be obtained by distilling wine material on Charente-type apparatuses of low productivity.
Productivity of the apparatus by wine (dal / day) - 250
Distillation duration, hour:
Wine material - 7-8
Alcohol - raw - 10-12
The capacity of the distillation cube, gave:
Full - 120
Working - 85
The apparatus consists of the following main parts: a distillation cube, a ball dephlegmator with natural air cooling, a heater, a refrigerator, and an alcohol lantern. They are equipped with a pressure tank, a control alcohol-measuring projectile and an alcohol receiver.
Single distillation apparatus PU - 500.
The apparatus consists of a distillation cube with a useful capacity of 500 dal. In the lower part of the cube there is a coil, on the side there is a condensate trap and a device for discharging stillage. In the upper part there is a reinforcing column with 3 - 4 capped plates and a dephlegmator: they are interconnected by means of a pipe and a phlegm by communication. The reflux condenser is connected to a portioner - a wine heater, from which the wine material enters the cube. Subsequently, water-alcohol vapors enter the refrigerator and, in a condensed form, through a lantern, enter the alcohol receiver, and the head fraction - into the receiver.
Continuous devices.
The applied continuous action devices differ in size, performance and design details. However, they all basically consist of the same main parts: distillation column, distillation column, preheater and condenser.
One of the common types of apparatus is the Boehm apparatus, in which the distillation column is located directly above the distillation. In the two-column Coffey apparatus, the distillation and distillation columns are installed side by side, which makes it possible to extract both fusel oils and low-boiling components. In addition, with such a device, the height of the distillation apparatus can be greatly reduced.
All modern continuous cognac machines are equipped with special control and measuring equipment, most of the processes in the production of cognac spirits are automated.
Distillation apparatus KPI.
This apparatus designed by G.G. Agabalyants and V.A. Maslova significantly differs from the models of foreign firms. It created the conditions for the new formation of volatile components using heat treatment of wine material and separate selection of the head fraction.
It consists of four main units: evaporating and epurating columns, cubes for boiling wine and stillage, and preheaters.
Apparatus K - 5.
The continuous apparatus consists of a boiling column with 13 capped plates, three dephlegmators, a refrigerator, and a wine warmer. Its productivity is up to 18 gave cognac alcohol per hour.
Its main disadvantage is the lack of a device for selecting the head fraction, as well as the slight formation of volatile components, mainly furfural due to short-term thermal effects on the wine. In this regard, it became necessary to provide a device for the selection of the head fraction, as well as to introduce a number of thermal engineering improvements to the design. The installation was modernized according to the MNIIPP scheme. For the selection of the head fraction, it provides a separate unit from a column with seven cap plates, an additional reflux condenser, a refrigerator and a lantern.
Productivity for wine material, dal / day - 2900 - 3000
Productivity for cognac alcohol, gave b.s. - 290 - 300.
Continuous apparatus MNIIPP.
Continuous apparatus K - 5M.
The MNIIPP was taken as the basis, equipped with a cube for long-term boiling stillage. Consists of: a tubular heat exchanger, a wine heater for the boil-down column with 16 one-cap plates, an epuration column for selecting the head fraction with 7 one-cap plates, a bard cube, a pressure regulator, a Salleron sampler, a bubbler-mixer, a head fraction dephlegmator, a head fraction condenser, a cognac alcohol dephlegmator, condensers and refrigerator of cognac spirit, lanterns of the head fraction.
Daily productivity, gave:
By wine material - up to 4000
For cognac alcohol (b.s.) - up to 400.
Extract of cognac spirits.
To obtain high-quality cognac from cognac spirit, which is a colorless liquid with a sharp taste, having acetaldehyde and fusel oils in the aroma, it must be aged for many years in oak barrels. In the process of such aging (ripening), cognac alcohol acquires aromatic and taste qualities.
This process is the longest in cognac production. The classic cognac production technology provides for cognac spirits aging in oak barrels from three to ten years or more. Only in the process of long-term aging of cognac spirit or cognac in oak barrels, the organoleptic properties inherent in high-quality cognacs are formed, but this process is accompanied by large losses of alcohol from evaporation (about 3% per year) and requires relatively large labor costs to care for them.
In order to purposefully regulate the speed of this process and reduce the cost of producing high-quality skates, numerous studies have been carried out on the physicochemical and biochemical processes that occur during the maturation of cognac spirits.
Physical processes during the aging of cognac spirits.
During long-term aging of cognac alcohol in barrels, there is a decrease in volume, a change in alcohol content, dissolution and transition to alcohol of oak wood components, a change in color, concentration of high-boiling components for a set of volatilization of a part of ethyl alcohol and volatile compounds. At the same time, the amount of loss of cognac alcohol depends on the nature of oak, the size and degree of fullness of barrels, storage temperature, air exchange rate, humidity and other factors. The greatest losses are observed during barrel aging of alcohols in rooms with high air exchange (in the presence of drafts).
Practice has shown that under the same aging conditions, evaporation losses decrease as the aging period increases due to an increase in the extractivity of alcohols. The alcohol evaporates through the pores of the rivets and the tongue and groove. The intensity of evaporation is determined by the rate of absorption of alcohol by oak wood, temperature, air humidity and the quality of the barrels. The higher the rate of alcohol absorption by barrel staves, the holding temperature and the degree of air exchange, the more intense the evaporation.
Oak wood and its role in the formation of cognac.
All tree species, despite their great diversity, consist of three main chemical components: cellulose, hemicellulose and ligin.
Oak wood consists of tiny capillaries that conduct liquids. These capillaries are interconnected along their entire length and in the radial direction. The bulk density (density) of wood mainly depends on its porosity and moisture content in it: the lower the porosity of wood, the greater its density. The average density of the wood substance is a constant value equal to 1.55 g / cm 3, and the substance itself in the wood occupies 20 - 50% of its geometric volume.
Another important physical property of wood in terms of cognac production is its moisture absorption capacity, which is also related to the porosity of oak wood. Oak wood with large vascular rings, rich in phenolic compounds and with a low content of aromatic substances, is highly valued for aging cognac spirits in France. These properties determine the rate of maturation of cognac spirits during their aging in barrels. These requirements are met by oaks growing in the Apsheronsky district of the Krasnodar Territory and in the center of the Maikopsky district of the Republic of Adygea.
The use of oak wood in winemaking, and especially in cognac production, is due to the fact that it contains less resinous substances compared to other types of wood, has an increased density and strength.
Phases of maturation of cognac spirits.
The formation of the quality of cognac spirit during the aging process occurs in two stages. At the first stage, water-soluble and alcohol-soluble substances are extracted from oak wood. Under normal conditions, the duration of the extraction phase is about three years. At the second stage of exposure, in accordance with the mechanism indicated above, the oxidation of phenolic substances occurs with the formation of acids, the hydrolysis of lignin and other macromolecular compounds with the formation of aromatic aldehydes, carbohydrates and other compounds.
Studies have shown the formation of aldehydes, acetals, acids, esters, lactones, and other compounds. This stage is characterized by complex interaction reactions of carbonyl compounds accumulated in alcohol as a result of many years of oxidative processes with components of cognac spirit. As a result of these reactions, a chemical balance is established between all the aroma-forming components of cognac spirit, which creates a characteristic bouquet of aged cognacs in general, but with a specific shade inherent in each region and associated with the raw material base and the peculiarity of cognac production technology in this region (factory). From this follows the need for the presence of elements of the bouquet of old cognac in any, even in ordinary cognac. Therefore, to improve the quality of ordinary cognacs, it is recommended to add a certain amount of old spirits to blends.
Aromatic molecules, being larger than water and even alcohol molecules, linger in the barrel, while alcohol and low molecular weight compounds such as water, acetaldehyde, ethyl formate, ethyl citate partially pass through the pores of the cells and evaporate. In this regard, in the process of long-term aging of cognac spirit in barrels, the concentration of high-molecular compounds increases relative to low-molecular - volatile.
Topping up alcohols.
The cognac spirit aging technology provides for the operation of topping up due to the loss of cognac spirit from evaporation and the need to accurately measure the volume of spirits during annual inventories.
Previously, topping up was carried out with spirits of the same year of aging. At present, the method of stepwise topping up with the use of alcohols with a shorter aging time as topping up material has become widespread. The practice of domestic and French cognac production convinces that the method of topping up aged cognac spirits with younger spirits allows you to save stocks of old spirits and improve their quality. So, for topping up spirits aged for more than 10 years, alcohol 3–5 years younger can be used, and for topping up 5–8 year old spirits, 1–2 years younger.
Methods for the accelerated maturation of cognac spirits.
Of the numerous methods of accelerated maturation of cognac spirits developed over the past 50 years, in the cognac production of Russia, mainly one method is used - tank aging of cognac spirits, developed by G.G. Agabalyants in 1954, with subsequent modifications. The advantage of this method lies in a significant reduction in alcohol losses with a wider possibility of controlling the temperature and oxygen conditions of exposure. The disadvantage of this method is that cognacs obtained from tank-aged spirits are inferior in quality to barrel-aged cognacs, and the older the cognac spirit, the greater the difference in quality. This is due to insufficient knowledge of the physical and chemical processes that ensure the high quality of traditional vintage cognacs.
Most of the methods for accelerated maturation of cognac spirits are based on the impact of various physical and physico-chemical means on cognac spirit or oak wood, as well as the introduction of cognac spirit as maturation accelerators - extractive substances isolated from processed oak wood.
The physical methods of processing cognac spirit and wood include heating, UV irradiation, sonication, microwave energy. The most widely used is only heat treatment. In recent years, much attention has been paid to the preliminary heat treatment of oak wood at a temperature of 120 to 240 0 C, followed by pouring it with cognac spirit. The extracts obtained from oak wood treated in this way significantly accelerate the maturation of cognac spirits.
The use of dry and liquid extracts of oak wood for the accelerated production of strong drinks such as brandy has become widespread. These extracts are obtained by extracting water-soluble and alcohol-soluble compounds from wood, followed by their evaporation under vacuum to a certain state. The main components of these extracts are tannins, lignin, flavonoids, aromatic aldehydes, lactones.
When developing a new, more advanced technology for aging cognac spirit in enameled tanks, it is necessary to create the following conditions:
· prepare the riveting and process it under conditions that ensure a quick transition to cognac alcohol of the necessary components of oak wood;
regulate the temperature regime of aging cognac spirits;
· maintain the concentration of oxygen in alcohol at least 100 mg/dm 3 ;
· create a fund of old staves aged with cognac alcohol for 6-9 years or more, for their subsequent heat treatment, grinding to chips and laying in tanks to accelerate the maturation of spirits.
Only by observing these conditions when aging cognac spirit in tanks, you can count on obtaining high-quality cognac spirit for the production of ordinary cognacs (brandy) and bookmarks for long-term aging in barrels for vintage cognacs. A significant acceleration of the maturation of cognac spirit is possible due to an increase in the amplitude of temperature fluctuations in the alcohol storage from 15 to 40 0 C.
Cognac blend.
Before compiling the blend, samples of all initial components are taken and subjected to physicochemical and organoleptic analysis. The blend is made taking into account the chemical composition and organoleptic properties of trial blends. With careful selection of alcohols, it is possible to smooth out the disadvantages of some alcohols for a set of advantages of others. The complexity of the task in the selection of alcohols lies in the need to maintain the constancy of the quality indicators of finished cognacs, while alcohols are continuously changing during aging, and in young alcohols, in addition, fluctuations in the aromatic complex occur depending on the climatic features of the year.
When choosing spirits for blending, it is necessary to be guided by the chemical composition and organoleptic characteristics of each batch of alcohol in such a way that they seem to complement each other, forming together a harmonious mixture characteristic of each brand of cognac. Thus, some alcohols contain more extractive substances, including oxidized polyphenols, while others are less complete - they contain less extract. Some alcohols have more esters, others have higher alcohols, thirdly, aldehydes, and so on. In this regard, the development of a blending method that ensures the stability of the composition and organoleptic properties of each brand of cognac is an urgent task for modern technologists. To solve this problem, in recent years, instrumental methods of analysis in combination with computer technology and mathematical modeling have been successfully used, which is very promising for stabilizing the quality of cognacs and protecting them from falsification.
A particularly important factor in the typicality of cognac is the presence of lactones in them, which are formed during prolonged exposure and are characteristic of old cognacs. The absence of lactones deprives cognac of its specific features. Therefore, regardless of the name of cognac and the average age of spirits for its preparation, it is advisable to introduce a small amount (5 - 7%) of older spirits into cognac blends.
In cognac production in France, in addition to the chemical composition and organoleptic properties, the origin of alcohols (microdistrict) and their age (not less than 4 years of barrel aging) are also regulated. These quality criteria are controlled by the national Cognac Bureau. But the main thing is the compliance with the approved standard for this item, without which the Bureau will not give permission for its sale and export.
To soften the taste and add sweetness to cognacs, sugar is introduced in the form of syrup during blending. In addition, color is added to ordinary cognacs to correct the color. Vintage cognacs usually have sufficient color, which is created by extractives in the process of long-term aging of alcohols, so the addition of color to their blends may not be necessary or the most insignificant.
At cognac factories in France, the blend includes many spirits of various ages and strengths, sometimes about 30-40 items. The composition of the blends is kept secret, but firms have the ability to make blends that ensure the production of cognacs of a stable composition and quality. At the same time, computer technology is widely used.
Blending technique.
This technological process is an important operation, the quality of the future cognac depends on its correct implementation. The cognac master must know and take into account the chemical composition and organoleptic properties of the main and auxiliary materials. Before proceeding with the implementation of mass blends, a detailed analysis of the chemical composition and organoleptic properties of all components of the blend should be performed. Then prepare test blends in the laboratory, taking into account the results of previous analyzes. For this purpose, as in the case of blending wines, a graduated cylinder or other measuring vessel is taken and alcohol of various batches and aging periods is first poured into it, mixed and the taste and aroma are determined. In the best variants of experimental blends of cognac spirits, alcoholized waters, sugar syrup and color are added according to the calculation. The blend is thoroughly mixed and left alone for 1 - 2 days. This time is necessary to establish some balance between the constituent components of the blend. After that, the experienced blends are tasted and once again refined its taste characteristics and chemical composition, paying attention to the compliance of all blend quality criteria with the standard of this cognac brand.
During the technological processing of the blend, the content of tannins may partially decrease and the color intensity may decrease, which must be taken into account when carrying out the blend. If the trial blend is found to be satisfactory, then the calculation and implementation of the main production blend is started.
Blend calculation.
Blending materials for cognacs are spirits of various ages and batches, alcoholized waters, sugar syrup, color and water. When calculating the blend, it should be taken into account that no more than 20% of anhydrous alcohol is introduced into the blend with alcoholized waters, and the sugar content in the color ranges from 350 to 500 g/dm3.
An example of calculating the blend of ordinary and vintage cognacs per 1000 liters of finished cognac: first, the amount of color and sugar syrup is calculated. The required amount of color is determined in the process of preparing a trial blend by its color. Suppose that in order to obtain the required color in the Three Stars cognac, it is necessary to add 3 liters of color with a sugar content of 500 g / dm 3 per 1000 decalitres of cognac. The sugar content of the syrup is 700 g/dm 3 .
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Cognacs must be spill-resistant, transparent, without sediment and foreign inclusions.
Organoleptic indicators. According to GOST 51618-2000 "Russian Cognacs TU", cognac is evaluated by transparency, color, taste and bouquet.
Transparency - transparent, without foreign inclusions and sediment. Dull, cloudy, hazy.
It is evaluated in a bright, well-lit room: slightly tilting the glass is placed between the light source and the eye.
Color - from light golden to dark amber with a golden hue. Determined in natural light against a white background. The best color is light amber or light golden.
The taste and bouquet are typical for the cognac of this name, without foreign taste and smell. When evaluating the taste, the harmony of the combination (alcohol content, sweetness, acidity, extractiveness) is determined. Bouquet - delicate, harmonious, rough.
The color is floral, nutty.
Cognacs should have a color from light golden, complex, developed bouquet with floral - ethereal-vanilla hues, the taste is soft, full, harmonious, oily, without foreign flavors and odors.
Physical and chemical indicators according to GOST 51618-2000 "Cognacs Russian specifications"
Physical and chemical indicators of cognacs (Table No. 1)
Continuation of table No. 1
The safety indicators are given in accordance with the requirement of SanPin 2.3.2.1078-01
Safety indicators (Tables No. 2)
continuation of table number 2
Physical and chemical indicators. Product quality is characterized by indicators: volume fraction of ethyl alcohol; titratable acidity; mass concentration of sugars. The content of sulfurous acid, heavy metals, mass concentration of volatile acids is normalized.
Mass concentration of titratable acids in cognac is from 3 to 8 g/dm.
Mass concentration of acids is characterized from 1.0 to 1.5 g/dm
Mass concentration of the given extract in cognac is not less than 16
From heavy metals: iron, which should not exceed 1.5 mg / dm3
Storage
Cognac is stored in ventilated, odorless rooms at a temperature of 50 ° C. Bottles should not be exposed to direct sunlight.
Store cognac in bottles should not be lying down, but in a standing position. So that the corks do not dry out as long as possible, it is better to fill the neck of the bottle with sealing wax. After opening the bottle, it is better to store no more than two to three months. Of course, cognac "runs out of steam", which leads to a clear deterioration in the bouquet. The rate of decomposition increases with increasing storage temperature and increasing the proportion of air in the bottles. Accordingly, cognac remaining “on the bottom” spoils the fastest. If it is assumed that after opening it into a smaller vessel, where the ratio between air and cognac will improve in favor of the latter.
Warranty period of storage of cognac in a bottle is 2 years. If turbidity or sediment does not appear in cognac, then they are suitable for further storage and sale.
The product range is a range of goods intended for sale and sale. Formation of the assortment selection of types, varieties, groups of goods with the demand of the population.
The stability of the assortment at the enterprise is not constant and depends on the presence of a stable demand for goods of a certain type, as well as a lack of demand that are stale in the warehouse
To improve the assortment and improve the quality of cognacs sold in stores, we offer:
Improving the range of cognacs through the introduction of new names and types will contribute to new consumers.
Signing contracts for the staging of cognacs with local producers will lead to a reduction in delivery costs and a decrease in the cost of cognacs.
Strengthening quality control when accepting cognacs; improving the storage conditions of cognacs.
Conclusion.
The production of high-quality cognacs is the "top" of winemaking, having mastered the best practices: vineyard cultivation, grape processing, production of cognac wine materials and spirits with tasting characteristics, long-term aging, professional blending.
The production of cognac wine materials is carried out on domestic or imported equipment using special technological methods.
The cognac production technology and factors affecting the quality of the product were considered.
The main stages of cognac production:
Obtaining cognac alcohol, this process uses grapes that do not have a specific, strongly pronounced aroma and intensely colored juice.
The distillation of esters, the process gives flavor to wine and then cognac.
Excerpt cognac in oak barrels, the process - the flow of air occurs in a natural way, through the pores of a wooden barrel, oxidizing most of the cognac spirit, improving the taste and bouquet of the drink.
To reduce the quality of wine materials during storage, the Brand-wine method is used to enrich valuable high-boiling components. Providing for the expansion of the raw material base restored from vacuum wort.
When designing alcohol storage facilities and blending departments, the production of ordinary and vintage cognacs is laid. Modern methods of processing young and aged cognacs.
Cognac blending is one of the most important cognac production processes. There is a mixing of aged cognac spirits, fragrant waters, alcoholized waters, sugar syrup, color, which enhances the aroma and softens the taste.
The finished cognac has a color from light golden to tea, a kind of pleasant bouquet, from light aromas of citrus and exotic fruits, to a complex perfumed aroma of dried fruits, roasted cinnamon, caraway seeds, with notes of skin and chestnut honey, the taste can be like a rich plum-melon, passing into the taste of dark fruit with a woody note, as well as with notes of nuts, honey and violets. May leave an aftertaste of chestnut honey, beeswax, raspberries, dried apricots and candied fruits. Depending on the brand and origin, cognac is 40-57% vol. And sugar content of 0.7-2.5%.
To obtain high-quality cognac from cognac spirit, which is a colorless liquid with a sharp taste and smell of fusel oils, it must be kept for several years in oak barrels.
In the process of such exposure, cognac alcohol acquires color, aromatic and taste qualities inherent in high-quality cognac.
The marking that is applied to each unit of consumer packaging must comply with GOST R 51074 - 2003. Cognac "Yubileiny", produced by OJSC "Moscow Wine and Brandy Factory "KiN", cognac "Five Stars" produced by the Stavropol Wine and Brandy Factory, cognac "Ararat" 5 stars produced by the Yerevan brandy factory "Ararat" correspond to GOST 51618-2000. Russian cognacs.
Thus, it gives the consumer information about the name, country of origin, age of cognac spirits, which undoubtedly affects its quality.
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3. Russian Federation Law “On the quality and safety of food products”: Feder. Law: [adopted by State. Duma on December 1, 1999 - No. 29-FZ] / / Collection of Legislation of the Russian Federation. -20011.
4. Mishiev P.Ya. Creation of new brands of cognac products based on the structuring of the quality function. / P.Ya. Mishiev. //Food industry. 2008. - No. 2. - p. 52-53
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8. Sibiryakov A.S., Ageeva N.M. The role of color characteristics in evaluating the authenticity of cognacs. /A.S. Sibiryakov, N.M. Ageeva. // Winemaking and viticulture 2008. - No. 1. - p. 20 - 21.
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