The Influence of Various Distillation Techniques on Flavour Profile of Wine Distillates

The flavour is complete and unique experience, a phenomenon, which has been formed when human sense organ receptors are stimulated with different flavour substances from food. During the wine distilate flavour profile formation of cognac type, various elements are included, such as: grape varietes, climate characteristics, soil characteristics and technological characteristics of manufacturing process. The purpose of this work was to create an objective evaluation of the influence of various distillation techniques (distillation in column and double ditillation in alambic) on final flavour profile of wine distillates. For detection of flavour profile and quality of wine distillates, gas-chromatography and sensory analysis were applied. It has been conducted that type of distillation technique has a significant influence on flavour profile of wine distillates. The samples produced within double distillation process in alambic were with better quality and more expresive flavour. The results of physical and chemical analysis of those samples have shown a higher amount of esters, as well as higher alcohols, as main flavour substances. The best sample had an amount of ethanol of 71, 55% in total volume, esters 580 mg/L, aldehydes 327 mg/L, and higher alcohols of 1886 mg/L. This sample was also evaluated as one with the best organoleptic properties.