Keywords
Abstract
Esters are the essential components in the composition of brandy bouquet, in terms of quantity giving place only to
higher alcohols. Their level of content in brandy base wines and distillates depends on many factors (grape variety, agroecological
conditions of growing, production technology of base wines and distillates, etc.). In this regard, the studies aimed at regulating
the complex of aromatic substances of brandy base wines and distillates in order to improve their quality are relevant now. The
research results presented in the article made it possible to assess the effect of some physicochemical and technological factors
on the aroma-producing composition of brandy base wines and distillates. It was found that increasing of the degree of grape
maturity raises the formation of medium-chain esters in brandy base wines. The most significant increase of esters in base wines
was established at mass concentration of sugars in grapes - 162-175 g/dm3. It was revealed that technological processing of
the must positively effects the composition of aroma-producing substances of base wines. The effectiveness of the processing
increases when the content of phenolic substances in the must is more than 400 mg/dm3. The influence of 12 yeast races from the
Collection of Microorganisms of Winemaking of the FSBSI Institute Magarach was studied, the expediency of using yeast races
of the Saccharomyces oviformis species, possessing an increased ability to synthesize esters, was established. It was shown that
must fermentation without the access of air oxygen contributes to an increase in the content of the sum of volatile components,
including medium-chain esters, in base wines and brandy distillates. The research results can be used to optimize the technological
modes and parameters of production of brandy base wines and distillates in order to improve their quality.