For the production of cognac distillate, using wine from Vitis vinifera grapes are used, the requirements for which are specified in Table 3.
Cognac distillate production involves the use of auxiliaries substances that ensure its quality and safety when in contact with the distillate. The quantity of toxic elements and radionuclides in the raw materials and auxiliary materials used must not exceed the standards established by local regulations, and the procedure and frequency of monitoring their content are established by the manufacturer in the production control program.
The equipment includes winemaking stages (if the wine is not purchased), copper stills, and containers for storing and aging cognac distillate:
Wine distillate obtained by fractional distillation of wine material must contain an ethyl alcohol of at least 55.0% and no more than 70.0% by volume.
Thus, young cognac distillate contains an ethyl alcohol content of at least 62.0% and no more than 70.0% by volume, and is not in contact with oak wood. Aged cognac distillate contains an ethyl alcohol content of at least 55.0% and no more than 70.0% by volume and is in constant contact with oak wood throughout the aging period.
For aging cognac distillates, the following are used: oak barrels; oak butts; tanks (enameled or stainless steel) made of materials that ensure the quality and safety of cognac distillates; oak staves in accordance with GOST 247; and gaseous industrial and medical oxygen in accordance with GOST 5583.
Table 1. Organoleptic property
| Identification | Characteristics of cognac distillate | |
| young cognac distillate | aged cognac distillate | |
| Appearance | Transparent, without foreign inclusions and sediment | |
| Color | From colorless to straw | From straw to dark brown |
| Taste | Clean, fiery, winey | Clean, winey, from fiery to soft, harmonious, with oak wood tones |
| Aroma | Complex, with wine tones and light floral shades | Complex, with wine tones, with oak wood tones and shades from floral-fruity-vanilla to spicy-chocolate-resinous |
Table 2. Physicochemical parameters
| Parameter | Value | |
| young cognac distillate | aged cognac distillate | |
| Volume fraction of ethyl alcohol, % | 62.0— 70.0 | 55.0— 70.0 |
| Mass concentration of higher alcohols as isoamyl alcohol, mg/100 cm3 of anhydrous alcohol | 180— 600 | 170— 500 |
| Mass concentration of aldehydes as acetaldehyde, mg/100 cm3 of anhydrous alcohol | 3-50 | 5-50 |
| Mass concentration of medium ethers as acetic ether, mg/100 cm3 of anhydrous alcohol | 50-250 | 50-270 |
| Mass concentration of volatile acids as acetic acid, mg/100 cm3 of anhydrous alcohol, no more than | 80 | 200 |
| Mass concentration of iron, mg/dm3, no more than | 1.0 | |
| Mass concentration of copper, mg/dm3, not more | 8.0 | |
| Mass concentration of furfural, mg/100 cm3 of anhydrous alcohol, not more | 3.0 | |
| Mass concentration of total sulfur dioxide, mg/dm3, not more | 20 | 15 |
| Mass concentration of total extract, g/dm3, not more | – | 0.7 |
The mass concentration of methyl alcohol in cognac distillates must be no more than 1.0 g/dm3. The quantity of toxic elements and radionuclides must not exceed the standards established by local regulations.
Table 3. Requirements for wine materials
| Name | Characteristics and meaning |
| Appearance | Transparent or opalescent liquid without foreign inclusions |
| Color | From light straw to pink |
| Aroma and taste | Clean, wine-like, without foreign odor and flavor |
| Ethyl alcohol by volume, %, not less than | 7.5 |
| Mass concentration of sugars, g/dm3, not more than | 4.0 |
| Mass concentration of titratable acids as tartaric acid, g/dm3, not less than | 4.5 |
| Mass concentration of volatile acids as acetic acid acid, g/dm3, no more than | 1.2 |
| Mass concentration of total sulfur dioxide, mg/dm3, no more than | 15 |
Our engineers is available to you by phone or e-mail. Get in touch.
+380 (97) 5781 934 (WhatsApp)