Fundamentals of food technology study manual

Figure 20 
Cognac production in Uzbekistan developed after the war years. Favorable 
regions for cognac production are: Tashkent, Surkhandarya, Samarkand and 
Bukhara regions. Good brandy raw wine can be made from Bayan-Shirey, 
Bakhtiori Parkent grape varieties. Cognac raw wine can also be obtained from 

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Taifi, Nimrang, Rkasiteli, Kuldzhinsky, Aligote grapes. (Samarkand, KV-
Uzbekistan, Khalqabad). 
Cognac technology consists of making cognac raw wine, obtaining cognac 
alcohol, storing it and making cognac. 
Cognac raw wine is made from white, pink, red grape varieties using grape 
processing technology to white wines. only healthy grapes are given for 
processing. The juice is not sulfited when cooled. The curing temperature should 
be maintained at 16-25 
0 
С 
The strength of the raw wine used in the production of cognac is 8%, the 
titratable acidity is more than 1.5 g/l, the volatile acids are less than 1.3 g/l, and the 
total SO2 content is less than 15 g/l. Their color is from pale ash color to pink, 
without foreign smell and taste. Raw wines should not be well aged, and should 
contain up to 2% yeast. Low-strength raw wines are difficult to store, reduce the 
efficiency of the cognac distiller, and require a lot of storage space. 
The reason for limiting the amount of SO2 in the extraction of cognac raw 
wines is that during distillation, SO2 forms thioether, which gives off an 
unpleasant odor and is difficult to remove in practice. As a result of oxidation of 
SO2, H2SO4 appears in the cube, which causes the cube to corrode. When SO2 
meets cognac alcohol, a number of compounds are formed. They spoil the taste and 
aroma of alcohol. SO2 does not oxidize oak, which prevents oxidation changes. 
Too much SO2 is difficult to get rid of, as it causes fermentation during the 
fermentation process. Therefore, in the production of cognac, yeast that gives less 
SO2 is used. 
In order to improve the quality of cognac raw wine and the alcohol obtained 
from it, it is recommended to strain the juice in the mezze, and keep it in the 
fermenting yeast. These methods enrich the raw wine with terpenoids, volatile 
phenols, lactones and other compounds. When they are re-milled in a cube, they 
can change, create new compounds, and participate in the formation of brandy 
alcohol. When used in the re-distillation of fermented raw wine, cognac alcohol is 
converted into esters (which include ethyl caprylate, ethyl caprylate, ethyl laurate, 
ethyl maristat). 
Review questions 
1. 
Description of cereal raw materials in the preparation of food 
ethyl alcohol. 
2. 
Description of primary and secondary products in the pharma-
ceutical industry. 
3. 
Malt types and field of use. 
4. 
There are several customization steps. 
5. 
Types and quality of beer. 
6. 
Beer production scheme. 
7. 
Characteristic features of cognac. 
8. 
Cognac alcohol and its indicators. 
"Basic" words and phrases 

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Malt, hops, wort, barley, beer juice, pure yeast juice, wort, brewer's yeast, 
recovery, rectification, distillation, multi-component system, evaporation 

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