Fundamentals of food technology study manual

5.4. 
Production technology of cognac and high alcohol products 
Cognac is a strong alcoholic drink made from re-distilled alcohol and aged for 
a long time (up to 20 years) in oak barrels. The finished drink has an amber-golden 
color, a pleasant smell, a light vanilla smell and a unique taste. Cognac strength is 
40-57%. The uniqueness of cognac, unique quality indicators are formed during 
maturation in oak barrels. 
The quality of cognac is influenced by the content of oil, the technology of its 
extraction, and mainly the conditions of maturation of cognac alcohol. Even 
though freshly brewed brandy spirit is obtained from high-quality wine, it is 
colorless, odorless, rough, and has a sharp taste. Cognac alcohol has a golden-
brown color, a soft taste and a delicate consistency during the period of maturation 
and storage only in oak barrels. Oak wood is not only the source of some cognac 
ingredients, but also a catalyst for chemical processes. Cognac alcohol during 

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storage moistens oak wood up to 8-12 mm, and only alcohol vapors pass into the 
deep layers. There is an opinion that oxidation-reduction reactions during 
maturation of cognac alcohol only pass through the wooden cavities of oak barrels. 
During maturation, phenolic substances such as pyrocatechin, pyrocatechin 
esters - isoeugenol pass from wood to alcohol, they are oxidized under the 
influence of air oxygen, and substances that give cognac a golden-brown color are 
formed. Substances released during the extraction process from oak wood to 
cognac alcohol, such as phenolic substances, are later converted into vanillin, 
ethylvaneline and other volatile compounds that give cognac its unique aroma. 
Under the influence of alcohol, we observe the ethanolysis of oak wood lignin, and 
it becomes prone to oxidation. As a result of slow ethanolysis of lignin, coniferyl 
or siren alcohol is formed from lignin and is oxidized to aromatic aldehydes under 
the action of pyrooxidase enzyme or with the help of inorganic catalysts, and 
vanillin and siren aldehyde are produced. 
The chemical reactions that take place during the maturation of brandy 
alcohol take place in the presence of oxygen. Oxygen passes through the mouth of 
the barrels (50%) and through the cavities of the wood (10%). 
Cognac-strength alcoholic drink, golden color: It is prepared by storing 
cognac alcohol for a certain period of time in oak barrels. Cognac alcohol is a 
product of distillation (re-distillation) of sour grape wine. Initially, cognac was 
made in France in the city of Cognac (Charente department). The difference 
between cognac alcohol and ethyl alcohol used for vodka is that cognac alcohol 
contains much more volatile substances - aldehyde, ether, volatile acids, higher 
alcohols. These additives in the alcohol content react with the substances of oak 
wood and are of primary importance in the formation of the organoleptic quality of 
cognac. 
Extraction of alcohol from grape wine by distillation and preparation of 
energy drinks based on it has been started in France, Bulgaria, Yugoslavia, Spain, 
Italy, USA and other countries. According to the law on the control of the name of 
beverages, it is wrong to give the name of cognac in these countries, because in 
practice, the name of cognac does not even have the complexity of geographical 
origin, and cognac is understood as a type of drink. In the domestic market of 
Uzbekistan, the name of cognac has been preserved, while the new labels show the 
name of the company producing cognac and its name is called cognac, brandy. 
In the classic technology of Charante cognac, it is envisaged to store the 
alcohol obtained by re-distilling the wine twice in cubic apparatus (called Charante 
apparatus) in oak barrels. 
Cognac production vineyards are located south of the Bordeaux vineyards and 
occupy two departments. The Sharanta and Primorsky Sharanta brandy production 
district includes 7 zones. Among the best are Grand Champagne or (Grand Fin 
Champagne) from the cities of Cognac, Segonzac and fair. The total area of the 
vineyard is about 90,000, the volume of wine production is 100 million. dal. 
Cognac production is 1÷2 mln. per year in terms of absolute alcohol. will reach the 
wave. 

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"Aq Fol" and "Kolombar" grape varieties are mainly used for the production 
of cognac. It is possible to add up to 10% of Semillon, Sovinon grape varieties. In 
the preparation of cognac raw wine, grapes are crushed, pressed one or more times 
in horizontal or hydraulic presses. The use of screw clamps is prohibited. Flow and 
pressure juice mix. Before fermentation, the juice is not sulfited and is not 
quenched. In small enterprises, fermentation is carried out in barrels, and in large 
enterprises in capacities of 1000-2000 dal. 
In Charente, the grapes are harvested in October and the harvest starts again 
on December 1. The duration of wine storage has a relative effect on the quality of 
the obtained cognac alcohol. Because when the wine is stored in metal containers, 
the oxidation process increases dramatically with the increase in the content of 
iron. A young raw wine is distilled with a well-drained sediment. Fermented raw 
wines are used to produce alcohol-sires (7-8% yeast turbidity). Since this method 
gives the cognac alcohol an excess of enanite ester, it gives the colors 
characteristic of the famous French cognacs. 
Re-driving - the charant alembic is carried out in a 1-cube periodical 
apparatus. The wine is poured into the cube and the alcohol from the re-distillation 
is called sires. This process is repeated three times. Three batches of the obtained 
alcohol-sires are assembled, the mixture is boiled again and the alcohol is 
separated into three parts: head, middle and tail fractions. 
In the preparation of cognac, the middle fractions are taken and stored. 
The re-driving styles used in the Charente are varied. In some cases, the last 
(tails) fraction of the distillate is added to the wine and re-distilled with it to make 
a strong cognac spirit. However, due to the high strength of the alcohol obtained in 
this way, this method is rarely used. 
If the alcohol strength of sires is higher than 30%, it is possible to get less 
good brandy alcohol from it. If the initial strength of sour wine is 10-11%, the 
strength of alcohol-sires obtained from it can be 30-32 or even 35%. Its strength is 
only diluted with clean, soft water to 29%, but the volume of added water should 
not exceed 10%. Otherwise, the first and last fractions from the first distillation are 
added to the alcohol sires. As soon as the strength of the distillate reaches 58%, we 
begin to obtain the middle fraction. As soon as the alcohol strength reaches 70.5-
71%, they stop taking the middle fraction. (57). Non-observance of this rule leads 
to the appearance of unpleasant shades characteristic of the last fraction in alcohol 
of 58-60% strength. 
Cognac alcohol is stored in oak barrels (volume 220 l) in rooms above 
ground. Only Limu oak is used in making oak barrels. 40-50 years old oak makes 
the best klyonka; when filling the barrels, 2 liters less is poured.