MECHANISMS OF AROMATIC COMPLEX FORMATION OF LIQUEUR WINES DEPENDING ON THE NATURE AND QUALITY OF SPIRIT AGENT
Currently, according to the new standard documentation (GOST R 52404-2005 and the Federal Law №171) the domestic strong wines with use of not grapes spirit were equated with wine beverages, therefore the wine-making enterprises of Russia began to use for the preparation of liqueur wines the grapes distillate, which brings to the wine the therein higher alcohols, esters, aldehydes, leading to a sharp decline in the quality of strong wines. The results of a study of Cahors strengthen by various alcohols components are presented in the article. The receiving data show the preference of use for strengthen of wines the rectified ethyl spirit from food raw material, which have the positive effect on the aromatic characteristics of ready wines.