INVESTIGATION OF THE COMPONENT COMPOSITION OF GRAIN DISTILLATES PRODUCED IN RUSSIA
UDC 663.5
Abstract
Introduction. Russian whiskey has appeared relatively recently, however, the domestic drink has very good prospects. In order to successfully implement the import substitution policy, it is important to ensure the release of competitive alcoholic beverages of Russian origin. Knowledge of the chemical composition of grain distillates and the influence of each stage of the production process on the formation of chemical compounds will provide the basis for solving problems associated with the production of high-quality alcoholic beverages.
Research objective: using a set of modern analysis methods, to obtain new data on the chemical composition of Russian grain distillates
Research objects and methods. Grain distillate of Russian production and model solutions prepared on its basis. The ionic composition was determined by capillary electrophoresis, the composition of volatile organic impurities – by gas chromatography, the composition of phenolic and furan compounds – by high-performance liquid chromatography, odor assessment was carried out using an electronic sensory system and a tasting method.
Results and their discussion. The component composition of aged and unaged distillates of Russian production was established. The total concentrations of the identified ions were determined: for sample D1 – 7.86 mg/dm3, for D2 – 15.91 mg/dm3, for D3 – 12.85 mg/dm3, for D4 – 49.85 mg/dm3. It was found that the maximum total mass concentration of the identified volatile organic impurities of 792.86 mg/dm3 was detected in the model solution D1. The total mass concentration of the identified phenolic and furan compounds for the model solution D2 was 6.10 mg/dm3, for D3 – 6.70 mg/dm3, for D4 – 23.63 mg/dm3. A comparative analysis of the "visual fingerprints" of the aromatic profile of the analyzed samples showed that the relative difference in areas for D1 and D2 was 64.52%, for D1 and D3 – 68.24%, for D1 and D4 – 29.60%. The absolute difference in the areas of "visual fingerprints" was 2905.15 Hz, 3072.38 Hz and 1332.90 Hz, respectively. As a result of the studies, the priority choice of the D2 sample aged on chips of a low degree of heat treatment was theoretically substantiated and experimentally confirmed.
Conclusions: The obtained array of experimental data can be used in studies aimed at developing grain distillate production technologies, expanding the list of identification indicators and creating algorithms for detecting counterfeits.
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