Research on the Aging Process of Wine Distillate

Authors

  • M.I. Lupu Transilvania University of Brasov, Romania
  • V. Padureanu Transilvania University of Brasov, Romania
  • C.M. Canja Transilvania University of Brasov, Romania
  • A. Mazarel Transilvania University of Brasov, Romania

Keywords:

distilled wine, amplitude, pH, density

Abstract

The quality of the aged wine distillate essentially depends on three factors: the quality of the raw material, the distillation technique, and the aging method. Only young and high-quality white wines, which are free of physicochemical, biochemical, or smell-related defects, are used in order to obtain aged distillates. The aim of this paper is to conduct a study regarding the time needed for the physical properties of a distillate subjected to ultrasound processing to acquire the physical properties of an aged distillate.

Author Biographies

M.I. Lupu, Transilvania University of Brasov, Romania

Faculty of Food and Tourism, Department of Engineering and Management in Food and Tourism, Castelului Street, no. 148, Brasov 500014

V. Padureanu, Transilvania University of Brasov, Romania

Faculty of Food and Tourism, Department of Engineering and Management in Food and Tourism, Castelului Street, no. 148, Brasov 500014

C.M. Canja, Transilvania University of Brasov, Romania

Faculty of Food and Tourism, Department of Engineering and Management in Food and Tourism, Castelului Street, no. 148, Brasov 500014

A. Mazarel, Transilvania University of Brasov, Romania

Faculty of Food and Tourism, Department of Engineering and Management in Food and Tourism, Castelului Street, no. 148, Brasov 500014

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Published

2016-06-15

Issue

Vol. 9(58) No. 1 (2016)

Section

AGRICULTURAL FOOD ENGINEERING