Sensory aspects of wine distillates matured by different technological processes

Abstract

For the product obtained from the distillation of wine to be used in the preparation of products that are marketed under the name of the divine, cognac, or vinars, it is necessary to improve its quality through maturation and aging. Therefore, to ensure the normal maturation of the distillates, it is necessary to comply with certain technical conditions. The distillates are recommended to be matured in oak pots or tanks with oak staves, at a temperature of 18-20 °C and a humidity of 70-80%.