PROVIDING BOTTLING-STABILITY OF ORDINARY AND VINTAGE COGNAC
The quality of cognac is significantly reduced in cases of turbidity, which, as a rule, after a certain time leads to the formation of precipitation. In this regard, to prevent the formation of turbidity and precipitation in the process of sale, storage or transportation, various activities are used in the production of cognacs, directly at the enterprises where they are made. The reasons for the feculence and the formation of precipitation of this nature are numerous and largely studied. In the work, the influence of technological treatments on the resistance to various types of feculence was investigated. A sequence of combined technological treatments is established, if the blend of cognac is not resistant to several kinds of feculence. Was studied the question of the terms of rest and the stages of treatments for specific categories of cognacs.