Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
ISSN 2579-2822
2024; 389–393
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Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr” Grape Varieties

Tigran Khachatryan*, L.V. Shahinyan, Sh.H. Harutyunyan, A.H. Nersisyan

Yerevan Ararat Brandy-Wine-Vodka Factory

Received: 2024-12-26 · Published: 2024-04-23

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi, 2024 — https://doi.org/10.52276/25792822-2023.4-389.

Original title
Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr” Grape Varieties
Authors
Tigran Khachatryan, L.V. Shahinyan, Sh.H. Harutyunyan, A.H. Nersisyan
Source journal
Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
Published
2024-04-23
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2023.4-389

Abstract

Brandy spirits, matured for three years and produced with various yeasts, were examined to assess their quality. The study included evaluating sensory indicators and conducting a qualitative and quantitative analysis of volatile aromatic compounds. Results showed that brandy spirits fermented with “Oenoferm Bouquet” yeast, displayed the highest concentrations of volatile aromatic substances, with this variant receiving the most favorable tasting evaluation among the sampled spirits.
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