Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
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*

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

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

Licence: as stated by the publisher.
Shared article.
Original title
Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr” Grape Varieties
Author
Tigran Khachatryan
Source journal
Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
Published
2024-04-23
Licence
as stated by the publisher
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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