COMPARATIVE ANALYSIS OF THE TECHNOLOGICAL CAPACITY OF BELORUSSIAN OAK AND APPLE WOOD FOR THE ALCOHOLIC BEVERAGES PRODUCTION
Abstract
The article discusses the possibility of using of Belarusian origin oak wood, as well as apple, in the production of alcoholic beverages. It is noted that the main criterion is the chemical composition of wood for selection its for the production of alcoholic beverages. The analysis of the initial component of investigated wood conducted. The rationale for pre-treatments was supply for the formation of given component of the wood and the preparation of its extractive components for extraction. Optimal methods of pre-treatments wood and the accumulation of extractives and aromatic components according to type of wood were established. Organoleptic characteristics reported by extractive components of different types of woo were investigated, on the basis of which recommendations directions of their use in the production of alcoholic beverages.
About the Authors
O. N. Ursul
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
T. M. Tananajko
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
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Review
For citations:
Ursul O.N., Tananajko T.M. COMPARATIVE ANALYSIS OF THE TECHNOLOGICAL CAPACITY OF BELORUSSIAN OAK AND APPLE WOOD FOR THE ALCOHOLIC BEVERAGES PRODUCTION. Food Industry: Science and Technology. 2016;(4):90-97. (In Russ.)
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