Определение основных фенольных и фурановых компонентов в коньячной продукции

Abstract

The developing standards and control methods of cognac products exist; however, they are inefficient for adulteration detention. Additional instrumental methods of the cognac quality control submitted in this article on the base of high property liquid chro- matography (HPLC). Analysis was conduct on the French and Armenian cognacs of different maturation time. Since the examined quantity of components contents is shown, it should be better to create statistic data bases of factories and investigate more detail correlation dependence between components. = Алкогольные напитки, выдержанные в контакте с древесиной дуба, – коньяк, арманьяк, бренди, виски, ром – относятся к продукции, наиболее часто подвергающейся фальсификации.