Analytics and Technology of Grape Distillates

This book considers major issues directly related to the monitoring of the chemical composition of cognac distillates and brandy by using capillary electrophoresis and gas chromatography. It also discusses technological aspects and a number of new approaches to the processing of additional materials in the technology of brandy and cognac. The author examines the specifics of quantitative analysis of the monitored brandy and cognac parameters.

This monograph is intended for specialists in analytical chemistry and the technology of winemaking.