Impact of Grape Varieties on Wine Distillates Flavour

Aroma is pheenomenon that occurs when food and live organism mutually react during the process of consumption. many factors influence the making aroma of wine distillates(e.g. cognac) during the tehnological process of distillation. It is extremly difficult to bring an objective judgment on the influence on individual factors since aroma is very subjective in its nature. The possibility of objective assessment og the influence og grape varieties on the wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculatig aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual facors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.