METHOD OF ESTIMATING AGE AND NATURALNESS OF BRANDY Russian patent published in 2000 - IPC

FIELD: wine industry. SUBSTANCE: sample of brandy is subjected to qualitative and quantitative determination of ingredients from absorption value at wavelength 280 nm. Non-flavonoid phenols are isolated by precipitation of polymer flavonoids followed by centrifugation, filtration, and concentration of filtrate in vacuum at boiling temperature up to 30 C. In the concentrate, identification of eugenol, furfurol, and three aromatic aldehydes (vanillin, syringaldehide, and coniferyl aldehide) is performed by high-performance liquid chromatography technique using retention time and spectral ratio values found for standard solutions. Weight concentrations of isolated aromatic aldehydes are determined to be further correlated between each other. Using plotted dependence of the brandy age on correlation factor, average ages of brandy alcohols in blend are found. Masking admixtures such as tee, coffee (from caffeine presence), and colored substances are identified and identified components are used for estimating naturalness of brandy. When examining sample, acetonitrile/isopropyl alcohol mixture at ratio (2.5- 3):(0.5-1) in acetate buffer with pH 5.4 is used as eluent with concentration gradient from 0 to 70%. For ordinary brandies correlation factor should be at least 1.08, for high-quality ones at least 1.16, for seasoned brandy at least 1.18, for 10-and 15-year-old brandies at least 1.22 and 1.25, respectively. EFFECT: facilitated estimation procedure. 4 cl, 3 dwg