The research of the process of distillation of fruit wine material when receiving sea buckthorn distillates

The results of the research of the process of distillation of fruit wine material of a sea buckthorn when receiving distillates for production of strong alcoholic beverages were presented. The process of distillation of sea buckthorn wine materials was studied; the method of gas chromatography experimentally determined the distribution of flying components at repeated distillation of sea buckthorn raw alcohol. The optimum conditions for receiving qualitative sea buckthorn distillates providing the use of double distillation were established. Comparative analyses of sea buckthorn distillates with using three varieties of a sea buckthorn selected in Scientific Research Institute of Gardening of Siberia named after M.A. Lisavenko RAAS were carried out (Barnaul, Altai Region). The main marker connections allowing estimating objectively the quality of the sea buckthorn distillates and strong alcoholic drinks received on their basis were established. The main aromatic components present at sea buckthorn distillates were defined...