Abstract

• Cognac (Grape Brandy) is a portable spirit by distilling of grape wine and aging in oak cask. This research work is concerned with the preparation of cognac (grape brandy) from locally available table grapes. Firstly, the characteristics of table grape were studied and wine was made by fermenting clarified juice of table grapes. The highest alcohol content 10 % v/v in prepared wine was formed with 1:0.2 juice to sugar ratio after twenty weeks fermentation period. The main constituent and fusel oils in prepared wine were firmly resolved by gas chromatography. For higher alcohol content in processed cognac (grape brandy), most fine brandies (35 % v/v- 65 % v/v alcohol) were taken into double distillation. Prepared wines were distilled to obtain cognac (grape brandy) and properties of cognac (grape brandy) were also studied. It was observed that alcohol content of the first distillate from wine was 36 % v/v and the second distillate contained 76 % v/v of alcohol content. The main constituent (ethanol) and fusel oils were observed in these distillates by gas chromatography. Processed cognac (grape brandy) was aged in oak cask to improve colour, taste and odour. Moreover, caramel colour was prepared by heating brown sugar and white sugar and effect of prepared caramel colour on the characteristics of cognac (grape brandy) without aging in the oak cask was evaluated.