The aim of the study is to determine the quantitative content of dry substances in aged whiskey distillates with oak staves exposed to ultra-high frequency radiation. The studies were conducted at the FOOD ENGINEERING engineering center at the FSBEI HE Kemerovo State University. The objects of the study were young whiskey distillates using ultra-high frequency radiation at the beverage aging stage. The content of dry extractive substances in whiskey distillate samples was determined by gravimetric drying. Young whiskey distillates with oak staves were divided into four groups depending on the alcohol concentration and exposure conditions. Groups 1–3 included samples with different alcohol concentrations: 40 % vol. (Group 1), 50 % vol. (Group 2), 60 % vol. (Group 3), each of which was subjected to ultra-high frequency treatment with a power of 750 W for 1, 2 and 3 min (samples 1-1–1-3; 2-1–2-3; 3-1–3-3, respectively). Group 4 served as a control – whiskey distillates with similar alcohol concentrations (40 % vol., 50 % vol., 60 % vol.), not subjected to ultra-high frequency exposure (samples 4-1–4-3). Based on the analysis of the experimental samples of whiskey distillates, the following values of dry matter content (Dm) were obtained. For the control sample, aged with oak staves without additional exposure – 0.121 g. The maximum value (0.203 g) was recorded in a sample with an alcohol concentration in the distillate of Cc = 60 % vol., exposed to microwave radiation for 1 minute. The obtained values are almost twice as high as those of the control sample of whisky distillates. Rational parameters for intensifying the aging of whisky distillates were determined: treatment with ultra-high frequency radiation for 1 minute once every two days for a total duration of 280 days, while maintaining the alcohol concentration in the whisky distillate at 60 % vol.
Borodulin et al. (Fri,) studied this question.