Panahov Tariyel. (2022). On the study of the scientific basis for the use of products of processing of oak wood in the wine industry of the Republic of Azerbaijan. Bank and Policy, 2(2), 146–156. 

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Abstract

In all countries where viticulture and winemaking are developed, cognac production occupies a special place in the alcohol industry, with specific features. The individual characteristics of this drink are formed due to many factors based on soil and climatic conditions, applied agrotechnical measures and features of production technology. Currently, the world is modernizing the material and technical base of cognac production¬, enriching the raw material base, improving the quality and rational use of auxiliary materials, selecting and identifying grape varieties, developing new technological methods for improving the organoleptic and physico-chemical properties of cognac, and improving methods of its production. Increasing competitiveness and economic efficiency is an urgent task. However, in the formation of the quality of cognac wine material, cognac alcohol and cognac, important factors in the creation of advanced technology for the production of cognac are the characteristics of the grape variety, the place of its cultivation and soil and climatic conditions. For the production of high quality cognac, first of all, it is necessary to produce cognac wine material that meets modern requirements. Due to the relevance of these issues, in recent years, extensive research has been carried out in many countries of the world, identifying and applying modern methods and technologies to ensure the high quality of cognac wine material, cognac spirit and cognac, chemical components that meet modern requirements.. The development of new methods and technologies for improving the quality of cognac products is a priority in improving the quality of cognac and cognac spirits.
Keywords: wine industry, Azerbaijan Republic, oak tree, oak wine barrel

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