ABSTRACT
In this paper, it is proposed to use dried Jerusalem artichoke as a raw material for
distillate production. The purpose of the research was to develop a distillate
technology from dried Jerusalem artichoke and to determine the criteria for
assessing its quality. The work revealed patterns of changes in the concentrations
of the main distillate volatile components, depending on the strength of the
fermented wort and its composition. It was established that the increase in the
strength of fermented wort by 2.0-2.5 %, leads to an increase in the yield of distillate
on average by 3.0 % and enriching it with valuable volatile components. A new
technical solution was proposed, based on the regulation of the strength of
fermented wort from Jerusalem artichoke due to the addition of distillate. A high
degree of correlation was established between the tasting evaluation of Jerusalem
artichoke distillates and the concentration of 1-propanol, ethyl caproate, ethyl
caprylate, the sum of enanthic ethers, the ratio of C3 and C4 alcohols, and was found
the ratio of the amount of enanthic ethers to ethyl acetate. It is proposed to use the
methanol concentration, the content of enanthic ethers, the total content of carbonyl
compounds, the ratio of the sum of enanthic ethers to the concentration of ethyl
acetate as criteria for assessing the quality of distillates from dried Jerusalem
artichoke