The Увид у традиционалне и иновативне технологије сазревања: Утицај на квалитет и склоности потрошача према сазреваним алкохолним пићима
Увид у традиционалне и иновативне технологије сазревања
Sažetak
Сазревање дестилата је један од најважнијих процеса производње висококвалитетних алкохолних пића, укључујући виски, ракију и коњак. Контакт дрва и дестилата је пресудан корак за миграцију хемијских једињења која евоцирају нова сензорна својства коначних производа. Нови укус је угодан за врло широку групу потрошача и зависи од културних преференција. Да би се демистификовала главна хемијска једињења, која доприносе ароми, њихово повезивање са сензорним профилом алкохолних пића, која су старила у бурадима је пресудан корак за убрзање врло дуготрајног процеса, без смањења квалитета. На обрасце конзумирања алкохолних алкохолних пића утицали су промењене склоности потрошача и повећана доступност различитих врста алкохолних пића на тржишту. Избор потрошача за једну врсту алкохолних алкохолних пића у односу на друге значајно је обликован спољашњим атрибутима и факторима заснованим на потрошачима, али избор између различитих доступних опција једне врсте алкохолних пића може се заснивати на перцепцији потрошача о његовим специфичним сензорним атрибутима. Према томе, комбинација укуса, ароме, боје и других сензорних атрибута алкохолних пића може да перципита квалитет алкохола за потрошаче и утиче на потенцијал његовог тржишног успеха уопште
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