摘要：Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the technological process of distillation. It is extremely difficult to bring an objective judgement on the influence of individual factors since aroma is very subjective in its nature. The possibility of objective assessment of the influence of grape varieties on wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculating aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual factors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.
关键词：cognac; flavour; wine distillate; grape varieties; mathematical model
