Cognac production

Due to the low cost of the Russian national currency, there is a stable reduction of demand for imported cognac. In turn, Russian wine companies are gradually increasing the issuance of this drink at affordable prices.

The growth of legal production of Russian products can be linked to the introduction of EGAIS, which prevents the spread and sale of counterfeit and smuggled products.

Cognac production is boosted not only by large wine companies, but also by medium and even small businesses. In many cases, this is due to trends in the replacement of imported products, as well as the demand for "author's" drinks.

Cognac can be produced according to the prescription, provided in the state standard (GOST 31732-2014) or on technical conditions, developed by the main technologist of the enterprise or provided by GNU VNIIPBiVP RosI.

Large cognac companies in Russia

The leader in the production of cognac in the territory of our country is the North Caucasus. An order of 40% of all cognac products, which is available on the counters of Russian shops, is produced here, as well as exported abroad. Further go South, Central, Volga and North-West FO.

The largest producers of cognac in the market are: Kizlyarsky Cognac Factory, Armenian Cognac LLC, Alliance-1892 Plant, Sordis LLC, Stavropol Wine and Cognac Factory.

Classification of Russian cognac

In accordance with the classification, all Russian cognacs are divided into ordinary and maroon (collectible). The most popular are ordinary cognacs, which combine excellent taste and aromatic qualities and are sold at reasonable prices.

Ordinary cognacs:

• 3 stars. Durability from 2 years. Corresponds to French cognacs VS, De Luxe, Selection;


• 4 stars. Durability 4 years. Corresponds to Vieux, VSOP, VSO, Rare, VVS;


• 5 stars. Durability 5 years. The most popular type of cognac in Russia and a number of CIS countries. Corresponds to French cognacs Vieux, VSOP, VSO, Rare, VVS;

Marjoram cognacs:

• KV (6 years of endurance);


• КВВК (8 years of endurance);


• КС (from 10 years of endurance);


• OS (from 20 years of endurance).

These drinks correspond to the French cognacs XO, Vieux and Napoleon.

Equipment for cognac production

For the production of cognac on industrial scales are used:

• crushers and presses for preparing wort;


• overrunners (wine distillers);


• capacity for holding (barrels, cisterns);


• climatic equipment or endurance cameras;


• kotly for the preparation of syrups;


• котлы для приготовления колеров.

Most of the equipment is produced in Russia, but some manufacturers prefer to import equipment. In particular, it is concerned with the capacity for production - the production of special oak barrels in the territory of our country is practically not known, because of which it is necessary to import them from France.

Forecast of cognac production market development

Analysts are of the opinion that in the course of the last 5 years the volume of the market for strong alcoholic beverages will not change. The purchasing power remains at a low level for a long time, and its full recovery is expected only by 2020.

On the other hand, the price of cognac in European production stimulates the growth of sales of Russian cognac, which positively affects the dynamics of consumption of this drink. The structure of demand is noticeably changing - small and medium cognacs become more popular. There will be a demand for a small volume of products.

Stages and processes of cognac production

Cognac is a strong alcoholic beverage, the diversity of the brand, it is made from strictly defined varieties of grapes by special technology.

Originally called cognac, only a drink made in the French region of Charanta from local grapes, gradually became a nickname and is now used to denote any brand of technology derived from the plant. Normative requirements for quality and technology of cognac production are set out in GOST R 51618-2009.

For the production of cognac traditionally used grape varieties Trebbiano, Fol Blanche, Colombao or Montil. When the grape fully ripens, it is collected and sent to the squeeze. After squeezing the grape juice goes to fermentation, it occurs about a month, the result is a young wine - low-alcohol dry drink with high acidity.

Unlike other wines, cognac is made without stages of lightening and filtration. To eliminate bacteria can be used bicarbonate of sulfur, as well as the use of antioxidants.

Young wine, from which cognac is made, is left to ferment, in the process of fermentation it becomes softer and less acidic to taste. The next stage is distillation, or overflow.

Cognac production processes

We need a distillation process to turn young wine into brandy. After the end of the wine fermentation process, the two are driven away, & nbsp; in order to clean it as much as possible from sivushnykh masel. The crossing is carried out in a Charente crossing cube - a special copper boiler, equipped with a special cover and tube, passing into the snake.

The process of relocation takes place in two stages. The first is alcohol-cheese with a content of 32% alcohol, the second is the distillation of cognac alcohol, the fortress of which reaches 68-72%. This alcohol is then poured into oak barrels.

In order to get cognac, cognac alcohol must be kept in barrels made of oak, not less than 30 months. As a rule, the endurance lasts for several years - from 3 to 25 and even more. By the time the fortification of cognac alcohol is reduced to 46%.

To barrels, in which the endurance of cognac occurs, there are special requirements - starting from the absence of metallic and glued joints and ending with the age of the tree for the barrel, except for a small amount of wood .

Over time, cognac absorbs aroma of wood and acquires special notes of taste. In the process of holding cognac can pour from barrel to barrel, to regulate the saturation of taste, color and aroma, except that when pouring part of the alcohol evaporates from the drink, and the fortress of cognac subsides.

For one year, the residue evaporates by about 0.5% of the volume of the drink - and the evaporation occurs even in closed barrels, as the wood has a porous structure and penetrates for air.

After maturation of cognac it is poured into special bottles from the glass to prevent further aging, after which the drink can be stored without changes in the course of years and decades.

At the end of the production of cognac in it can be added additional ingredients - infusion of oak bran, distilled water, molasses, caramel or sugar syrup. The content of the supplement is strictly regulated by technological norms.

Ignoring the fact that the technology of cognac production is strictly regulated, in different regions and even in one region in one vineyard, but in different years, the drink is obtained with different flavors and aromas.

Different cognac spirits can be mixed, getting new bouquets - this process is called blending. Sometimes the blends are made up of dozens of different ingredients, and some blends are made from 200 different alcohols.

Technology of cognac production

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Cognac is a regulated French brand. Such a name can have only a drink made in the province of Kognak, from a grape of a certain variety, grown on specific plantations and collected in time.

In Russia, and in all other countries of the world, it is the grape brandy or cognac products that are produced, but even for this it is necessary to comply with all the other rules that affect the endurance, blending and other aspects.

Classical cognac production technology consists of the following stages:

1. Selection of grapes. In the process of cognac production can be applied three varieties of culture: Folle Blanch, Ugni Blanc and Colombard. It is also important as the grape will grow - the distance within three meters between rows of lobes allows you to optimize the harvest by using specialized machines. The date of the beginning of fruit cleaning is the middle of October.
2. Squeeze the juice. The regulation stipulates the impossibility of using screw presses of uninterrupted action, which are too hard to squeeze the raw material. The technology of cognac is impossible without specialized installations, inhumanly damaging the shell to get pure juice.


3. Fermentation is carried out without the addition of any other ingredients, except that antiseptics and bicarbonate of sulfur in certain doses, in tanks with a volume of up to 20 thousand liters. The passage of this stage shows the influence of more on the future quality of cognac, and at its end it is unfiltered dry wine with a minimum of sugar - not more than 1 gram per liter, with increased acidity - 9% and low content.
4. The technology of cognac production allows you to delay distillation not until March 31 of the following year, provided that all this time the drink will remain on its own yeast. Requirements for the process of relocation are also quite strict. First of all, cognac can not be transported before distillation. Second, in the process is allowed only specialized copper runoff cubes - "alambiki". The wine is heated until it is sent to the apparatus, and then carried out two-stage distillation. For the first time, the target is a limit of possible increase in alcohol content. "Vrouillis" - milk-white liquid, obtained after the initial distillation, is characterized by a maximum of 32% alcohol. The second stage is directed to the exception of the composition of the drink of flying compounds. The first part of the distillate, saturated with undesirable substances, is thrown out, the next, containing 60-72% alcohol, is left for the production of cognac, and the remnants of the less fortified people are either forgiving or just like that. This part is such a task, as the process of making cognac, takes about a day and gives in the end 1 liter of useful for further processing of the product from 10 liters of wine.


5. The second most important regular drink is the endurance. The minimum period is 30 months, but there are no time limits. The more cognac alcohol is stored, the higher it is valued. The main thing is to pick the right barrel, able to keep the drink for centuries. It should be 150 years older than the oak, to be prepared without glue and metal and to stand in the open air for 5 years. The production of such millet is an expensive procedure, but barrels can be used many times, and cognac without them will not get its own color and aroma.


6. The need for blending is explained not only by the desire to get an unparalleled consumer characteristics of the product, but also by "Dole Angels". The longer the barrel is stored, the less alcohol it contains (-0.5% annually), and at the end it decreases to 46%, but at this time the drink acquires a dark color and a unique odor.

Technology of production in industry and preparation of cognac in home conditions can also be included in the dilution, caramelization and insistence on oak pods.

In order to be in the course of the latest trends in winemaking, to acquire a specialized technical equipment for the enterprise or to conclude an agreement on the supply of raw materials, the correct decision will be a visit, a specially trained "specialized" organizes CVC "Expocenter".