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Journal articles on the topic 'Cognac'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 September 2024

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1

Temasova, G. N., O. A. Leonov, N. Zh Shkaruba, Yu G. Vergazova, and P. V. Golinitskiy. "Ranking of the assortment of Russian-made cognacs using ABC analysis." IOP Conference Series: Earth and Environmental Science 981, no. 2 (2022): 022066. http://dx.doi.org/10.1088/1755-1315/981/2/022066.

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Abstract The article discusses the issues of ranking the assortment of Russian-made cognac using ABC analysis. ABC analysis allows you to select the most significant objects from the whole set of the same type, that is, to select objects that are few, but which need to be paid close attention to. To rank the cognac assortment, an ABC analysis was conducted, which showed that Group A cognacs are in the greatest demand, bring the greatest profit, so they should always be in stock. The second group includes cognacs that are in stable demand among consumers, which also indicates good sales and pro

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2

Wei, Yujie, Blaise Bergiel, and Lingfang Song. "Effects of parental cultural capital on purchase intention of cognac." International Journal of Wine Business Research 31, no. 3 (2019): 344–61. http://dx.doi.org/10.1108/ijwbr-05-2018-0017.

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Purpose The purpose of this paper is to examine the possibility that individual differences in consumer choice of cognac are at least partially influenced by parental cultural capital. Also examined are ten value orientations factors (e.g. hedonism and self-direction) and attitudes toward France, cognac’s country-of-origin that may affect the degree of this intergenerational influence. Design/methodology/approach The survey research measures parents’ cultural capital, value orientations and attitude toward France and purchase intention using recognized scales. Data were collected from the facu

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3

Dindorf, Wojciech. "The cognac kick." Physics Teacher 38, no. 2 (2000): 118. http://dx.doi.org/10.1119/1.880445.

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4

Eliseev, M. N., V. P. Osipova, L. K. Emelyanova, D. G. Lakutin, and O. M. Alekseeva. "The quality indicators of french cognac." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 66–71. http://dx.doi.org/10.20914/2310-1202-2019-1-66-71.

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Alcohol products are very popular in the consumer market, although it is not a highly needed and essential product. Cognac is one of the exquisite aristocratic and sophisticated beverage, its production consist of complex and lengthy technological process, on which an unique, full bouquet and aroma directly depend. This determines the importance of such aspects as obtaining a high quality and environmentally safe products that have some positive effect on the human body. Moreover, for cognac, the most important is the quality of the original wine materials and new production technologies, whic

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5

Savchuk, S. A., and G. M. Kolesov. "Chromatographic Techniques in the Quality Control of Cognacs and Cognac Spirits." Journal of Analytical Chemistry 60, no. 8 (2005): 752–71. http://dx.doi.org/10.1007/s10809-005-0176-9.

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6

Aliskerov, Abduragim R., and Olga V. Pavlenko. "Actual Issues of Identification and Examination of Cognac Distillate for Customs Purposes." Вестник Российской таможенной академии, no. 4 (2022): 112–24. http://dx.doi.org/10.54048/20727240_2022_04_112.

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The article shows the existence of the problem of identifying cognac distillate in the production of customs expertise; the composition of stable carbon isotopes 13C/12C in ethanol was established on genuine samples of cognac products in the south of Russia; the insufficiency of determining the indicators of GOST 31728-2014 and the ratio of stable carbon isotopes 13C/12C in ethanol to detect falsification of cognac products was proved. The authors of the article focused on the study of cognac distillates using an integrated approach, including the establishment of organoleptic and physico-chem

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7

HORODNIUK, N. "SEMANTICS OF ALCOHOL AND OPPOSITION “RUM – COGNAC” IN THE NOVEL “THREE COMRADES” BY E. M. REMARQUE." Vìsnik Marìupolʹsʹkogo deržavnogo unìversitetu Serìâ Fìlologìâ 16, no. 28 (2023): 66–84. http://dx.doi.org/10.34079/2226-3055-2023-16-28-66-84.

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The article is devoted to the semantics of alcohol in the novel “Three comrades” by E. M. Remarque. The vast majority of scenes and episodes of the novel are marked with numerous alcoholic beverages, signs of drinking and drunkenness, or numerous references to cafes, restaurants, bars and pubs, which appear the dominant chronotope of the work. The article analyzes the semantic opposition “rum – cognac” in the novel. Typically, Remarque’s semantics of drinking is considered in the context of “the lost generation” as a mental and/or physical anesthesia that dulls post-war traumas, pain, sadness,

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8

Vyacheslav Kostikov. "TRADING COGNAC FOR MOONSHINE?" Current Digest of the Russian Press, The 74, no. 048-049 (2022): 14. http://dx.doi.org/10.21557/dsp.82961130.

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9

van Westering, Jetske. "The Cognac Market: An Examination of the Cognac Market in the Far East." International Journal of Wine Marketing 6, no. 1 (1994): 5–19. http://dx.doi.org/10.1108/eb008623.

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10

Bouët, Antoine, Charlotte Emlinger, and Viola Lamani. "What Determines Exports of Luxury Products? The Case of Cognac." Journal of Wine Economics 12, no. 1 (2017): 37–58. http://dx.doi.org/10.1017/jwe.2017.2.

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AbstractThis paper analyzes the determinants of Cognac brandy exports using a unique database on Cognac shipments to more than 140 destinations between 1996 and 2013. We use this database to construct descriptive statistics concerning the evolution of Cognac exports during this period. We also construct a database of protectionist policies that affect worldwide Cognac exports. We analyze the determinants of Cognac exports and base our empirical strategy on Heckman's (1979) procedure. We estimate successively the impact of geographical, demand and policy factors on the extensive margin of trade

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11

Donise, Andreea, Gabriela Nita, Mihaela Emanuela Craciun, and Mihaela Mihai. "Quality Control of Metaxa Cognac." Proceedings 55, no. 1 (2020): 15. http://dx.doi.org/10.3390/proceedings2020055015.

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Quality represents all the characteristics and features of a product or service that satisfies individual requirements. In other words, quality is measured by the degree of customer satisfaction regarding a product or service. The implementation of the control diagram is studied at the distribution store reception of Metaxa cognac orders. The delivery was performed in boxes of six bottles. The control charts follow the degree of filling of the bottles. The volume of filling was measured on a batch of 36 bottles to establish reliable control limits. The studied sample comprised 36 bottles distr

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12

Boucher, Patrick, Anne Boutillon, Didier Dumur, Thierry Foix, Patrick Raguenaud, and Christelle Rougebief. "Predictive Control in Cognac Distillation." IFAC Proceedings Volumes 32, no. 2 (1999): 7089–94. http://dx.doi.org/10.1016/s1474-6670(17)57210-9.

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13

Schee, Henk A., Willy B. H. Kennedy, Jan-Paul Bouwknegt, and Renske Hittenhausen-Gelderblom. "A case of cognac adulteration." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 188, no. 1 (1989): 11–15. http://dx.doi.org/10.1007/bf01027615.

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14

Barashkov, A. S., and D. S. Petrosian. "The Method of Prime Costs Determination of the Model Row Goods." Nonlinear Analysis: Modelling and Control 13, no. 3 (2008): 325–30. http://dx.doi.org/10.15388/na.2008.13.3.14560.

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The concept of the model row goods is introduced. These are the interchangeable goods differing by quality and price. Cognacs of various vintage years produced on one cognac factory are a typical example of such goods. For the indicated kind of the goods the method of the cost price determination of the goods of competitors is worked out and realized. The initial information for determination is the data on the prices of the goods and sales volumes.

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15

Elisеev, M. N., O. M. Alekseeva, and D. G. Lаkutin. "French Cognac in Russia's Alcohol Market." International Trade and Trade Policy, no. 2 (June 29, 2019): 97–104. http://dx.doi.org/10.21686/2410-7395-2019-2-97-104.

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16

Bilbija, Ksenija. "Una velada de café y cognac." Letras Femeninas 41, no. 1 (2015): 40–42. http://dx.doi.org/10.2307/44733758.

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17

КАМАЛОВА, Т. А., and М. М. АЛИЕВА. "MANAGING THE PROMOTION OF COGNAC PRODUCTS." Экономика и предпринимательство, no. 6(155) (August 2, 2023): 714–17. http://dx.doi.org/10.34925/eip.2023.155.6.127.

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В статье проведен анализ продвижения продукции Кизлярского коньячного завода. Выявлено, что на заводе проводятся лишь отдельные маркетинговые мероприятия, но нет комплексного маркетингового подхода. Показано, что продвижение товаров в интернете с использованием скрытого маркетинга, крауд-маркетинга в сообществах и социальных сетях позволяют разработать для клиента эффективную стратегию продвижения коньячной продукции с применением методов, находящихся в рамках закона «О рекламе». Обоснована необходимость внедрения в систему управления предприятием маркетинговых подходов. The article analyzes t

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18

Leclaire, Elise, Roger Cantagrel, Laurent Maignial, Guillaume Snakkers, and Gérald Ferrari. "Contribution to characterisation of young Cognac aroma." OENO One 33, no. 3 (1999): 133. http://dx.doi.org/10.20870/oeno-one.1999.33.3.1025.

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<p style="text-align: justify;">This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry. The wines were produced from vines growing in the Cognac allowed area (machine harvested grapes) and the double distillation « charentaise » in pot stills. The cellar masters of major Cognac companies selected ten spirits samples. The sensory panel proceeds to the overall aroma analysis in order to find the relevant

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19

Savchuk, S. A., and G. M. Kolesov. "Chromatographic determination of phthalic acid esters as an indicator of adulterated cognacs and cognac spirits." Journal of Analytical Chemistry 62, no. 8 (2007): 761–72. http://dx.doi.org/10.1134/s1061934807080126.

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20

Guittin, Charlie, Faïza Maçna, Isabelle Sanchez, et al. "The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation." Fermentation 8, no. 2 (2022): 51. http://dx.doi.org/10.3390/fermentation8020051.

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In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (experimental central composite design and response surface modeling) with metabolomic analysis. Three Saccharomyces cerevisiae strains that met the requirements of cognac appellation were tested at a laboratory scale (1 L) and a statistical analysis of covariance was performed to highlight the organoleptic profile (fermentative aromas, terpenes, alcohols and aldehydes) of each strain. The res

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21

VIDAL, J. P., B. CHETANEAU, and R. CANTAGREL. "Use of Modified Crystal Decanters With No Lead Migration for Cognac Storage." Journal of Food Protection 55, no. 10 (1992): 806–7. http://dx.doi.org/10.4315/0362-028x-55.10.806.

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The lead content of cognac stored in unprotected lead crystal decanters, with the interior protected by a glass sheet, or treated by ion exchange with kaolin has been determined over a period of 9 to 15 months using graphite furnace atomic absorption spectroscopy. After 15 months, lead content of cognac in unprotected crystal decanters is near 800 ppb, but there is no lead migration with the use of the two types of protected crystal decanters.

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22

Bernard, Gilles. "La crise du cognac des années 1990." Norois 172, no. 1 (1996): 767–74. http://dx.doi.org/10.3406/noroi.1996.6761.

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23

Lablanquie, O., G. Snakkers, R. Cantagrel, and G. Ferrari. "Characterisation of young Cognac spirit aromatic quality." Analytica Chimica Acta 458, no. 1 (2002): 191–96. http://dx.doi.org/10.1016/s0003-2670(01)01563-x.

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24

Matilla, Karina, and André Debénath. "La grotte Marcel Clouet à Cognac (Charente)." L'Anthropologie 107, no. 1 (2003): 49–115. http://dx.doi.org/10.1016/s0003-5521(02)00002-x.

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25

ЧУРСИНА, О. А., В. А. ЗАГОРУЙКО, Л. А. ЛЕГАШЕВА, et al. "ASSESSMENT OF THE COLOR OF AGED BRANDY DISTILLATES BASED ON THEIR OPTICAL CHARACTERISTICS AND COMPOSITION OF THE PHENOLIC COMPLEX." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 114–19. http://dx.doi.org/10.26297/0579-3009.2024.2-3.19.

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Цвет является важной характеристикой при оценке качества и идентификации винодельческой продук- ции. У коньяка и коньячных дистиллятов он характеризуется от светло-золотистого до темно-янтарного или тем- но-коричневого и обусловлен компонентами фенольного состава, экстрагируемыми из древесины дуба. Однако определение цвета винопродукции визуально с помощью описательных характеристик не позволяет однозначно интерпретировать результат оценки из-за субъективности метода и многочисленности понятий и терминов. В свя- зи с этим для количественного выражения цвета наиболее актуальными являются спектр

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26

Snakkers, Guillaume, Jean-Michel Boulesteix, Sylvie Estréguil, et al. "Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study." OENO One 37, no. 4 (2003): 243. http://dx.doi.org/10.20870/oeno-one.2003.37.4.960.

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<p style="text-align: justify;">This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The aim of the study was to analyze the impact of wood heat treatment on Cognac in both analytical and sensory terms and to confirm the validity of the pilot barrel model. The findings give a relatively wide view of the influence on the composition of Cognac of new wood heated at different temperatures. Heating gav

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Conte, J. P., and P. W. Marshall. "Low-Frequency Forces on Tubular Spaceframe Towers: Analysis of Cognac Data." Journal of Offshore Mechanics and Arctic Engineering 116, no. 3 (1994): 122–26. http://dx.doi.org/10.1115/1.2920140.

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The Cognac field data indicate that the low-frequency force response components are not negligible and are significantly correlated to the wave envelope process. Although this is a well-known phenomenon in floating structures, it had previously not been validated from data recorded on fixed platforms. Simulation studies based on a vertical rigid cylinder subjected to Hurricane Frederic sea states show significant differences in applied low-frequency drag forces obtained using the Wheeler and Delta stretching schemes used to approximate near-surface fluid kinematics. Previous studies focusing o

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28

Михаил Николаевич, Елисеев,, Косарева, Ольга Александровна, and Грибкова, Ирина Николаевна. "New approaches principles to assessing the cognac products quality." Food processing industry, no. 1 (January 10, 2023): 64–67. http://dx.doi.org/10.52653/ppi.2023.1.1.014.

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Статья посвящена проблеме оценки качества коньячной продукции, которая обусловлена влиянием совокупности факторов, таких как сырье, микроорганизмы, длительность, условия выдержки и т. д. Показано, что сенсорные свойства готового коньяка формируются за счет фурановых, фенольных и прочих органических соединений, появляющихся и преобразующихся в ходе технологического процесса. Поставленная цель работы - установление неявных связей между органическими соединениями, извлекаемыми и образующимися при выдержке в контакте с древесиной, коньячных дистиллятов с помощью методов математического моделирован

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29

УЛЬЯНОВА, Е. В., and Д. В. АНДРИЕВСКАЯ. "NFLUENCE OF PHENOLIC COMPOUNDS ON THE BOTTLING RESISTANCE OF ALCOHOLIC BEVERAGES." Известия вузов. Пищевая технология, no. 4(388) (December 12, 2022): 13–18. http://dx.doi.org/10.26297/0579-3009.2022.4.2.

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Стабилизация коньяков и повышение их розливостойкости, т. е. устойчивости к помутнениям, является одной из актуальных задач коньячного производства. Исследовано влияние фенольного состава обработанных коньяков на их розливостойкость. На основании мониторинга суммарного содержания фенольных соединений в процессе хранения коньяков в течение 6 мес, а также микроскопирования образовавщихся осадков установлено, что данные соединения участвуют в необратимых коллоидных помутнениях. При анализе спектров оптического поглощения выявлено, что в зависимости от возраста коньяков данные помутнения обусловле

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30

Osganian, Patricia. "Cognac, un festival polar ouvert au petit écran." Mouvements 67, no. 3 (2011): 112. http://dx.doi.org/10.3917/mouv.067.0112.

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31

Lukanin, O., and O. Sydorenko. "Criteria of determination of age of cognac spirits." Visnyk agrarnoi nauky 94, no. 10 (2016): 51–60. http://dx.doi.org/10.31073/agrovisnyk201610-10.

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32

Pisarnitskii, A. F., and K. A. Askenderov. "Study of alcohol-soluble lignin in cognac spirits." Applied Biochemistry and Microbiology 44, no. 6 (2008): 652–56. http://dx.doi.org/10.1134/s0003683808060161.

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33

Deșliu-Avram, Mălina, Mariana Popescu, Elena Radu, Diana Constantinescu-Aruxandei, and Florin Oancea. "Optimization of Aroma Compounds Extraction from Wine Lees Using a Taguchi Design." Proceedings 57, no. 1 (2020): 42. http://dx.doi.org/10.3390/proceedings2020057042.

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34

Couch, A. T., and J. P. Conte. "Field Verification of Linear and Nonlinear Hybrid Wave Models for Offshore Tower Response Prediction." Journal of Offshore Mechanics and Arctic Engineering 119, no. 3 (1997): 158–65. http://dx.doi.org/10.1115/1.2829063.

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Accuracy of the prediction of the dynamic response of deepwater fixed offshore platforms to irregular sea waves depends very much on the theory used to determine wave kinematics. A common industry practice consists of using linear wave theory, which assumes infinitesimal wave steepness, in conjunction with empirical wave stretching techniques to provide a more realistic representation of near-surface water kinematics. The current velocity field is then added to the wave-induced fluid velocity field and the wave-and-current forces acting on the structure are computed via Morison’s equation. The

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35

Borchmann, Simon. "Sprognormer og konfigurering af personer i fiktive fortællende tekster." K&K - Kultur og Klasse 30, no. 94 (2002): 94–124. http://dx.doi.org/10.7146/kok.v30i94.21274.

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36

TUJI, Kenji. "Report on the 1 st Cognac International Scientific Symposium." JOURNAL OF THE BREWING SOCIETY OF JAPAN 87, no. 8 (1992): 578–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.87.578.

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37

Mitrofanova, E. A., T. I. Guguchkina, K. V. Reznichenko, O. P. Antonenko, and O. N. Sheludko. "ADDITIONAL PHYSICAL AND CHEMICAL PARAMETERS OF COGNAC PRODUCTS AUTHENTICITY." Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making 23 (June 2019): 243–46. http://dx.doi.org/10.30679/2587-9847-2019-23-243-246.

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38

Ageyeva, N. M., M. G. Markovskiy, and R. V. Avanesyants. "OF THE USE OF ION EXCHANGE TO COGNAC STABILIZATION." Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making 28 (July 2020): 172–76. http://dx.doi.org/10.30679/2587-9847-2020-28-172-176.

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39

Honkasalo, P. "How to identify fine Cognac: BNIC returns to Finland." Journal of Intellectual Property Law & Practice 7, no. 9 (2012): 639–41. http://dx.doi.org/10.1093/jiplp/jps103.

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40

Campbell, E. J. M., D. M. E. Campbell, and R. S. Roberts. "Ability to distinguish whisky (uisge beatha) from brandy (cognac)." BMJ 309, no. 6970 (1994): 1686–88. http://dx.doi.org/10.1136/bmj.309.6970.1686.

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41

OHTA, Y., T. OKAMOTO, M. TAMURA, et al. "ChemInform Abstract: Synthesis of (.+-.)-Methylenolactocin and (.+-.)-trans Cognac Lactone." ChemInform 29, no. 37 (2010): no. http://dx.doi.org/10.1002/chin.199837275.

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42

Rubinacci, Simone, Alex Graudenzi, Giulio Caravagna, et al. "CoGNaC: A Chaste Plugin for the Multiscale Simulation of Gene Regulatory Networks Driving the Spatial Dynamics of Tissues and Cancer." Cancer Informatics 14s4 (January 2015): CIN.S19965. http://dx.doi.org/10.4137/cin.s19965.

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We introduce a Chaste plugin for the generation and the simulation of Gene Regulatory Networks (GRNs) in multiscale models of multicellular systems. Chaste is a widely used and versatile computational framework for the multiscale modeling and simulation of multicellular biological systems. The plugin, named CoGNaC (Chaste and Gene Networks for Cancer), allows the linking of the regulatory dynamics to key properties of the cell cycle and of the differentiation process in populations of cells, which can subsequently be modeled using different spatial modeling scenarios. The approach of CoGNaC fo

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43

Gadrat, Mathilde, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, and Kleopatra Chira. "Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes." OENO One 56, no. 1 (2022): 17–28. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4853.

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Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatu

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Shilyaev, Konstantin S., and Elena A. Shlotgauer. "Conceptual Metaphor and Metonymy in Russian Wine and Cognac Reviews." Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya, no. 61 (October 1, 2019): 113–34. http://dx.doi.org/10.17223/19986645/61/7.

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Ehata, Takashi, Takashi Ebata, Katsuya Matsumoto, et al. "Synthesis of (+)-trans-Whisky Lactone, (+)-trans-Cognac Lactone and (+)-Eldanolide." HETEROCYCLES 31, no. 9 (1990): 1585. http://dx.doi.org/10.3987/com-90-5486.

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Awad, Pierre, Violaine Athès, Martine Esteban Decloux, et al. "Evolution of Volatile Compounds during the Distillation of Cognac Spirit." Journal of Agricultural and Food Chemistry 65, no. 35 (2017): 7736–48. http://dx.doi.org/10.1021/acs.jafc.7b02406.

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Song, Lingfang, Yujie Wei, and Blaise J. Bergiel. "COGNAC consumption: A comparative study on American and Chinese consumers." Wine Economics and Policy 7, no. 1 (2018): 24–34. http://dx.doi.org/10.1016/j.wep.2018.01.001.

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Song, Zhenlei, Hengmu Xie, Ji Lu, Yingying Gui, and Lu Gao. "(HMe2SiCH2)2: A Useful Reagent for B(C6F5)3-Catalyzed Reduction–Lactonization of Keto Acids: Concise Syntheses of (–)-cis-Whisky and (–)-cis-Cognac Lactones." Synlett 28, no. 18 (2017): 2453–59. http://dx.doi.org/10.1055/s-0036-1588488.

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Abstract:

(HMe2SiCH2)2 has been utilized as a useful reagent for B(C6F5)3-catalyzed reduction–lactonization of keto acids to synthesize γ- and δ-lactones. The process led concisely to (–)-cis-whisky and (–)-cis-cognac lactones in respective overall yields of 32% and 36%.

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Ma, Yue, Yuanyi Li, Baochun Zhang, et al. "Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac." Foods 13, no. 1 (2023): 27. http://dx.doi.org/10.3390/foods13010027.

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This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to establish relationships between sensory descriptors and chemical composition. Descriptive analysis was performed with a trained panel to obtain the sensory profiles. Forty-three aroma-active compounds were quantified by four different methodologies. A prediction model on the basis of partial least squares analysis was performed to identify candidate compounds that were unique to a certain group of brandies. The result sho

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Kaku, Satsuki, Masatoshi Hashimoto, Naofumi Ohtsu, et al. "Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones." Flavour and Fragrance Journal 36, no. 5 (2021): 584–92. http://dx.doi.org/10.1002/ffj.3670.

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