THE IMPACT OF MODERN PRODUCTION TECHNOLOGIES ON THE QUALITY INDICATORS OF WHISKEY PRODUCTS

Abstract

Whiskey production has undergone significant technological advancements in recent years. In addition to traditional methods, modern equipment and controlled processes are increasingly being utilized. These changes have a direct impact on the quality and characteristics of the final product.

This study examines the impact of modern production technologies on the quality indicators of whiskey products. The main objective is to assess how contemporary technological interventions affect the physicochemical composition, flavor characteristics, and overall product stability. The methodology is based on the analysis of scientific literature, comparative evaluation of traditional and modern technological stages, and interpretation of physicochemical and sensory data.

The results show that modern technologies, such as controlled fermentation, precise maturation, and enhanced filtration, significantly improve product consistency, reduce undesirable compounds, and optimize flavor characteristics. The originality of the research lies in the evaluation of how multiple technological stages affect whiskey quality. The scientific novelty is reflected in identifying mechanisms based on technology that influence chemical and sensory outcomes.

This study can be practically useful for whiskey producers, as it demonstrates how traditional methods can be combined with modern technologies to achieve a consistent and high-quality product.