Abstract
<jats:p>Abstract. The development of accelerated maturation technologies for wine distillates is particularly relevant in the context of optimizing production processes and reducing the economic costs associated with long-term aging in oak barrels. Existing methods do not always ensure the required product quality, necessitating new physicochemical approaches. The aim of this study was to evaluate the potential of the electrohydraulic effect (EHE) for intensifying distillate extraction and maturation processes, as well as modifying the properties of oak wood. The study subjects were wine distillates containing oak staves and wood chips, treated with a pulsed discharge voltage of up to 10 kV. High-performance liquid and gas chromatography, titrimetry, and organoleptic analysis were used. It was established that EGE significantly affects the chemical composition of distillates: it intensifies the extraction of aromatic aldehydes (vanillin, syringaldehyde) and caramelization products, reduces the concentration of tannins, and enriches them with alkali and alkaline earth metal cations. This leads to the accelerated formation of a complex organoleptic profile with spicy and fruity notes. A tasting evaluation confirmed the preservation of the quality of the samples and the enrichment of their flavor and aroma palette. The results of the study demonstrate the potential of EGE as a tool for targeted modification of the chemical composition and organoleptic properties of distillates. The novelty of the study lies in its comprehensive study of the effect of EGE on organic and mineral components, as well as in the justification for the use of the synergistic potential of the method in combination with traditional technologies. The obtained data opens up opportunities for the development of resource-saving methods for the production of cognacs and other aged alcoholic beverages. Keywords: electrohydraulic effect (Yutkina), tannins, aromatic aldehydes, accelerated maturation, wine distillates</jats:p>