The secrets of Prof. D. Tsakov
WHAT IS RAKIA?
Rakia is a highly alcoholic beverage, produced on a large scale in the countries of southeastern Europe, and more specifically on the Balkan Peninsula (Bulgaria, Serbia and Macedonia), where it is considered a national drink. In more limited quantities, it is also produced in Romania under the name tsuika, in Italy – grappa, etc. For its production, mainly agricultural raw materials are used: grapes (fermented grape marc) and fruits of almost all fruit species, including apples, pears, plums, cranberries, apricots, etc.
In terms of alcohol content, the variety is quite wide (from 38-40 to 45-50 alcohol degrees). There is also a difference in color (from colorless to golden, sometimes in cognac tones).
The aroma is mainly due to the starting raw material and, less often, to additionally added herbs and other aromatic ingredients. Aromatic compounds are also formed during fermentation, distillation and aging.
The final taste, color and aroma are formed during aging, which largely depends on the vessel in which it takes place, the duration of the process and the temperature.
When do fruits reach technological maturity?
Technological maturity of fruits is understood as the maturity in which they have already acquired the shape, size and color characteristic of the fruit type and variety. They have accumulated the amount of sugars and aromatic substances possible for the biological properties of the variety.
For fruits of individual fruit species, this maturity is different and depends mainly on their biological properties and less on the applied agrotechnical measures.