The influence of fusel oil content on the quality of wine and wine distillate

Organoleptic (qualitative) properties of European, Imeretian and Kakhetian types of wines and wine distillates do not depend on the fusel oil content.  During maturation of wine and wine distillate on the grape must and in the oak barrel, there is not observed any correlative connection between the fusel oil quantitative content and tasting indicators.
When grape must is undergoing maturation in qvevri, the wine quality received from it is steadily improving, and this regularity is equally fair for all the types of wines. 
To receive high quality wine distillates from European, Imeretian and Kakhetian type wines, distillation should be carried out immediately after fermentation is over, without their further maturation. Furthermore, the highest quality wine distillate is obtained using Imeretian method of grape processing. 
The distillates produced via distillation of Imeretian and Kakhetian types of wines, represent not cognac, but Georgian national beverage – chacha distillates.
During both Imeretian and Kakhetian wine distillates ageing in oak barrels, there is received higher in quality chacha distillate, in comparison with cognac wine distillate.