Final answer:
For Cognac and Armagnac production, the base wines are low in alcohol and high in acidity, which is ideal for the distillation process and preserves the quality of the beverage.
Step-by-step explanation:
The base wines required for the production of Cognac and Armagnac are low in alcohol and high in acidity. These types of wine are specifically chosen for distillation because their high acidity ensures better preservation during the storage and aging processes, and the low alcohol content is preferable for distillation to avoid excessively rapid evaporation. As ethanol-containing beverages, if they are kept for long periods of time after being opened and exposed to the air, they can become oxidized, leading to an unpleasant vinegary taste due to the production of acetic acid. The distillation of spirits significantly changed in Europe during the 15th century, leading to the production of various spirits like gin, vodka, and whisky, in addition to Cognac and Armagnac.