What is the main function of a chai in the Cognac production process?

The main function of a chai in the Cognac production process is to store the aging product. A chai is essentially a cellar or warehouse where the distilled spirits are kept to mature in oak barrels. The aging process is crucial for Cognac as it allows the spirit to develop complex flavors and aromas over time, influenced by the interaction with the wood of the barrels.

This maturation period is critical for achieving the desired characteristics that define Cognac, including its smoothness and richness. During aging, the spirit undergoes various chemical changes that enhance its quality, making the chai an essential component of the Cognac production process.

The other choices relate to aspects of spirit production but do not accurately describe the primary purpose of a chai in this context.