Color matching method for brandy

Abstract

The invention discloses a color matching method for brandy. The color matching method comprises the following steps of: (A) preparation of mother liquid, namely, adding 250g of saffron into 9,000ml of diluted brandy, intermittently stirring the mixture for 2-3 times each day, soaking at normal temperature for 15 days, filtering to obtain clear mother liquid with a deep red color, and sealing and storing; and (B) color matching of brandy, namely, adding the mother liquid into the brandy and stirring and sufficiently mixing. The method disclosed by the invention is used for matching the color of brandy by use of saffron; by replacing caramel pigment with the color of saffron, the brandy also can obtain a crystal clear golden yellow color, the quality is improved, the mouthfeel is rich, and the health is promoted; and the obtained brandy has a golden yellow color and is crystal clear with aging fruity flavor and mellow saffron aroma. The natural pigment of saffron is applied to the color matching of brandy for the first time in China. Substances of brandy harmful to human health caused by uneven qualities of caramel pigment on market can be avoided.

Description

technical field [0001] The invention relates to a method for toning color of brandy, belonging to the technical field of wine brewing. Background technique [0002] Brandy is a special style of spirits. Its production process is to use grapes to ferment and then distill to obtain brandy original wine with an alcohol content of 60-70 degrees. Then the original brandy wine is diluted with water and blended to make the alcohol content 38. -43 degrees, and finally placed in oak barrels for storage and aging for more than 3 years. During long-term storage, substances such as tannin pigments in oak barrels will dissolve into the brandy, making the brandy golden yellow. Generally, brandy is aged in oak barrels before bottling, so that the color of the liquor changes from transparent and colorless to amber. Due to the different color changes in the storage of brandy in each barrel, manual adjustment is required to maintain the consistency of product color between batches, and suga...

AI Technical Summary

Problems solved by technology

[0003] The caramel industry in our country is very backward. Most of the output is produced by workshop-style manual methods. There are very few manufacturers that can produce it with more scientific methods, and they can only produce a single salt-resistant caramel that is used in soy sauce. , the quality is poor, and the hygienic indicators are also very poor

Recently, 4-methylimidazole, which may cause cancer, was detected in the caramel coloring added to Pepsi-Cola. Although there is controversy about whether 4-methylimidazole is carcinogenic to humans, existing data show that it may cause cancer in animals