Ice brandy and brewing process thereof

Abstract

The invention belongs to the technical field of alcohol products, and in particular relates to ice brandy and a brewing process thereof. The brewing process of the ice brandy comprises the following steps: A, naturally concentrating for a first time, i.e., ripe grapes are not harvested in early autumn temporarily but are retained on vines, after the autumn and the winter, the grapes are extremely ripe, the sweetness is increased, the acidity is decreased, the moisture is reduced and the grapes are shrunk; B, naturally concentrating for a second time, i.e., the harvested grapes are immediately extruded in an iced state so as to obtain high-concentration grape juice which is rich in sugar and natural fragrant substances; C, performing low-temperature fermentation, i.e., the high-concentration grape juice is subjected to low-temperature fermentation for 2-3 months at low temperature, and is filtered so as to obtain bulk grape wine; and D, distilling, i.e., the bulk grape wine is distilled at 75-87 DEG C, so as to distill ice brandy of which the alcoholic strength is 35-65 degrees. The brewing process has the advantage that no fragrance is added in the production process, and the final product ice brandy is gentle and rich in natural fragrance.

Description

technical field [0001] The invention belongs to the technical field of alcohol products, and in particular relates to ice wine brandy and a preparation process thereof. Background technique [0002] Brandy, which means "fired wine", is known as "water of life". In a narrow sense, it refers to the high-alcohol wine obtained by distillation after fermentation of grapes, and then stored in oak barrels. The distilled wine made from grapes is called grape brandy, and the brandy often referred to refers to grape brandy. Because of its high alcohol content, brandy often has a choking or burning sensation when drinking. In addition, the aroma of brandy is relatively light, so it is necessary to add spices or other additives to the wine and oak barrels during the preparation process to increase the wine's aroma. Aroma, and can not make wine keep its natural aroma naturally, and spices and other additives are not hygienic or harmful to human body. [0003] In order to improve the e...

AI Technical Summary

Problems solved by technology

[0004] Although the above scheme solves the deficiencies of the prior art to a certain extent, it still needs to add spices or other additives to the wine to increase the aroma of the wine, but it cannot naturally make the wine maintain its natural aroma, or the aroma is very weak.