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Aging technology of a high-vintage brandy

A brandy and aging technology, which is applied in the aging process of high-vintage brandy, can solve problems such as fullness of flavor and lack of vitality, and achieve the effects of improving sensory quality, adding vitality, increasing richness and pleasure

Active Publication Date: 2021-10-08
烟台可雅白兰地酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the deficiencies in the above-mentioned prior art, and provides an aging process for high-vintage brandy, which solves the problem of fullness and vitality of high-vintage brandy in the prior art.

Method used

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  • Aging technology of a high-vintage brandy
  • Aging technology of a high-vintage brandy
  • Aging technology of a high-vintage brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of aging process of high-vintage brandy, the steps are as follows:

[0027] (1) Aging: Put the newly distilled Ugni Blanc grape brandy into oak barrels for aging. During the aging process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%; the original brandy is obtained;

[0028] (2) Awakening: move the original brandy aged for 30 years into an 8-year old oak barrel and store for 3 months; during the storage process, the temperature is controlled at 18°C ​​and the humidity is 80%~83%;

[0029] (3) Filling to obtain finished brandy.

Embodiment 2

[0031] A kind of aging process of high-vintage brandy, the steps are as follows:

[0032] (1) Aging: Put the newly distilled Ugni Blanc grape brandy into oak barrels for aging. During the aging process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%; the original brandy is obtained;

[0033] (2) Blending: according to the sensory evaluation style adjustment, it is necessary to mix the original brandy aged for 30 years with the original brandy aged for 31 years according to the volume ratio of 9:1;

[0034] (3) Storage back: Put the blended brandy back into the 13-year-old oak barrels for storage and aging, the temperature is controlled at 18°C, the humidity is 80%~83%, and it is stored for 12 months; at this time, after sensory Tasting, the aroma of the wine is balanced and coordinated, the taste is full and mellow, and the index is stable;

[0035] (4) Awakening: The brandy that has been stored back is moved into an 8-year-old oak barrel and sto...

Embodiment 3

[0038] Referring to Example 2, the difference from Example 2 is that the storage time of step (4) is 5 months;

[0039] All the other technical features are the same as in Embodiment 2.

[0040] Note: Example 3 uses the brandy obtained from the same batch of back storage as Example 2 for awakening.

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Abstract

The invention belongs to the field of brandy aging, and specifically relates to an aging process of high-vintage brandy. The difference between it and the prior art is that after the brandy is aged, it is awakened; the awakening includes: moving the aged brandy into the Stored for 2-6 months in old oak barrels aged 5-10 years. The present invention improves the aging process of high-vintage brandy. By waking up the aged and stored brandy in old oak barrels, the flavor of the high-vintage brandy is kept alive while maintaining the unique mellowness of the high-vintage wine. The richness and pleasantness of the wine significantly enhance the sensory quality of the high-vintage brandy.

Description

technical field [0001] The invention belongs to the field of brandy aging, and in particular relates to an aging process of high-vintage brandy. Background technique [0002] Brandy is a kind of distilled wine, which is brewed from fruit after fermentation, distillation and storage. In a narrow sense, brandy refers to wine made from fermented grapes, distilled to obtain high alcohol, and then stored (aged) in oak barrels. [0003] The age of brandy aging is closely related to its grade to a certain extent. In the aging of brandy, the concept of "new wine in new barrels and old wine in old barrels" is usually followed to obtain a harmonious and unified flavor. However, the high-vintage brandy aged for more than 20 years tends to be calm in flavor, and has shortcomings in flavor fullness and vitality. Therefore, how to further improve the sensory quality of high-vintage brandy is a problem to be solved in this field. Contents of the invention [0004] Aiming at the short...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 张葆春申春华仝亚军于立娜李成林
Owner 烟台可雅白兰地酒庄有限公司
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