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Aging method for improving quality of brandy

A brandy and aging technology, applied in the field of aging to improve the quality of brandy, can solve the problems of unsatisfactory effect, high cost, discount of brandy quality, etc., and achieve the effect of shortening aging time, long aftertaste and low cost

Active Publication Date: 2022-01-11
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

If it is aged in oak barrels, the cost is too high; if it is aged in stainless steel tanks, the quality of the brandy will be greatly reduced
In the prior art, the quality of brandy can be improved by adding oak chips in stainless steel tanks, but the effect is still unsatisfactory

Method used

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  • Aging method for improving quality of brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The aging method of brandy with white grapes as raw material, the steps are as follows:

[0032] (1) Dilute the freshly distilled brandy with water to reduce the alcohol content to 50% vol.

[0033] (2) Store the diluted brandy in oak barrels for 18 months; during the storage process, the ambient temperature is controlled at 12-18°C and the humidity is 75%-85%.

[0034] (3) Transfer the brandy into clay pots and store for 6 months; during the storage process, the ambient temperature is controlled at 20-30°C and the humidity is 50%-75%.

Embodiment 2

[0044] The aging method of brandy with red grapes as raw material, the steps are as follows:

[0045] (1) Dilute the freshly distilled brandy to reduce the alcohol content to 58%vol;

[0046] (2) Put the diluted brandy into clay pots, add oak boards to the pots, the amount added is 5g / L based on the volume of brandy in the pots; store for 7 months; during the storage process, the ambient temperature is controlled at 20~ 30°C, humidity 50%~75%.

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Abstract

The invention belongs to the field of brandy aging, and particularly discloses an aging method for improving the quality of brandy. The aging method is different from the prior art in that before aging, brandy obtained by distillation is diluted until the alcoholic strength is 45-60% vol; and in addition, the aging comprises a process of storing the brandy in a pottery pot. The method can shorten the aging time of the low-year brandy, improve the quality of the brandy and optimize the flavor and color of the brandy. Moreover, the pottery pot is low in cost, and the cost can be effectively reduced by replacing an oak barrel or a stainless steel pot with the pottery pot. Through pottery pot ageing, the problem of foreign flavor caused by red grape varieties can be effectively solved, a very good purification effect is achieved, the problem that single fragrance is excessively prominent can be weakened through treatment of white grape varieties, and the wine body is more balanced and harmonious. Dilution and alcohol content reduction treatment is carried out before ageing, so that the stability of a wine body is improved, and the brandy raw wine is soft in taste, low in bitterness, clean and fresh in fragrance and long in aftertaste.

Description

technical field [0001] The invention belongs to the field of brandy aging, and in particular relates to an aging method for improving the quality of 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] Low-vintage brandy usually refers to brandy that has been aged for less than 3 years. If it is aged in oak barrels, the cost is too high; if it is aged in stainless steel tanks, the quality of brandy will be greatly reduced. In the prior art, the quality of brandy can be improved by adding oak chips in stainless steel tanks, but the effect is still unsatisfactory. The red miscellaneous grape varieties have lower total acidity, more prominent and mixed aroma, the distilled alcohol tastes green and astringent, and the aroma is unstable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 周洪江姜华张葆春赛嘉姜忠富于立娜姜晓东仝亚军孟宁
Owner 烟台可雅白兰地酒庄有限公司
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