An Aging Method for Improving the Quality of Brandy
A brandy and aging technology, which is applied in the field of aging to improve the quality of brandy, can solve the problems of unsatisfactory effect, high cost, and discount of brandy quality, and achieve the effects of shortening aging time, long aftertaste and low cost
Active Publication Date: 2022-03-15
烟台可雅白兰地酒庄有限公司
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- Abstract
- Description
- Claims
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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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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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The invention belongs to the field of brandy aging, and specifically discloses an aging method for improving the quality of brandy. The difference from the prior art is that before aging, the brandy obtained by distillation is diluted to an alcohol content of 45-60% vol; Aging involves storing the brandy in clay pots. The invention can shorten the aging time of low-year brandy, improve its quality, and optimize its flavor and color. Moreover, the cost of clay pots is low, and using clay pots instead of oak barrels or stainless steel tanks can effectively reduce costs. Aging in earthenware pots can effectively solve the foreign smell brought by red grape varieties, and has a good purification effect. The treatment of white grape varieties can weaken the problem of single aroma that is too prominent, making the wine body more balanced and harmonious. Dilution and reduction treatment before aging is beneficial to increase the stability of the wine body, making the original brandy wine have a soft taste, less bitterness, a clean and fresh aroma, and a long 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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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