Preparation method of Chinese chestnut brandy and Chinese chestnut brandy

Abstract

The invention provides a preparation method of Chinese chestnut brandy, which comprises the following steps: (1) cooking and cooling Chinese chestnut raw materials in sequence to obtain gelatinized Chinese chestnuts; (2) adding koji, water and rice husks into the gelatinized Chinese chestnuts in sequence, and then performing fermentation treatment to obtain Chinese chestnut fermented grains; (3) sequentially carrying out retort loading treatment and distillation treatment on the Chinese chestnut fermented grains to obtain distillate; (4) ageing the distillate, blending, and filtering to obtain the Chinese chestnut brandy; according to the method, a solid-state fermentation method is adopted, the Chinese chestnuts are directly fermented by adding yeast, water and rice husks as auxiliary materials, the ester fragrance, the aldehyde fragrance and the Chinese chestnut fragrance of the Chinese chestnut brandy are obviously improved, the Chinese chestnut fragrance is better presented and reserved, the preparation method is simple, the cost is saved, and the effect is better.

Description

Technical Field

[0001] The invention belongs to the technical field of distillation and winemaking, and particularly relates to a preparation method of chestnut brandy and the chestnut brandy. Background Art

[0002] Chestnut is the fruit of the genus Castanea in the Fagaceae family. It is coded as 010·006 in the national industry standard "Classification and Code of Fresh Fruits". It is a hard (shell) fruit of evergreen fruit trees. As the "king of dried fruits", chestnut has rich nutrients (starch, protein, fat, vitamins, Ca, Fe, Sn, diterpenoid glycosides and aglycones and linear glucan CPA, etc.) and high medicinal value (tonifying the kidney, strengthening the spleen, nourishing the stomach, promoting blood circulation, etc.). With the development of chestnut processed products (such as sugar-fried chestnuts, canned chestnuts in sugar water, chestnut soup, chestnut preserves, etc.), beverages, health wines, thick wines, sake, beer, rice wine, fruit wine and their blended wines with chestnuts as the main raw materials have been developed and launched one after another.

[0003] However, the current fermentation process of chestnut wine usually requires high-temperature liquefaction and saccharification, which results in serious loss of chestnut aroma. The process is cumbersome and complicated, time-consuming, and cost-increasing with poor results, and it is impossible to present and retain the chestnut aroma well. Summary of the invention

[0004] The invention provides a preparation method of chestnut brandy and chestnut brandy, which are used to solve the problem that chestnut wine in the prior art cannot well present and retain chestnut aroma.

[0005] In one aspect, the present invention provides a method for preparing chestnut brandy, comprising the following steps:

[0006] (1) sequentially steaming and cooling the chestnut raw material to obtain gelatinized chestnuts;

[0007] (2) adding koji, water, and rice husk to the gelatinized chestnuts in sequence, and then fermenting the chestnuts to obtain chestnut fermented grains;

[0008] (3) sequentially performing a retort treatment and a distillation treatment on the chestnut wine mash to obtain a distillate;

[0009] (4) subjecting the distillate to an aging treatment, and then blending and filtering to obtain the chestnut brandy.

[0010] Compared with the prior art, the present invention is advantageous in that: a solid-state fermentation method is adopted to directly ferment chestnuts by adding koji, water and rice husk as auxiliary materials, thereby significantly improving the ester aroma, aldehyde aroma and chestnut aroma of chestnut brandy, so that the chestnut aroma is better presented and retained, and the preparation method is simple, with better cost-saving effect.

[0011] Furthermore, the flow temperature of the wine in the distillation process is 35-40°C.

[0012] Furthermore, the retort treatment time is 45 to 50 minutes; and / or,

[0013] The distillate removes the initial 1.0-1.5 kg of material obtained from the distillation process; and / or,

[0014] The alcohol content of the distillate is not less than 50% vol.

[0015] Furthermore, the aging process is carried out using chestnut barrels; and / or,

[0016] The aging process lasts no less than 2 years.

[0017] Furthermore, the raw material of the chestnut wood barrel is moderately roasted Jingdong chestnut wood, the moderately roasted temperature is 170° C. to 190° C., and the roasting time is 30 to 45 minutes.

[0018] Furthermore, the cooking temperature of the cooking treatment is 100° C. to 105° C., and the cooking time is 35 to 40 minutes; and / or,

[0019] The temperature of the gelatinized chestnuts obtained by the cooling treatment is 20°C to 24°C; and / or,

[0020] The fermentation time is 30 days.

[0021] Furthermore, the koji treatment uses low-temperature koji with a top-fire temperature of 45° C., and the mass of the koji accounts for 20% to 22% of the chestnut raw material; and / or,

[0022] The mass of water added in the water treatment is 54% to 56% of the total material; and / or,

[0023] The mass of the rice husk added to the rice husk treatment is 15% to 20% of the chestnut raw material.

[0024] Furthermore, the starch content of the chestnut raw material is not less than 53%; and / or,

[0025] The particle size of half of the chestnut raw materials is no more than 20 meshes.

[0026] Furthermore, the method for preparing the chestnut raw material comprises the following steps:

[0027] The fresh chestnuts without insect pests, mildew and maturity are baked at 180-200° C. for 15-20 minutes, and the chestnut raw materials are obtained after shelling, peeling, washing and crushing.

[0028] On the other hand, the present invention provides a chestnut brandy prepared by the above-mentioned method for preparing chestnut brandy. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] In one aspect, the present invention provides a method for preparing chestnut brandy, comprising the following steps:

[0031] (1) sequentially steaming and cooling the chestnut raw material to obtain gelatinized chestnuts;

[0032] (2) sequentially adding koji, water, and rice husk to the gelatinized chestnuts, and then fermenting the chestnuts to obtain chestnut fermented grains;

[0033] (3) sequentially performing a retort treatment and a distillation treatment on the chestnut wine mash to obtain a distillate;

[0034] (4) The distillate is aged, blended and filtered to obtain chestnut brandy.

[0035] The preparation method of chestnut brandy provided by the present invention adopts a solid-state fermentation method, and directly ferments chestnuts by adding koji, water and rice husk as auxiliary materials, thereby significantly improving the ester aroma, aldehyde aroma and chestnut aroma of the chestnut brandy, so that the chestnut aroma is better presented and retained, and the preparation method is simple and has a better cost-saving effect.

[0036] In a specific implementation manner, the retort loading process requires gas detection and retort loading, and the retort loading time is controlled within 45 to 50 minutes.

[0037] Furthermore, the flowing wine temperature of the distillation treatment is 35-40°C; the flowing wine temperature has a crucial influence on the content of some low-boiling point substances in the distilled wine. During the distillation treatment of the present invention, the flowing wine temperature is controlled at 35-40°C, which is beneficial to the esterification effect of the distillation process and the removal of low-boiling point volatile flavor substances in the wine, and the high-boiling point flavor substances such as acids, higher alcohols, and aromatic compounds are collected to the maximum extent, so that the finished wine tastes relatively mellow and can further present and retain the chestnut aroma.

[0038] Since the head of the wine usually contains relatively high levels of methanol, fusel oil, low-level fatty acids, aldehydes and other substances that may affect the taste and quality of the wine, in a specific embodiment, 1.0-1.5 kg of the head of the wine is pinched off, that is, the distillate is stripped of the initial 1.0-1.5 kg of material; and the tail of the wine is the one with an alcohol content below 50% vol. It can be understood that the alcohol content of the distillate obtained after distillation treatment gradually decreases, and the part with an alcohol content below 50% vol is also removed. Therefore, the alcohol content of the distillate selected in the present invention is not less than 50% vol.

[0039] Optionally, the distillation process employs a stainless steel retort.

[0040] Furthermore, chestnut barrels are used for aging. The inventors have found that chestnut barrels are used for aging, and the color of the wine is more prominent and brighter golden, and the chestnut-aged brandy may have richer phenolic acid, gallic acid and other substances, which can bring more high-quality aroma compounds to the brandy, impregnate higher content of vanillin and richer furan substances, and the aged brandy has a smoked and coffee flavor, and significantly improves the persistence and completeness of the chestnut aroma of the chestnut brandy.

[0041] Furthermore, the chestnut wood is Jingdong chestnut wood, which has coarse fibers and relatively poor sealing effect, and can form multiple pores to shorten the aging time.

[0042] In a specific implementation, the aging time is no less than 2 years, which can further improve the integrity and persistence of the chestnut aroma.

[0043] Furthermore, the raw material of the chestnut barrel is medium-roasted Jingdong chestnut wood, the medium-roasting temperature is 170°C to 190°C, and the roasting time is 30 to 45 minutes.

[0044] Optionally, the fermentation treatment time is 30 days; the cooking temperature of the cooking treatment is 100°C to 105°C, and the cooking time is 35 to 40 minutes; the temperature of the gelatinized chestnuts obtained by the cooling treatment is 20°C to 24°C.

[0045] Optionally, the koji treatment uses low-temperature koji with a top firing temperature of 45°C, and the mass of the added koji accounts for 20% to 22% of the chestnut raw material; the mass of the added water in the water treatment is 54% to 56% of the total material; the mass of the added rice husk in the rice husk treatment is 15 to 20% of the chestnut raw material.

[0046] In a specific embodiment, the starch content of the chestnut raw material is not less than 53%; and the particle size of half of the chestnut raw materials is not greater than 20 meshes.

[0047] The present invention does not limit the preparation method of the chestnut raw material, and optionally, the method comprises the following steps:

[0048] Fresh chestnuts without insect pests, mildew and maturity are baked at 180-200°C for 15-20 minutes, and then shelled, washed and crushed to obtain chestnut raw materials.

[0049] It is understandable that the fermented chestnuts may need to be refrigerated. The inventors have found that under the conditions of -15 to -30°C and 80% to 90% humidity, the soluble sugar of the chestnuts can be further retained and the chestnut aroma of the chestnut brandy can be further improved.

[0050] The present invention does not limit the specific steps of blending and filtering. Optionally, after filtering, the chestnut brandy may also be subjected to stable storage and bottling treatment.

[0051] In a specific implementation, the wine is blended according to the requirements of the brandy GB / T 11856.2 standard, and edible alcohol and color, aroma and flavor substances not produced by self-fermentation are not directly or indirectly added. After passing the test, the wine is filtered using a diatomaceous earth filter. After passing the test, the wine is filtered and stably stored for 30 days before being bottled.

[0052] On the other hand, the present invention further provides a chestnut brandy prepared by the above-mentioned method for preparing chestnut brandy.

[0053] The chestnut brandy provided by the present invention complies with the national standard for quality requirements of strong liquors, Part 2: Brandy (GB / T11856.2-2023); and can better present and retain the chestnut aroma.

[0054] The following is a detailed introduction to the method for preparing chestnut brandy provided by the present invention through specific examples.

[0055] Example 1

[0056] (1) roasting fresh chestnuts free of pests, mildew and mildew at 190° C. for 15 minutes, shelling and peeling, washing, and breaking into 4 to 8 pieces to obtain chestnut raw materials;

[0057] (2) steaming the chestnut raw material for 40 minutes and cooling it to 20° C. to 24° C. to obtain gelatinized chestnuts;

[0058] (2) adding low-temperature Daqu (top heating temperature 45° C.) accounting for 20% of the weight of the chestnut raw material, adding water accounting for 54% to 56% of the weight of the chestnut raw material, and adding steamed rice husk auxiliary material accounting for 15% of the weight of the chestnut raw material to the gelatinized chestnuts in sequence, and then fermenting for 30 days to obtain chestnut wine mash;

[0059] (3) putting the chestnut wine mash into a retort, detecting the air and putting it into the retort, controlling the retort time to be 45 to 50 minutes, and then performing a distillation process, controlling the flow temperature of the wine at 35° C. during distillation, pinching off 1.0 to 1.5 kg of the head of the wine, and removing the tail of the wine with an alcohol content of less than 50% vol to obtain a distillate;

[0060] (4) The distillate is aged in Jingdong chestnut barrels for 2 years, and then blended and filtered to obtain chestnut brandy, which is recorded as G1.

[0061] Example 2

[0062] The difference between this embodiment and embodiment 1 is that in step (3), the flow temperature of the wine is 40° C.; chestnut brandy is obtained, which is recorded as G2.

[0063] Example 3

[0064] The difference between this embodiment and embodiment 1 is that in step (1), the cooking process is performed for 35 minutes; and chestnut brandy is obtained, which is recorded as G3.

[0065] Example 4

[0066] The difference between this embodiment and embodiment 1 is that in step (3), the flow temperature of the wine is 20°C.

[0067] Example 5

[0068] The difference between this embodiment and embodiment 1 is that in step (3), the flow temperature of the wine is 25°C.

[0069] Example 6

[0070] The difference between this embodiment and embodiment 1 is that in step (3), the flow temperature of the wine is 30°C.

[0071] Example 7

[0072] The difference between this embodiment and embodiment 1 is that in step (3), the flow temperature of the wine is 45°C.

[0073] Example 8

[0074] The difference between this embodiment and embodiment 1 is that in step (4), the aging time is 1.5 years.

[0075] Example 9

[0076] The difference between this embodiment and embodiment 1 is that in step (4), the aging time is 1a.

[0077] Example 10

[0078] The difference between this embodiment and embodiment 1 is that in step (4), the aging time is 0.5a.

[0079] Embodiment 11

[0080] The difference between this embodiment and embodiment 1 is that in step (4), oak barrels produced by Oselles Company are used for aging.

[0081] Example 12

[0082] The difference between this embodiment and embodiment 1 is that in step (4), oak barrels produced by Oselles Company are used for aging, and the aging time is 1.5 years.

[0083] Embodiment 13

[0084] The difference between this embodiment and embodiment 1 is that in step (4), oak barrels produced by Oselles Company are used for aging, and the aging time is 1 year.

[0085] Embodiment 14

[0086] The difference between this embodiment and embodiment 1 is that in step (4), oak barrels produced by Oselles Company are used for aging, and the aging time is 0.5 years.

[0087] Comparative Examples 1 to 3

[0088] The liquid distillation method includes the following steps:

[0089] (1) While beating the chestnut raw material with water (chestnut-water ratio of 1:3.0-4.0), potassium metabisulfite (0.01%-0.02% of the chestnut raw material) was added, the liquefaction temperature was controlled at 90°C, pH 5.0, α-amylase 25U / g was added, and the treatment time was 50min;

[0090] (2) Cooling to 60°C for saccharification, adjusting the pH to 4.0 with citric acid, adding 130 U / g of saccharifying enzyme, and treating for 50 min;

[0091] (3) After pre-fermentation and post-fermentation, chestnut brandy is obtained, which is denoted as Y1 to Y3;

[0092] In the pre-fermentation, 4% active dry yeast was added, the temperature was 26°C, and the time was 5 days; and the post-fermentation was treated at a temperature of 22°C and the time was 40 days.

[0093] Test Example 1

[0094] The chestnut brandy obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was subjected to chromatographic analysis, and the results are shown in Table 1;

[0095] The chromatographic test conditions are as follows: injection chamber temperature 250°C; detector 250°C; initial column temperature 40°C, maintained for 8 min, then heated at a rate of 5.00°C / min to 180°C, maintained for 4 min.

[0096] The carrier gas flow rate is 1.0 mL / min; the hydrogen flow rate is 30 mL / min; the air flow rate is 350 mL / min; the tail gas flow rate is 25 mL / min; the output pressure of air, hydrogen and nitrogen is 0.4 MPa.

[0097] Take 0.2 mL of each of the three internal standards with a concentration of 2%, and make up to 10 mL with the wine sample. The injection volume is 0.4 μm, and the split ratio is 50:1.

[0098] Table 1

[0099]

[0100] It can be seen from the data in Table 1 that the physical and chemical indicators of the brandy obtained by chestnut liquid distillation and the solid distillation provided by the present invention are that the content of total acid, total ester, acetaldehyde, ethyl acetate, acetal and ethyl lactate in the former is significantly lower than that in the latter, while the content of n-propanol and isopentanol is higher than that in the latter.

[0101] Test Example 2

[0102] For the chestnut brandies prepared in Examples 1 to 3 and Comparative Examples 1 to 3, a quantitative descriptive analysis (QDA) method was used to give the sensory values ​​of the wine body on a five-point scale to compare the sensory (aroma) styles. The results are shown in Table 2.

[0103] Table 2

[0104] category Y1 Y2 Y3 G1 G2 G3 Chestnut 2.6 2.8 2.4 3.8 3.7 4 Wine aroma 3 3.2 3.4 4.1 3.9 4.2 Mellow 4.5 4.1 4.3 2 1.8 1.6 Esters 1.6 2 1.8 4.2 4 4.3 Aldehyde 2.2 2 1.8 3.8 3.1 2.9

[0105] As can be seen from Table 2, the aroma of liquid wine and solid wine (chestnut aroma, wine aroma, mellow aroma, ester aroma, aldehyde aroma) is compared and analyzed on a five-point scale. The mellow aroma of the former is higher than that of the latter (Y1>Y3>Y2>G1>G2>G3); the ester aroma of the latter is higher than that of the former (G3>G1>G2>Y2>Y3>Y1), and the chestnut aroma, wine aroma and aldehyde aroma are also more prominent; the liquid fermentation process suffers from serious chestnut aroma loss during high-temperature liquefaction and saccharification, the process is cumbersome and time-consuming, and the cost increase effect is poor; the preparation method provided by the present invention preserves and presents the chestnut aroma, the traditional operation is convenient and fast, the cost saving effect is better, and it has a strong advantage.

[0106] Test Example 3

[0107] The chestnut brandy (70% vol~72% vol) prepared in Examples 1, 2, 4~7 was subjected to chromatographic analysis (same test conditions as in Test Example 1) to compare the effect of flow temperature on the content of low-boiling-point substances in distilled liquor. The results are shown in Table 3.

[0108] Table 3

[0109]

[0110] At different wine flow temperatures, the content of some low-boiling point substances (methanol, acetaldehyde, acetal, n-propanol, isopentanol) changes (average value of three experiments). It can be seen from Table 3 that when the wine flow temperature x∈(20℃, 25℃), the content of low-boiling point substances (methanol, acetaldehyde, acetal, etc.) in the wine is relatively high. As the wine flow temperature increases, its concentration shows a downward trend, with an inflection point at around 35℃, and a slight fluctuation above 40℃; the content of n-propanol and isopentanol does not change much with temperature. In short, the wine flow temperature is negatively correlated with the content of low-boiling point substances. Of course, if the wine flow temperature is too high (x>45℃), the wine loss will also increase. This is one of the necessities for this process to confirm the wine flow temperature x∈(35℃, 40℃).

[0111] Test Example 4

[0112] The quantitative descriptive analysis (QDA) method was used to give the sensory values ​​of the wine body on a nine-point scale to test the aging time (T) required for the mellowness (M), persistence (P) and integrity (I) of Examples 1, 2, 4 to 7 to reach the ideal level (M = P = I = 7.5). M , T P , T I ) and the flow temperature of the wine. The results are shown in Table 4.

[0113] Table 4

[0114] Group Flow temperature <![CDATA[T M (a)]]> <![CDATA[T P (a)]]> <![CDATA[T I (a)]]> Comprehensive average value (a) Example 4 20 5 7 7.5 6.5 Example 5 25 4.6 6.5 5 5.4 Example 6 30 3 5 2 3.3 Example 1 35 2.3 3.7 1.3 2.4 Example 2 40 1.9 3.5 1.1 2.2 Example 7 45 1.8 3.3 1 2

[0115] It can be seen from Table 4 that within the range of flow temperature x∈(20℃, 45℃), as the flow temperature increases, the storage time required to achieve the same aging effect will be shortened accordingly. Z (T Z T M , T P , T I From the trend of the comprehensive average of the three, it can be seen that the flow temperature is negatively correlated with the aging time of chestnut brandy.

[0116] When the low temperature x∈(20℃, 25℃), the resulting wine must be aged for a long time, or it can reach the standard requirements of mellowness, persistence and integrity.

[110] During the natural aging process, a large amount of low-boiling point substances are absorbed into the wine. Although some of them will evaporate during the natural aging process, a considerable part of them will coexist with the wine for a long time. The low-boiling point substances that remain in the wine for a long time are the key factors affecting the aging effect.

[0117] When x∈(40℃, 45℃), the flow rate is high, the energy consumption is large, and the wine loss is large. When x∈(35℃, 40℃), T M , T P , T I The value reaches the inflection point of the aging time and is the best choice for the wine flow temperature of this process.

[0118] Test Example 5

[0119] The chestnut brandy prepared in Examples 1 and 8 to 14 was subjected to absorbance test (λ=420 nm), and each group was tested twice in parallel. The results are shown in Table 5.

[0120] Table 5

[0121]

[0122]

[0123] The color of the wine is an important indicator of the quality of brandy, and the chromaticity is closely related to the wood used for aging the wine. As shown in Table 5, with the extension of aging time, the absorbance of the four brandies increased to varying degrees. Chestnut was stronger than oak in the same period, showing a clear advantage. The color of the wine was more prominent, brighter and more golden, and it looked more mature than the latter. It may be that chestnut has a higher coloring intensity for brandy phenolic compounds than oak.

[0124] Test Example 6

[0125] The chestnutty aroma, floral aroma, toasted and nutty aroma, sweet aroma, spices aroma, woody aroma and brandy aroma of the chestnut brandy bodies prepared in Examples 1 and 11 were subjected to aroma sensory evaluation (nine-point scale), and each group was tested twice in parallel. The results are shown in Table 6.

[0126] Table 6

[0127] category 1 chestnut barrel 2 chestnut barrels 1 set of oak barrels 2 oak barrels Chestnut 6.9 6.7 7.3 7.2 Floral scent 6.1 5.5 5.4 5.2 Roasted and nutty aroma 5.5 6.1 5 4.9 Sweet 6.5 6 4.6 4.8 Spicy 3.2 3 4.1 4.9 Woody 6.6 6.8 5.8 4.8 Wine aroma 5.7 5.5 6.3 6.5

[0128] As shown in Table 6, compared with oak, chestnut wood has better floral, roasted and nutty, sweet and woody aromas than oak. The chestnut, wine and spice aromas of oak are better than those of the former. The inventors believe that chestnut wood can bring more high-quality aroma compounds to brandy, impregnate a higher content of vanillin, and the brandy aged with chestnut wood has a smoky and coffee flavor. In addition, the brandy aged with chestnut wood contains more furan substances, which confirms the feasibility of chestnut wood for aging chestnut brandy.

[0129] Test Example 7

[0130] The chestnut brandies (blended to 43% vol) prepared in Examples 1 and 11 were compared in terms of body, taste and mouthfeel. The comparison method was the same as in Example 4. The results are shown in Table 7.

[0131] Table 7

[0132] Group Mellowness M Durability Completeness I 1 chestnut barrel 7.5 6.5 7 2 chestnut barrels 7.1 6.8 6.3 1 set of oak barrels 7.6 5.5 5.6 2 oak barrels 6.9 4.6 5.8

[0133] Compared with oak, chestnut brandy aged with chestnut wood not only has richer vanilla and caramel flavors, but also significantly reduced bitterness, which enhances the structure and integrity of the wine. The bitterness threshold of tannins in oak is 35 mg / L, and the astringency threshold is 50 mg / L; the bitterness threshold of tannins in chestnut wood is 100 mg / L, and the astringency threshold is 80 mg / L, which are 2.86 times and 1.60 times that of chestnut wood, respectively. Therefore, the bitterness and astringency of wine aged with chestnut wood are reduced, and the integrity is enhanced. At the same time, substances unique to chestnut wood such as 2,3-butanediol, glycerol, and diester of hydrogen succinate also contribute to the integrity of the brandy.

[0134] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein by equivalents. If these modifications and variations fall within the scope of the claims of the present invention and their equivalent technologies, they should be considered to be within the protection scope of the present invention.

Claims

1. A method for preparing chestnut brandy, characterized in that: The following steps are involved: (1) sequentially steaming and cooling the chestnut raw material to obtain gelatinized chestnuts; (2) adding koji, water, and rice husk to the gelatinized chestnuts in sequence, and then fermenting the chestnuts to obtain chestnut fermented grains; (3) sequentially performing a retort treatment and a distillation treatment on the chestnut wine mash to obtain a distillate; (4) subjecting the distillate to an aging treatment, and then blending and filtering to obtain the chestnut brandy.

2. The method for preparing chestnut brandy according to claim 1, characterized in that: The flow temperature of the wine during the distillation process is 35-40°C.

3. The method for preparing chestnut brandy according to claim 1, characterized in that: The time of the retort treatment is 45 to 50 minutes; and / or, The distillate removes the initial 1.0-1.5 kg of material obtained from the distillation process; and / or, The alcohol content of the distillate is not less than 50% vol.

4. The method for preparing chestnut brandy according to any one of claims 1 to 3, characterized in that: The aging process is carried out using chestnut barrels; and / or The aging process lasts no less than 2 years.

5. The method for preparing chestnut brandy according to claim 4, characterized in that: The raw material of the chestnut barrel is moderately roasted Jingdong chestnut wood, the moderately roasted wood has a roasting temperature of 170° C. to 190° C., and a roasting time of 30 to 45 minutes.

6. The method for preparing chestnut brandy according to claim 4, characterized in that: The cooking temperature of the cooking treatment is 100° C. to 105° C., and the cooking time is 35 to 40 minutes; and / or, The temperature of the gelatinized chestnuts obtained by the cooling treatment is 20°C to 24°C; and / or, The fermentation time is 30 days.

7. The method for preparing chestnut brandy according to claim 4, characterized in that: The koji treatment uses low-temperature koji with a top-fire temperature of 45° C., and the mass of the koji accounts for 20% to 22% of the chestnut raw material; and / or, The mass of water added in the water treatment is 54% to 56% of the total material; and / or, The mass of the rice husk added to the rice husk treatment is 15% to 20% of the chestnut raw material.

8. The method for preparing chestnut brandy according to claim 4, characterized in that: The starch content of the chestnut raw material is not less than 53%; and / or, The particle size of half of the chestnut raw materials is no more than 20 meshes.

9. The method for preparing chestnut brandy according to claim 8, characterized in that: The method for preparing the chestnut raw material comprises the following steps: The fresh chestnuts without insect pests, mildew and maturity are baked at 180-200° C. for 15-20 minutes, and the chestnut raw materials are obtained after shelling, peeling, washing and crushing.

10. A chestnut brandy, characterized in that: The chestnut brandy is prepared by the method for preparing the chestnut brandy according to any one of claims 1 to 9.

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