CN113293084B

CN113293084B - Aging process for high-grade brandy

Info

Publication number: CN113293084B
Application number: CN202110822623.7A
Authority: CN
Inventors: 张葆春; 申春华; 仝亚军; 于立娜; 李成林
Original assignee: Yantai Keya Brandy Winery Co ltd
Current assignee: Yantai Keya Brandy Winery Co ltd
Priority date: 2021-07-21
Filing date: 2021-07-21
Publication date: 2021-10-08
Anticipated expiration: 2041-07-21
Also published as: CN113293084A

Abstract

The invention belongs to the field of ageing brandy, and particularly relates to an ageing process of the high-grade brandy, which is different from the prior art in that the brandy is awakened after ageing; the awakening comprises the following steps: and (4) transferring the aged brandy into an old oak barrel with the service life of 5-10 years for storage for 2-6 months. The aging process of the brandy for the senior citizens is improved, and the brandy after aging and storage is awakened in the old oak barrel, so that the flavor of the brandy is kept to be mellow and thick, the vitality of the brandy is increased, the richness and the pleasure of the flavor are increased, and the sensory quality of the brandy for the senior citizens is obviously improved.

Description

Aging process for high-grade brandy

Technical Field

The invention belongs to the field of ageing of brandy, and particularly relates to an ageing process of the brandy in high-grade.

Background

Brandy is a kind of distilled liquor, which is made up by using fruit as raw material through the processes of fermentation, distillation and storage. In a narrow sense, brandy refers to a wine prepared by fermenting grapes, distilling the fermented grapes to obtain high-alcohol, and storing the high-alcohol in an oak barrel (aging).

The age of brandy aging is somewhat closely related to its grade. In brandy aging, the concept of 'putting new wine into a new barrel and putting old wine into an old barrel' is usually followed to obtain harmonious and uniform flavor. However, the aged 20-year-old brandy is biased toward a deep and stable flavor, and unfortunately suffers from fullness and vitality of the flavor. Therefore, how to further improve the sensory quality of brandy in the advanced years is a problem to be solved in the field.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the aging process of the perennial brandy, and solves the problems of the prior art that the perennial brandy has defects in flavor fullness and vitality.

The specific technical scheme is as follows:

a process for ageing brandy in high-grade years is different from the prior art in that after the brandy is aged, the brandy is awakened; the awakening comprises the following steps: transferring the aged brandy into an old oak barrel for storage for 2-6 months; the old oak barrel is an oak barrel with the service life of 5-10 years, and is preferably an old oak barrel with the service life of 7-8 years.

Generally, oak barrels with a service life of less than 5 years are called new barrels, oak barrels of 5-10 years are called old barrels, and oak barrels of more than 10 years are called old barrels. In the ageing and after-ripening stage of brandy, the brandy is poured into the barrel for multiple times, and is stored in a new barrel, an old barrel, a big barrel and a small barrel in a circulating way, and the principle of putting new wine into the new barrel and putting old wine into the old barrel is generally followed. After the brandy is conventionally aged and stored, the brandy for more than 20 years is transferred into an old barrel for storage, so that the special mellowness of the brandy for the high years is kept, the vitality is increased, the fullness and the pleasure of the flavor are increased, and the sensory quality of the brandy for the high years is obviously improved. The present invention refers to this process as "wake-up".

Further, in the awakening process, the environment temperature is controlled to be 12-22 ℃, and the humidity is 60% -90%.

Further, the aging year of brandy is 20 years or more, and more preferably 25 years or more. The 'awakening' process of the invention is a special method for the brandy in the senior, and can add vitality to the brandy in the senior.

Further, the brandy is sequentially blended and stored back after aging and before awakening.

The blending may include recombining brandy stored in different barrels or/and for different years.

The storing step includes transferring the compounded brandy into old oak barrel for storage. The old oak barrel is an oak barrel with the service life of more than 10 years.

After the brandy is stored for decades, wine in different barrels and similar years can be blended to improve the richness of wine bodies and enable the quality of products in the same batch to be uniform.

Still further, in the formulation, brandy is used which differs in storage years by no more than 6 years.

And further, in the process of recycling, the blended brandy is transferred into an old oak barrel to be stored for 6-24 months. And continuously evaluating sensory quality in the process of storing back, and obtaining the effect after the fragrance is balanced and coordinated, the taste is full and mellow, and the indexes are stable. Generally, 6-24 months are needed for the storage.

And further, in the process of recycling, the environment temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60% -90%.

Further, the ageing conditions of the brandy are as follows:

storing the freshly distilled brandy in an oak barrel; in the storage process, the environmental temperature is controlled to be 12-22 ℃, the humidity is controlled to be 60-90%, and the storage time is more than 20 years.

Specifically, in the aging storage process, an aging process is formulated according to the style of the original brandy, so that the original brandy is circularly stored in a new barrel, an old barrel, a big barrel and a small barrel (barrel dumping). Periodically tasting in the process and determining the barrel-dumping time.

The invention also provides the high-age brandy obtained by the aging process.

The invention has the following beneficial effects:

the aging process of the brandy for the senior citizens is improved, and the brandy after aging and storage is awakened in the old oak barrel, so that the flavor of the brandy is kept to be mellow and rich, the vitality of the brandy is increased, the richness and the pleasure of the flavor are increased, and the sensory quality of the brandy for the senior citizens is obviously improved.

Drawings

Fig. 1 is a partial fingerprint of the volatile organic compounds of example 2 and comparative example 2 in test 3.

Detailed Description

The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.

Example 1

A process for aging high-grade brandy comprises the following steps:

(1) aging: putting the newly distilled white jade neon grape brandy into an oak barrel for ageing, wherein the environmental temperature is controlled to be 12-22 ℃ and the humidity is 60% -90% in the ageing process; obtaining original brandy;

(2) and (4) awakening: transferring the original brandy aged for 30 years into an old oak barrel aged for 8 years for storage for 3 months; in the storage process, the temperature is controlled at 18 ℃, and the humidity is 80-83%;

(3) and (5) filling to obtain a finished product of brandy.

Example 2

A process for aging high-grade brandy comprises the following steps:

(2) blending: adjusting the volume ratio of the raw brandy aged for 30 years to the raw brandy aged for 31 years according to the organoleptic evaluation style of 9: 1, mixing;

(3) and (4) storage: putting the brandy obtained by blending into an old oak barrel with the service life of 13 years again for storage and curing, controlling the temperature at 18 ℃, controlling the humidity at 80-83% and storing for 12 months; at the moment, through sensory evaluation, the wine body has balanced and coordinated aroma, full and mellow taste and stable index;

(4) and (4) awakening: transferring the brandy which is subjected to the recycling storage into an old oak barrel with the year of 8 for storage for 2 months; in the storage process, the environmental temperature is controlled at 18 ℃ and the humidity is 80-83%.

(5) And (5) filling to obtain a finished product of brandy.

Example 3

Referring to example 2, the difference from example 2 is that the storage time of step (4) is 5 months;

the remaining technical features are the same as those of example 2.

Note: example 3 the same batch of brandy obtained from the storage was used for awakening as in example 2.

Comparative example 1

The original brandy aged for 30 years in the example 1 is directly filled without being awakened to obtain the finished brandy.

Comparative example 2

The brandy obtained in example 2 was directly filled to obtain the finished brandy.

Test 1

The finished brandy products obtained in examples 1-3 and comparative examples 1 and 2 were subjected to sensory evaluation. Sensory evaluation was carried out by 15 experts qualified as wine makers, with reference to GB/T11856-. The results are shown in Table 1.

TABLE 1 sensory evaluation results of brandy finished products obtained in examples 1-3 and comparative examples 1 and 2

As can be seen from the table 1, the special flavor of the high-age brandy is enriched with vitality while the special mellowness of the high-age wine is kept, the richness, the joyful feeling, the harmony and the flexibility of the flavor are increased, the aftertaste is more durable, and the sensory quality of the high-age brandy is obviously improved.

Test 2

The finished brandy obtained in example 2 and comparative example 2 was analyzed. The total amount of non-alcoholic volatiles in comparative example 2 was 6257.08g/L, and the total amount of non-alcoholic volatiles in example 2 after the secondary wake-up process treatment was 6927g/L, which is 10.7% higher than before the treatment.

When the brandy in the old years is stored in an old oak barrel, the non-alcoholic volatile matter changes very slowly and basically does not change in a short time; the content of non-alcoholic volatile matters is obviously increased through awakening process treatment, and the richness of the wine is enhanced.

Test 3

Fingerprint comparison is carried out on the finished brandy obtained in example 2 and comparative example 2.

The used analyzer was a FlavourSpec flavor analyzer, the finished brandy obtained in example 2 and comparative example 2 was compared with a fingerprint to obtain a gas phase ion mobility spectrogram, and a Gallery Plot of some volatile organic compounds was intercepted, as shown in FIG. 1.

In fig. 1, each row from left to right is sequentially marked as one to six, each row from top to bottom is sequentially marked as 1 to 14, the interior of the upper frame is divided into a D area, and the interior of the lower frame is divided into a C area. Wherein, the fourth to sixth columns are example 2, and the first to third columns are comparative example 2; wherein each row 1-14 represents a volatile organic compound, and the volatile organic compounds represented by 1-14 are shown in Table 2.

TABLE 2 volatile organic compounds 1 to 14 in FIG. 1

As can be seen from fig. 1, the volatile organic components have changed significantly after awakening. The content of the volatile components such as propionic acid, ethyl butyrate and the like in the area C is obviously increased after awakening for 2 months, and the content of the two types of volatile substances in the area D is reduced after the two types of volatile substances enter the barrel for two months.

Note that the original drawing of fig. 1 is a color drawing. Artwork may be subsequently provided as required for review.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A ageing process of brandy in high-age is characterized in that the brandy is awakened after ageing; the awakening comprises the following steps: transferring the aged brandy into an old oak barrel with the service life of 5-10 years, and storing for 2-6 months;

the aging year of the brandy is more than 20 years;

the ageing conditions of the brandy are as follows:

2. The aging process according to claim 1, wherein the old oak barrel is used for 7-8 years.

3. The aging process according to claim 1, wherein in the awakening process, the ambient temperature is controlled to be 12-22 ℃ and the humidity is controlled to be 60% -90%.

4. A maturation process according to any one of claims 1-3, wherein the brandy is sequentially blended and stored back after maturation and before awakening;

the blending comprises recombining brandy stored in different barrels or/and different years;

the storing step comprises transferring the mixed brandy into an old oak barrel for storage;

the old oak barrel is an oak barrel with the service life of more than 10 years.

5. Ageing process according to claim 4, characterized in that, in the formulation, the brandy is recombined with storage years differing by not more than 6 years.

6. An ageing process according to claim 4, wherein in the ensilage:

and (4) transferring the blended brandy into an old oak barrel for storage for 6-24 months.

7. The aging process according to claim 4, wherein the ambient temperature is controlled to be 12-22 ℃ and the humidity is controlled to be 60-90% during the storage process.

8. A high-age brandy, obtained using the aging process of claim 1.