CN113913265A - Ageing method for improving brandy quality - Google Patents
Ageing method for improving brandy quality Download PDFInfo
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- CN113913265A CN113913265A CN202111527142.XA CN202111527142A CN113913265A CN 113913265 A CN113913265 A CN 113913265A CN 202111527142 A CN202111527142 A CN 202111527142A CN 113913265 A CN113913265 A CN 113913265A
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- brandy
- aging
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- quality
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention belongs to the field of brandy aging, and particularly discloses an aging method for improving the quality of brandy, which is different from the prior art in that before aging, the brandy obtained by distillation is diluted to the alcoholic strength of 45-60% vol; also, aging includes a process of storing brandy in a pottery pot. The invention can shorten the aging time of the brandy in the low-grade, improve the quality of the brandy and optimize the flavor and color of the brandy. And the cost of the pottery jar is low, and the pottery jar is used for replacing an oak barrel or a stainless steel jar, so that the cost can be effectively reduced. The wine aging can effectively solve the problem of different foreign flavors brought by red grape varieties, has good purification effect, can weaken the problem of single excessively prominent aroma by processing white grape varieties, and makes the wine body more balanced and harmonious. The diluting and reducing treatment is carried out before aging, which is beneficial to increasing the stability of the wine body, so that the brandy raw wine has soft taste, reduced bitter and astringent feeling, clean and fresh aroma and long aftertaste.
Description
Technical Field
The invention belongs to the field of brandy aging, and particularly relates to an aging method for improving the quality of brandy.
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 low-grade brandy generally means brandy with an aging year of 3 years or less. If the oak barrel is used for ageing, the cost is too high; the brandy quality is greatly compromised if the stainless steel cans are used for aging. In the prior art, the brandy quality can be improved by adding oak chips into a stainless steel tank, but the effect is still not ideal. The red miscellaneous grape variety has low total acidity, more prominent and miscellaneous variety fragrance, and distilled alcohol has green and astringent taste and unstable fragrance, while the white miscellaneous grape variety has slightly miscellaneous fragrance, slightly floating alcohol fragrance and poorer fineness and structural sense. Therefore, the problems to be solved in the field of brandy aging are to improve the quality of brandy in low years, reduce the aging cost of brandy and improve the alcohol aroma and taste of red-impurity and white-impurity grape varieties.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the ageing method for improving the quality of the brandy, which can shorten the ageing time of the brandy in the low year, improve the quality of the brandy and reduce the cost of the brandy.
The specific technical scheme is as follows:
the aging method of the brandy in the low-grade period is different from the prior art in that the brandy obtained by distillation is diluted to 45-60% vol of alcohol content before aging; also, aging includes a process of storing brandy in a pottery pot.
Experiments prove that the method is beneficial to improving the quality of the brandy in the low years and accelerating the aging of the brandy in the low years. In the present invention, it is necessary to dilute and reduce the alcohol content of distilled brandy (usually, alcohol content is 68 to 72% vol). The pottery jar has air permeability, and the effect of reducing alcohol content on wine body and oxygen can be affected. Experiments prove that the proper reduction of the alcoholic strength is beneficial to the effect of ageing in a pottery jar. The wine aging can effectively solve the problem of different foreign flavors brought by red grape varieties, has good purification effect, can weaken the problem of single excessively prominent aroma by processing white grape varieties, and makes the wine body more balanced and harmonious.
Further, the aging time is 0.5-3 years.
The brandy can be white grape or red grape. In order to control the cost, white grapes of different varieties can be mixed and brewed; or brewing red grape of different varieties. When the raw material is white grape or red grape, the specific aging method is different.
Further, the aging method of the invention is used for aging brandy taking white grapes as raw materials, and comprises the following steps:
(1) diluting the distilled brandy to reduce the alcoholic strength to 45-55% vol;
(2) placing the diluted brandy into an oak barrel for storage for 12-18 months;
(3) transferring the brandy into a pottery jar for storage for 6-8 months.
Compared with the prior art, in the method, the oak barrel is replaced by the pottery pot in the latter half of the aging, so that the cost is reduced, and the quality of the brandy is improved. The problem of single over-prominent aroma can be weakened through the treatment of the white grape brandy by the earthenware pot, so that the wine body is more balanced and coordinated.
Wherein, in the storage process of the step (2) and the step (3), the environmental temperature is controlled to be 12-30 ℃, and the humidity is 50-90%. Preferably, the environmental temperature in the step (2) is controlled to be 12-18 ℃, and the humidity is 75% -85%; preferably, the environmental temperature in the step (3) is controlled to be 20-30 ℃ and the humidity is 50% -75%.
Further, the aging method of the invention is used for aging brandy taking red grapes as raw materials, and can comprise the following steps:
(1) diluting the distilled brandy to reduce the alcoholic strength to 50-60% vol;
(2) and (3) placing the diluted brandy into a pottery jar, adding the oak product into the pottery jar, and storing for 6-8 months.
Compared with the prior art, in the method, the stainless steel tank is replaced by the pottery tank, so that the aging time of the brandy in the low year is obviously shortened, and the quality is obviously improved. Compared with stainless steel tank, the pottery tank has gas permeability, and can promote the action of wine body and oak product in the tank with oxygen, thereby accelerating aging. The method has great influence on the alcoholic strength of the brandy, and the proper alcoholic strength can more quickly extract the costustoot and the color brought by the oak products. The problem of foreign flavor brought by red grape varieties can be effectively solved through the aging in the earthen pot, and the good purifying effect is achieved
In the step (2), the addition amount of the oak product is 3-5 g/L calculated by the volume of brandy in the pottery pot. The oak product is preferably an oak board.
Wherein, in the storage process of the step (2), the environmental temperature is controlled to be 12-30 ℃, and the humidity is 50-90%. Preferably, the environmental temperature in the step (2) is controlled to be 20-30 ℃ and the humidity is 50% -75%.
The invention also provides brandy obtained by applying the aging method.
The invention has the following beneficial effects:
the brandy is diluted and degraded before aging, and the pottery jar is used to replace an oak barrel or a stainless steel jar in the aging process, so that the aging time of the brandy in low years can be shortened, the quality of the brandy is improved, and the flavor and the color of the brandy are optimized. And the cost of the pottery jar is low, and the pottery jar is used for replacing an oak barrel or a stainless steel jar, so that the cost can be effectively reduced. The wine aging can effectively solve the problem of different foreign flavors brought by red grape varieties, has good purification effect, can weaken the problem of single excessively prominent aroma by processing white grape varieties, and makes the wine body more balanced and harmonious. The diluting and reducing treatment is carried out before aging, which is beneficial to increasing the stability of the wine body, so that the brandy raw wine has soft taste, reduced bitter and astringent feeling, clean and fresh aroma and long aftertaste.
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.
In a specific embodiment, both the FC9 yeast and the D254 yeast for brandy fermentation were purchased from raman corporation of france.
In the specific embodiment, the brandy fermentation method using white grapes as raw materials comprises the following steps: quality inspection is carried out on the Guirenxiang grapes, the maturity is good, green diseases and rot do not exist, the sizes of fruit grains are uniform, the fruit clusters are complete, and rotten residual fruits are removed; crushing the grapes by using a grape crusher, and removing branches and stalks; squeezing with air bag squeezer, fermenting with FC9 yeast; the adding amount is 100g/t, and the fermentation temperature is controlled to be 22-25 ℃; and monitoring the specific gravity once every 4h until the specific gravity is reduced to 0.992-0.995, detecting residual sugar in a laboratory, reducing the residual sugar to 4g/L, finishing fermentation, and waiting for distillation.
In the specific embodiment, the brandy fermentation method using red grapes as raw materials comprises the following steps: quality inspection is carried out on the ampelopsis grossedentata, the maturity is good, green diseases and rot do not exist, the fruit grains are uniform in size, the fruit clusters are complete, and rotten residual fruits are removed; crushing the grapes by using a grape crusher, and removing branches and stalks; fermenting with D254 yeast; the adding amount is 100g/t, and the fermentation temperature is controlled to be 25-28 ℃; and monitoring the specific gravity once every 4h until the specific gravity is reduced to 0.992-0.995, detecting residual sugar in a laboratory, reducing the residual sugar to 4g/L, finishing fermentation, and waiting for distillation.
In a specific embodiment, the distillation conditions of brandy at the end of fermentation are as follows: the temperature of the bottom of the distillation tower is 106-107 ℃, the temperature of the middle of the distillation tower is 92-94 ℃, the temperature of the top of the distillation tower is 63-65 ℃, the feeding speed is stable, the fed materials are clean and have no lees, the steam pressure is stable, and the steam feeding is balanced. After distillation, the alcoholic strength of brandy taking white grapes as raw materials is 68% vol; after distillation, the alcoholic strength of brandy taking red grapes as raw materials is 68% vol.
Example 1
The brandy ageing method using white grapes as raw materials comprises the following steps:
(1) the freshly distilled brandy was diluted with water to reduce the alcoholic strength to 50% vol.
(2) Storing the diluted brandy in an oak barrel for 18 months; in the storage process, the environmental temperature is controlled to be 12-18 ℃ and the humidity is controlled to be 75-85%.
(3) Transferring brandy into a pottery jar for storage for 6 months; in the storage process, the environmental temperature is controlled to be 20-30 ℃ and the humidity is controlled to be 50-75%.
Comparative examples 1 to 1
Ageing brandy taking white grapes as raw materials, comprising the following steps:
(1) the freshly distilled brandy was diluted with water to reduce the alcoholic strength to 50% vol.
(2) Placing the diluted brandy into an oak barrel for storage for 24 months; in the storage process, the environmental temperature is controlled to be 12-18 ℃ and the humidity is controlled to be 75-85%.
Comparative examples 1 to 2
Ageing brandy taking white grapes as raw materials, comprising the following steps:
(1) storing the freshly distilled brandy in an oak barrel for 18 months; in the storage process, the environmental temperature is controlled to be 12-18 ℃ and the humidity is controlled to be 75-85%.
(2) Transferring brandy into a pottery jar for storage for 6 months; in the storage process, the environmental temperature is controlled to be 20-30 ℃ and the humidity is controlled to be 50-75%.
Example 2
The brandy ageing method using red grapes as raw materials comprises the following steps:
(1) diluting the freshly distilled brandy to reduce the alcoholic strength to 58% vol;
(2) putting the diluted brandy into a pottery jar, and adding an oak board into the pottery jar, wherein the addition amount is 5g/L based on the volume of the brandy in the pottery jar; storing for 7 months; in the storage process, the environmental temperature is controlled to be 20-30 ℃ and the humidity is controlled to be 50-75%.
Comparative example 2-1
Referring to example 2, the difference from example 2 is that the pottery pot in step (2) is replaced with a stainless steel pot;
the other technical characteristics are the same as those of the embodiment 2.
Comparative examples 2 to 2
Referring to example 2, the difference from example 2 is that freshly distilled brandy was directly put into a pottery pot without dilution in step (1);
the other technical characteristics are the same as those of the embodiment 2.
Test 1
The finished brandy obtained in each example and each proportion was subjected to sensory evaluation. Sensory evaluation was scored by 15 qualified professionals with reference to GB/T11856-. The results are shown in Table 1.
TABLE 1
Test 2
The finished brandy product obtained in each example and each proportion was subjected to flavor substance detection by headspace solid phase microextraction in combination with full two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC x GC-TOFMS), and semi-quantitative calculation was performed on volatile compounds with aroma characteristics, the results are shown in table 2.
TABLE 2
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 (8)
1. The aging method for improving the quality of brandy is characterized in that the brandy obtained by distillation is diluted to 45-60% vol of alcoholic strength before aging; also, aging includes a process of storing brandy in a pottery pot.
2. The aging method according to claim 1, wherein the aging period is 0.5 to 3 years.
3. Ageing method according to claim 1 or 2, characterised in that it is used for ageing brandy starting from white grapes, comprising the following steps:
(1) diluting the distilled brandy to reduce the alcoholic strength to 45-55% vol;
(2) placing the diluted brandy into an oak barrel for storage for 12-18 months;
(3) transferring the brandy into a pottery jar for storage for 6-8 months.
4. The aging method according to claim 3, wherein the ambient temperature is controlled to be 12-30 ℃ and the humidity is controlled to be 50-90% during the storage process of the step (2) and the step (3).
5. Ageing method according to claim 1 or 2, characterised in that it is used for ageing brandy starting from red grapes, comprising the following steps:
(1) diluting the distilled brandy to reduce the alcoholic strength to 50-60% vol;
(2) and (3) placing the diluted brandy into a pottery jar, adding the oak product into the pottery jar, and storing for 6-8 months.
6. The aging method according to claim 5, wherein in the step (2), the addition amount of the oak product is 3-5 g/L based on the volume of brandy in the pottery pot.
7. The aging method according to claim 5, wherein the ambient temperature is controlled to be 12-30 ℃ and the humidity is controlled to be 50% -90% during the storage process in the step (2).
8. Brandy obtained using the aging process according to claim 1 or 2.
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| CN202111527142.XA CN113913265B (en) | 2021-12-15 | 2021-12-15 | Ageing method for improving brandy quality |
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| CN202111527142.XA CN113913265B (en) | 2021-12-15 | 2021-12-15 | Ageing method for improving brandy quality |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232692A (en) * | 2022-08-24 | 2022-10-25 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
Citations (6)
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|---|---|---|---|---|
| GB422678A (en) * | 1933-11-28 | 1935-01-16 | Herman Frederick Willkie | Improvements in the maturation of spiritous liquors |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN106701380A (en) * | 2016-12-19 | 2017-05-24 | 桐庐县百江镇世衡酿酒坊 | Process for producing strong wine from table grapes |
| CN112625828A (en) * | 2020-12-30 | 2021-04-09 | 宁夏恒生西夏王酒业有限公司 | Old grape wine and brewing method thereof |
| CN112852580A (en) * | 2019-11-12 | 2021-05-28 | 湖北优嘉农业科技股份有限公司 | Fig fruit wine and preparation method thereof |
| CN113736609A (en) * | 2021-09-09 | 2021-12-03 | 江南大学 | Method for improving fragrance and taste of red wine by using pottery jar |
-
2021
- 2021-12-15 CN CN202111527142.XA patent/CN113913265B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB422678A (en) * | 1933-11-28 | 1935-01-16 | Herman Frederick Willkie | Improvements in the maturation of spiritous liquors |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN106701380A (en) * | 2016-12-19 | 2017-05-24 | 桐庐县百江镇世衡酿酒坊 | Process for producing strong wine from table grapes |
| CN112852580A (en) * | 2019-11-12 | 2021-05-28 | 湖北优嘉农业科技股份有限公司 | Fig fruit wine and preparation method thereof |
| CN112625828A (en) * | 2020-12-30 | 2021-04-09 | 宁夏恒生西夏王酒业有限公司 | Old grape wine and brewing method thereof |
| CN113736609A (en) * | 2021-09-09 | 2021-12-03 | 江南大学 | Method for improving fragrance and taste of red wine by using pottery jar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232692A (en) * | 2022-08-24 | 2022-10-25 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
| CN115232692B (en) * | 2022-08-24 | 2023-09-05 | 中国长城葡萄酒有限公司 | Brewing method of longan grape brandy |
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