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Ageing method for improving pleasure of brandy

A brandy and pleasantness technology, which is applied in the field of aging to improve the pleasantness of brandy, can solve the problems of high oak barrel prices and no alternative storage methods for oak barrels, and achieve the optimization of overall sensory quality, significant overall sensory quality, and aroma characteristics typical effect

Active Publication Date: 2022-01-07
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

However, the price of oak barrels is high, and there is no storage method that can replace oak barrels in the prior art

Method used

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  • Ageing method for improving pleasure of brandy
  • Ageing method for improving pleasure of brandy
  • Ageing method for improving pleasure of brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An aging method for enhancing the pleasure of brandy, the steps are as follows:

[0031] (1) Store the newly distilled brandy in oak barrels for 10 months; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0032] (2) Transfer the brandy obtained in step (1) into clay pots for storage for 2 months; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0033] (3) Transfer the brandy obtained in step (2) into oak barrels for storage for 5 years; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0034] (4) Filling to obtain finished brandy.

Embodiment 2

[0041] An aging method for enhancing the pleasure of brandy, the steps are as follows:

[0042] (1) Store the newly distilled brandy in oak barrels for 10 months; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0043] (2) Transfer the brandy obtained in step (1) into clay pots for storage for 2 months; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0044] (3) Transfer the brandy obtained in step (2) into oak barrels for storage for 5 years; during the process, the ambient temperature is controlled at 12-22°C and the humidity is 60%-90%.

[0045] (4) Blending and back-storing the brandy: mix the brandy obtained in step (2) with the brandy aged in oak barrels for 7 years at a volume ratio of 9:1, and store in clay pots for 2 months; the ambient temperature during storage Control at 12~22℃, humidity 60%~90%.

[0046] (5) Filling to obtain finished brandy.

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Abstract

The invention belongs to the field of brandy aging, and particularly discloses an aging method for improving the pleasure of brandy, which comprises the following steps: (1) storing distilled brandy in an oak barrel for 8-12 months; (2) transferring the brandy obtained in the step (1) into a pottery pot, and storing for 2-3 months; and (3) transferring the brandy obtained in the step (2) into an oak barrel again, and storing for 3-6 years. According to the method disclosed by the invention, the pottery pot ageing is alternately carried out in a wooden barrel ageing process, so that the ageing feeling of brandy of the same grade is improved, aromatic substances represented by nerol and ethyl acetate are remarkably improved, and the brandy has pleasant flower fragrance of roses, neroli and the like and fruity fragrance of apples, bananas and the like. The aroma characteristics of the young brandy are more typical, the richness, the purity and the pleasure of the aroma are obviously improved, and the overall sensory quality is obviously improved. In addition, the cost of the pottery pot is far lower than that of an oak barrel, and the cost can be reduced while the quality is improved.

Description

technical field [0001] The invention belongs to the field of brandy aging, and in particular relates to an aging method for improving the pleasure 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] The purpose of aging brandy in oak barrels is to allow the aroma, color and taste substances contained in oak to blend into the wine in a soothing manner. In the exchange of substances, the oxygen in the air will slowly infiltrate and oxidize slowly with the wine, making the wine body mellow, soft and full. Different years and different grades of brandy have their own style characteristics due to different aging times. Brandies below the VSOP grade have a relatively short aging time, and their wines are lighter in body and rich in fl...

Claims

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Application Information

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IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 周洪江姜华张葆春申春华巩传斌于立娜仝亚军李成林
Owner 烟台可雅白兰地酒庄有限公司
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