CN113897264B

CN113897264B - Ageing method for improving brandy pleasure

Info

Publication number: CN113897264B
Application number: CN202111495273.4A
Authority: CN
Inventors: 周洪江; 姜华; 张葆春; 申春华; 巩传斌; 于立娜; 仝亚军; 李成林
Original assignee: Yantai Keya Brandy Winery Co ltd
Current assignee: Yantai Keya Brandy Winery Co ltd
Priority date: 2021-12-09
Filing date: 2021-12-09
Publication date: 2022-03-08
Anticipated expiration: 2041-12-09
Also published as: CN113897264A

Abstract

The invention belongs to the field of brandy aging, and particularly discloses an aging method for improving brandy pleasure, which comprises the following steps: (1) putting the distilled brandy into an oak barrel for storage for 8-12 months; (2) transferring the brandy obtained in the step (1) into a pottery jar for storage for 2-3 months; (3) and (3) transferring the brandy obtained in the step (2) into an oak barrel again for storage for 3-6 years. According to the method, the machine selection is alternated in the wooden barrel ageing process for the terrine ageing, so that the ageing feeling of the same-grade brandy is improved, meanwhile, the aromatic substances represented by nerol and ethyl acetate are obviously improved, and the brandy is rich in pleasant flower fragrance of roses, neroli and the like and fruit 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. And the cost of the pottery jar is far lower than that of the oak barrel, and the cost can be reduced while the quality is improved.

Description

Ageing method for improving brandy pleasure

Technical Field

The invention belongs to the field of brandy aging, and particularly relates to an aging method for improving brandy pleasure.

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 oak barrel aging brandy is to enable the fragrant, colored and tasting substances contained in oak to be slowly blended into wine, the oak has permeability, and micro gaps are formed among plates, so that the oak exchanges substances with the environment quietly, oxygen in air can slowly permeate into the oak and slowly undergoes oxidation reaction with wine, and the wine body becomes mellow, soft and full. The brands of different grades in different years have respective style characteristics due to different aging time, and the brands below the VSOP grade have relatively short aging time, light wine body and rich flower fragrance and fruit fragrance. However, oak barrels are expensive and there is no storage alternative to oak barrels.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the ageing method for improving the brandy pleasure, the ceramic pot is used in the ageing process of the brandy, the ageing speed and the ageing effect are well regulated, and the aromatic substances represented by nerol and ethyl acetate are obviously improved.

The specific technical scheme is as follows:

an aging method for improving the pleasure of brandy, which comprises the following steps:

(1) putting the distilled brandy into an oak barrel for storage for 8-12 months;

(2) transferring the brandy obtained in the step (1) into a pottery jar for storage for 2-3 months;

(3) and (3) transferring the brandy obtained in the step (2) into an oak barrel again for storage for 3-6 years.

In the prior art, brandy is typically aged in oak barrels. In the invention, after a period of ageing, the brandy is moved into a pottery jar for a period of time and then moved into an oak barrel to finish the rest ageing time.

The pottery jar can form a micropore net-shaped structure in the high-temperature firing process, can play a role in breathing and ventilation, has the oxidation degree different from that of a wooden barrel, cannot be fused with new components in the wine liquid in the process, and plays a good role in adjusting the ageing speed and the ageing effect. According to the method, the machine selection is alternated in the wooden barrel ageing process for the terrine ageing, so that the ageing feeling of the same-grade brandy is improved, meanwhile, the aromatic substances represented by nerol and ethyl acetate are obviously improved, and the brandy is rich in pleasant flower fragrance of roses, neroli and the like and fruit 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. Moreover, the cost of the pottery pot is far lower than that of the oak barrel; a part of the aging process is transferred into a terrine for improving the quality and reducing the cost.

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

Further, after the step (3) is finished, blending and storing the brandy in sequence;

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

the step of storing again comprises storing the mixed brandy for 2-3 months.

The wine in different wooden barrels and similar years can be blended and stored for a period of time after blending, so that the richness of the wine body is improved, and the quality of the same batch of products is unified.

Still further, the year difference of the brandy used for blending is within three years.

And further, in the process of storing back, the prepared brandy is transferred into a pottery jar for storage for 2-3 months.

In the prior art, the ensiling is usually carried out in oak barrels; the method can carry out the storage in the pottery pot, can effectively improve the storage effect and further optimize the overall sensory quality of the brandy. And, the cost can be further reduced.

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 brandy for aging is brewed by the neon grapes and is obtained by distillation.

The invention has the following beneficial effects:

the aging method of the invention has good adjusting effect on the aging speed and the aging effect. According to the method, the machine selection is alternated in the wooden barrel ageing process for the terrine ageing, so that the ageing feeling of the same-grade brandy is improved, meanwhile, the aromatic substances represented by nerol and ethyl acetate are obviously improved, and the brandy is rich in pleasant flower fragrance of roses, neroli and the like and fruit 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. Moreover, the cost of the pottery pot is far lower than that of the oak barrel; a part of the aging process is transferred into a terrine for improving the quality and reducing the cost. The method can carry out the storage in the pottery pot, can effectively improve the storage effect and further optimize the overall sensory quality of the brandy.

Drawings

Fig. 1 is a sensory evaluation result of each example and comparative example of test 1.

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.

The freshly distilled brandy used for aging in each example and comparative example was the same batch, brewed from neon grapes.

The brandy brewing method comprises the following steps: strictly screening the raw materials of the neon grapes to remove diseased fruits and rotten fruits; removing stems of grapes, crushing, fermenting clear juice, and finishing fermentation when residual sugar is less than 3g/L to obtain the brandy raw material wine with the alcoholic strength of 8.1% Vol.

The brandy raw material wine was distilled under the following conditions: the distillation is carried out for two times, and the amount of the raw material wine participating in the distillation is two tons. During the first distillation, the temperature in the pot reaches 82 ℃, the raw material wine in the pot begins to boil, and the head of the wine is taken according to 5 liters. After the wine head is pinched off, the wine body part is taken out, after the wine body is collected, the wine body is mixed, and the crude distilled wine with 29 percent Vol is obtained. The rest is the wine tail part. The second distillation was carried out in the order described above to give raw brandy of 70% Vol.

Example 1

An aging method for improving the pleasure degree of brandy comprises the following steps:

(1) storing the freshly distilled brandy in an oak barrel for 10 months; in the process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60-90%.

(2) Transferring the brandy obtained in the step (1) into a pottery jar for storage for 2 months; in the process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60-90%.

(3) Transferring the brandy obtained in the step (2) into an oak barrel again for storage for 5 years; in the process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60-90%.

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

Comparative example 1

Ageing brandy, which comprises the following steps:

(1) freshly distilled brandy was placed in oak barrels for 6 years (total aging time as in example 1); in the process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60-90%.

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

Note: comparative example 1 was stored in the same storage as in example 1.

Example 2

(4) Blending and storing brandy: and (3) ageing the brandy obtained in the step (2) and brandy aged for 7 years in an oak barrel according to the volume ratio of 9: 1, mixing, and storing in a pottery jar for 2 months; the environmental temperature is controlled to be 12-22 ℃ and the humidity is controlled to be 60-90% in the storage process.

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

Comparative example 2-1

Ageing brandy, which comprises the following steps:

(1) putting the freshly distilled brandy into an oak barrel for storage for 6 years (the total aging time is the same as the steps (1) to (3) in the example 2); in the process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is controlled to be 60-90%.

(2) The brandy obtained in step (1) was prepared and stored back in the same manner as in example 2.

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

Note: comparative example 2-1 was stored in the same storage as example 2.

Comparative examples 2 to 2

Brandy was aged according to example 2, differing from example 2 in that: replacing the pottery pot with an oak barrel in the step (4);

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

Note: comparative example 2-2 was stored contemporaneously and in the same storage as example 2.

Test 1

The finished brandy obtained in each example and each proportion was 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 and FIG. 1.

TABLE 1

As can be seen from table 1, the brandy stored in the pottery jar is more mature, and the richness, pleasure and typicality of the sample stored in the pottery jar are significantly better than those of the corresponding comparative example in the aspect of aroma and taste.

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

It can be seen from table 2 that the total content of aroma compounds of examples 1 and 2 is significantly higher than that of the corresponding comparative examples, wherein the ester compound content is significantly higher than that of the comparative examples, probably due to the more vigorous esterification during the pottery pot storage. The esters are important aroma compounds in brandy, show fruit aroma and flower aroma, can bring more positive aroma characteristics to wine, and obviously increase the contents of nerol and ethyl acetate with rich flower aroma and fruit aroma.

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. An aging method for improving the pleasure of brandy is characterized by comprising the following steps:

(3) transferring the brandy obtained in the step (2) into an oak barrel again for storage for 3-6 years;

in the aging process, the environmental temperature is controlled to be 12-22 ℃, and the humidity is 60-90%;

after the step (3) is finished, blending and storing the brandy in turn;

the step of storing again comprises storing the mixed brandy for 2-3 months;

in the process of storing back, the blended brandy is moved into a pottery jar to be stored for 2-3 months.

2. The aging method according to claim 1, wherein the ambient temperature is controlled to be 12-22 ℃ and the humidity is controlled to be 60% -90% during the storage process.

3. The aging method of claim 1, wherein the brandy is obtained from Neoprene.