CN115232692B - Brewing method of longan grape brandy - Google Patents
Brewing method of longan grape brandy Download PDFInfo
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- CN115232692B CN115232692B CN202211019201.7A CN202211019201A CN115232692B CN 115232692 B CN115232692 B CN 115232692B CN 202211019201 A CN202211019201 A CN 202211019201A CN 115232692 B CN115232692 B CN 115232692B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- 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
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- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to a brewing method of longan grape brandy. The method comprises the steps of carrying out flash evaporation on part of longan grape fruit particles, collecting aromatic liquid, carrying out fermentation on the rest of longan grape fruit particles and residual grape mash after flash evaporation, separating clear juice base wine and skin residue solids, and carrying out first continuous distillation on the clear juice base wine to obtain first distilled wine head, first distilled wine heart and first distilled wine tail; continuously distilling the first distilled spirit head, the first distilled spirit tail and the skin residue solid for the second time to obtain a second distilled spirit core and a second distilled spirit tail; mixing the first distilled spirit center and the second distilled spirit center to obtain a mixed spirit center, mixing the aromatic liquid, the second distilled spirit tail and the mixed spirit center to obtain a reduced-alcohol mixed spirit center, soaking the middle-baked oak board, introducing micro-oxygen, and then fusing and aging to obtain the longan grape brandy. The brandy prepared by the invention has rich grape and citrus fruit fragrance and cigar and roasted nut fragrance, and people can enjoy the fragrance after drinking.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a brewing method of longan grape brandy.
Background
The longan grape is a grape plant of Vitaceae, and has strong growth vigor, high yield, drought tolerance, late maturity, sweet and sour taste after maturation and weak fragrance. The Hebei Zhangjiu Kong (Shu 280958, hui Lai county, shacheng, etc.), changli region, shandong Ping, shanxi Qing Xu, shanxi Jilin, etc. are cultivated, while the Huai basin Lumbricus-eye grape is identified as a wine original area protection variety by relevant departments of China. The longan grape is used as both a fresh food and a brewing variety. In addition to fresh food, the longan grape is brewed into wine in the traditional process, so that the longan grape wine has high acidity, fresh wine body and single fragrance.
At present, the technology and production of the longan grape brandy are relatively less, in the prior art, the period of brewing and curing the longan grape brandy is long, the cost of an oak barrel is high, and in the process of brewing the longan grape brandy, the technology problems of insufficient aroma intensity and thin wine body exist; meanwhile, in the later alcohol reducing process of distilled liquor, the phenomenon of 'light loss' is easily caused by the fact that metal ions are contained in the alcohol reducing water. Therefore, a brewing method of the longan grape brandy is developed, the aroma intensity and the taste of the longan grape brandy are improved, the problem of 'light loss' which is easily generated in the process of reducing the aroma in the prior art is solved, the comprehensive utilization of the longan grape is further excavated, and the method has very important significance for promoting the deeper development of the longan grape industry in the brewing field.
Disclosure of Invention
Aiming at the technical problems of long brewing and curing period, insufficient aroma intensity and thin wine body of the existing longan grape brandy, the invention provides the brewing method of the longan grape brandy, which can improve the aroma intensity and taste of the longan grape brandy and shorten the brewing time.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a brewing method of longan grape brandy comprises the following steps:
step a, preheating longan grape fruit particles, transferring the longan grape fruit particles into a vacuum tank for flash evaporation, and condensing flash evaporation steam to obtain aromatic liquid; cooling the material at the bottom of the vacuum tank to obtain grape mash;
step b, crushing longan grape fruit particles with the same mass as that of the step a, uniformly mixing the longan grape fruit particles with the grape mash, fermenting until residual sugar is reduced to below 4g/L, and stopping fermentation, and carrying out solid-liquid separation to obtain clear juice base wine and skin residue solids;
c, continuously distilling the clear juice base wine for the first time to obtain a first distilled wine head, a first distilled wine heart and a first distilled wine tail; mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid for the second continuous distillation to obtain a second distilled spirit center and a second distilled spirit tail;
step d, mixing the first distilled spirit and the second distilled spirit to obtain mixed spirit; mixing the aromatic liquid with the second distilled liquor tail to obtain an aromatic liquid mixed solution; uniformly mixing the aromatic liquid mixed liquor with the mixed wine center to obtain a mixed wine center with reduced alcohol content;
step e, soaking the French oak board which is baked moderately in the mixed wine center with the reduced alcohol content, introducing micro-oxygen into the French oak board, and fusing for 18-24 months to obtain primary longan grape brandy; transferring the primary longan grape brandy into a ceramic pot or a wooden barrel for aging, preserving the temperature of the aged longan grape brandy at 50-55 ℃ for 6d-8d, freezing at-15-12 ℃ for 6d-8d, and filtering while the longan grape brandy is cold to obtain the longan grape brandy.
Compared with the prior art, the longan grape brandy brewing method provided by the invention has the advantages that the longan grape fruit particles are subjected to negative pressure flash evaporation, the flash evaporation steam is condensed to be used as aromatic liquid, the aromatic liquid is added into distilled liquor in the later degradation process, so that the distilled liquor is increased in fruit fragrance on the basis of mellow fragrance, the fragrance complexity and the richness are effectively improved, the aromatic liquid is prepared by adopting a distillation condensation method, no metal ions are contained, and the phenomenon of light loss caused by the introduction of the metal ions in the later degradation process of the mixed liquor center is avoided; the flash-evaporated grape mash can accelerate the rapid proliferation of natural yeast of grape skin, and simultaneously, the natural yeast is utilized to bring more abundant fermentation aroma in the fermentation process, so that the aroma complexity of the subsequent distilled liquor is further improved; the invention further utilizes the first distilled spirit head, the first distilled spirit tail and the skin residue solid of the clear juice base wine to carry out the second continuous distillation, and the distilled spirit fragrance is improved while diluting the skin residue solid and being beneficial to the distillation of ethyl acetate in the skin residue solid; the skin residue solid mixture is rich in thin wine lees, contains more yeast and dissolved matters thereof, can generate more fatty acid ethyl ester in the distillation process, improves the content of aromatic ester in the distillate, and ensures that the distillate has stronger flower fragrance; the addition of the second distilled spirit tail can increase the complexity of the aroma and the mellow feeling of the spirit body; the aromatic liquid and the second distilled liquor tail are uniformly mixed to obtain the alcohol content-reduced mixed liquor center, and the alcohol content-reduced mixed liquor center not only maintains the fruit fragrance of the alcohol content-reduced mixed liquor center, but also has strong fragrance; further, the oxidation of the alcohol content of the mixed wine and the leaching speed of the barrel tannins can be accelerated by soaking the French oak board baked moderately in the alcohol content of the mixed wine and introducing micro-oxygen, and then ageing and maturing, so that the leached cellulose and hemicellulose are synchronously decomposed into monosaccharides, the physical and chemical changes are generated in the alcohol content of the mixed wine through the micro-oxygen effect, the content of acetaldehyde and ethyl acetate is increased, and the mellow feeling of distilled wine is further increased.
Preferably, in the step a and the step b, the sugar degree of the longan grape fruit particles is 150 g/L-165 g/L, and the acidity is 7.8-8.3g/L.
Preferably, in the step a, the preheating temperature is 80-82 ℃ and the preheating time is 3-4 min.
Preferably, in step a, the conditions of the flash evaporation: the flash vacuum pressure is-1 Pa to-0.8 Pa, the flash temperature is 80 ℃ to 82 ℃ and the flash time is 1min to 2min.
Preferably, in the step a, the temperature reduction condition is 28-30 ℃. .
Preferably, in step b, the fermentation temperature is 16℃to 18 ℃.
The preferred fermentation temperature is advantageous for producing good fermented aroma.
Preferably, in the step b, the time of the crushing treatment is 3 min-5 min.
It should be noted that in the step b, spraying circulation is required in the fermentation process, and spraying is performed every 7.5-8 hours, and each time spraying is performed for 5-8 minutes.
The preferred spraying circulation can enable grape skin to be immersed into fermentation liquor, so that grape skin is prevented from floating up to the top layer to be contacted with air, acetic acid bacteria are caused to breed, and volatile acid is prevented from rising.
Preferably, the volume of the intercepted alcohol of the first distilled spirit is 57% -58% -80% -81%; the volume of the intercepted alcohol of the first distilled spirit is 83% -85% -90% -91%; the volume of the intercepted alcohol of the first distilled spirit tail is 5% -10% -53% -56%.
Further, the first continuous distillation was performed using an alminik continuous distiller.
The preferred distiller can save energy and the continuous distillation has lower comprehensive energy consumption than kettle type distillation.
Preferably, the volume of the intercepted alcohol of the second distilled spirit is 57% -58% -80% -81%; the volume of the intercepted alcohol of the second distilled spirit tail is 5% -10% -53% -56%.
The preferred second distilled spirit center can increase the complexity of the aroma and the mellow feeling of the spirit body.
Further, the equipment used for the second continuous distillation is a multi-kettle continuous distiller.
The preferred second distillation apparatus distills the solid-liquid mixture.
Preferably, in the step d, the volume of the alcohol-reducing mixed wine is 58% -61% -65% -66%.
Preferably, in the step e, the temperature of the moderate baking is 160-180 ℃ and the time is kept for 30-35 min.
The aromatic aldehyde content is higher under the preferable moderate baking condition, and a certain tannin content is provided, so that the wine body and the taste can be enriched, and the burnt taste is less compared with the severe baking.
Preferably, the delivery flow rate of the micro-oxygen is 6-8 mg/L/month.
Further, the micro-oxygen adopts the whole day micro-circulation.
The optimized moderate baking condition can be matched with micro-oxygen equipment to promote the distilled wine to be quickly ripened, so that the aging time of the longan grape brandy is further shortened.
Compared with the prior art, the brewing method of the longan grape brandy provided by the invention has the following invention points:
(1) The negative pressure flash evaporation process is utilized, flash evaporation steam is collected into aromatic liquid before fermentation, the aromatic liquid is added into distilled liquor in the later degradation process, so that the distilled liquor is increased in fruit fragrance on the basis of mellow fragrance, the fragrance complexity and the richness are effectively improved, the aromatic liquid adopts a preparation method of distillation condensation, metal ions are not contained, and the phenomenon of light loss caused by the introduction of the metal ions in the later degradation process of the mixed wine center is avoided.
(2) And (3) mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid of the clear juice base wine to carry out second distillation to obtain second distilled spirit and second distilled spirit tail, wherein the addition of the second distilled spirit tail can increase the aroma complexity and also can promote the mellow feeling of the spirit body.
(3) The flash evaporation of grape mash can accelerate the rapid proliferation of natural yeast of grape skin, and simultaneously, the natural yeast is utilized to bring more abundant fermentation aroma in the fermentation process, and acetic acid and succinic acid with larger proportion can be generated after fermentation, so that the aroma complexity of the subsequent distilled liquor is further improved;
(4) The aromatic liquid and the second distilled liquor tail are mixed to reduce the alcohol content of the mixed liquor center, so that the fruit fragrance of the mixed liquor center is maintained, and the intensity of the fragrance is further improved;
(5) The method has the advantages that the French oak board which is baked moderately is soaked in the alcohol content-reducing mixed wine, micro-oxygen is introduced, ageing and aging are carried out subsequently, oxidation of the alcohol content-reducing mixed wine and leaching speed of barrel tannins can be accelerated, cellulose and hemicellulose which are leached are synchronously decomposed into monosaccharides, physical and chemical changes occur in the alcohol content-reducing mixed wine through the micro-oxygen effect, the content of acetaldehyde and ethyl acetate is increased, and the mellow feeling of distilled wine is further increased;
(5) The optimized ceramic pot and the wooden barrel have the micro-oxygen function, and can ensure the quality level of the product and effectively reduce the production cost under the condition of large-scale production.
According to the invention, the longan grape brandy brewed by the process is light golden and has rich grape and citrus fruit fragrance accompanied by cigar and roasted nut fragrance, mellow and sweet taste, plump and soft taste, and people can enjoy elegant and pleasant enjoyment after drinking.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
A brewing method of longan grape brandy comprises the following steps:
step a, selecting 200kg of longan grape fruit particles with sugar degree of 165g/L and acidity of 7.8g/L, heating the longan grape fruit particles at 80 ℃ for 3min, transferring the longan grape fruit particles into a vacuum tank, carrying out flash evaporation at the vacuum pressure of-1 Pa and the temperature of 80 ℃ for 1min, condensing flash evaporation steam to obtain aromatic liquid, and carrying out cooling treatment at 28 ℃ on materials at the bottom of the vacuum tank to obtain grape mash;
b, taking longan grape grains with the same quality in the step a, the sugar degree of 165g/L and the acidity of 7.8g/L, crushing for 3min, uniformly mixing with the grape mash in the step a, carrying out yeast fermentation at 16 ℃, and carrying out spray circulation in the fermentation process, wherein spraying is carried out once every 8h, spraying for 5min each time, stopping fermentation until the residual sugar is 3.8g/L, and carrying out solid-liquid separation to obtain clear juice base wine and skin residue solid;
c, carrying out first continuous distillation on the clear juice base wine by using an Almarnik continuous distiller to obtain a first distilled wine head, a first distilled wine heart and a first distilled wine tail, wherein the volume of intercepted alcohol of the first distilled wine head is 83% -91%, the volume of intercepted alcohol of the first distilled wine heart is 57% -80%, and the volume of intercepted alcohol of the first distilled wine tail is 5% -53%; mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid, and carrying out second continuous distillation by using a multi-kettle continuous distiller, wherein the volume of intercepted alcohol of the second distilled spirit is 57-81%, and the volume of intercepted alcohol of the second distilled spirit tail is 10-53%;
step d, mixing the first distilled spirit center and the second distilled spirit center to obtain a mixed spirit center, further mixing the aromatic liquid and the second distilled spirit tail to obtain an aromatic liquid mixed liquid, and uniformly mixing the aromatic liquid mixed liquid and the mixed spirit center to obtain a reduced alcohol mixed spirit center, wherein the alcohol volume of the reduced alcohol mixed spirit center is 61% -66%;
and e, soaking a French oak board subjected to moderate baking (the temperature of the moderate baking is 160 ℃ and the time is kept for 30 min) in the alcohol content-reduced mixed wine, introducing micro-oxygen, conveying the micro-oxygen at a flow rate of 6 mg/L/month, adopting full-day microcirculation, fusing for 24 months to obtain primary longan grape brandy, transferring the primary longan grape brandy into a pottery pot for aging, preserving the temperature of the aged longan grape brandy for 8d at 50 ℃, freezing for 6d at-15 ℃, and filtering while the longan grape brandy is cold to obtain the longan grape brandy.
Example 2
A brewing method of longan grape brandy comprises the following steps:
step a, selecting 200kg of longan grape fruits with sugar degree of 150g/L and acidity of 8.3g/L, heating the longan grape fruits at 82 ℃ for 4min, transferring the longan grape fruits into a vacuum tank, carrying out flash evaporation at the vacuum pressure of-0.8 Pa and the temperature of 82 ℃ for 2min, condensing flash evaporation steam to obtain aromatic liquid, and carrying out cooling treatment at 30 ℃ on materials at the bottom of the vacuum tank to obtain grape mash;
b, taking longan grape grains with the same quality in the step a, the sugar degree of 150g/L and the acidity of 8.3g/L, crushing for 5min, uniformly mixing with the grape mash in the step a, carrying out yeast fermentation at 18 ℃, and carrying out spray circulation in the fermentation process, wherein the spraying is carried out once every 7.5h, each time the spraying is carried out for 8min, stopping fermentation until the residual sugar is 3.6g/L, and carrying out solid-liquid separation to obtain clear juice base wine and skin residue solid;
c, carrying out first continuous distillation on the clear juice base wine by using an Almarnik continuous distiller to obtain a first distilled wine head, a first distilled wine heart and a first distilled wine tail, wherein the volume of intercepted alcohol of the first distilled wine head is 85% -90%, the volume of intercepted alcohol of the first distilled wine heart is 58% -81%, and the volume of intercepted alcohol of the first distilled wine tail is 10% -56%; mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid, and carrying out second continuous distillation by using a multi-kettle continuous distiller, wherein the volume of intercepted alcohol of the second distilled spirit is 58% -80%, and the volume of intercepted alcohol of the second distilled spirit tail is 5% -56%;
step d, mixing the first distilled spirit center and the second distilled spirit center to obtain a mixed spirit center, further mixing the aromatic liquid and the second distilled spirit tail to obtain an aromatic liquid mixed liquid, and uniformly mixing the aromatic liquid mixed liquid and the mixed spirit center to obtain a reduced alcohol mixed spirit center, wherein the alcohol volume of the reduced alcohol mixed spirit center is 58% -65%;
and e, soaking a French oak board subjected to moderate baking (the temperature of the moderate baking is 180 ℃ and the time is kept for 35 min) in the alcohol content-reduced mixed wine, introducing micro-oxygen, wherein the transportation flow of the micro-oxygen is 8 mg/L/month, adopting full-day microcirculation, fusing for 18 months to obtain primary longan grape brandy, transferring the primary longan grape brandy into a pottery pot for aging, preserving the temperature of the aged longan grape brandy for 6d at 55 ℃, freezing for 8d at-12 ℃, and filtering while the longan grape brandy is cold to obtain the longan grape brandy.
Example 3
A brewing method of longan grape brandy comprises the following steps:
step a, selecting 200kg of longan grape fruit particles with the sugar degree of 160g/L and the acidity of 7.8g/L, heating the longan grape fruit particles at 81 ℃ for 3min, transferring the longan grape fruit particles into a vacuum tank, carrying out flash evaporation at the vacuum pressure of-0.9 Pa and the temperature of 81 ℃ for 1min, condensing flash evaporation steam to obtain aromatic liquid, and carrying out cooling treatment on materials at the bottom of the vacuum tank at 29 ℃ to obtain grape mash;
b, taking longan grape fruit particles with the same quality in the step a, the sugar degree of 160g/L and the acidity of 7.8g/L, crushing for 4min, uniformly mixing the longan grape fruit particles with the grape mash in the step a, carrying out yeast fermentation at 17 ℃, and carrying out spray circulation in the fermentation process, wherein the fermentation is stopped when the residual sugar is 3.9g/L after spraying for 7min every 8h, and carrying out solid-liquid separation to obtain clear juice base wine and skin residue solids;
c, carrying out first continuous distillation on the clear juice base wine by using an Almarnik continuous distiller to obtain a first distilled wine head, a first distilled wine heart and a first distilled wine tail, wherein the volume of intercepted alcohol of the first distilled wine head is 84% -91%, the volume of intercepted alcohol of the first distilled wine heart is 57% -80%, and the volume of intercepted alcohol of the first distilled wine tail is 8% -55%; mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid, and carrying out second continuous distillation by using a multi-kettle continuous distiller, wherein the volume of intercepted alcohol of the second distilled spirit is 57-81%, and the volume of intercepted alcohol of the second distilled spirit tail is 9-54%;
step d, mixing the first distilled spirit center and the second distilled spirit center to obtain a mixed spirit center, further mixing the aromatic liquid and the second distilled spirit tail to obtain an aromatic liquid mixed liquid, and uniformly mixing the aromatic liquid mixed liquid and the mixed spirit center to obtain a reduced alcohol mixed spirit center, wherein the alcohol volume of the reduced alcohol mixed spirit center is 60% -66%;
and e, soaking a French oak board subjected to moderate baking (the temperature of the moderate baking is 170 ℃ and the time is kept for 33 min) in the alcohol content-reduced mixed wine, introducing micro-oxygen, wherein the conveying flow of the micro-oxygen is 7 mg/L/month, adopting full-day microcirculation, fusing for 18 months to obtain primary longan grape brandy, transferring the primary longan grape brandy into a pottery pot for aging, preserving the temperature of the aged longan grape brandy at 53 ℃ for 7d, freezing at-15 ℃ for 7d, and filtering while the longan grape brandy is cold to obtain the longan grape brandy.
Comparative example 1
This comparative example provides a method for brewing longan grape brandy, which is different from example 3 in that: in step d, no second distilled spirit tail was added, and the rest of the steps were exactly the same as in example 3.
Comparative example 2
This comparative example provides a method for brewing longan grape brandy, which is different from example 3 in that: in step e, the slightly baked French oak board was immersed (slightly baked at 150 ℃ C. For 25 min) and the rest was exactly the same as in example 3.
Comparative example 3
This comparative example provides a method for brewing longan grape brandy, which is different from example 3 in that: the aromatic liquid was not collected in step a, the aromatic liquid was not added in step d, and the rest of the procedure was exactly the same as in example 3.
Comparative example 4
This comparative example provides a method for brewing longan grape brandy, which is different from example 3 in that: in step e, no micro-oxygen was introduced, and the rest of the procedure was exactly the same as in example 3.
Fragrance assay
The total amount of non-alcoholic volatile matters is measured by adopting a detection method in GB/T11856-2008, the contents of ethyl acetate and higher alcohol are measured by adopting a gas chromatography, the content of tannin is measured by adopting a Folin-Denis visible spectrophotometry, and the specific detection results are shown in Table 1:
TABLE 1 detection results
Sensory evaluation
3 professionals who receive related training such as project content and evaluation index form an evaluation group, sensory evaluation is carried out according to the sensory index requirements of the product, the main evaluation indexes are appearance, color, aroma, taste and style, the finally obtained sensory evaluation score is a summation score, and the specific sensory evaluation score is shown as 2:
table 2 sensory evaluation score
In summary, the invention provides a method for brewing longan grape brandy, which is characterized in that the steps of the process correspond to each other, so that the longan grape brandy brewed by the process has better tannin, higher alcohol and ethyl acetate contents, has the advantages of aged oak aroma and rich bouquet, mellow and sweet taste, plump and soft mouth feel, and gives people a graceful and pleasant enjoyment after drinking.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, or alternatives falling within the spirit and principles of the invention.
Claims (9)
1. A brewing method of longan grape brandy is characterized by comprising the following steps:
step a, preheating longan grape fruit particles, transferring the longan grape fruit particles into a vacuum tank for flash evaporation, and condensing flash evaporation steam to obtain aromatic liquid; cooling the material at the bottom of the vacuum tank to obtain grape mash;
step b, crushing longan grape fruit particles with the same mass as that of the step a, uniformly mixing the longan grape fruit particles with the grape mash, fermenting until residual sugar is reduced to below 4g/L, and stopping fermentation, and carrying out solid-liquid separation to obtain clear juice base wine and skin residue solids;
c, continuously distilling the clear juice base wine for the first time to obtain a first distilled wine head, a first distilled wine heart and a first distilled wine tail; mixing the first distilled spirit head, the first distilled spirit tail and the skin residue solid for the second continuous distillation to obtain a second distilled spirit center and a second distilled spirit tail;
step d, mixing the first distilled spirit and the second distilled spirit to obtain mixed spirit; mixing the aromatic liquid with the second distilled liquor tail to obtain an aromatic liquid mixed solution; uniformly mixing the aromatic liquid mixed liquor with the mixed wine center to obtain a mixed wine center with reduced alcohol content;
step e, soaking the French oak board which is baked moderately in the mixed wine center with the reduced alcohol content, introducing micro-oxygen into the French oak board, and fusing for 18-24 months to obtain primary longan grape brandy; transferring the primary longan grape brandy into a ceramic pot or a wooden barrel for aging, preserving the temperature of the aged longan grape brandy at 50-55 ℃ for 6d-8d, freezing at-15-12 ℃ for 6d-8d, and filtering while the longan grape brandy is cold to obtain the longan grape brandy;
wherein the volume of the intercepted alcohol of the first distilled spirit is 57% -81%; the volume of the intercepted alcohol of the first distilled spirit is 83% -91%; the volume of the intercepted alcohol of the first distilled spirit tail is 5% -56%.
2. The method for brewing longan grape brandy according to claim 1, wherein in step a and step b, the sugar degree of the longan grape fruit particles is 150 g/L-165 g/L, and the acidity is 7.8 g/L-8.3 g/L.
3. The method for brewing longan grape brandy according to claim 1, wherein in the step a, the preheating temperature is 80-82 ℃ and the preheating time is 3-4 min.
4. The method for brewing longan grape brandy according to claim 1, wherein in step a, the flash evaporation conditions are as follows: the flash vacuum pressure is-1 Pa to-0.8 Pa, the flash temperature is 80-82 ℃, and the flash time is 1-2 min.
5. The method for brewing longan grape brandy according to claim 1, wherein in the step a, the temperature reduction condition is 28 ℃ to 30 ℃.
6. The method of brewing longan grape brandy according to claim 1, wherein in step b, the fermentation temperature is 16 ℃ to 18 ℃.
7. The method for brewing longan grape brandy according to claim 1, wherein the volume of intercepted alcohol of said second distilled spirit is 57% -81%; and/or
The volume of the intercepted alcohol of the second distilled spirit tail is 5% -56%.
8. The method of brewing longan grape brandy according to claim 1, wherein in step d, the alcohol volume of said alcohol-reducing mixed wine is 58% -66%.
9. The method for brewing longan grape brandy according to claim 1, wherein in the step e, the temperature of the moderate baking is 160 ℃ to 180 ℃ and the time is 30min to 35min; and/or
The conveying flow of the micro-oxygen is 6-8 mg/L/month.
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