CN117925358B - Brandy ageing method capable of exerting advantages of different types of oak barrels - Google Patents
Brandy ageing method capable of exerting advantages of different types of oak barrels Download PDFInfo
- Publication number
- CN117925358B CN117925358B CN202410330184.1A CN202410330184A CN117925358B CN 117925358 B CN117925358 B CN 117925358B CN 202410330184 A CN202410330184 A CN 202410330184A CN 117925358 B CN117925358 B CN 117925358B
- Authority
- CN
- China
- Prior art keywords
- brandy
- oak
- baking
- ageing
- raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013532 brandy Nutrition 0.000 title claims abstract description 174
- 230000032683 aging Effects 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000011156 evaluation Methods 0.000 claims abstract description 75
- 230000001953 sensory effect Effects 0.000 claims abstract description 52
- 241000219492 Quercus Species 0.000 claims description 129
- 229920001864 tannin Polymers 0.000 claims description 41
- 239000001648 tannin Substances 0.000 claims description 41
- 235000018553 tannin Nutrition 0.000 claims description 41
- 240000008751 Quercus petraea Species 0.000 claims description 8
- 235000002913 Quercus petraea Nutrition 0.000 claims description 8
- 230000003313 weakening effect Effects 0.000 claims description 8
- 239000002023 wood Substances 0.000 claims description 2
- 238000005728 strengthening Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 13
- 235000013339 cereals Nutrition 0.000 description 37
- 230000000052 comparative effect Effects 0.000 description 27
- 230000002431 foraging effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 244000263375 Vanilla tahitensis Species 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a brandy ageing method for exerting the advantages of different types of oak barrels, belonging to the technical field of brandy ageing; the method comprises the following steps: s1: carrying out sensory evaluation on the original brandy, and classifying the original brandy into three categories; s2: according to different categories of raw brandy, selecting different types of oak barrels for ageing, wherein the different types of oak barrels are made of different woods and different baking modes; s3: after ageing, re-storing, and after finishing the re-storing, performing sensory evaluation on brandy; according to the types of different original brandy bodies, different types of oak barrels made of different woods and baking modes are selected for ageing, the advantages of the different types of oak barrels are brought into play, the fragrance of the aged brandy is more coordinated and pleasant, the taste is more balanced and elegant, the wine bodies are full and comfortable and have layering, and certain ageing characteristics are achieved.
Description
Technical Field
The invention relates to a brandy ageing method for exerting the advantages of different types of oak barrels, and belongs to the technical field of brandy ageing.
Background
Brandy is a distilled liquor prepared by fermenting, distilling, storing and brewing fruits as raw materials. In a narrow sense, brandy refers to wine obtained by fermenting grapes, distilling to obtain high alcohol, and storing (aging) the alcohol in oak barrels.
The brandy is aged by the oak barrel to ensure that tannins, various fragrances, colors and the like contained in the oak are slowly mixed into the wine, so that the wine becomes mellow, soft and full. The oak barrels of different types have respective style characteristics due to the difference of the characteristics, so the selection of the oak barrel type is closely related to the style of brandy products, and the prior art does not describe the combination of the oak barrel type and brandy raw wine with the aging method.
Disclosure of Invention
The invention aims to provide a brandy ageing method which exerts the advantages of different types of oak barrels and solves the technical problems in the prior art.
The technical scheme provided by the invention is as follows:
a brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the original brandy, and classifying the original brandy into three categories;
S2: selecting oak barrels of different types for ageing according to different categories of the original brandy;
s3: after ageing, re-storing, and after finishing the re-storing, performing sensory evaluation on brandy;
In step S2, the oak barrels of different types are made of different woods and different baking modes.
Based on the technical scheme, the invention can also be improved as follows:
Further, in step S1, the three types are respectively: light raw brandy, mellow raw brandy, and raw brandy with wine body between light and mellow.
Further, the wood is taken from a shank oak or a shank-less oak; the baking mode is gradual-up baking, gradual-down baking or gradual-up and gradual-down baking.
Further, the grain pitch of the oak with the handle is more than 4mm, and the grain pitch of the oak without the handle is less than 2mm.
Further, the tannin content of the oak with the handle is 25-40mg/g and the tannin content of the oak without the handle is 10-25mg/g based on dry woodiness.
Further, the gradual-up baking is that the temperature is increased from 100-130 ℃ to 180-280 ℃ within 80-100 min;
the weakening type baking is that the temperature is reduced from 180-280 ℃ to 100-130 ℃ within 80-100 min;
The gradual-up and gradual-down baking is carried out by heating from 100-130 ℃ to 180-280 ℃ within 40-50min, and cooling to 100-130 ℃ within 40-50 min.
The oak barrel manufactured by adopting the further scheme has the advantages that different aroma types and wine body feeling can be generated by the oak barrel manufactured by different baking modes, more smoke aroma and wine body saturation are generated by gradual strong baking, more coconut flavor and sweet feeling are generated by gradual weak baking, and more caramel, baked bread, vanilla and other aromas are generated by gradual strong baking and then gradual weak baking.
Further, when the wine body is light raw brandy, ageing is carried out in the oak without the handle and in a oak barrel which is baked in a weakening manner or is baked in a weakening manner;
When ageing the mellow raw brandy of the wine body, ageing is carried out in the oak barrel which is prepared by baking the oak with handles and the gradually-increased mode or baking the oak with the gradually-increased mode and then the gradually-decreased mode;
When the aged wine is in light and mellow raw brandy, 50% of raw brandy is selected to be aged in the oak barrel made of the sessile oak and the fade-out baking or the fade-in and fade-out baking, and the other 50% of raw brandy is selected to be aged in the oak barrel made of the sessile oak and the fade-out baking or the fade-in and fade-out baking.
The further scheme has the advantages that when the original brandy is mainly with flower and fruit fragrance and the wine body is lighter, after the oak barrel is selected for ageing, the sweet feeling, the baking fragrance, the vanilla fragrance and the like of the wine body are increased, and the phenomenon that the wine body is unbalanced due to the fact that heavy smoke smell is brought in is avoided; when the original brandy is mainly high-grade alcohol and ester fragrance and the wine body is mellow, the oak barrel is selected for ageing, and then the wine body structure sense, the baking fragrance, the caramel and the vanilla fragrance are increased; when the original brandy has flower and fruit fragrance and also has alcohol and ester fragrance, the oak barrel is selected for ageing, so that the wine body has balanced taste, enriches fragrance types and has certain ageing characteristics.
Further, when the original brandy with light brewing body is aged, the ageing time is 3-6 months;
when the original brandy with mellow wine brewing body is aged, the ageing time is 5-8 months;
When the aged wine is in light and mellow raw brandy, 50% of the raw brandy is aged for 3-6 months in the oak barrel made of the sessile oak and the fade-out baking or the fade-in baking, and the other 50% of the raw brandy is aged for 3-6 months in the oak barrel made of the sessile oak and the fade-out baking or the fade-in baking, and then the raw brandy is mixed according to the volume ratio of 1:1.
In step S3, the time for the storage is 3-8 months.
Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:
according to the types of different original brandy bodies, oak barrels made of different woods and baking modes are selected for ageing, the advantages of different types of oak barrels are brought into play, the fragrance of the aged brandy is more coordinated and pleasant, the taste is more balanced and elegant, the wine body is full and comfortable and has layering sense, and certain ageing characteristics are achieved.
Drawings
FIG. 1 is a graph showing the comprehensive scoring profiles of examples 1-6 and comparative examples 1-16 of the present invention;
FIG. 2 is a graph showing the characteristic substance content of examples 1 to 6 of the present invention and comparative examples 1 to 16.
Detailed Description
The principles and features of the present invention are described below in connection with examples, which are set forth only to illustrate the present invention and not to limit the scope of the invention.
Example 1
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
S2: selecting oak barrel made by adopting oak without handle with grain spacing of 1mm and tannin content of 15mg/g and weakening baking from 230 ℃ to 100 ℃ within 90min for ageing for 3 months;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Example 2
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
S2: selecting oak barrel prepared by heating oak without handle with grain spacing of 1.5mm and tannin content of 20mg/g from 100deg.C to 230deg.C in 40min, cooling from 230deg.C to 100deg.C in 40min, and baking to aging for 6 months;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Example 3
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
s2: selecting oak barrel made by aging oak with grain spacing of 4.5mm and tannin content of 28mg/g and gradually baking at 110deg.C to 250deg.C within 90 min;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Example 4
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
S2: selecting oak barrel made by heating oak with handle with grain spacing of 5.5mm and tannin content of 32mg/g from 110deg.C to 250deg.C in 40min, and cooling from 250deg.C to 110deg.C in 40min, and aging for 8 months;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Example 5
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a weakening-type baked oak barrel which is cooled from 230 ℃ to 100 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a strong-type baked oak barrel which is heated from 110 ℃ to 250 ℃ within 40min and is cooled from 250 ℃ to 110 ℃ within 40min, and then aged for 4 months by mixing according to a volume ratio of 1:1;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Example 6
A brandy ageing method for exerting the advantages of different types of oak barrels comprises the following steps:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2: selecting a non-handle oak with grain spacing of 1.5mm and tannin content of 20mg/g from 50% of raw brandy, ageing the non-handle oak with grain spacing of 1.5mm and tannin content of 20mg/g in a bucket of the oak which is baked gradually and then gradually from 110 ℃ to 250 ℃ in 40min and then from 250 ℃ to 110 ℃ in 40min, ageing the non-handle oak for 5 months, selecting a handle oak with grain spacing of 5.5mm and tannin content of 32mg/g from 50% and a bucket of the oak which is baked gradually from 100 ℃ to 230 ℃ in 90min, ageing the oak for 5 months, and mixing the oak according to a volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 1
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
S2: selecting oak barrel with grain spacing of 4.5mm and tannin content of 28mg/g and gradually-strong baking from 110deg.C to 250deg.C in 90min for aging for 3 months;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Comparative example 2
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
s2: selecting oak barrel with grain spacing of 1mm and tannin content of 15mg/g and gradually-strong baking from 110deg.C to 250deg.C in 90min for aging for 3 months;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Comparative example 3
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
S2: selecting oak barrel with grain spacing of 4.5mm and tannin content of 28mg/g and gradually-weakening baking from 230deg.C to 100deg.C within 90min for aging for 6 months;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Comparative example 4
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the original brandy, wherein the evaluation result is the original brandy with light wine body;
s2: selecting oak with handle with grain spacing of 4.5mm and tannin content of 28mg/g, and aging for 6 months in a oak barrel which is heated from 100deg.C to 230deg.C in 40min, and then cooled from 230deg.C to 100deg.C in 40min and baked gradually and then gradually;
s3: and then, after 5 months of storage, carrying out sensory evaluation on brandy.
Comparative example 5
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
s2: selecting oak barrel with grain spacing of 1mm and tannin content of 15mg/g and gradually-weakening baking from 230deg.C to 100deg.C within 90min for aging for 5 months;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 6
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
s2: selecting oak barrel with grain spacing of 1mm and tannin content of 15mg/g, and baking after heating from 100deg.C to 230deg.C in 40min and cooling from 230deg.C to 100deg.C in 40min for aging for 5 months;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 7
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
s2: selecting oak barrel with grain spacing of 1mm and tannin content of 15mg/g and gradually-strong baking from 110deg.C to 250deg.C in 90min for aging for 5 months;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 8
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with mellow wine body;
s2: ageing with oak barrel with grain spacing of 5.5mm and tannin content of 32mg/g and gradually-weakening baking at 230-100deg.C within 90min for 5 months;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 9
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a gradually-strong baking oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a gradually-weak baking oak barrel which is cooled from 250 ℃ to 110 ℃ within 90min, and then mixing according to the volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 10
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a gradually-strong baking oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a oak barrel which is heated from 110 ℃ to 250 ℃ within 40min, then is cooled from 250 ℃ to 110 ℃ within 40min, and is aged for 4 months by gradually-strong baking and then is mixed according to a volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 11
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a gradually-strong baking oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a gradually-strong baking oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, and then the oak barrels are mixed according to the volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 12
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a weakening-type baked oak barrel which is cooled from 230 ℃ to 100 ℃ within 90min, and 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a weakening-type baked oak barrel which is cooled from 250 ℃ to 110 ℃ within 90min, and then mixing according to the volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 13
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2: selecting a non-handle oak with grain spacing of 1mm and tannin content of 15mg/g from 50% of raw brandy, ageing the non-handle oak with grain spacing of 1mm and tannin content of 15mg/g in a bucket of the oak which is baked after the temperature is raised from 110 ℃ to 250 ℃ in 40min and is lowered from 250 ℃ to 110 ℃ in 40min for 4 months, selecting a handle oak with grain spacing of 4.5mm and tannin content of 28mg/g from 50% of raw brandy, ageing the oak with grain spacing of 15mg/g in a bucket of the oak which is baked after the temperature is lowered from 250 ℃ to 110 ℃ in 90min for 4 months, and mixing the oak according to a volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 14
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a weakening-type baked oak barrel which is cooled from 250 ℃ to 110 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a weakening-type baked oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, and then the oak barrels are mixed according to the volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 15
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
s2: selecting a non-handle oak with grain spacing of 1mm and tannin content of 15mg/g from 50% of raw brandy, ageing the oak with a first-fade-up and then-fade-down baking oak barrel which is heated from 110 ℃ to 250 ℃ in 40min and cooled from 250 ℃ to 110 ℃ in 40min for 4 months, selecting a handle oak with grain spacing of 4.5mm and tannin content of 28mg/g from 50% of raw brandy, ageing the oak with a first-fade-up and then-fade-down baking oak barrel which is heated from 110 ℃ to 250 ℃ and cooled from 250 ℃ to 110 ℃ in 40min for 4 months, and mixing according to a volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
Comparative example 16
A brandy ageing method comprising the steps of:
s1: carrying out sensory evaluation on the raw brandy, wherein the evaluation result is the raw brandy with the wine body between light and mellow;
S2:50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 1mm and tannin content of 15mg/g and a weakening-type baked oak barrel which is cooled from 250 ℃ to 110 ℃ within 90min, 50% of raw brandy is aged for 4 months by selecting oak with grain spacing of 4.5mm and tannin content of 28mg/g and a weakening-type baked oak barrel which is heated from 100 ℃ to 230 ℃ within 90min, and then the oak barrels are mixed according to the volume ratio of 1:1;
s3: and then, after the storage is carried out for 6 months, the brandy is subjected to sensory evaluation.
The brandy after ageing of examples 1-6 and comparative examples 1-16 was tested:
Test methods refer to GB/T11856-2008.
The comprehensive scoring is shown in table 1:
Table 1 comprehensive score table after testing aged brandy
As can be seen from table 1: the overall scores of examples 1-6 were higher than those of comparative examples 1-16, indicating that the brandy obtained by the brandy aging method of the invention, which gives play to the advantages of different types of oak barrels, was of higher quality and better overall effect. The comprehensive evaluation scoring distribution is shown in fig. 1: as shown in FIG. 1, the average score of the examples is 85.67, the average score of the comparative examples is 76.31, the average score of the examples is 9.36 higher than the average score of the comparative examples, the effects of the examples are remarkable, and the effects of the examples are obviously improved in aspects of fragrance type and pleasure, softness and mellow feeling in the mouth, balance feeling of wine body, durability of aftertaste and the like.
The sensory evaluation results are shown in table 2:
table 2 sensory evaluation results table
As can be seen from Table 2, the brandy obtained in examples 1-6 has more harmonious and pleasant aroma, more balanced and elegant taste, full and comfortable wine body, rich layering and certain ageing characteristics compared with comparative examples 1-16.
Characterization substance content determination was performed on brandy aged in examples 1-6 and comparative examples 1-16:
The brandy after the cask is restored, the aroma and the sweet feeling are mainly from the contribution of aldehydes, the roundness and the mellow feeling are mainly from the contribution of total acids, the structural feeling is mainly from the contribution of tannins, the wine samples of examples 1-6 and comparative examples 1-16 are subjected to headspace extraction treatment and full two-dimensional gas chromatography-flight mass spectrometry analysis, the content change of the characteristic substances is found, and the difference between the analysis is compared. The content of the characteristic substances is shown in Table 3. The content of the characteristic substance is shown in fig. 2.
TABLE 3 characterization of brandy after aging
As can be seen from Table 3 and FIG. 2, examples 1-6 have significant advantages over comparative examples 1-16 in terms of aldehyde, total acid and tannin characteristic material content, which are increased by 8.3%, 12.5% and 15.3% on average over comparative examples 1-16.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (2)
1. A brandy ageing method which exerts the advantages of different types of oak barrels is characterized by comprising the following steps:
s1: carrying out sensory evaluation on the original brandy, and classifying the original brandy into three categories;
S2: selecting oak barrels of different types for ageing according to different categories of the original brandy;
s3: after ageing, re-storing, and after finishing the re-storing, performing sensory evaluation on brandy;
In step S1, the three types are respectively: light raw brandy, mellow raw brandy, and raw brandy with wine between light and mellow wine;
In the step S2, the oak barrels of different types are made of different woods and different baking modes; the wood is obtained from oak with a handle or oak without a handle; the baking mode is gradual-up baking, gradual-down baking or gradual-up and gradual-down baking;
The grain space of the oak with the handle is more than 4mm, and the grain space of the oak without the handle is less than 2mm; the tannin content of the oak with the handle is 25-40mg/g based on dry woodiness, and the tannin content of the oak without the handle is 10-25mg/g;
The gradual-up baking is that the temperature is increased from 100-130 ℃ to 180-280 ℃ within 80-100 min; the weakening type baking is that the temperature is reduced from 180-280 ℃ to 100-130 ℃ within 80-100 min; the gradual-up and gradual-down baking is carried out in 40-50min, the temperature is increased from 100-130 ℃ to 180-280 ℃, and then the temperature is reduced to 100-130 ℃ in 40-50 min;
When the wine body is light raw brandy, ageing is carried out in the oak barrel which is prepared by the method of no-handle oak and gradually-weakening baking or gradually-strengthening and then gradually-weakening baking for 3-6 months;
when ageing the mellow raw brandy of the wine body, ageing for 5-8 months in the oak barrel which is prepared by baking the oak with handles and the wine body in a gradually-rising manner or baking the oak with handles in a gradually-rising manner and then in a weakening manner;
When the aged wine body is in light and mellow raw brandy, 50% of raw brandy is selected to be aged for 3-6 months in the oak barrel made of the sessile oak and the weakening baking mode, and the other 50% of raw brandy is selected to be aged for 3-6 months in the oak barrel made of the sessile oak and the weakening baking mode, and then the raw brandy is mixed according to the volume ratio of 1:1; or 50% of raw brandy is aged for 3-6 months in the oak barrel made of the sessile oak and the baking mode of which the intensity is increased and then reduced, and the other 50% of raw brandy is aged for 3-6 months in the oak barrel made of the sessile oak and the baking mode of which the intensity is increased, and then the oak barrel is mixed according to the volume ratio of 1:1.
2. The method of ageing brandy according to claim 1, wherein in step S3, the time for the storage back is 3-8 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410330184.1A CN117925358B (en) | 2024-03-22 | 2024-03-22 | Brandy ageing method capable of exerting advantages of different types of oak barrels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410330184.1A CN117925358B (en) | 2024-03-22 | 2024-03-22 | Brandy ageing method capable of exerting advantages of different types of oak barrels |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN117925358A CN117925358A (en) | 2024-04-26 |
| CN117925358B true CN117925358B (en) | 2024-06-04 |
Family
ID=90757890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410330184.1A Active CN117925358B (en) | 2024-03-22 | 2024-03-22 | Brandy ageing method capable of exerting advantages of different types of oak barrels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117925358B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649930A (en) * | 2012-05-31 | 2012-08-29 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of dried grape wine |
| CN104589449A (en) * | 2014-12-31 | 2015-05-06 | 广西大学 | Oak baking technology for aged rum oak barrel |
| CN206155941U (en) * | 2016-10-20 | 2017-05-10 | 刘顺杰 | Oak wine bucket |
| EP3835401A1 (en) * | 2019-12-10 | 2021-06-16 | Universidade de Trás-os-Montes e Alto Douro | Process for wine aging using grape stems as an ecological alternative |
| CN113897264A (en) * | 2021-12-09 | 2022-01-07 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN115246152A (en) * | 2022-08-12 | 2022-10-28 | 烟台神马包装有限公司橡木桶分公司 | Oak barrel baking process, and preparation and renovation method of oak barrel |
| CN117363447A (en) * | 2023-10-16 | 2024-01-09 | 烟台可雅白兰地酒庄有限公司 | Classification ageing process after brandy is prepared |
-
2024
- 2024-03-22 CN CN202410330184.1A patent/CN117925358B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649930A (en) * | 2012-05-31 | 2012-08-29 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of dried grape wine |
| CN104589449A (en) * | 2014-12-31 | 2015-05-06 | 广西大学 | Oak baking technology for aged rum oak barrel |
| CN206155941U (en) * | 2016-10-20 | 2017-05-10 | 刘顺杰 | Oak wine bucket |
| EP3835401A1 (en) * | 2019-12-10 | 2021-06-16 | Universidade de Trás-os-Montes e Alto Douro | Process for wine aging using grape stems as an ecological alternative |
| CN113897264A (en) * | 2021-12-09 | 2022-01-07 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN115246152A (en) * | 2022-08-12 | 2022-10-28 | 烟台神马包装有限公司橡木桶分公司 | Oak barrel baking process, and preparation and renovation method of oak barrel |
| CN117363447A (en) * | 2023-10-16 | 2024-01-09 | 烟台可雅白兰地酒庄有限公司 | Classification ageing process after brandy is prepared |
Also Published As
| Publication number | Publication date |
|---|---|
| CN117925358A (en) | 2024-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Michel et al. | Pure non‐Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications | |
| Peinado et al. | Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures | |
| Wu et al. | Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges | |
| JP2021528076A (en) | Coffee beans soaked with spirits | |
| Pirrone et al. | Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer | |
| CN117925358B (en) | Brandy ageing method capable of exerting advantages of different types of oak barrels | |
| CN112969777A (en) | Wood barrel adjusting method | |
| Villanueva-Rodriguez et al. | Tequila and mezcal: Sensory attributes and sensory evaluation | |
| CN113897264B (en) | Ageing method for improving brandy pleasure | |
| JP6786232B2 (en) | Beer-taste beverage and its manufacturing method | |
| JP6786262B2 (en) | Beer-taste beverage and its manufacturing method | |
| de la Torre-González et al. | Microbial diversity and flavor quality of fermented beverages | |
| JP6786263B2 (en) | Beer-taste beverage and its manufacturing method | |
| WO2023276444A1 (en) | Beer-flavored low-alcohol beverage | |
| Schoeneman et al. | Analytical profile of Scotch whiskies | |
| Ruiz et al. | Sweet wines produced by an innovative winemaking procedure: Colour, active odorants and sensory profile | |
| JP4440719B2 (en) | Ume shochu manufacturing method | |
| JP7141568B1 (en) | Sake | |
| JP7454624B1 (en) | Low hydrogen cyanide content plum wine or plum wine-containing beverage | |
| Bajerski et al. | Application of the oak wood chips in brewing® | |
| Tarko et al. | The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties. | |
| CN115125073B (en) | Combination optimization method for raw wine of high-quality brandy | |
| Valera Martinez et al. | Effect of non-conventional yeasts on the flavor profiles of fermented beverages | |
| KR102244345B1 (en) | Beer flavored drinks | |
| JP2023073193A (en) | Sake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |