The Study On The Technology Of Brandy Brewing And The Parameters Of Quality Evaluation

Materials and methods for studies:Grapes of Pkayumeru,Ugni Blanc,Carignane from different areas,series of brandies(wine of brandy) from Changyu Company and overseas,yeasts of RA17,DV10,CY3079 were used as the main materials in the paper. The characters,changes and relations of mineral elements,organic acids,aromas,phenolic compounds,pH value,tannins,total phenols and colors which in relation to fermentation,distillation and maturation of brandy were analyzed and concluded. Elementary Studies about the technology of brandy brewing and Parameters of Quality Evaluation were carried out based on these results.Main conclusions about the sutdies:The grape of Pkayumeru and Ugni Blanc (from Yantai area) was proved to be the finest grapes in high quality brandy brewing,.Natural alcoholic fermentation was the best way on obtaining high quality wine of brandy;and the yeast CY3079 was a better choice when yeast was available.The special proportion showed 1:2～3 between vanilla aldehyde and lilac aldehyde in aged brandies. The main aromas of brandy came from grapes, fermentation and distillation process.The phenolic compounds came from oak barrels entirely (oak staves,oak chips and oak hubs included during aged).Oak barrels(from different producing areas or different aged time),aging time and methods were the decisive factors to phenolic compounds of brandies during maturation.Aging time and methods had the same results to aroms.The age of brandy(the most important parameter on evaluation of brandy quality) had close relations with quality of brandy.PCA and Cluster Analysis were used to identify the age of brandies and the grade of brandies based on aromas for the first time.The brandies′age, producing areas,different raw material and methods of maturation could be differentiate effectually with this mode.