Study On Brandy Variety Style And Key Brewing Processes In Eastern Foot Of Helan Mountain Production Area

In this study,the three grape varieties of Ugni Blanc,Vidal and Italian Riesling in Eastern Foot of Helan Mountain Production Area and six brandy with different aging time were taken as research objects.Changes in quality during the aging process,explore the styles of different varieties of distilled wine,suitable for the distillation method of brandy production and the best aging time of brandy.the result shows:(1)Research on the styles of different varieties of distilled spirits:The pot-style distillation method is used to comparatively study the brandy styles of Italian Riesling,Ugni Blanc and Vidal.Among the three kinds of distilled spirits,the order of the total aroma concentration is:Italian Riesling>Ugni Blanc>Vidal,the Italian Riesling has the highest concentration of esters,terpenes and aldehydes,and the lowest alcohol concentration,the concentration of alcohols in Ugni Blanc is higher,and the concentration of terpenes is the lowest.Sensory evaluation analysis shows that the floral and fruity fragrance of Italian Riesling is higher than that of Ugni Blanc and Vidal.The grassy fragrance of Vidal is stronger than that of Italian Riesling and Ugni Blanc.Therefore,each type of distilled wine has its own characteristics,providing a theoretical basis for the production of different styles of brandy.(2)Research on the influence of different distillation methods on the aroma of distilled wine:using Italian Riesling wine as the material,pot distillation and tower distillation were conducted respectively,and the obtained aroma of distilled wine was analyzed and tested.The results showed that the total concentration of aroma components in pot distillation was higher than that in tower distillation,and it was found that the floral and fruit aromas in pot distillation were higher than those in tower distillation,and the grass and spicy aromas in tower distillation were higher than those in pot.Type distillation.Therefore,pot distillation is suitable for brewing distilled spirits with high aromatic content,while tower distillation is suitable for brewing distilled spirits with high alcohol content.(3)Study on the quality change of the brandy aging process:using six different vintage oak barrels of Chardonnay brandy as raw materials,its physical and chemical indicators,total phenol,tannin,color and aroma components were tested.The results showed that the alcohol content and pH of brandy during the aging process decreased with the increase of aging time.Total acid,total phenol,tannin and color increased with the increase of aging time.Total phenol and tannin increased significantly during aging for 4 years.The total concentration of aroma components will increase with the aging time.The main flavoring substances in aged brandy are ethyl caproate,ethyl caprylate and ethyl caprate and so on,which contributes a lot to the aroma of brandy.According to the sensory evaluation,the aroma components of brandy gradually changed from floral and fruity to oak,spice and fatty,grassy and spicy gradually weakened,and the change was significant after 4 years of aging,and then tended to be stable.Brandy in East foot of Helan Mountain Production Area will mature for at least 4 years to produce high-quality brandy.