Brandy Distilled Liquor

Brandy Basics

Brandy is an aged, distilled fruit spirit with a long history. Its name comes from the Dutch word "brandewijn," meaning "burned wine." Key characteristics include:

• Ingredient Exclusivity: It must be made from pure fruit puree or wine (as opposed to grain spirits like whiskey).

• Flavor Uniqueness: The complex flavor and aroma are achieved through aging in oak barrels.

• Process Complexity: The process involves multiple stages of meticulous processing, including fermentation, distillation, and aging.

Core Production Equipment Detailed Explanation

Fermentation System

• Material Options: 304/316 stainless steel (hygienic and durable) or oak barrels (for added flavor)

• Capacity: Small 50-100L (testing), Medium 500-1000L (commercial), Large 5000L+ (industrial)

• Supporting Equipment: Temperature Control System (18-28°C), Agitator, Airlock

Distillation System

Copper Pot Still

• Advantages: Removes sulfides and catalyzes esterification reactions

• Structure: Consists of three main components: Boiler, swan neck, and condenser

• Typical Parameters: Distillation intensity controlled at 28-32% vol

Tower Fractionation System

• Multi-stage design (typically 3-15 trays)

• Enables continuous distillation, increasing efficiency by over 40%

• Professional-grade alcohol concentrations up to 96% vol

Aging Vessels

• Oak Barrel Options: French Limousin Oak (soft tannins), American White Oak (vanilla flavor)

• Capacity: 225L (Bordeaux barrels), 180L (Burgundy barrels)

• Curation Requirements: 70-80% humidity, 15-20°C

Full Production Process

Raw Material Processing

• Sugar Content Testing (Optimal Brix 16-24°Bx)

• SO2 Dosage Control (≤50mg/L)

• Pectinase Treatment (Increase Juice Yield by 15-20%)

Fermentation Control

• Yeast Strain Selection (Commercial Strains such as EC1118 and DV10)

• Fermentation Cycle 7-21 Days (Temperature Control)

• Specific Gravity Monitoring (Ending Point 0.990-0.998)

Distillation Process

• Heads Collection (0.5-1% of Total Distillate)

• Head Collection (60-70% vol. alcohol)

• Tains Reflux (Increase Raw Material Utilization)

Aging Management

• New Barrel Ratio Control (30-50%)

• Barrel Rotation Strategy (1-2 Times Per Year)

• Dissolved Oxygen Monitoring (<1mg/L)

Post-processing technology

Freeze filtration (72 hours at -4°C)

Blending (mixing different vintages/barrels)

Alcohol reduction (using distilled water or low-alcohol base liquor)

Key Quality Control Points

Physical and Chemical Indicators

• Alcohol Content: 40-60% vol (adjusted before bottling)

• Volatile Acidity: ≤1.2g/L (as acetic acid)

• Methanol Content: ≤2g/L (grape-based)

Sensory Evaluation

• Color: Amber to reddish brown (natural aging)

• Aroma: A combination of raw fruit aroma and aging-derived aromas

• Taste: Balanced and harmonious, with a long finish