The nutritional value of brandy

Brandy is the transliteration of Brandy in English. It is a fruit made from fruit and fermented and distilled. The so-called brandy specifically refers to the wine made by fermenting and distilling the grape as raw material. In other wines made from the same method, the name of the fruit ingredient is often added to the front of the brandy to distinguish the type. For example, brandy made from cherries is called cherry brandy, and brandy made from apples is called apple brandy. The term "brandy" is a term that corresponds to China's "shochu."

Brandy uses grapes as its raw material and obtains low-alcoholic raw wines through procedures such as juicing, peeling, nucleation, and fermentation, and distills the raw wines to obtain colorless spirits. The resulting hard liquor is stored in oak barrels, aged, and blended to achieve the desired color, aroma, and alcoholicity, resulting in premium brandy. The final blend of brandy is distilled wine made from grapes. Its unique and fragrant aroma comes from three aspects: First, it is a variety of aromatic raw materials, the second is distilled and the third is aged. From this it seems that grape varieties are so important that the grape varieties used for making brandy are generally white grape varieties, white grapes have lower content of tannins and volatile acids, higher total acid content, and less impurities. Steamed brandy is softer, mellow and. Grape varieties with the following characteristics are more suitable as raw materials for brandy production:

1. Low sugar content. In this way, the amount of grapes consumed per litre of brandy distilled liquor is large, and the aroma of the grape varieties entering the distilled spirits of brandy increases accordingly.

2. The berries have a high acidity after maturation. Higher acidity can be involved in the formation of brandy ester aroma, suitable for brandy varieties, the titration acid should not be less than 6g/L after ripening.

3. Grapes should be of weak or neutral aroma, with no protrusion and special aroma. GB11856-1997 standard has such a "harmony with a harmonious grape varieties", "Harmony" the understanding of the word must rely on many years of practical experience, intentions and experience, not only to reflect the variety of raw materials, but also harmonious and unified with the wine. At the same time, because of the long-term storage and aging of brandy, grape varieties should also have strong antioxidant properties.

4. Grapes should have high yields and good disease resistance.