METHOD FOR BRANDY MANUFACTURING

摘要

This method is used in food, wine and tobacco industries. It reduces the number of operations and process duration making use of waste products while preserving the quality of brandy. The starting material made up of bier and/or brewery residues undergoes distillation resulting in obtaining a raw distillate with an alcohol content 18-20 vol. percent. This is followed by a second distillation resulting in the release of the first-through and final fractions. The resulting distillate, with an alcohol content of 63-72.5 vol. percent, undergoes a 60-90 day ageing in presence of 2-4 g/dm<3> of a premicronized and hydrothermically treated oak wood. After filtration and maturing, the distillate is coupaged prior to being diluted with water, stabilized, filtrated and bottled. The first-through and final fractions are mixed, diluted down to an alcohol content of 18-22 vol. percent and returned for a second distillation, as such or mixed with raw distillate.