Brandy distillation

Fermentation of the base white wine, used in producing the fortifying brandy, follows standard procedures. In Cognac, nonaromatic varieties, such as Trebbiano and Baco 22A, are used, where in Armagnac, Trebbiano is preferred. These cultivars have little varietal aroma, retain high acidity, and have limited alcohol production potential. In California, French Colombard, Thompson Seedless, and Tokay are the cultivars without distinctive flavor used to produce a brandy base wine. 

Inoculation of the juice with active dry yeast is preferred to minimize the production of undesirable odors. Generally, Saccharomyces bayanus is 

Brandy can also be prepared from fruits other than grapes, notably apple, peach, plum, apricot, cherry, prunes, and various berries (Crowell and Guymon, 1973 Jaarsveld et al., 2005 Joshi, 1997 Valaer, 1939). Further details on brandy distillation, including base wine preparation, distillation, and oak wood maturation is available in Amerine et al. (1980) and Jaarsveld et al. (2009). 

In distillation, three fractions, termed the head, heart, and tails, are separated. The middle fraction (heart) is retained, whereas the head and tails are discarded (Amerine et al., 1980 Jackson, 2008 Joshi, 1997). Double distillation of the hearts fraction increases the brandy s alcoholic strength. 

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Brandy. Brandy is a distillate from fermented juice, mash, fruit wine, or fruit residues. It is distilled at less than 190° proof in such a manner as to produce the taste, aroma, and characteristics generally attributed to brandy. Fmit brandy is distilled solely from the fermented juice or mash of whole, ripe fmit or from standard grape, citms, or other fmit wine. Brandy distilled exclusively from one variety of fmit must be so designated, except grape brandy which can be identified by the term brandy. Brandy must be matured a minimum of two years in oak barrels, otherwise it must be labeled immature. 

Thus, the concentrations of fatty acids and esters found in brandy distillates are greatly affected by the nature of the wine at the time of distillation, particularly the time interval between fermentation and distillation since most of the yeast cells settle out fairly quickly after fermentation has ceased. Obviously the degree of resuspension of the settled lees into the wine when distilled affects the amount of fatty acids and esters recovered in the distillates. The method and techniques of distillation are also very important since this class of congeners, having relatively high boiling points and weak solubility in water, exhibit wide ranges of volatility as affected by the alcohol content of the liquid volatilized. 

Figure 1. Single and split columns for brandy distillation...

This simple method of heads disposal by refermentation eliminated the earlier deterrent to taking an adequate cut to control volatile aldehydes to the desired level, now considered to be approximately 10 ppm or less in new brandy distillates. 

Guymon (21) reported the composition of tray liquids for brandy distilled in continuous column, respectively, at 130°, 170°, and 181° proof. The maximum level of fusel oil occurred on the tray nearest in proof to about 130°. This is the second tray below the product tray for the customary 170° proof of distillation of the product. 

We found approximately 2-4 grams of caprylic, 2-5 grams of capric, and 1-2 grams of lauric acid/100 liters in our experimental continuous still beverage brandies but usually less than 1 gram of each per 100 liters in unaged commercial brandy distillates (II). New commercial brandy distillates made from fortified wine contain less than those distilled from straight dry wine. Distillates from a continuous vacuum column and a pilot pot still also contain less. 

Guymon, J. F., Composition of California Commercial Brandy Distillates, ... 

Brandy Distilled from any sugar-containing fruit. Probably first to be produced commercially. About 40... 

An alcohol content of about 14% is the highest, which can ordinarily be achieved directly by fermentation because at this concentration further sugar conversion by yeast is inhibited. Concentrations of up to about 18% by volume are possible with special strains of wine yeasts. A wine of higher alcohol content, however, is possible by the addition of brandy (distilled from wine) or fermentation alcohol to a natural wine. Wines where the natural alcohol content is supplemented to 14-20% by volume are referred to as fortified, or dessert wines, and include the varieties commonly known as sherries and ports. Fortification improves the keeping qualities for shipment and export by inhibiting further yeast action. Fortified wines are produced on about the same scale as natural wines. 

Brandy marc Brandy distilled from the dregs, ref use and pulp left after making wtne. 

Propyl hydroxid—Ethyl carbinol—Primary propyl alcohol— CH3,CH2,CH,0H—60—is produced, along with ethylic alcohol,dur-ing fermentation, and obtained by fractional distillation of marc brandy, from cognac oil, huile de marc (not to be confounded with oil of wine), an oily matter, possessing the flavor of inferior brandy, which separates from marc brandy, distilled at high temperatures and from the residues of manufacture of alcohol from beet-root, grain, molasses, etc. It is a colorless liquid, has a hot alcoholic taste, and a fruity odor boils at 96°.7 (306°.l F.) and is miscible with -water. It has not been put to any use in the arts. Its intoxicating and poisonous actions are greater than those of ethyl alcohol. It exists in small quantity in cider. 

This industry is engaged primarily in the manufacture of malt, malt beverages (ale, beer, and malt liquors), wines (table wine, dessert wine, and brandy), distilled spirits, bottled and canned soft drinks, and flavoring extracts and syrups. These products can be classified under two major groups according to their basic manufacturing processes as ... 

Brandy. Distillate from a wine (Hence, the characteristics of each product stem from those of the original wine, the type of distillation, and the aging process). 

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