Comparative Study On The Quality Of Brandy In Yantai Wine Region

Micro-region,grape variety and distillation method are the important factors affecting the quality of brandy,in order to further highlight the characteristics of Chinese brandy,improve the grade,still need to carry out further research.Based on the grape planting base and technology center of Yantai Changyu Grape Brewing Co.,LTD.(hereinafter referred to as Changyu Company),this paper makes a comparative study on the quality of brandy from the grape planting micro-areas,grape varieties and distillation methods in Yantai producing areas.The research results are as follows:(1)Comparative study on the quality of original brandy wine and freshly distilled brandy in different micro-regionsThere were significant differences in the aroma of the original brandy wine in the same variety and different micro-regions: 83 aroma components were detected in the original Ugni Blanc brandy wines in the three micro regions of Mouziguo,Zhuqiao and Industrial Park,among which 67 were original brandy wines of Mouziguo,68 were original brandy wine of Zhuqiao and 80 were original brandy wine of Industrial park.The order of aroma type and content was Industrial Park > Zhuqiao > Mou Ziguo.The principal component analysis of PCA showed that Mou Ziguo had the farthest distance from the original brandy wine in industrial park,and the difference was great.The comprehensive score of sensory evaluation ranked Industrial Park > Zhuqiao > Mou Ziguo,which was directly proportional to the content of aroma components.There were significant differences in the aroma of the same variety of brandy in different micro-regions: 95 kinds of aroma components were detected in the three microregions of freshly distilled brandy,including 90 kinds of Muziguo freshly distilled brandy,83 kinds of Zhuqiao freshly distilled brandy and 93 kinds of industrial park freshly distilled brandy.Aroma content ranked Zhuqiao > Mouziguo > Industrial Park,and the esters,terpenes and acids of Zhuqiao freshly distilled brandy were significantly higher than those of the other two.Alcohols and aromatic substances of the freshly distilled brandy of Industrial Park were significantly higher than those of the other two.In PCA analysis,the aroma components of Zhuqiao freshly distilled brandy were richer,and the distance between Industrial Park and Zhuqiao freshly distilled brandy was closer and the distance between Mouziguo freshly distilled brandy was larger.The clustering heat map showed that the esters,alcohols and aromatics increased from the freshly distilled brandy wine to the freshly distilled brandy,while the acids and terpenes decreased.The comprehensive score of sensory evaluation ranked Zhuqiao > Industrial Park > Mou Ziguo.(2)Comparative study on the quality of original brandy wine and freshly distilled brandy of different grape varietiesThere were significant differences among the original brandy wine of different grape varieties: 95 aroma components were detected in the original brandy wine of Cabernet Sauvignon,Cabernet Gernischt and Ugni Blanc;86 aroma components were detected in the freshly distilled brandy wines of Cabernet Sauvignon;79 aroma components were detected in the original brandy wine of Cabernet Cabernet Gernischt and82 aroma components of Cabernet Sauvignon.The order of aroma content was Cabernet Sauvignon > Cabernet Gernischt > Ugni Blanc.PCA analysis showed that Cabernet Sauvignon and Ugni Blanc brandy had large aroma profiles and rich aroma types.The cluster of Ugni Blanc and Cabernet Gernischt is close,but it is far away from Cabernet Sauvignon.The comprehensive score of sensory evaluation ranked as Ugni Blanc >Cabernet Sauvignon > Cabernet Gernischt.There were significant differences among different grape varieties of freshly distilled brandy: 101 aroma components were detected among the three grape varieties,89 were detected among brandy Ugni Blanc,86 were detected among brandy Serpentine,and94 were detected among brandy Cabernet Sauvignon original.The aroma types of freshly distilled brandy were listed as Cabernet Sauvignon > Ugni Blanc > Cabernet Gernischt The order of aroma component was Cabernet Gernischt > Cabernet Sauvignon > Ugni Blanc.The esters,alcohols and acids of the freshly distilled brandy of Cabernet Cabernet Gernischt were significantly higher than those of the other two,and the content of terpenes of the freshly distilled brandy of Ugni Blanc was the highest.PCA analysis showed that there were significant differences among the three varieties of brandy,and the Ugni Blanc freshly distilled brandy had a larger aroma profile and rich aroma types.Cluster heat map analysis shows that the aroma component of freshly distilled brandy wine increases,the ester content of freshly distilled brandy wine increases after distillation,while the ester content of Cabernet Sauvignon decreases.The comprehensive score of sensory evaluation ranked as Ugni Blanc > Cabernet Gernischt > Cabernet Sauvignon.(3)Comparative study on the quality of pot distilled freshly distilled brandy and tower distilled freshly distilled brandyThe aroma components of pot-distilled freshly distilled brandy were significantly different from those of tower-distilled brandy: the aroma components of pot-distilled freshly distilled brandy were all more diverse than those of tower-distilled freshly distilled brandy,and the aromatic content of the pot-distilled sample of Cabernet Gernischt was higher than that of tower-distilled;the content of aldehydes and ketones,acids,terpenes and acetals in the pot-distilled sample of Cabernet Sauvignon was higher than that of tower-distilled,and the different varieties also required PCA analysis of the positive and negative half-axes of the first principal component can distinguish the two distillation methods.The sensory scores of the pot still brandy were higher than those of the tower distillation brandy..