Studies On Character And Mechanism Of Ageing Of Fragrant Pear Brandy

Kuerle Fragrant Pear was used as material to obtain Fragrant Pear Brandy by the technology of fermentation ,distillation, ageing. The way of distillation and physical and chemical properties were studied and the mechanism of ageing of brandy was probed into. The qualitative analysis of 17 kinds of brandy aroma was identified through gas chromatography and mass spectrometry (GC-MS) by the use of nitrogen and liquid nitrogen frozen capturing. We disposed of brandy by the way of heating , lowering temperature ,microwave and adding different kinds of acid. The change of physical and chemical components and aroma of brandy was researched by routine test and quantitative analysis on major capillary column. The varying law and ageing result of different chemical compositions were determined. After researching the method of handling oak, we found the quality of brandy was notably raised with the use of oak .we determined the way of handling oak , the content of oak and the effect on Fragrant Pear Brandy. We found the interrelation between the alcohol concentration on brandy gas and ageing time. We may determine the ageing degree of liquor through physical and chemical tests.