Zoo li txhua tus ntsuj plig distilled, brandy tuaj zoo, nruab nrab, thiab tsis zoo.
Ib tug neeg sawv cev ntawm zoo brandy yog Fabkis cognac. Raws li cov kev cai ib txwm muaj, nws yog fermented los ntawm cov kua txiv hmab txiv ntoo, distilled siv cov tsoos pots tseem, thiab hnub nyoog nyob rau hauv ntoo qhib tej kas tham raws li ib txwm cov qauv rau ib tug txaus tus naj npawb ntawm xyoo ua ntej muab thiab tawm hauv lub Hoobkas.
Nruab nrab- brandy zoo yog qhov tseem ceeb brewed los ntawm grapes, tab sis nyob rau hauv lub brewing txheej txheem, ib co "simplified thiab ceev" cov tswv yim thiab ntxiv yog saws nyob rau hauv ntau yam txheej txheem txuas.
Inferior brandy feem ntau yog tsim los ntawm cov dej cawv uas siv tau, sib xyaw nrog ntau cov kua txiv hmab txiv ntoo, cov dej cawv distilled los ntawm cov tawv nqaij los yog pomace, thiab lwm yam khoom ntxiv. Hom brandy no feem ntau hu ua cawv-blended brandy.
Kab lus no yuav qhia luv luv txog yuav ua li cas lub raj mis zoo ntawm brandy yog brewed raws li tsib txoj kev txuas hauv qab no: ① Grape Selection, ② Grape Juice Fermentation, ③ Distillation, ④ Cia, thiab ⑤ Blending. Cov khoom lag luam nruab nrab thiab qis qis yuav raug qhia hauv cov khoom sib cais.
① Kev xaiv Grape
Raws li peb txhua tus paub, txawm hais tias nws yog fermented wine los yog brandy, "zoo cawv yog zus", uas txhais tau hais tias ntau yam txiv hmab txiv ntoo tseem ceeb heev. Los ntawm kev xyaum ua ntev -, cov txiv hmab txiv ntoo tseem ceeb xaiv rau cognac yog Ugni Blanc. Lub hauv paus cawv rau brandy brewed los ntawm ntau yam no muaj ib tug nruab nrab aroma, lub teeb saj, thiab siab acidity, uas yog yooj yim rau kev tswj cov cawv cov ntsiab lus ntawm lub hauv paus caw thiab kuj yog conducive rau tsim ntawm tsw thaum lub sij hawm tom qab laus ntawm cov cawv txiv hmab nyob rau hauv Oak chim. Qee cov txiv hmab txiv ntoo uas muaj zog tshwj xeeb, xws li Muscat txiv hmab txiv ntoo, tsis tuaj yeem siv los ua cov khoom nyoos rau brandy. Brandy ua los ntawm Muscat txiv hmab txiv ntoo saj zoo li cov dej hauv chav dej, nrog lub cim sawv ntawm cov txiv hmab txiv ntoo ntau yam, uas tsis ua raws li cov cai ntawm brandy.
② Grape Juice Fermentation rau Brandy Base Wine
Brandy puag wine yog tsim zoo ib yam li cov cawv dawb, tab sis nrog qhov sib txawv tseem ceeb. Thaum cov cawv dawb yog ntim ncaj qha, brandy puag cawv yog tsim los rau distillation, tsis yog siv ncaj qha. Nws cov cim tseem ceeb: cawv ~ 7.5% vol, pH 3.0-3.2, residual qab zib<0.3%-much lower than table wine (12.5–14% vol).
Cov txheej txheem: crushed thiab cais cov txiv hmab txiv ntoo, ferment tsuas yog cov kua txiv hmab txiv ntoo (cov tawv nqaij thiab pomace yog siv rau lwm yam cawv los yog tsawg- qib brandy). High- brandy zoo siv cov kua txiv hmab txiv ntoo ntshiab tsis muaj tawv nqaij lossis pomace. Tsis pub sulfur dioxide nyob rau hauv fermentation.
Additives: Zoo brandy siv ib txwm tshwm sim cov poov xab qus yam tsis muaj tshuaj ntxiv. Inferior brandy tuaj yeem suav nrog sucrose lossis urea. Artificially cultivated poov xab ua kom qis zoo wine tshaj tej yam ntuj tso qus hom.
③ Distillation
Lub lauj kaub Charentais ib txwm tseem yuav tsum tau muaj ob qhov distillation. Thawj tsim cov brandy raw (22-35% vol), thiab qhov thib ob yields brandy puag wine (65-70% vol). Thaum lub sij hawm thib ob distillation, lub taub hau thiab tails raug muab pov tseg; tsuas yog lub plawv nruab nrab (txog 30% ntawm cov ntsiab lus tseem) ua ntej - qib brandy, uas yuav tsum tau oak aging thiab blending. Re-distilling lub taub hau thiab tails tsim thib ob -qib raw brandy- tsuas yog nruab nrab zoo.
Lwm hom tseem (piv txwv li, nrog cov fractionating trays lossis txhua kab) tuaj yeem ua tiav ib qho -lub sij hawm distillation thiab yuav qhia sib cais.
④ Cia
Cov khoom lag luam zoo muaj hnub nyoog ib txwm muaj nyob rau hauv cov thawv ntoo qhib: 3-4 xyoos rau cov khoom lag luam zoo, 5-6+ xyoo rau cov npe nrov. Qhov zoo tshaj plaws barrels muaj hnub nyoog 3-15 xyoo thiab ua los ntawm cov huab cua ntoo- qhuav rau 2-3 xyoo (los yog 1-2 xyoos nrog cov khoom cua ziab). Barrels tshaj 15-20 xyoo yog suav tias yog qub thiab tsis zoo.
Tsis yog txhua lub thoob - cov laus cawv yog cov brandy zoo - tsuas yog cov hnub nyoog hauv cov thawv ntim khoom kom zoo. Artificial aging (xws li, accelerators) txo qis qhov zoo ntawm ib qib.
⑤ Sib tov
Cov txheej txheem tseem ceeb kawg ua ntej brandy ua tiav cawv yog blending. Qhov thiaj li-hu ua blending yog sib tov brandies ntawm cov hnub nyoog sib txawv thiab cov naj npawb, tab sis cov kev faib ua feem siv yog nws tus kheej tsim los ntawm txhua lub distillery, uas kuj yog lawv tus kheej tshwj xeeb technology.
Feem ntau, brandy muag ntawm lub khw muaj lub cim xyoo. Piv txwv li, XO yuav tsum muaj hnub nyoog hauv cov thawv ntoo tsis pub tsawg tshaj 6 xyoo. Cov kev cai rau kev sib xyaw brandy yog nyob ntawm lub sijhawm luv tshaj plaws. Piv txwv li, 10-xyoo- hnub nyoog thiab 20- xyoo-laus kas fes cawv tuaj yeem siv, tab sis tsis suav hnub nyoog; lub hnub nyoog yog raws li cov cawv txiv hmab nrog lub sij hawm luv tshaj plaws nyob rau hauv nws.
High-qib thiab siab- brandy zoo tsis muaj tsw. Nws cov tshuaj tsw qab tshwj xeeb yog kiag li lawm brewed. Hauv lwm lo lus, yog tias flavoring ntxiv los ntawm lwm cov thev naus laus zis tom qab sib xyaw, ces cov cawv no tsis tuaj yeem hu ua brandy zoo.
