Brandy is a strong alcoholic beverage made from fermented fruit or berry juice. Grape brandy includes cognac, beloved by many.
Grape brandy
The production technology of this drink differs somewhat depending on the type of brandy. The most common type is grape brandy, which is made from fermented grape juice. These include cognac, armagnac, American grape brandy, and other countries' grape brandy.
This cognac is produced in the French city of the same name by double distillation of fermented grape juice. Armagnac is also produced in France, it is obtained by a single long distillation. Historically, Armagnac is the first distilled alcoholic beverage in France.
First, the wine material is fermented for 3-4 weeks in closed containers. The resulting liquid with a strength of 9 to 12 degrees is placed in a distillation cube, where it is heated to the boiling point. When the wort boils, vapors are formed, the concentration of alcohol in which is several times higher.
After the first distillation, the volume of the initial raw material is halved, and the strength is increased by three. The second distillation involves the separation of alcohol into fractions, cognac alcohol is the middle fraction.
Brandy distillation units can be batch or continuous. In the first case, the drink turns out to be more aromatic and rich, in the second - lighter and more delicate.
Cognac and Armagnac are aged in oak barrels. Barrels are stored at a temperature of 18-20 ° C and a humidity of 75-85%. Every year, alcohol is added to the barrels, the color and acidity of the contents are checked.
The flavor characteristics of a grape brandy are highly dependent on the variety of grapes used. The best cognac spirits are made from varieties with delicate floral aromas.
Fruit Brandy and Pressed Brandy
Another type of brandy is a brandy made from squeezed grape pulp and seeds. Finally, there is a fruit brandy made from other berries or fruits. Famous fruit brandies are apple-based calvados, plum brandy and cherry-kirshwasser.
Many press and fruit brandies are not aged, so they are clear. In this case, the manufacturer is obliged to indicate on the label that the brandy is unseasoned. However, most are exposed to at least two years of aging.
After aging, the drink has approximately 70-degree strength, so it is diluted with softened water, sugar syrup or color scheme. The final stage is filtration of the resulting alcohol and bottling.
