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Materials and methods : In this study, the origin of Ugni Blanc , white feather , the Carignan three grape varieties , RA17 , DV10 , CY3079 three Saccharomyces cerevisiae , Changyu and domestic and foreign series ( original) brandy as the main material , brandy original wine fermentation, distillation and aging process of mineral elements , organic acids , aroma components , polyphenols , pH , tannins , total phenols , and chroma component variation and the relationship between a systematic study . Brandy brewing process and quality evaluation on the basis of the above work , a preliminary study . The main conclusions of the study : preliminary study to determine the white feather , Ugni Blanc ( Yantai producing ) can be used as the best grape varieties for the production of high-quality brandy . Natural fermentation is the best way to brew the the Brandy original wine yeast CY3079 is the best choice when the yeast fermentation . The study found that vanillin oak barrels of brandy Syringaldehyde the specific proportional relationship between 1:2 to 3 . Brandy aroma components from grapes , the original wine fermentation and distillation process ; polyphenols derived exclusively from the oak barrel aging process (including soaked oak panels , oak chips and oak flowers ) . The aging process , cask ( different place of origin or the old and new oak barrels ) , the aging time and aging methods ( foam board ) is the decisive factor of the polyphenol content of brandy ; aroma components , aging time and aging is the decisive factor . There is a close relationship between the brandy age ( brandy is the most important quality evaluation index ) and brandy quality . The study also determined the quantitative relationship between the quality evaluation index and brandy age and quality level , mainly as follows: tannins , total phenols , polyphenols, non-alcoholic total volatile aroma components , color, potassium etc. with age the wine temperature increased , pH decreased . This study for the first time in the country based on the aroma components by principal component analysis (PCA) and factor cluster analysis ( Cluster Analysis ) brandy, age and quality level classification of the chemical composition of recognition mode ; This mode can be different aging Year ( wine age ) , origin ( domestic and foreign ) , raw materials, as well as mature brandy effectively distinguish and classify .
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