Brandy is made from raw wine, fermented, distilled, blended, aged and stored in six steps.
The raw material varieties are mostly white grape varieties, which require low sugar, high acidity, weak and neutral aroma. At present, our country suitable for brewing brandy varieties are red rose, white feather, white elegant, longan, Carignan and so on.
Brandy first originated in France. Distilled spirits made from the pulp juice or skin residue of the fruit by fermentation and distillation are all called brandy. To share the process of making wine to make brandy with roasting equipment.
Extended information
Brandy originated in France, in the 12th century AD, Cognac produced wines have been sold to European countries, foreign merchant ships also often come to the Charente Maritime port to buy its wine. Around the middle of the 16th century, in order to facilitate the export of wines and to reduce the space occupied by the cabins of maritime vessels and the taxes required for mass exports, the French government introduced a new system of exporting wines to the Charente-Maritime region.
In order to avoid the deterioration of wines during long-distance transportation, Cognac's wine merchants distilled their wines and concentrated them for export, and then the manufacturers in the importing countries diluted the wines with water and sold them accordingly. This kind of wine was distilled and made into the early French brandy. At that time, the Dutch called this kind of wine "Brandewijn", meaning "burning wine" (Burnt Wine).
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