I. Distillation of white wine to make brandy. The fermentation process of the raw material wine and the traditional method of production of white wine (should not be distilled from red grapes into white wine brandy, the reason is that in the fermentation to generate more hetero-alcoholic oils, steam out of the liquid texture rough) the same, when the fermentation is completely stopped, the residual sugar has reached 0.3% or less in the tanks for the static clarification, and then the upper part of the clear spirit and the foot of the wine is separated from the clear spirit can be taken out of the distillation (the foot of the wine to be individually distilled) ). Brandy is a special style of beverage alcohol, it is not high requirements for the degree of alcohol, generally in 60-70% (v/v) alcohol, to preserve its inherent aroma, so the brandy distillation method so far stayed in the pot still (pot still has the added benefit of pot is made of copper, in the process of heating and distillation, generated copper butyric acid, acetic acid, capric acid, decanoic acid, lauric acid salt). These salts are insoluble. (These salts are insoluble, so it removes the flavor of these acids is not good enough, conducive to the quality of brandy).

Pot distillation is the use of direct fire heating for two successive steps of distillation. That is, the first original liquor into a low alcohol, in the capacity of 150-500L pot to add the new fermentation of good raw wine, has been heated and steamed until the steam contains a small amount of alcohol until, about 8 hours or more, the distillate (i.e., crude distillation of the original brandy) alcoholic degree of 24-32% (v/v). Take part of the end of the wine to separate the storage, the pot empty, and then into the new original wine and the last distillation of the end of the wine, the second distillation. In the same way, the third distillation is carried out. The main distillate from the three distillations will be combined and re-distilled, the re-distillation time should be longer, about 14 hours, but also to be divided into 1-2% of the head or part of the tail, the main distillate of the average alcoholic strength of 58-60% (v/v),

that is, for the original brandy. The original brandy wine will be blended and mixed, then after storage and a series of post-processing treatment, and finally bottled and shipped.

Secondly, grape skins or grape pomace are used as raw materials to make brandy. The pomace in the barrel, the container closed, so that the fermentation, because the pomace itself with yeast, you can not add another yeast. When the container is full, close the mouth tightly and leave an air hole at the top to allow carbon dioxide gas to escape. Fermentation time generally takes 10-15 days, the temperature is suitable, only

7-8

days. Once fermentation is complete, it can be put into a still for distillation in the same way as above.