Process Optimization for Ugni Blanc Brandy in Xinjiang Production Area
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Abstract:
In order to explore the production process of the brandy with Xinjiang characteristics, the traditional brandy brewing and distillation process was applied in this research to the Ugni Blanc grape varieties used for both fresh food and wine in Xinjiang production area. From the aspects of whether clear juice is used for fermentation, sugar content before fermentation, initial pH value and aged oak type, process optimization for the Ugni Blanc brandy in Xinjiang production area was carried out, to obtain the optimal processing conditions: the raw materials are fermented with clear juice is the raw material for fermentation, the initial sugar is adjusted to 20 °brix, the initial pH is 3.5, and the light-roasted oak is used for aging. The sensory score of resulting product was 91.030. After 6 months of natural aging in light-roasted oak, the wine body was in golden yellow color, clear and bright, with a full and harmonious taste and a good style. Through the descriptive aroma analysis, it was found that the characteristic cognac flavor of Ugni Blanc brandy gradually appeared. The safety optimization test was carried out on the Ugni Blanc brandy from the Xinjiang production area, and the final methanol content was 0.580±0.02 g/L it (which fully met the brandy’s methanol safety standard; GB≤2.0 g/L). This research used fuzzy comprehensive evaluation combined with response surface methodology to optimize more accurately, scientifically and objectively the brewing and aging processes of Ugni Blanc brandy from Xinjiang production area, which provides theoretical support for the improvement of the local facultative grape brandy process and the description and analysis of volatile aroma components.
