Brandy ppt

Processing step for Brandy

1. PROCESSING OF BRANDY A.Reni Assistant Professor Department of Food Processing and Preservation Technology Faculty of Engineering Avinashilingam Institute for Home Science and Higher Education for Women Coimbatore-641108

2. BRANDY Brandy is the spirit resulting from distillation of a fermented, fruit-based liquid, typically grape wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. Brandy can also be made from fermented fruit (other than grapes) and from pomace .

3. Brandy from brandywine, derived from Dutch brandewijn also called as "burnt wine". The name is apt as most brandies are made by applying heat, originally from open flames, to wine.

4. HOW BRANDY IS MADE Brandies are easy to manufacture. A fermented liquid is boiled at a temperature between the boiling point of ethyl alcohol and the boiling point of water. Because alcohol has a lower boiling point (172°F, 78°C) than water (212'F, 100°C), it can be boiled off while the water portion of the wine remains in the still. The resulting vapors are collected and cooled. The cooled vapors contain most of the alcohol from the original liquid along with some of its water.

5. To drive out more of the water, always saving the alcohol, the distillation process can be repeated several times depending on the alcohol content desired. This process is used to produce both fine and mass-produced brandy, though the final products are dramatically different. Heating a liquid to separate components with different boiling points is called heat distillation.

6. While brandies are usually made from wine or other fermented fruit juices, it can be distilled from any liquid that contains sugar. The low-boiling point liquids distilled from wine include almost all of the alcohol, a small amount of water, and many of the wine's organic chemicals. It is these chemicals that give brandy its taste and aroma.

7. ORIGIN AND HISTORY

8. ORIGIN AND HISTORY Back in the seventeenth century the merchants began to distil it before setting sail preserve the quality of wine over a long journey by sea. transport more of it at one time. It seems the process evolved somewhat by accident (like penicillin, Carvel ice cream , champagne and other wonders). It was a means to save space in the ship's hold. Wines were boiled to reduce their volume by evaporation and then, reconstituted with water.

9. Almost every people have their own national brandy, many of which are not made from wine: grappa in Italy is made from grape skins slivivitz in Poland is made from plums shochu in Japan is made from rice Bourbon in the United States is made from corn. It is universally acknowledged that the finest brandies are the French cognacs that are distilled from wine.

10. RAW MATERIALS FOR THE BRANDY PRODUCTION

11. The raw materials used in brandy production are liquids that contain any form of sugar. French brandies are made from the wine of the St. Émillion, Colombard (or Folle Blanche) grapes. However, anything that will ferment can be distilled and turned into a brandy. Grapes, apples, blackberries, sugar cane, honey, milk, rice, wheat, corn, potatoes, and rye are all commonly fermented and distilled.

12. Heat, used to warm the stills, is the other main raw material required for brandy production. Grapes with less than 8% alcohol are too pale to produce the desired aroma; those with more than 9% possess an inadequate concentration. The wooden barrels, or casks, in which the cognac ages are an essential element in the process.

13. Tannin and vanillin present in the wood lend their properties to the cognac. Caramel may be added to even out color variations. Sugar syrup may be added to sweeten and enrich less mature brandies.

14. Brandy is of two types based on the distillation process: FINE BRANDY- small batches in potstills and double distillation is done. MASS PRODUCED BRANDY- fractional distillation in column stills.

15. DISTILLATION What is distillation? Distillation is a method of separating mixtures based on differences in their volatilities in a boiling liquid mixture. Distillation is a unit operation , or a physical separation process, and not a chemical reaction .

16. By separating the alcohol from the wine, other alcoholic beverages can be prepared which contain a higher alcohol content than wine. This separation is affected by the process known as distillation.

17. It involves the conversation of sugar in fruit juice into alcohol and carbon dioxide by the action of yeast. The species of yeast that is used to ferment grape juice into wine is Saccharomyces cerevisiae . The fermentation of grape sugar can be depicted by the equation C6H1206 + Zymase = 2C2H5OH + 2CO2

18. The reaction will proceed until the alcohol content of the fermentation mixture rises to a toxic level and poisons the yeast. At this point a solution is present which contains sugar, alcohol, and water is commonly called wine. (If the carbon dioxide is not allowed to escape, the solution is called champagne.)

19. The object of distillation is the preparation of alcohol or pure spirits, which is obtained from brandy, rum, arrack and whiskey, prepared from wine, sugar, rice and malt.

20. FINE BRANDY Fine brandies are always made in small batches using pot stills. A pot still is simply a large pot, usually made out of copper, with a bulbous top. The pot still is heated to the point where the fermented liquid reaches the boiling point of alcohol.

21. FINE BRANDY IN POTSTILLS

22. Each still holds approximately 660 gallons, or the equivalent of 3,000 bottles. The kilns are heated to a temperature range between 173°F (78.3°C) and 212°F (100°C) until the alcohol vaporizes and separates from the rest of the liquid. The alcohol vapors, which contain a large amount of water vapor, rise in the still into the bulbous top.

23. TYPES OF BRANDY

24. GRAPE BRANDY Grape brandy is produced by the distillation of fermented grape juice . Cognac comes from the Cognac region in France and is double distilled using pot stills. Armagnac is made from grapes of the Armagnac region in Southwest France. It is single continuous distilled in a copper stills and is aged in oaken casks

25. COGNAC Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy.

26. ARMAGNAC Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century. The resulting brandy has a rustic, assertive character and aroma that requires additional cask aging to mellow it out.

27. POMACE BRANDY Pomace brandy is produced from fermented grape pulp,seeds, and stems that remain after the grapes are pressed for their juice. After the grapes are harvested, Winemakers give a certain amount of grape pomace to the regional distillery. The pomace is fermented and heated to obtain an alcohol vapour, then chilled so that the vapour transforms into pure alcohol.

28. FRUIT BRANDY Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice.

29. Fruit brandies can be coloured or colourless. Apple brandy and plum brandy, for instance, are normally aged in oak barrels to add colour and additional flavour and aroma from the wood itself.

30. PRODUCTION PROCESS

31. Cognac, a type of brandy, is considered to be one of the finest, if not the finest, of the spirits. Cognac is some-times called "burnt wine" because the wine is subjected to a double heating

32. FLOWSHEET FOR BRANDYPRODUCTION PRESSING OF GRAPES FERMENTATION OF GRAPE JUICE GRAPE WINE FIRST DISTILLATION SECOND DISTILLATION

33. PRODUCTION OF COGNAC CASKING AGEING BLENDING BOTTLING LABELLING STORAGE

34. GRAPE PRESSING The grapes are pressed and the juice is allowed to ferment naturally. No sugar or sulfure dioxide is added.

35. DOUBLE DISTILLATION POT STILL

36. HEARTH-SOURCE OF HEAT BOILER-POSITIONED OVER HEARTH COWL-Cu,OLIVE OR ONION SHAPED COOLER OR A CONDENSOR

37. FIRST DISTILLATION In the first stage, the first distillate is obtained, known as the ‘brouillis,’ which contains an alcohol level of 28% to 32% volume. The ‘brouillis’ (which is a cloudy liquid) is obtained by boiling the unfiltered wine, and then having the alcoholic vapors pass through the swan neck to finally condense when they come in contact with the cool air in the coolant or ‘the pipe.’ The entire first heating, or the first ‘chauffe’ lasts between 8 and 10 hours.

38. SECOND DISTILLATION During the second stage, the ‘brouillis’ is returned back to the boiler for a second heating known as the ‘la bonne chauffe.’ It is during this second heating that the eau-de-vie, or the spirit, is finally extracted from the liquid. Here, the distiller performs a delicate process called ‘cutting’ by separating the ‘heart’ from the ‘heads’ and the ‘tails.’ During the process, the vapors that arrive first (the heads) have too high of an alcohol content, and so they are cut off and separated from the rest of the liquid.

39. The next batch of liquid is the ‘heart,’ or a colorless liquid with a 70% alcohol per volume. The great task of the distiller is to keep only the heart of the second distillation, which ensures that only the purest spirit will be used to make Cognac. The ‘tails’ are then cut off as well because their alcohol content is too small. Ultimately, the heads and the tails will be ‘redistilled’ in a subsequent batch. The entire process lasts approximately 12 hours.

40. WHY DOUBLE DISTILLATION IS DONE? Most fine brandy makers double distill their brandy, meaning they concentrate the alcohol twice. The cooled vapors contain most of the alcohol from the original liquid along with some of its water. To drive out more of the water, always saving the alcohol, the distillation process can be repeated several times depending on the alcohol content desired. It takes about 9 gal (34 1) of wine to make I gal (3.8 1) of brandy.

41. After the first distillation, which takes about eight hours, 3,500 gal (13,249 1) of wine have been converted to about 1,200 gal (4,542 1) of concentrated liquid (not yet brandy) with an alcohol content of 26-32%. The French limit the second distillation (la bonne chauffe) to batches of 660 gal (2,498 1).

42. The product of the second distillation has an alcohol content of around 72%. The higher the alcohol content the more neutral ( tasteless ) the brandy will be. The lower the alcohol content, the more of the underlying flavors will remain in the brandy, but there is a much greater chance that off flavors will also make their way into the final product.

43. MASS PRODUCED BRANDY Mass-produced brandies are made via fractional distillation in column stills. Column stills are sometimes called continuous stills as raw material is continuously poured into the top while the final product and wastes continuously come out of the side and bottom.

44. COLUMN STILLS

45. It is made up of 3 parts : the boiler, the column which is referred to as the exhausting column which has 12 or 15 plates and the concentrating column which is usually made up of 8 plates. The cider enters the first column through the top. It then passes downwards from plate to plate.

46. Due to the heat, the more volatile compounds (water and esters) evaporate. The water vapour given off from the cider moves upwards and is enriched as it bubbles through the cider with the volatile compounds : alcohol, esters and flavours.

47. It is then concentrated in the smallest column which produces brandy directly at 72% maximum. The column still must be fitted with 3 valves which enable the separation of the "heads" and "tails" and it must have a maximum flow rate of 250 hl of cider per 24 hours.

48. CASKING

49. After distillation, it is immediately placed in a cask containing about 500 liters (over 100 gallons). It is kept in these casks until it is ready for sale. Care must be taken in all cases, however, not to use a cask which is moldy or decayed in any way .

50. Generally speaking, the brandy is first stored in newer casks for periods between one and two years. The amount of time is dependent on the level of tannin that is desired. Tannin is strongest in new oak, so the brandy must possess enough character to absorb large amounts of tannin

51. AGEING Maturing is very important for a good Cognac , the slow ageing in oak casks. An eau-de-vie can only become Cognac after it has slowly matured in oak casks. The used wood for those barrels is selected because of its ability to transfer certain aromas to the spirit. The contact between oak and spirit gives the nice colour and aroma

52. The tannin-based substances in the wood give it its natural colour and, through continual reactions between the young brandy and the wood, combined with the oxidating effect of the air in the cellars, the Cognac acquires all of its fragrance and fullness.

53. Cognac will lose some of its alcoholic content due to evaporation (about 3%). This evaporation leaves a dark hallow over the walls of the cellar, which has been dubbed The Angels’ Share.

54. BLENDING The last step in the process truly determines a particular Cognac’s ultimate taste, aroma, body, and even label. It is at this point that the Master Blender, or the person with a wealth of experience in charge of the maturing process, determines which Cognacs will be mixed in order to create the ultimate flavor.

55. WHEN DOES BLENDING TAKE PLACE? When the distillate is at least three years old ,it is pumped from the vats,assessed and classified according to fullness,balance,softness of taste and intensity of flavor.

56. BOTTLING AND LABELLING Pot stilled brandies are bottled at a minimum alcohol strength of 38% . Blended brandies intended for exports are bottled at 40% alcohol strength. The bottles in which cognac is packaged are a source of great pride to each company.

57. LABELLING SYSTEMS

58. STORAGE Brandy should be stored at room temperature. Theoretically once bottled the product should not undergo any changes. However once opened ,it is advisable for it to be consumed within sixmonths as the exposure of the liquid to the atmosphere can introduce subtle changes to the aroma and taste .

59. QUALITY CONTROL The quality control process for fine brandies involves trained tasters with years of experience sampling brandy. A large cognac house might have 10,000 barrels of brandy in its cellars, each of which must be tasted annually. The tasters usually "taste" each of the barrels at least once a year to assess how it is aging and to evaluate it for its blending qualities. Brandies that pick up off-flavors during distillation are discarded.

60. Does older brandy taste better than newer brandy? Generally, older brandy does taste better than young brandy because the harsh alcohol edges have been rounded off, producing a more mellow, rich, caramel, and vanilla like flavor. For this reason some of the really old brandies and cognacs can sell for hundreds of dollars a bottle.

61. distilled spirits do not spoil, they also do not age. When you hear about "20 year old scotch" that means it was aged in a cask or barrel 20 years before bottling. They will age in a barrel or cask, but once bottled they are done. Liquers have probably separated and the sugar crystallized, the brandy will be the same as a bottle of the same purchased today.

62. CONCLUSION Each country, each region and even each distillery strives to achieve a unique style. The better the brandy, the stronger the benefits. The different varieties and flavors, make brandy definitely worth a taste.

63. REFERENCE http://www.madehow.com/Volume-6/Cognac.html#ixzz0z85Ru39d http://www.google.co.in/search?hl=en&q=DISTILLATION+OF+BRANDY&meta=&aq=f&aqi=g1&aql=&oq=&gs_rfai = http://search.freefind.com/find.html?id=52680757 http://scholar.google.co.in/scholar?hl=en&q=BRANDY%20RESEARCH%20ARTICLES&um=1&ie=UTF-8&sa=N&tab=ws http://www.encyclopedia.com/topic/brandy.aspx http://encyclopedia.jrank.org/BOS_BRI/BRANDY.html http://www.foodreference.com/html/cfoodbeveragenews.html

64. Cognac_pot_still_DSC04032.JPG ‎

65. a spirit safe (i.e. padlocked apparatus at the end of the pot still enabling the distiller to cut off the "heads" and "tails" of distillation; it is padlocked for excise reasons)

66. Previous to distilling, the process of brewing and fermentation are necessary. The distiller, however, need not take the precautions of the brewer or wine-maker in moderating his fermentations so as to secure the good flavor and keeping qualities of the product. His object is to get as thorough a fermentation, and therefore as much alcohol, as possible. Hence large quantities of yeast are used.