Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging

This study evaluated the effects of single distillation using a 30 °Brix high-alcohol wine and accelerated aging with oak chips on the quality characteristics of brandy. By distilling 30 °Brix fermented wine, we obtained a distillate with an alcohol concentration of approximately 43.27%, confirming the feasibility of producing high-proof brandy without secondary distillation. Additionally, during oak chip aging, lightness (L*) decreased by about 30%, while redness (a*) and yellowness (b*) values increased by approximately 20% and 70%, respectively, enhancing the brandy’s depth of color. According to electronic tongue analysis, oak chip aging contributed to an increase in umami, resulting in a more balanced flavor profile. Preference tests indicated that accelerated aging with medium and dark oak chips for 2 and 4 weeks enhanced vanilla, oak, and roasted flavors, increasing overall preference. PCA analysis showed that the sample aged with medium oak chips after a single distillation of the 30 °Brix wine was in the same quadrant as commercial imported brandy along the DF1 axis, suggesting the industrial applicability of using high-alcohol fermented wine and oak chip-based accelerated aging for brandy production.