Recent Progress in Aromatic Compounds in Brandy

doi:10.7506/spkx1002-6630-201819044

Abstract

Abstract: Aroma is an important parameter for measuring the sensory quality of brandy. The types and contents of aroma substances play a decisive role in the style and typology of brandy. The aroma contents in brandy are affected by the raw materials, and the fermentation, distillation and the oak aging processes. In this paper, the variety aroma, fermentation and distillation aroma and aroma of oak aging are the main lines. The aroma composition and the factors influencing aroma formation in brandy are reviewed in order to provide some useful information for further study of brandy in the future.

Key words: brandy, aroma components, influence factors, process conditions

CLC Number:

TS261

WANG Xin, LI Hua, WANG Hua. Recent Progress in Aromatic Compounds in Brandy[J]. FOOD SCIENCE, 2018, 39(19): 287-295.

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Recent Progress in Aromatic Compounds in Brandy

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