Abstract and Keywords
This article discusses the production of cognac, armagnac, and brandy. It first provides an overview of brandy as a category in the global spirits market before describing how cognac, armagnac, and brandy are produced using a wide variety of grape cultivars. The main apparatus used for the production of brandy, cognac and armagnac is the pot still, but distillation can also be carried out using a column still (continuous distillation). After the distillation process, the distillate is then placed in oak barrels to mature. The article goes on to consider brandy production in South Africa and Spain, the brandies produced in Cognac and Armagnac, and American brandy. It also examines factors influencing the composition of brandy such as cultivars, yeast strain, malo-lactic fermentation, distillation, and maturation, along with volatile compounds present in distillates and final brandy products. Finally, it analyzes future trends in the brandy industry.
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