Study on accelerated aging of brandy
The aging effect of natural accelerant added into brandy was studied.Experiments were carried out by adding different kinds and quantities of natural accelerant into brandy with temperature changing storage.The value of OD was mensurated by using spectrophotometer and composition of aroma component was analyzed by gas chromatogram.Results showed that it was perfect when putting 2% Chinese oak CH marinated by 2% solution of NaHCO3 into brandy,then stored with changing temperature.