Brandy/food parameter physicochemical composition detection

Brandy, originally from the Dutch word Brandewijn, means "burnt wine". Narrowly speaking, it refers to the high alcohol obtained by distillation after grape fermentation, and then stored in oak barrels. Brandy is a type of distilled liquor made from fruits through fermentation, distillation, and storage. Distilled liquor made from grapes is called grape brandy, and commonly referred to as brandy refers to grape brandy. When making brandy from other fruit ingredients, the name of the fruit should be added, such as apple brandy, cherry brandy, etc., but their popularity is far less than the former. Brandy is often referred to as the 'soul of wine'. There are many countries in the world that produce brandy, but the brandy produced in France is the most famous. Among the cognacs produced in France, the cognac region is the most beautiful, followed by the Armagnac region. In addition to French brandy, other wine producing countries such as Spain, Italy, Portugal, the United States, Peru, Germany, South Africa, Greece, etc. also produce a certain amount of brandy with different styles. The quality of brandy produced in CIS countries is also excellent. In the national standard GB11856-1997 for brandy, it is divided into four levels: premium (X.O), premium (V.S.O.P), first level (V.O), and second level (Samsung and V.S). Generally speaking, the United States believes that brandy is an alcoholic beverage that is fermented with fruit juice, fruit wine, or its residue, distilled to within [95% (V/V)], and the distillate has the typical characteristics of this product. It can be completely disease-free, mature fruit juice or jam fermented, or it can be juice with less than 20% (by weight) of skin residue added, or juice with no more than 30% of alcohol residue added (by volume), or both, fermented and distilled. Before brandy, it is named after the fruit used, but grape brandy is also directly referred to as brandy and must be aged in oak barrels for at least 2 years. If the aging time is insufficient, it must be marked as "immature". Skincar brandy is a brandy distilled from fruit skin residue. Super standard brandy is distilled purely from rancid fruit juice, jam, or wine (but without SO2), without the typicality of raw materials. Obviously, in the United States, brandy is a broad term that can refer to both high-end brandy and non-standard brandy. 2. Brandy that can enter the market in the UK must be made from fresh grape juice, without added sugar or alcohol, fermented or distilled, and must be aged for at least three years

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