20.3 Spirits 931lage) is frequently used as animal feed. The yield
of alcohol from 100 kg of mash starch is 62–64 l,
i. e. about 89% of the theoretical value.
Technical alcohol is denatured or embittered to
prevent its use for other than technical purposes,
e. g., for drinking. Burning alcohol is denatured
by addition of a mixture of methylethylketone
and pyridine and alcohol for industrial use with
other solvents, such as petroleum ether, camphor,
diethyl ether or dyes.
20.3.2.3 Liquor from Wine, Fruit, Cereals
and Sugar Cane
These beverages have a distinct taste and odor and
contain at least 38% ethanol by volume. They are
called natural, genuine or true liquors. The distil-
late resulting from a single distillation has a low
alcohol content and often contains the specific
odor and taste components of the starting material
(harsh raw grain or harsh raw juniper liquor-gin).
In the production of liquor, the ultimate aim is to
collect most of the desirable, specific fragrance
and aroma substances (esters, essential oils) or
to develop them (hydrogen cyanide, fermenta-
tion products, yeast oil) by using suitable mash-
ing, fermentation and distillation processes. The
freshly distilled liquor has a hard, burning taste
and unpleasant odor. It is improved by aging,
which gives it a new, desirable aroma and flavor.
Therefore, aging of liquor is of the utmost import-
ance.
20.3.2.3.1 Wine Liquor (Brandy)
Brandy is distilled wine which contains at least
38% by volume of alcohol. Brandy to which al-
cohol is added is designated as a brandy blend or
adulterated brandy.
The term “cognac” is restricted to brandy made
in France in the region of Charente. The brandy
produced in southern France, called Armagnac,
is close in quality to cognac. Brandy production
originated in France. Fermented grape juices
(must) are distilled in very simple copper-pot
stills on an open fire, often without prior removal
of the yeast. The primary distillate (section-
nement) with a harsh, unpleasant odor is refined
by repeated distillations (“repasse”). Brandy pro-
duction soon spread to other countries (Germany,
Russia, Spain, Hungary, the USA, Australia) and
today brandy is frequently distilled by a con-
tinuous process and its production has become
a large-scale industry. In Germany imported
wines serve as starting material and are increas-
ingly obtained from raw distillates. Distilled wine
is a wine without residual sugar, to which a non-
rectfied wine distillate with maximum 86 per cent
by volume of alcohol has been added. It contains
18–24% (v/v) of alcohol and max. 1.5g/lof
volatile acids (calculated as acetic acid).
The primary wine distillate contains 52–86% by
volume ethanol and is considered as an interme-
diate product. It is used as the raw ingredient in
the production of adulterated brandy by aging
from 6 months to several years in wooden casks.
Hard oak wood is used predominantly (barrels
are made from “limousin” wood, holding about
300 l). Wild chestnut and other woods are also
used. During aging, the wine distillate extracts
phenolic compounds and colors of the wood,
thus acquiring the typical golden-yellow and,
occasionally, greenish-yellow color of brandy.
Simultaneously, oxidation and esterification
reactions mellow and polish the flavor and
aroma. In order to improve quality, it is common
to add an essence prepared by extraction of
oakwood, plums, green walnuts or deshelled
almond with a wine distillate and also sugar,
burnt sugar (“couleur”) and 1% dessert wine to
sweeten the brandy. In addition, treatment of
brandy with clarifying agents and filtering agents
is also common. The desired alcohol content is
obtained by dilution of brandy with water.20.3.2.3.2 Fruit Liquor (Fruit Brandy)Fruit liquors are also called cherry or plum
waters or bilberry or raspberry spirits. Production
of fruit liquor will be illustrated by cherry and
plum liquors. Kirschwasser is made mostly in
southern Germany (Black Forest’s cherry water),
France and Switzerland (Chriesiwasser). Whole
fruits of the various sweet cherry cultivars are
partly crushed together with the seeds and are
pounded into a pulp. The fruit is left to ferment
for several weeks, using a pure yeast culture.
The fermented mash is then distilled in a copper
still on an open fire or is heated with steam.