Method for preparing brandy by using Erobotrya japonica Lindl

The invention provides a method for preparing brandy by using Erobotrya japonica Lindl. The method at least comprises the following steps: 1) juicing the Erobotrya japonica Lindl, adding yeast to ferment so as to obtain base liquor; 2) distilling the base liquor to prepare new liquor; 3) accelerating aging of the new liquor to obtain a brandy product of the Erobotrya japonica Lindl. According to the invention, the Erobotrya japonica Lindl is taken as a raw material to brew the brandy, so that utilization values of the Erobotrya japonica Lindl are improved, and the types of the brandy in the market are further enriched. The brewing technology of the Erobotrya japonica Lindl flavored brandy is studied to determine the optimal fermentation process so as to produce the Erobotrya japonica Lindl flavored brandy with high quality and unique flavor. 本发明提供种利用枇杷制备白兰地的方法，至少包括如下步骤：1）将枇杷榨汁后，加入酵母发酵，制得基酒；2）将基酒蒸馏，制得新酒；3）将新酒催陈，制得枇杷白兰地成品。本发明以枇杷为原料酿造白兰地，不仅提高了枇杷的利用价值，也丰富了市场上白兰地的种类。对枇杷白兰地酿造工艺的探讨，确定最佳的发酵工艺，以生产出高品质、具有独特风味的枇杷白兰地。