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Physico-chemical characteristics of brandy.
| Parameters | Brandy (with wine) | Brandy (with distilled water + tree bark) |
|---|---|---|
| Reducing sugars (mg/mL) | 21 ± 2 | 11.1 ± 0.0 |
| Polyphenols (mgGAE/100 mL) | 23 ± 2 | 43 ± 2 |
| Titratable acidity (meq.g tartaric acid/mL) | 1.4 ± 0.2 | 0.5 ± 0.2 |
| Vitamin C (mg/L) | 100.0 ± 0.0 | 80 ± 2 |
| Color (EBC) | 10.0 ± 0.2 | 52.5 ± 0.7 |
Brandy obtained through dilution with wine had more vitamin C, reducing sugars, and a higher rate of organic acids than that diluted with distilled water.
