Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The invention discloses a low-carbon method for processing apple brandy, which comprises the following steps: selecting ripe apples picked in autumn every year and medical stone mineralized water as raw materials, removing kernels of the apples, slicing the apples, putting the sliced apples into a ceramic jar, adding the medical stone mineralized water which accounts for 30% of the total weight of the apple slices, inoculating apple brewer's yeast which accounts for 5-6% of the weight of the apple slices, and fermenting, the fermentation temperature is kept at 20-28 DEG C; verifying whether the fermentation is finished or not by reading with a hydrometer, and once the fermentation is finished, standing for two days so as to settle the precipitate to the bottom of the fermentation tank; performing centrifugal liquid-residue separation on the fermented apple wine, distilling the separated liquid in a wine brewing distiller at the distillation temperature of 90-95 DEG C to obtain the wine, putting the distilled apple wine in an ageing earthen jar, and adding oak chips for ageing for 2-6 years to obtain the apple brandy. According to the method, no chemical substance is added, the method is a novel low-carbon fruit wine processing method, the alcoholic strength of the obtained apple brandy is 43-45 degrees, and the apple brandy has the specific apple aroma and is elegant, rich, mellow and sweet.