Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The invention belongs to the field of brandy aging, and particularly discloses a high-quality brandy raw wine combination optimization method, which is different from the prior art in that in the aging process, brandy is blended according to the content of ethyl enanthate and eugenol, so that in the blended brandy product, the content of ethyl enanthate is 170-200 [mu] g/L, the content of eugenol is 1-3 [mu] g/L, and the content of eugenol is 1-3 [mu] g/L; the content of eugenol is 20-23 [mu] g/L. In the aging process, the original brandy is used for blending the target brandy product, and the brandy product with elegant spicy, floral and fruity flavor types can be quickly blended by controlling the content of ethyl enanthate and eugenol; the blending process is slightly influenced by external environmental factors and the physical condition of a brewer, and a large number of blending combination experiments are not needed, so that time and labor are saved.