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<p>In this study, the effects of four distillation methods, such as Armagnacais alambics, Charentais pot still, pervaporation membrane, and rectification column, on the quality, aroma, and sensory characteristics of apple brandy was investigated. Among these methods, the Armagnacais alambics method yielded brandy with a higher alcohol content (67.35 ± 0.23%vol), a relatively shorter distillation time (3.18 ± 0.21&#xa0;h), and a relatively higher yield (10.11 ± 0.15%). Conversely, the Charentais pot still method resulted in brandy with a slightly lower alcohol content (66.25 ± 0.45%vol) but a more complex and richer aroma profile. However, it required a longer distillation time (9.25 ± 0.11&#xa0;h) and resulted in a lower yield (5.82 ± 0.07%). On the other hand, the pervaporation membrane method yielded brandy with relatively low alcohol content (48.42 ± 0.35%vol), while the rectification column method exhibited a relatively low distillation yield (6.75 ± 0.07%). Volatile compound analysis conducted by HS-SPME/GC-MS unveiled that brandies obtained by Armagnacais alambics and Charentais pot still contained higher levels of key aroma compounds including (E)-<i>β</i>-damascenone, ethyl laurate, and 9-decenoic acid, contributing to their superior sensory profiles. Sensory evaluations by using electronic nose and human panels further confirmed that these brandies exhibited richer and more intense aromas compared to those brandies produced by the pervaporation membrane and rectification column methods, which had less complex aroma profiles. Overall, considering yield, aroma, and sensory characteristics, the Armagnacais alambics method was identified as the most suitable for large-scale apple brandy production. This study provides valuable insights for optimizing apple brandy production and enhancing its sensory quality.</p>

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Optimizing apple brandy production by comparative analysis of distillation methods on yield, aroma, and sensory characteristics

  • 期刊论文

  • 发表日期：

    2025年7月30日

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  • Jiewei Tian,
  • Yanrui Ma,
  • Xuezhen Li,
  • Yixi Wang,
  • Yuan Meng,
  • Maoyu Wu,
  • Tianyi Jia,
  • Yan Zhao,
  • Guangpeng Liu

摘要

In this study, the effects of four distillation methods, such as Armagnacais alambics, Charentais pot still, pervaporation membrane, and rectification column, on the quality, aroma, and sensory characteristics of apple brandy was investigated. Among these methods, the Armagnacais alambics method yielded brandy with a higher alcohol content (67.35 ± 0.23%vol), a relatively shorter distillation time (3.18 ± 0.21 h), and a relatively higher yield (10.11 ± 0.15%). Conversely, the Charentais pot still method resulted in brandy with a slightly lower alcohol content (66.25 ± 0.45%vol) but a more complex and richer aroma profile. However, it required a longer distillation time (9.25 ± 0.11 h) and resulted in a lower yield (5.82 ± 0.07%). On the other hand, the pervaporation membrane method yielded brandy with relatively low alcohol content (48.42 ± 0.35%vol), while the rectification column method exhibited a relatively low distillation yield (6.75 ± 0.07%). Volatile compound analysis conducted by HS-SPME/GC-MS unveiled that brandies obtained by Armagnacais alambics and Charentais pot still contained higher levels of key aroma compounds including (E)-β-damascenone, ethyl laurate, and 9-decenoic acid, contributing to their superior sensory profiles. Sensory evaluations by using electronic nose and human panels further confirmed that these brandies exhibited richer and more intense aromas compared to those brandies produced by the pervaporation membrane and rectification column methods, which had less complex aroma profiles. Overall, considering yield, aroma, and sensory characteristics, the Armagnacais alambics method was identified as the most suitable for large-scale apple brandy production. This study provides valuable insights for optimizing apple brandy production and enhancing its sensory quality.