The distillation of apple brandy and the change of flavoring compounds in the distillation process was analyzed. Apple brandy was twice-distilled as follows: no head liquor and tail liquor was intercepted in primary distillation, alcohol content of the distillate was about 23 ％vol to 25 ％vol, and distillate volume was about 35 ％ of the original liquid; 1 ％ head liquor and 25 ％ tail liquor was intercepted in secondary distillation, and alcohol content of the distillate was about 54 ％vol. 20 flavoring compounds in total were detected in different distillates of apple brandy including 10 esters, 6 alcohols, 1 acid and 3 other compounds. During the distillation, the varieties and the content of volatile components of different distillate were constantly changing, and esters and alcohols content kept decreasing as a whole.%通过对苹果白兰地蒸馏工艺及蒸馏过程中挥发性物质变化进行分析.结果 表明, 苹果白兰地蒸馏采用二次蒸馏:一次蒸馏不截取酒头、酒尾, 馏出液酒精度约为23 ％vol～25 ％vol, 体积约为原液的35 ％;二次蒸馏截取1 ％的酒头和25 ％的酒尾, 二次馏出液酒精度约为54 ％vol.苹果白兰地不同馏分中共检测出20种香气物质, 其中包括10种酯类、6种醇类、1种酸类以及3种其他化合物, 在蒸馏过程中, 苹果白兰地不同馏分的挥发性成分种类和含量不断产生变化, 酯类和醇类整体显现降低的趋势.
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