Effect of Different Raw Material Processing Methods on the Quality of Apple Distilled Spirits

In this study,the effect of yeast strains(X16 and RMS2),fruit seed,and pectinase on the quality of apple distilled spirits were investigated with apple as material.The results showed that pectinase shortened the fermentation period.The strain X16,fruit seed remaining,and pectinase addition groups had higher yields of crude distilled spirits than the strain RMS2,fruit seed removal,and without pectinase groups,respectively.Regarding the first-grade distilled spirits quality,the X16 group had higher content of total acids,total esters,higher alcohols,and alcohol content than the RMS2 group;the group with fruit seeds had higher total acids but lower alcohol content and total esters than the group with fruit seed removal;the group with pectinase addition had higher total acids and alcohol content than the group without pectinase addition.Regarding the second-grade distilled spirits quality,the X16 group had higher total acids,total esters,and alcohol content than the RMS2 group;the group without fruit seeds had higher alcohol content than the group with fruit seeds;the group with pectinase addition showcased higher total acids but lower alcohol content than the group without pectinase addition.In summary,yeast strains and pectinase affected the quality of apple distilled spirits,and strain X16 was more suitable for brewing apple distilled spirits.Pectinase affected the quality of apple distilled spirits by affecting fermentation rate and temperature.