该试验以桑葚白兰地发酵酒为原料，采用二次蒸馏的方法对桑葚白兰地发酵酒进行蒸馏，并分别测定两次馏出液的酒精度、甲醇和高级醇含量。在此基础上，通过感官品评、气相色谱-质谱联用的技术重点研究第二次蒸馏的不同摘酒组合方式对桑葚白兰地原酒品质的影响，确定桑葚白兰地的最适蒸馏工艺。结果表明，在两次蒸馏过程中，酒精度和甲醇、高级醇含量都随蒸馏的进行呈下降趋势。以挥发性风味物质、甲醇和高级醇含量和感官品评为评价指标，在四个不同摘酒组合中，C3组合（馏出液的3~7段）的综合评价最高，其酒精度为59.5%vol、甲醇质量浓度为170.94 mg/L、高级醇质量浓度为745.26 mg/L，酒体澄清透明、香味协调、风格明显。最终确定桑葚白兰地原酒的最佳工艺为C3组合：进行两次蒸馏，第二次馏出液为第一次馏出液的68.75%，摘取二次馏出液的3~7段，该研究以期为高品质桑葚白兰地的酿造奠定基础。

In this research, mulberry brandy fermented wine was used as the raw material, which was distilled by secondary distillation. The alcoholic contents, methanol contents and high alcohol contents of the two distillates were determined separately. On this basis, the effects of different combinations of second distillation on the quality of original mulberry brandy wine were studied through sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analyses, in order to determine the optimal distillation process for mulberry brandy. The results showed that the alcohol content and the contents of methanol and higher alcohols decreased gradually with the distillation time during the two distillation processes. Taking the volatile flavor substances, methanol and high alcohol contents, and sensory scoring as evaluation indices, among the four different distillate combinations, the comprehensive evaluation score of the C3 combination (3~7 segments of the distillate) was the highest. The C3 combination had 59.5%vol alcohol, 170.94 mg/L methanol and 745.26 mg/L high-alcohol content, and was clear and transparent with harmonious fragrance and distinct characteristics. The best process for the original mulberry brandy was finally determined to be the C3 combination: two distillations were performed, the second distillate was 68.75% of the first distillate, and sections 3~7 of the second distillation were extracted. The research is expected to lay a foundation for the brewing of high quality mulberry brandy.

四川省科技厅项目（2019YFN0118）；四川轻化工大学人才引进项目（20187RCL25）