42 results about "Ethyl caprylate" patented technology

The invention discloses an alcohol dehydrogenase mutant and application of the alcohol dehydrogenase mutant in asymmetric synthesis of (S)-6-hydroxy-8-chloro ethyl caprylate with optical purity. The alcohol dehydrogenase or the mutant thereof provided by the invention has extremely high conversion rate and can effectively improve the optical purity of the product. Moreover, based on the mutant, low-cost, efficient and rapid production of single-configuration ethyl 6-hydroxy-8-chloro caprylate can be realized, a multi-configuration mixture is not generated, and the problems of tedious steps, pollution and the like caused by a conventional chemical synthesis method are also avoided.

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

The invention discloses a method for detecting a chiral isomer of 6-hydroxy-8-chloro ethyl caprylate. The method comprises the following steps: carrying out gas chromatography detection on a test solution containing R-6-hydroxy-8-chloro ethyl caprylate and S-6-hydroxy-8-chloro ethyl caprylate, wherein the gas chromatography detection is carried out on the test solution containing R-6-hydroxy-8-chloro ethyl caprylate and S-6-hydroxy-8-chloro ethyl caprylate; the conditions of the gas chromatography detection are as follows: a chromatographic column is selected from a chiral chromatographic column containing beta-cyclodextrin; the chromatographic column adopts programmed heating in the detection process, the initial column temperature is 120-180 DEG C, the final column temperature is 190-220 DEG C, and the heating rate is 0.5-2.0 DEG C / min. The method is based on a gas chromatographic method, adopts a beta-cyclodextrin-containing chiral chromatographic column, and is combined with programmed heating at a specific initial column temperature heating rate, so that the two chiral isomers of 6-hydroxy-8-chloro ethyl caprylate can be separated and detected, the sensitivity is high, the specificity is good, and the separation degree meets the standard; the method has important significance on preparation of single-configuration lipoic acid.

The invention relates to the technical field of industrial microorganisms, and particularly discloses a yeast strain and application thereof. The invention provides clavipora lusitaniae YJHT233, which is obtained through space mutation breeding, can tolerate 9% of alcohol, can tolerate an acid environment with the lowest pH value of 2.5, can tolerate a 12% high NaCl system, a 55% high glucose system and a 44 DEG C high temperature environment, and has excellent ester production capacity. The strain is used for brewing rice-flavor liquor or yellow wine, the total content of ester substances in the obtained product is greatly increased, the content of main volatile ester substances such as ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl caprylate and ethyl lactate is remarkably increased, the whole flavor is coordinated and pleasant, and the fruit fragrance is rich and rich in layers.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

The invention discloses lactobacillus casei capable of improving the flavor of a tea beverage through fermentation and application of the lactobacillus casei. The lactobacillus casei is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the lactobacillus casei is CGMCC No.32672, and the preservation date of the lactobacillus casei is November 18, 2024. The lactobacillus casei can be used for producing extracellular beta-glucosidase, polyphenol oxidase and peroxidase; when being used for fermentation, the fermentation broth can improve the flavor and color of a tea beverage, increase the content of organic acid, reduce the bitter taste of the tea beverage, generate new volatile aroma substances such as nerolidol, isobutanol, ethyl hexanoate, ethyl 3-hexenoate, ethyl caprylate, ethyl 2-hexenoate and the like, and enrich the aroma substance composition of the tea beverage. The invention provides a novel tea beverage production process which has the advantages of simplicity and convenience in operation, low cost, remarkable effect and the like, and is suitable for industrial production.

The invention discloses a method for retaining flavor of plum-leaf crab ice wine. The method comprises the following steps: 1, selecting red-pulp malus spectabilis fruits and eight-edge malus spectabilis fruits, washing, and draining with a vibrating screen until the surface moisture is less than or equal to 5%; 2, denucleating, taking pulp, pulping and sieving to obtain plum-leaf crab normal juice; 3, beta-glucosidase is added; 4, adding modified pectin microspheres, and carrying out three-stage cooling to obtain frozen plum-leaf crab normal juice; 5, slowly unfreezing, inoculating low-temperature-resistant saccharomyces cerevisiae liquid, and carrying out low-temperature segmented fermentation; 6, ageing; and 7, adding potassium tartrate, continuing for 2-3 months, filtering, and clarifying until the turbidity is less than or equal to 2NTU. The modified pectin microspheres with the adsorption-slow release function are added, terpene and ester flavor precursors in the plum-leaf crab are adsorbed in the fermentation period, the volatilization and hydrolysis rate of flavor substances in the fermentation process is reduced, especially the retention rate of plum-leaf crab characteristic fruity substances such as ethyl caprylate and ethyl caprate can be increased, and after being degraded, the modified pectin microspheres can be used for degrading the plum-leaf crab characteristic fruity substances. And the components are released back into the wine body.

The invention relates to the field of tea evaluation, in particular to a black tea aroma substance detection method. The method comprises the following steps: extracting tea aroma components by adopting headspace solid-phase extraction: adding tea into a solid-phase micro-extraction headspace bottle, then adding sodium chloride, distilled water and ethyl decanoate, then putting the solid-phase micro-extraction headspace bottle on a constant-temperature magnetic hot plate stirrer, heating, stabilizing, inserting SPME fibers into the solid-phase micro-extraction headspace bottle, and carrying out headspace solid-phase extraction; performing aroma adsorption; and analyzing the aroma by adopting a gas chromatograph and a mass spectrometer, wherein the reaction condition of the gas chromatograph is as follows: an Rtx-5MS chromatographic column is adopted.

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

The invention belongs to the technical field of microorganisms, and particularly relates to a compound fermentation inoculant for increasing the relative content of ethyl decanoate in roxburgh rose fruit wine and application. According to the present invention, two saccharomycetes are separated from a wild rosa roxburghii fermentation broth, i.e., a Starmerella bacillus and a Saccharomyces cerevisiae, and are compounded to obtain the composite fermentation bacterial agent, and the bacterial agent can produce ethyl decanoate at high yield and is applied to rosa roxburghii fruit wine brewing, such that the relative content of ethyl decanoate in the rosa roxburghii fruit wine is increased, and the yield of the rosa roxburghii fruit wine is increased; the flavor quality of the roxburgh rose fruit wine is improved, and technical support is provided for industrial development of the roxburgh rose fruit wine. When the composite microbial agent is used for fermenting the rosa roxburghii tratt fruit wine, the flavor and taste of the rosa roxburghii tratt fruit wine can be remarkably improved, the relative content of ester substances in volatile flavor substances of the rosa roxburghii tratt fruit wine is increased by 68.527% in total, and the highest relative content of ethyl decanoate is 26.551%. In addition, the relative content of ethyl laurate and the relative content of ethyl caprylate are increased to 14.228% and 11.335% respectively.

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The present invention addresses the problem of providing a low-alcohol beer-like beverage having a long duration of good flavor. [Solution] A low-alcohol beer-like beverage containing a wort fermentation broth, containing a highly hydrophobic aroma component having a LogP of 3.0-4.3 at a concentration of 150-400 ppb, and having an alcohol concentration of 4 v / v% or less, the highly hydrophobic aroma component containing a terpene-based compound and an ester-based compound, the terpene compound comprises at least one selected from linalool and myrcene, the ester compound comprises ethyl caprylate, and the ratio of the terpene compound to the ester compound is 0.04-0.2.

The invention relates to the technical field of microorganisms, in particular to pichia kudriavzevii ZB448 and application of the pichia kudriavzevii ZB448. The pichia kudriavzevii ZB448 strain provided by the invention is rich in produced ester fragrance, especially the content of ethyl phenylacetate, phenethyl acetate, ethyl acetate, isobutyl acetate and other substances is relatively high, the content of ethyl caprylate is remarkably reduced, the produced fragrance has the characteristics of strong fruit fragrance and honey fragrance and weak wine fragrance, and the whole fragrance is more pleasant and harmonious when smelled. The strain is used for fermentation of wheat protein sauce, can effectively improve the content of ester aroma components in a product, weaken bad smells such as mouldy bran taste and increase the content of flavor amino acids, so that the product achieves the effects of being rich in ester aroma, rich in aroma and improved in flavor, and the overall flavor and quality of the product are remarkably improved.

The present invention provides a food product that is provided in a solid, tightly packed state that does not impair the flavor, allowing the original taste, flavor, taste, and aroma of the contained alcoholic beverage to spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Solution] This is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container. The jelly consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptide and animal placenta, and the additives include citric acid, flavorings, and sweeteners. The alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, and the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly. The volatilization of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, increases by 1.6 to 2.0 times at 37°C compared to 30°C.

The invention relates to a method for catalytically synthesizing a lipoic acid precursor by a co-immobilized enzyme in a rotary reactor. The method comprises the following steps: preparing a co-immobilized enzyme packed bed from carbonyl reductase CpAR2 and glucose dehydrogenase BmGDH; the co-immobilized enzyme packed bed is arranged in the rotary reactor, and in the rotary reactor, the co-immobilized enzyme packed bed can rotate; the method comprises the following steps: adding a mixed reaction solution of a substrate 6-oxo-8-chloro ethyl caprylate (ECOO), glucose and oxidized coenzyme NADP < + > into a rotary reactor, and carrying out rotary stirring of a co-immobilized enzyme packed bed to realize batch catalytic synthesis of the lipoic acid precursor (R)-6-hydroxy-8-chloro ethyl caprylate [(R)-ECHO]. Through a co-immobilization method, the stability and the utilization rate of the free carbonyl reductase are improved. In addition, the co-immobilized enzyme is easy to separate from the product, so that the cost of later product purification is reduced, and the method can further promote the realization of industrial biosynthesis of lipoic acid.

The invention discloses a hydrolase E632 coding gene for synthesizing a plurality of fatty acid ethyl esters from Azoarcus indigens and an application of the hydrolase E632 coding gene. The amino acid sequence of the hydrolase E632 is as shown in SEQ ID NO.1, and the nucleotide sequence of the coding gene of the hydrolase E632 is as shown in SEQ ID NO.2. The invention belongs to the technical field of hydrolase engineering, particularly discloses construction of an Azoarcus indigens source hydrolase E632 coding gene and an escherichia coli expression vector carrying the gene, and further discloses application of the Azoarcus indigens source hydrolase E632 in catalytic synthesis of ethyl valerate, ethyl hexanoate, ethyl caprylate and ethyl caprate in a water phase system. The invention firstly provides a hydrolase E632 which is derived from Azoarcus indigens and has the capability of catalytically synthesizing fatty acid ethyl ester in a water phase system and a coding gene of the hydrolase E632.

A beer-flavored beverage characterized by having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb or more by mass.

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The invention discloses a green preparation process of capryloyl hydroxamic acid, and relates to the technical field of fine chemical synthesis. The environment-friendly preparation process of the capryloyl hydroxamic acid at least comprises the following preparation steps: mixing and stirring hydroxylamine sulfate, sodium hydroxide and ethanol, dropwise adding ethyl caprylate, and carrying out oximation reaction to obtain a reaction mixed system; reducing the temperature of the reaction mixed system, dropwise adding concentrated sulfuric acid to adjust the pH value to 6-7, and performing solid-liquid separation to obtain sodium sulfate and capryloyl hydroximic acid mother liquor; and carrying out rotary evaporation on the capryloyl hydroxamic acid mother liquor to recover the ethanol, and carrying out fractional crystallization to obtain the capryloyl hydroxamic acid. The green preparation process of capryloyl hydroxamic acid provided by the invention has the advantages of high raw material utilization rate, strong solvent recycling reusability, high product molar yield, high purity, good chroma, light smell, good corrosion resistance, continuous production, no three wastes in the process, low temperature and normal pressure, safety, green and energy saving, and accords with the green chemical engineering concept of carbon neutralization.

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

The invention relates to the technical field of microorganisms, in particular to a zygosaccharomyces rouxii ZB445 and Weissella fusiformis ZF629 composite zymophyte agent and application of the zygosaccharomyces rouxii ZB445 and Weissella fusiformis ZF629 composite zymophyte agent. The compound fermentation inoculant provided by the invention has high stress resistance and excellent capability of producing alcohol and ester volatile flavor substances, is used for fermenting the thick broad-bean sauce, and can obviously increase the content of various key volatile compounds in the thick broad-bean sauce, including the total content of flavor substances such as alcohol and ester, so that the yield of the thick broad-bean sauce is increased. The content of key flavor compounds, especially phenethyl alcohol, 3-methylthio propyl alcohol, eugenol, ethyl caprylate and the like, is reduced, and meanwhile, excellent flavor amino acid accumulation capacity is also shown. The composite fermentation inoculant is used for fermenting the thick broad-bean sauce, so that the mellow fragrance and the fruit ester fragrance of the thick broad-bean sauce can be remarkably improved, the fresh, sweet and mellow feeling is enhanced, the overall fragrance and flavor of the thick broad-bean sauce are improved, the flavor and taste of the thick broad-bean sauce are richer, more complex, more harmonious and layered, and the overall flavor and quality of the thick broad-bean sauce are remarkably improved.

The invention relates to a method for synthesizing lipoic acid, which comprises the following steps of: reacting adipic acid monoester serving as an initial raw material with an acylating chlorination reagent to obtain adipic acid ester monoacyl chloride; the preparation method comprises the following steps: reacting acetaldehyde with an amine compound to obtain N-vinylpyrrolidine, carrying out condensation reaction on adipate monoacyl chloride and N-vinylpyrrolidine to obtain 6, 8-dioxocaprylic acid ethyl ester, reducing to obtain 6, 8-dihydroxy caprylic acid ethyl ester, reacting 6, 8-dihydroxy caprylic acid ethyl ester with thiourea in the presence of hydroiodic acid, hydrolyzing and acidifying to obtain dihydrolipoic acid, and oxidizing to obtain lipoic acid. The process has the advantages of easily available raw materials, few synthesis steps, high yield and good product quality, and is suitable for industrial production.

The invention relates to the technical field of lipoic acid preparation devices, and provides a lipoic acid ethyl ester hydrolysate acidification device which comprises a reaction kettle, a dispersing mechanism and an oscillating mechanism, the top of the reaction kettle is communicated with a liquid conveying pipe and a liquid inlet pipe, an atomizer is arranged at the end, located in the reaction kettle, of the liquid conveying pipe, a liquid outlet pipe is arranged at the bottom of the reaction kettle, and a valve is arranged on the liquid outlet pipe; a plurality of supporting foot stools are arranged at the bottom of the reaction kettle, a communicating pipe is arranged at the top of the reaction kettle, and a pressure gauge is arranged at one end of the communicating pipe away from the infusion pipe; according to the device, the mixed solution of the ethyl lipoate hydrolysate and the acidizing fluid is conveyed into the guide cylinder, and the plurality of through holes are formed in the outer side wall of the guide cylinder, so that the mixed solution of the ethyl lipoate hydrolysate and the acidizing fluid is continuously dispersed into the ethyl lipoate hydrolysate at different depths in the downward conveying process of the spiral auger; and an acidification environment is provided for rapid hydrolysis of the ethyl lipoate hydrolysate.

To provide a beer-flavored beverage which has a high carbon dioxide content but does not seem to have a monotonous flavor. [Solution] The first form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and a total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 30.0 mg / L or less. The second form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and an ethyl acetate concentration of 25.0 mg / L or less.

The invention provides a method for preparing 6, 8-dichlorocaprylic acid through a pure water solvent system, and belongs to the technical field of preparation of raw materials needed for preparing lipoic acid. The method comprises the following steps: diluting 6, 8-dichloro ethyl caprylate with water, adding a crown ether catalyst, dropwise adding a pyrophosphate aqueous solution under a heating condition for hydrolysis, acidifying, extracting with an organic solvent, and concentrating to obtain 6, 8-dichloro caprylic acid. The method has the advantages of mild reaction conditions, high hydrolysis rate and no need of an organic solvent to participate in the reaction.

The present invention provides a new style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a unique true extract that is comparable to that of a typical pilsner-style beer. [Solution] A beer-flavored beverage containing a malt fermentation product, having a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more.

The invention discloses rhodotorula mucilaginosa and application of the rhodotorula mucilaginosa in kiwi fruit wine, and belongs to the technical field of microorganisms. The rhodotorula mucilaginosa M07 disclosed by the invention is preserved in the China General Microbiological Culture Collection Center on October 24, 2024, and the preservation number is CGMCC No.32331. The rhodotorula mucilaginosa M07 disclosed by the invention has the advantages that the rhodotorula mucilaginosa In a strain tolerance determination result, the strain M07 can tolerate the pH value of 3.0, the sugar concentration of 450 g / L and the alcohol concentration of 4%. The concentration of ethyl acetate, ethyl hexanoate, ethyl caprylate, phenethyl alcohol and ethyl caprate in kiwi fruit wine brewed by the rhodotorula mucilaginosa strain is improved compared with that of Angel fruit wine yeast, and the relative content of ethyl acetate can reach 20.033%; in the kiwi fruit wine fermented by the composite yeast, the two yeasts can interact with each other to adjust the content of each substance in the wine; the rhodotorula mucilaginosa fermented kiwi fruit wine has a certain positive effect on the flavor of the kiwi fruit wine.

The invention relates to the technical field of tobacco flavors and fragrances, in particular to frankincense-style tobacco flavors and application of the frankincense-style tobacco flavors in cigarette perfuming. The tobacco essence comprises the following components in parts by mass: 0.1-25 parts of a main aroma component, wherein the main aroma component comprises a frankincense extract and frankincense essential oil; 2.01-37.2 parts of a head incense component, wherein the head incense component is prepared from acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl caprylate, ethyl caprate, gamma-heptanolactone, gamma-octanolactone, delta-octanolactone, gamma-nonanolactone, delta-decalactone, gamma-undecalactone, heliotropin, furfural, caprylic aldehyde, capric aldehyde, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of a modification component, wherein the modification component comprises a lactic acid propylene glycol reaction mixture; and 40-80 parts of a solvent. The tobacco essence perfume is applied to tobacco products, can endow frankincense fragrance, increase sweet fragrance, cover offensive odor and reduce irritation.

The present invention provides a preparation process for apple distilled wine with a high content of characteristic ester substances, belonging to the technical field of fruit wine brewing. The characteristic ester substances of the present invention include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate; the preparation process comprises: mixing different varieties of apples in proportion to prepare an apple mixed juice, wherein the different varieties of apples include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples; adding pectinase for enzymatic hydrolysis to obtain enzymatically hydrolyzed apple juice; adjusting the sugar content and pH value of the enzymatically hydrolyzed apple juice, adding brewer's yeast for anaerobic fermentation to obtain fermented apple juice; distilling the fermented apple juice; preparing the finished product, and aging it. By using different varieties of apples, cooperating with brewer's yeast, and adjusting the fermentation, preparation, and aging steps, the present invention achieves an apple distilled wine with a relative content of characteristic ester substances of ≥42%, a rich aroma, and excellent flavor quality, effectively retaining the apple fruit aroma.