Effects of pomelo peel on flavor quality of pomelo distilled wine

In this study， distillation process of pomelo wine was optimized， and the changes of physiochemical characteristics， sensory and flavor attributes in the second distilled spirits were evaluated as added pomelo peel to the first distilled spirits of pomelo wine. Results showed that distilled spirits with low content of methanol could be obtained by cutting in 15%（V/V）for the first distillion and 58%（V/V）for the second distillion. Sensory evaluation showed that the sense of bitterness increased significantly in the second distilled spirits with the increase of addition amount of pomelo peel， and the optimized addition amount for pomelo peel was 1%. In addition， GC-MS analysis showed that the addition of pomelo peel had no significant effect on the kind of volatile flavor compounds， but had a significant effect on the content of myrcene and limonene in the second distilled spirits.