Table 1. The physicochemical characteristics of single and double distilled brandy before aging

Sample	Alcohol (%)	Adjust to 25% alcohol
Sample	Alcohol (%)	pH	Total acid (acetic acid, %)	Soluble solid (°Brix)	Volatile acid (acetic acid, mg/L)	Formic acid (mg/100 mL)	Acetic acid (mg/100 mL)	L^*4)	a^*	b^*	ΔE^*
20B1¹⁾	32.07±0.05^d2)	4.82±0.03^c	0.01±0.00^b	10.47±0.19^a	71.87±1.47^b	ND³⁾	5.13±0.84^a	96.59±0.01^a	−0.21±0.01^ab	0.36±0.01^d	0.05±0.01^d
20B2	52.27±0.05^b	7.50±0.02^a	0.00±0.00^c	10.10±0.08^b	2.87±0.34^c	ND	0.71±0.04^b	96.53±0.01^b	−0.20±0.00^a	0.48±0.00^c	0.13±0.01^c
30B1	43.27±0.05^c	4.68±0.03^d	0.02±0.00^a	10.13±0.09^b	105.60±0.33^a	ND	6.20±0.11^a	96.48±0.00^c	−0.22±0.00^b	0.56±0.01^b	0.22±0.01^b
30B2	62.07±0.05^a	6.96±0.02^b	0.00±0.00^c	10.13±0.05^b	3.80±0.43^c	ND	1.58±0.57^b	96.40±0.00^d	−0.21±0.00^a	0.70±0.00^a	0.38±0.00^a

20B1, single distillation of 20 °Brix wine; 20B2, double distillation of 20 °Brix wine; 30B1, single distillation of 30 °Brix wine; 30B2, double distillation of 30 °Brix wine.
Values are mean±SD (n=3). Different superscript letters within a column indicate significant differences at p<0.05.
ND, not detected.
The L^* value represents lightness, while a^* and b^* correspond to the red-green and yellow-blue color axes, respectively, in the CIE Lab^* color space.