Table 2. The physicochemical characteristics of single and double distilled brandy aged with oak chips for two weeks

Sample	Adjust to 25% alcohol
Sample	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^*
20B1L¹⁾²⁾	3.66±0.02^cd3)	0.03±0.00^c	10.47±0.12^a	378.33±1.79^e	1.94±0.11^de	6.26±0.70^c	69.41±0.01^b	12.70±0.00ⁱ	67.91±0.01^h	73.95±0.01^j
20B1M	3.63±0.01^de	0.03±0.00^cd	10.50±0.14^a	391.13±1.46^d	5.70±0.13^a	6.41±0.17^c	66.54±0.00^d	15.04±0.02^f	67.81±0.01ⁱ	75.39±0.01^h
20B1D	3.75±0.02^b	0.03±0.00^d	10.43±0.12^ab	348.33±0.25^g	4.30±1.22^b	6.81±0.88^c	65.92±0.00^g	15.53±0.01^e	67.10±0.02^j	75.11±0.02ⁱ
20B2L	3.81±0.02^a	0.02±0.00^f	9.97±0.05^d	318.67±0.25ⁱ	3.08±0.25^c	3.58±0.37^de	68.49±0.00^c	13.03±0.01^h	66.32±0.00^k	72.90±0.01^k
20B2M	3.68±0.03^c	0.03±0.00^e	10.13±0.05^cd	363.33±1.25^f	0.64±0.01^f	2.91±0.47^e	65.68±0.01^h	17.40±0.02^c	71.07±0.00^b	79.15±0.01^d
20B2D	3.77±0.01^b	0.02±0.00^e	10.10±0.08^cd	310.80±3.05^j	1.55±0.32^def	3.48±0.09^de	65.01±0.01ⁱ	18.10±0.00^b	70.77±0.01^c	79.31±0.01^c
30B1L	3.60±0.00^e	0.04±0.00^b	10.27±0.05^bc	433.00±6.95^b	0.59±0.20^f	8.84±0.10^b	66.20±0.00^f	14.09±0.00^g	68.19±0.04^g	75.68±0.03^g
30B1M	3.53±0.01^f	0.04±0.00^a	10.27±0.05^bc	447.47±4.67^a	1.53±0.25^def	9.32±1.29^ab	63.39±0.00^k	17.39±0.01^c	70.38±0.01^d	79.45±0.01^b
30B1D	3.65±0.02^cd	0.04±0.00^b	10.27±0.05^bc	420.20±1.73^c	2.09±0.62^cd	10.34±0.30^a	61.34±0.01^l	19.63±0.01^a	71.46±0.03^a	81.79±0.02^a
30B2L	3.82±0.01^a	0.02±0.00^f	10.33±0.05^ab	319.93±1.09ⁱ	0.86±0.54^ef	3.19±0.12^de	69.51±0.01^a	12.13±0.00^j	65.27±0.02^l	71.40±0.01^l
30B2M	3.75±0.04^b	0.03±0.00^e	10.33±0.05^ab	339.53±1.57^h	1.43±0.66^def	3.49±0.10^de	66.31±0.00^e	15.86±0.01^d	68.29±0.02^f	76.08±0.02^f
30B2D	3.79±0.01^ab	0.03±0.00^e	10.33±0.05^ab	296.87±0.96^k	2.54±0.27^cd	4.31±0.06^d	64.94±0.01^j	17.39±0.01^c	69.24±0.01^e	77.81±0.01^e

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.
L, light oak chip; M, medium oak chip; D, dark oak chip.
Values are mean±SD (n=3). Different superscript letters within a column indicate significant differences at p<0.05.
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.