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Pear brandy is one of the most desirable alcoholic beverages across Europe. But of all varieties, the most appreciated is Bartlett pear or Williams’s pear as it is better known. The purpose of this work was to create an objective evaluation of the influence of various construction forms of pot still, (alembic, pot and spheric) on final quality of Williams pear brandy. Gas-chromatography and sensory analysis were applied to the determination of quality and aroma profile of Williams pear brandy. Results showed that the type of pot still construction has a significant influence on quality and aroma profile of Williams pear brandy. The samples that are produced by alambic pot still had better quality and more expressive flavour. The best evaluated sample had an amount of ethanol of 59, 51 % in total volume, esters 478 mg/l, aldehydes 120 mg/l and higher alcohols of 962 mg/l.

The influence of different pot still type on quality of Williams pear distillates