Abstract: Heat preservation was processed to the heating- pipe between the kettles of double- kettle distiller. The difference of components and contents of volatile compounds in raw cherry brandy were studied. The power and cooling water consumption,efficiency of the distiller were calculated. The results showed that β- Damascenone,geraniol,1- Decanol and some ethyl esters in especially ethyl hexanoate and ethyl decanoate were increased,while furfural and benzaldehyde were decreased and total amount of carbonyl compounds were also reduced after reformation.Sensory analysis resulted that the aroma of cherry fruit,flower and sweet flavor was much better after heat preservation. The power and cooling water consumption were decreased while efficiency was increased. The modification had no significant effect on the content of methanol.