Liquor is mainly made from grain, and is made of Daqu, Xiaoqu or bran and distilling liquor as saccharification and fermentation broth. After distillation, saccharification, fermentation, and distillation, distilled spirits are produced. The smell is fragrant and pure, and the entrance is sweet and refreshing. Compound flavors based on esters. But sometimes it gives off bitterness. Where does this bitterness come from?
The causes of bitterness in white wine are as follows:
1. The raw and auxiliary materials are moldy and degenerate; tannins, solanine, fatty acids, and raw materials with high oil content are derived from them. Therefore, it is required that raw and auxiliary materials be steamed.
2, with a large amount of curvature; a large number of yeast; with a high protein content of the bad, in the fermentation of tyrosine by the yeast biochemical reactions to produce cheese, it is not only bitter, but long flavor.
3. Poor management of production operations, contamination of the mix with bacteria, and increased bitterness in the wine. If there is a large amount of Penicillium in the fermented grains, the mud is not properly sealed during the fermentation, resulting in large amounts of air in the barrels and leaking into the sewage. The lack of warm water in the fermenter causes the bacteria to multiply, which will lead to wine production. Bitterness and odor.
4, distillation, the big fire, the distillation of certain evil taste into the wine caused by bitter taste. This is because most of the bitter substances are high-boiling substances. Due to large fires, high pressure and high temperature, the bitter substances that cannot be steamed out in general will flow into the wine, and the fusel oil content will also increase.
5, plus pulp hook call water containing alkaline earth metal salts, sulfate content is relatively heavy, without treatment or improper handling, but also directly to the wine brought bitter taste.
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