The most effective way to remove bitterness from liquor, and the easiest way to remove bitterness fr

Liquor debittering can be blended, crushed rock sugar added, bitter removers added, and the liquor temperature can be reduced, which is described as follows

1. Select the liquor with sour taste and mellow taste among similar products, and blend and flavor it with the bitter and spicy finished liquor to explore the best combination. The amount of addition should depend on the situation.

2. Mix one part of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, boil and melt slowly over low heat, and then filter it with a cotton cloth while it is hot, add it to the bitter and spicy liquor, stir well, clarify, and you can receive good results.

3. Add debittering agent, its main ingredient is fructose.

The extract, which has no effect on the degree and aroma of liquor, can quickly remove the bitterness of liquor, and has a long effective time, and can maintain long-term stability in the acidic environment of liquor, and does not return to bitterness.

4. It can also appropriately reduce the amount of koji used in the brewing process and reduce the fermentation temperature. For the finished wine, you can take soil wheat winter leaves and activated carbon.

Deodorization. Notes:

1. In addition to increasing the temperature of the distilled liquor and picking the liquor in sections based on quantity and quality, the finished liquor with a heavy bitter and spicy taste should be treated by blending and seasoning (not adding chemical spices).

2. In the liquor brewed, whether it is sorghum wine or other wines, bitterness is inevitable.

The most effective way to remove bitterness: When distilling liquor, the amount of incorporation in the tail is reduced.

After that, it is difficult to remove the bitterness, and it can only mask the bitterness.

Method: Add sugar to cover up, and add sugar between 5 parts per 10,000 and 2 parts per 10,000 according to the size of bitterness.

In addition to the above problems in the brewing process, it is also necessary to appropriately reduce the amount of koji used in the brewing process and reduce the fermentation temperature. For the finished wine, the deodorization method of Tumai Dongye and activated carbon can be adopted, that is, the amount of Tumai Dongye wine can be put into the wine, soaked for 4 days and then taken out, and a little activated carbon can be added to remove the bitterness of the liquor.

In addition, in addition to increasing the temperature of the distillation of liquor and combining the quantity and quality of the liquor to pick the liquor, the finished liquor with a heavy bitter and spicy taste should be blended and seasoned (not adding chemical spices) for treatment. The specific method is to select the liquor with a sour taste and mellow taste among similar products, blend and flavor it with the bitter and spicy finished liquor, and explore the best combination.

The amount to add should be determined by the situation.

Another method is: mix a portion of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, slowly boil and dissolve over low heat, and then filter it with a cotton cloth while it is hot, add it to the bitter and spicy liquor, stir well, clarify, and you can receive good results. However, attention must be paid to controlling the amount added, otherwise the original flavor of the liquor will be destroyed.

In addition, the smell of liquor is generally caused by mold, deterioration, impurity or high fermentation temperature, and bacterial infection. The solution can be treated with potassium permanganate.

The method is: a certain amount of potassium permanganate (generally used in grams and kilograms) is completely dissolved in the smelly liquor, stirred thoroughly, and then let it stand to let it clear naturally. After the solution is completely clear, the wine is filtered with a sand strainer.

Pickled blueberries, raisins, goji berries, jujubes, mulberries, cherries, preserved fruits, etc. will relieve the bitter and spicy taste of the wine.

You can directly add some lemon juice to the liquor, which can effectively remove the bitterness in the liquor, and there will be no bitterness when you drink it, first you need to prepare some sorghum and put it in the steamer for steaming, and then you can put it directly into the jar, and then prepare some koji to put it inside, as long as you put in the lemonade and cover it to marinate for about a week, the delicious liquor will be made.

The bitterness of baijiu is naturally generated during the fermentation process, so it is completely normal for pure traditional craft pure grain liquor to have a slightly bitter taste. However, if the bitterness is heavy, it will become a substandard product, and it will not be acceptable to drinkers. To remove the bitterness of baijiu, it is first necessary to figure out the cause of the bitterness of baijiu.

There are ways to get rid of the bitter taste:

1. Use a combination of mellow and sweet wine and bitter wine in a certain proportion to dilute the bitterness of the wine and make it taste more mellow and comfortable.

2. Use the combination of non-bitter wine and bitter wine to dilute the bitterness of the wine. It is equivalent to reducing the relative content of bitter substances in the wine.

3. Seasoning with high acid wine to reduce the bitterness of the liquor. If the acidity in the sake is moderate, it can reduce the bitterness of the sake.

4. Treat with acid, and appropriately increase the acidity of the liquor body to cover up the bitterness of the liquor, but pay attention to the control of acid content, too much or too little will increase the bitterness.

5. You can choose fermented sweeteners to increase the sweetness of the wine to cover up the bitterness of the wine, which is best combined with sour or high acid wine, and the effect is more obvious.

6. The bitterness is generally caused by the process, and it is necessary to take strict precautions from the process to completely remove the bitterness in the wine in order to achieve better results.

It is said that the expensive liquor is distilled many times.