Why is liquor spicy? Why is liquor spicy?

Baijiu is a unique type of liquor in the world's distilled spirits, which is a beverage made by fermentation, koji brewing and distillation of grains or other fruits such as wheat millet, sorghum, corn, sweet potato, rice bran, etc. Its liquor is colorless and transparent, so it is called liquor. Baijiu is aromatic, mellow and soft, and has a variety of flavors.

Baijiu is obviously made from rice, so why is it spicy? Because, that's because the spicy taste of liquor is mainly because of the aldehydes in the liquor, such as acetaldehyde, and then there are fusel oils, mercaptans, etc.

The evaluation of a good bottle of wine is mainly based on whether the flavors are harmonious, whether the various senses are balanced, and whether it has a sense of change and layering. The main cause of the "spicy" feeling is aldehydes, the most common component of which is acetaldehyde.

There are also several situations where local consumers are accustomed to drinking high alcohol or shochu; or unscrupulous traders have mixed the liquor with edible alcohol; In addition, it is caused by the passivation effect caused by the bacterial infection on the surface of the grain during fermentation, and the wine has a mellow flavor due to the aging effect of the aging of the old treasure.

Aldehydes are an important reason for the spiciness, if the operation control is not proper in the winemaking process, it will also lead to the spicy taste of the wine, and the spicy taste will be reduced after the new wine is aged and matured.

The composition of wine is very complex, in addition to water, there are alcohols, aldehydes, esters, phenols, acids, sugars, trace elements, metal ions, ......Well, each also contains complex sub-categories, these substances together make up the taste and flavor of baijiu, some smell fragrant, some have sour, sweet, bitter, and some discolor the liquor, and because of this, Chinese baijiu is divided into so many aromas and genres, and baijiu has become full of vitality and charm. And aldehydes are the "real culprits" that cause the pungency of liquor, because in different operation processes, it will cause different flavors of liquor.

There are spicy and non-spicy liquor, and the reason why baijiu is spicy is because.

We all know that liquor is made from grain, and the main ingredient is alcohol, but in the process of brewing, some links enter the air, resulting in the production of a type called acrolein.

of substances. The amount of this substance in baijiu is very small, but it is enough to change the taste of baijiu.

The taste of the liquor that has just been brewed is generally stronger, and it will feel a little spicy in the taste, but the longer it is stored, the better the taste of the liquor will be, which is one of the reasons why the older the liquor is more valuable.

Of course, some people think that the quality is not good? In fact, it is not entirely correct, because now the wine of more than ten yuan is not spicy, and the wine sold on the market for hundreds of yuan is also spicy, this is just a problem of the brewing process, if this batch of liquor is not paid attention to when brewing, it will enter the air and produce acrolein.

Because the alcohol content in the liquor is high, it is said that people who can't drink it feel a little spicy when they drink it, and those who can drink it feel very fragrant.

The main reason for the spicinessiness of baijiu is that in addition to alcohol, baijiu also contains spicy substances represented by aldehydes.

Nowadays, when people have dinner together, they must also drink alcohol at the table. However, when drinking, many people also find that many times even though it is the same degree of liquor, their taste is not the same, some are easier to eat, and some can feel a kind of spicy taste in the mouth, which is unacceptable for people who don't like to drink baijiu. Why is liquor spicy?

As we all know, liquor is made from grain, and the main ingredient is alcohol, and in the process of brewing, some links enter the air, resulting in the production of a substance called acrolein. Although the content of this substance in baijiu is not much, it is enough to change the taste of baijiu. In addition, whether the liquor is spicy or not also has some relationship with the storage time, the taste of the liquor just brewed is generally heavier, and it will feel a little spicy in the taste, but the longer it is stored, the better the taste of the liquor will be.

After reading the above explanation, some people may think, does spicy wine mean that the quality is not good? In fact, there is no such statement, now more than ten yuan of wine is not spicy, and the market sells hundreds of dollars of wine is also spicy, if this batch of liquor enters the air when brewing, acrolein will have this spicy taste. However, it is worth noting that there are a lot of alcoholic blended wines on the market now, and the taste of these wines is generally spicy, and drinking such wine often is more harmful to the body, so it is better to drink less such wine.

The main substances that cause spicy wine are aldehydes, and the most affected spicy aldehyde among aldehydes is acetaldehyde. The production of aldehydes is mainly caused by improper operation in the brewing process.

When the fermentation temperature is too high and the operating conditions are not good, the lactic acid bacteria will produce glycerol aldehyde and acrolein, which will cause abnormal fermentation, increase the spiciness, or the amount of auxiliary materials is too large, and it will be used for production without steaming, so that a large amount of furfural will be generated after the polypentose in the brewing process is heated, so that the wine will produce bran flavor and dry and spicy taste.

Liquor is a distilled liquor made by cooking, saccharification, fermentation and distillation with grains as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agents. It is also known as soju, old white dry, burning knives, etc. The wine is colorless and transparent, the smell is fragrant and pure, and the entrance is sweet and refreshing.

The types of liquor brewed by cooking, saccharification, fermentation, distillation, aging and blending with koji and liquor mother as saccharification starter and starchy raw materials include liquor, beer, wine, rice wine, rice wine, medicinal wine, etc.

Different wines have different main aroma types, and people in different places have different preferences for wine aroma types.

1. Sauce-flavored liquor.

It is also known as sauce-flavored liquor, and its main feature is that it is soft and moist.

2. Strong aroma liquor.

Characterized by strong aroma and sweetness, the fermentation raw materials are a variety of raw materials, mainly sorghum, and the fermentation adopts the mixed steaming and slag continuation process. Fermentation is carried out in aged cellars, and there are also artificial cellars. Among the liquors, the production of strong flavor liquor is the largest. The liquor produced by wineries in Sichuan and other places is of this type.

3. Fragrant liquor.

It is called fragrant liquor, which adopts the fermentation process of steaming and cleaning slag, and the fermentation adopts a ground tank.

4. Rice-flavored liquor.

It is characterized by the pure flavor of rice.

5. Sesame-flavored liquor.

It has the strengths of three flavor types: thick, clear and sauce, and is the youngest member of China's "Eleven Flavor Types".