Why does when you drink too much baijiu, it becomes sweet in your mouth?

Why do you drink too much liquor? The entrance will become sweet, which is mainly due to excessive alcohol and anesthesia after drinking too much.

The nerves cause color vision, hearing and taste to become dull and sluggish, so the liquor in the mouth will not feel so sweet.

Because of its high purity and long shelf life, pure grain wine is sweet at the first sip. After a long time, the liquor will undergo slow oxidation to produce acetic acid, and then the two will produce ethyl acetate, which has a fragrance and whether it is sweet or not.

This is to drink too much taste numbness, drink to this extent you still know what the taste of the mouth, you are still semi-conscious, you can consider not drinking anymore, if you drink it you will get drunk, like a serious illness as uncomfortable, quickly close the cup, drink some tea to relieve hangover.

Because you drink too much liquor, the taste on your tongue is not so sensitive at this time, and it is a little numb. When I drank it again, I felt sweet but not spicy.

Maybe you drank too much, your mouth was numb, and you couldn't feel the true taste of baijiu. There are also many types of liquor. There are also those that are sweet in the mouth.

If you drink too much liquor, your overall function will be in a state of numbness. Therefore, you can't feel the real taste of liquor. Maybe it just feels a little sweet.

This is because the tongue is paralyzed after drinking too much liquor, so after drinking too much, it feels sweet in the mouth.

If you drink too much liquor, it will become sweet in the mouth, because your taste has been numbed, so you can't feel whether it is sweet or bitter, so there is only one feeling.

Liquor and grain are brewed, and they have a little sweetness.

I guess I drank too much, and I don't know what it tastes like. People who drink a lot don't know who they are, let alone what it tastes like.

Liquor is too sweet to be distilled.

Baijiu is too sweet because the baijiu itself has a sweet taste, and it can't be felt if you don't taste it carefully, because there is a pure grain part in the baijiu, corn will have a sweet taste through fermentation, and some baijiu is because saccharin sodium is added.

Sodium saccharin is a sweetener, because the taste of baijiu will be too sweet, you can put baijiu in a pot and distill it.

Where does the sweetness of liquor come from].

In the process of winemaking fermentation, microorganisms produce a variety of acids, aldehydes, ketones, alcohols, esters and other organic matter.

Among these ingredients, ethanol.

There is no doubt that the content is the largest, and the various other ingredients together only account for about 2%.

Don't underestimate this 2%, more than 300 kinds of aroma substances have been identified, and their subtle differences give different baijiu unique aromas and tastes.

There are many sweet substances, such as butyric acid, n-valeric acid, ethyl caproate, ethyl palmitate, n-hexanol, and acetaldehyde.

Wait. But polyols are the main sweetener**, such as glycerol.

Butylene glycol, etc., which is an important index for evaluating liquor from a physical and chemical point of view.

Isn't it okay to add sugar?].

In the process of brewing, the starch is first saccharified, similar to making mash.

process. But liquor is a distilled spirit.

Sugar can't evaporate, so it can't sweeten the liquor.

If the liquor is too sweet, I think it is possible to add some other solvents to remedy it and dilute the sweetness.

Distillation. Baijiu is too sweet because the liquor itself has a sweet taste, and you can't feel it if you don't taste it carefully, because there is a pure grain part in the liquor, and corn will have a sweet taste through fermentation, and some liquor is because of the addition of saccharin sodium, saccharin sodium is a sweetener, because the liquor will have a too sweet taste, you can put the liquor in the pot and distill it.

The sweetness probably comes from both places:

1. Liquor ferments itself.

During the aerobic reaction in the early stage of fermentation and the fermentation at low temperature, the polyols are the cause of the sweetness of the liquor.

The liquor you drink has a pure grain part, and if the liquor is fermented with corn, the corn contains a lot of polyols.

This situation is commonly found in strong flavor liquor, and its special process makes the taste "sweet".

2. Sweetener added.

Sweeteners such as sodium saccharin and acesulfame potassium were added to the liquor by unscrupulous traders, which are harmful to the human body.

According to the national standard, liquor belongs to fermented liquor, and the use of sweeteners is expressly prohibited.

Lao Guo would like to remind you here that to avoid the appearance of sweeteners, you can choose big brand liquor.

The taste of liquor is sweet because the liquor itself is sweet, but it is not good for ordinary people. If it feels like the liquor is sweet, it is because:

1. There is a pure grain part in the liquor, and the general liquor is fermented with corn, and the corn contains a lot of polyols, which are sweet, and some corn alcohol is the same, and the polyols are not processed cleanly, and they are also sweet.

2. Sweeteners prohibited by the state such as saccharin sodium and acesulfame potassium are added to the liquor by illegal traders, and such sweeteners are harmful to the human body, so it is recommended to take them to the national quality supervision department for testing.

3. There is a problem with the production of liquor itself, the fermentation process of liquor is a process of transforming starch into sugar and sugar into ethanol, when the fermentation process is affected, such as excessive acid production and inhibition of fermentation, it will cause starch to only turn into sugar, and sugar cannot be converted into wine, so the wine is sweet.

When alcohol enters the human body, it must be metabolized by the liver, and a lot of sugar needs to be consumed, which may be the reason why you love to drink sweet drinks when you are drunk!

It is mainly caused by low blood sugar and the body's breakdown of alcohol.

1. The sweet entrance of liquor is because liquor is brewed from pure grain, and liquor is generally fermented with corn, and corn Xiaoyin contains a lot of polyols, which are sweet, and the sweetness of liquor is caused by the polyols not being cleaned.

2. Liquor has a compound aroma with esters as the main body, with koji and liquor mother as saccharification starter agents, and starchy raw materials are used to brew all kinds of liquor made by tangerine hall through cooking, saccharification, fermentation, distillation, aging and blending.