Does liquor turn yellow over time?

Some time ago, a brewing friend sent a message, saying that she had two jars of liquor that was a little yellow, a bit similar to the color of millet wine, and whether she could drink it. Some time ago, a brewing friend sent a message, saying that she had two jars of liquor that was a little yellow, a bit similar to the color of millet wine, and whether she could drink it. Liquor undergoes redox reactions during storage.

Reaction with esterification.

The redox reaction is mainly the oxidation of some alcohols in the wine into aldehydes, which in turn oxidize into acids; However, the slow esterification reaction of alkyd acid increased the total ester content of liquor due to the increase of storage time. With the increase of esters, the color of the liquor will be deepened, and at the same time, the liquor will produce a richer aroma, and the longer the liquor is stored, the more obvious this yellowing phenomenon is, so the folk have the saying that the old liquor will be more and more yellow. This is mainly caused by rust, starting with soaking grain, check whether your fermentation vessel, mixing tools, and small liquor brewing equipment are using iron containers, and that rust is not washed and has been generated.

In particular, check that the liquor flows through iron valves or pipes, such as wine outlets, wine pumping pipes, ......

2. The liquor turns yellow after being stored for a period of time (for a short time).

Just now we said that high-quality baijiu may slowly turn yellow in color after being stored for a period of time, but not all yellowing baijiu is a good liquor.

1) Such as fermentation vessels, mixing tools, small liquor brewing equipment, ......All the containers that come into contact with the mash or liquor contain a small amount of rust that does not show up at the time, and after a period of time, it slowly turns yellow.

2) Iron ions in the slurry water.

more, it will also affect the yellowing of the liquor.

3) Wine storage containers. For example, after a long period of storage (generally more than 3 years), the iron ions stored in the blood will gradually dissolve and make the liquor yellowish.

Of course, the liquor will change color after a long time. But the premise must be a high degree of liquor. If you want him to turn yellow, it will take at least ten years to turn yellow and turn yellow, and then it will be an old wine. But it's worth it, it's money, and the wine tastes more mellow.

The liquor will not turn yellow after a long time, here refers to the pure and impermeable liquor, and the other must be sealed and stored at a suitable temperature.

Will liquor turn yellow after a long time Won't liquor. The longer you don't store it, the better it tastes, it won't change color.

There are two reasons for the yellowing of liquor, one is that the normal and qualified liquor with better quality produces light yellow due to a long storage time.

The other situation is caused by the fact that the distillation itself is not pure, and the wine contains more impurities.

The former phenomenon is that the liquor will produce redox reaction and esterification reaction during storage, and the redox reaction is mainly due to the oxidation of some alcohols in the liquor to aldehydes, and the oxidation of aldehydes to acids; The slow esterification reaction of alkyd makes the total ester content of liquor increase due to the increase of storage time, and with the increase of ester substances, the color of the liquor will be deepened, and the liquor will produce a richer aroma. In this way, the color of the normally produced liquor will turn slightly yellow with the extension of storage time.

The latter situation is caused by improper operation in the production process, if you want to remove the color, there are two ways for reference: one is to meet the production requirements of the operation process, and then carry out a distillation; The second is to remove color through activated carbon adsorption. Although the effect of using activated carbon adsorption to remove color is very good, it is easy to remove a large part of the flavor substances in the wine.

Please handle it differently for different situations.

Liquor will turn yellow after being stored for a long time. The yellowing of baijiu is a very complicated process. It is closely related to the raw materials, the brewing process, the storage environment and storage time, and the aroma of the wine, especially the time and storage. There are generally three reasons why liquor turns yellow.

The first reason is that studies have found that the biketones have varying degrees of yellow, which makes the wine yellow. The content of liketones in sauce-flavored liquor is high, mainly in the brewing and storage process, especially in the storage process of liquor, the content of ketones increases due to slow and complex chemical changes occurring inside the liquor, so the longer the storage time of sauce-flavored liquor, the more yellow the liquor is.

The second reason is that theoretically, under the action of microorganisms, liquor will undergo complex digestion and polysaccharide reactions, and some substances in the liquor will undergo color reactions, so they will be slightly yellow. The longer the liquor is stored, the more obvious this reaction will be, so there is a folk saying that the old liquor will become more and more yellow.

Liquor will turn yellow after a long time, which is closely related to the selection of raw materials during brewing, the brewing process, the environment in which the liquor is stored, the time of storage of liquor and the aroma of liquor.

Baijiu, foreign name: baijiu (Chinese baijiu), is a general term for Chinese liquor (except fruit wine and rice wine), also known as shochu, laobaigan, burning knives, etc.

Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starch (sugar) raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and spices cannot be regarded as liquor.

The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

From January 1, 2021, the new "Import and Export Tariff of the People's Republic of China" will be officially implemented, and the tax code of Chapter 22 of the tariff code is, the name of the Chinese column is liquor, and the corresponding English is: Chinese baijiu.

The color of the liquor changes to yellow and is closely related to the raw materials selected during brewing, the brewing process, the environment in which the liquor is stored, the time of storage of the liquor and the aroma of the liquor. Theoretically, under the action of microorganisms, complex digestion and polysaccharide reactions will occur in liquor, and some substances in liquor will undergo color reactions, resulting in yellowish liquor. And if the liquor is stored for too long, this color reaction will be more obvious, so tomorrow there is also a saying that the longer the liquor is stored, the more yellow the color of the liquor.

But not all liquor will turn yellow after being stored for a long time. Generally speaking, strong aroma liquor, light aroma liquor, sauce-flavored liquor, and aromatic liquor can easily cause the color to turn yellow, and the common one is Moutai, and the yellowish color of Moutai after being stored for a long time is his signature feature. If the color of Moutai does not appear yellow, it makes people suspect that it is not Moutai.

It is precisely because of this that some merchants do not grasp this feature and add caramel color to the ordinary sauce-flavored slow liquor to blend fake Moutai, and some unscrupulous merchants use infused colored substances to increase the yellow color of the liquor.

The color of sauce-flavored liquor is generally slightly yellow, and after this liquor is stored for a long time, the color of the liquor will become more and more panicked. It is followed by aromatic liquor, strong aroma Nahukai liquor, and special aroma liquor. With the increase of storage time and the different storage environment, the degree of yellowing of liquor is also different.

What is more obvious is that even if it is the same brand, the same batch of liquor, and the same original box, the degree of yellowing and so on is not the same.

Of course, not all flavored liquor will change to yellow plum color, for example, rice-flavored liquor will not turn yellow after being stored for a long time. There are some fragrant liquors, even if they are stored for a long time, the color of the wine is colorless and transparent.