Winemaking technology Why does liquor have a bitter taste?

mildew and deterioration of raw and auxiliary materials; Tannins, solanine, fatty acids and raw materials with high oil content are produced, therefore, steaming raw and auxiliary materials are required.

2. The amount of koji is too large; large number of yeasts; The protein content of the distribution grains is high, and the tyrosine is produced by yeast biochemical reaction in fermentation, which is not only bitter, but also has a long taste.

3. Poor management of production and operation, and the mixing grains are contaminated by miscellaneous bacteria, which increases the bitter components in the wine. If there is a large amount of Penicillium in the fermentation grains; Inappropriate sealing mud during fermentation; As a result, a large amount of air is permeated into the barrel and sewage is leaked; The lack of water in the fermentation barrel will cause the sake lees to heat up violently, causing bacteria to multiply, which will cause the sake to develop a bitter taste and peculiar taste.

4. In distillation, the fire is high, and some evil flavors are distilled into the liquor, causing the liquor to have a bitter taste. This is because most bitter substances are high boiling point substances, due to the high fire and high pressure, the bitter substances that cannot be steamed under normal pressure will flow into the wine, and at the same time, it will also cause the content of fusel oil to increase.

5. The content of alkaline earth metal salts and sulfates in the slurry blending water is heavier, and it is not treated or improperly handled, which also directly brings bitterness to the wine.

In addition to ethanol and water, there are 1-2% of other alcohols, acids, esters, aldehydes and other flavor substances in liquor, most of which are easily soluble in ethanol and have low solubility in water.

The bitter substances in liquor are caused by the high content of fusel oil, and fusel oil is mainly responsible for n-butanol and isobutanol. Most of the bitter taste is caused by a short fermentation period, and in order to finish the fermentation as soon as possible, the fermentation temperature in the pool is increased, resulting in a high top fire temperature.

The fermentation of liquor should be as low as possible and fermented slowly, and the liquor has a sweet feeling, which is caused by polyols. For example, butaerythriol, glycerol, 2,3 butanediol and so on.

It is normal for pure grain liquor to have a bitter taste, which is the manifestation of new liquor that has just been brewed, and the bitter and spicy taste of liquor is removed through aging, and the harmful substances in the liquor slowly disappear with this time.

There is no way to remove the bitterness of liquor, the bitter substances are dissolved in the liquor, and there is no way to take them out. This can only be done by masking the bitterness and diluting the bitterness.

1. Add the sweetener sugar and cover it up.

There is a solid item in the liquor test, and the sugar does not volatile, so the amount used should not be excessive. Solid standard requirements: liquor above 40 degrees is less than and less than 40 degrees liquor solids.

Also, consider adding too much sugar to lose the style of liquor. Therefore, when using sugar, pay attention to the dosage.

2. Dilution method.

Non-bitter liquor is added to dilute to reduce the content of bitter substances.

The bitterness of liquor can be solved from the process and blending method. If it has been produced, it can only be solved by blending, 1. Sugar is added to cover up the bitterness, but the bitterness cannot be eliminated; 2. Dilution method to reduce bitterness, 3. Use acid, acid is a taste changer, and adjusting the ratio of acid, ester, alcohol and aldehyde in liquor can change the bitterness in liquor.

According to relevant information reports, there is now an advanced nano processing technology, which can make the wine "instantly age" and clear the "bitterness" in the new wine, but this technology I saw on the data, I have not tried it, and the reason why I have not tried it is that I have no money to buy that set of nano processing equipment, plus I have now left the wine company, I want to attach the information, and I am worried that Du Niang thinks that it is advertising to close the screen and seal the account.

The traditional method is to store the new wine for about 6-10 years to allow it to fully dissolve, and its bitterness will be greatly reduced or eliminated.

Nowadays, some winery winemakers add sweeteners or bee candy to weaken the bitterness.

For traditional craft liquor, due to the problems of raw materials and processes, such as excessive amount of koji, excessive amount of saccharifying enzyme, improper selection of raw and auxiliary materials, impure raw and auxiliary materials, unreasonable ingredients and improper control of process conditions, from the cooking of clinker, the crushing of sorghum, etc., will bring bitterness, or the steamed wine does not separate the head wine and tail wine, and the miscellaneous bacteria breed and produce inappropriate substances, the existence of these substances, the liquor has bitterness or different degrees of bitterness.

It is necessary to control from the source and maintain high-quality production and environmental hygiene; Strictly control the reasonable production process; Blending and seasoning techniques are used to weaken the bitterness, and protein sugars are added to the wine to dilute.

Summary. First, the amount of koji used is too large: the amount of yeast is large; The koji has been left out for too long and is not well sealed during preservation.

The second is the poor management of production operations, and the mixing grains are contaminated by miscellaneous bacteria, which increases the bitter components in the wine. Especially if there is a large amount of penicillium in the fermentation grains; During the fermentation period, the sealing mud of the barrel is not appropriate, resulting in a large amount of air and leakage of sewage into the barrel. The temperature of entering the pool is high, and the fermentation is not normal; Fermentation is carried out using plastic tanks.

The third is that the content of alkaline earth metal salts and sulfates in the water is heavier, which is not treated or improperly handled, and also directly brings bitterness to the wine. Fourth, in the distillation process, the fire is too large, and some miscellaneous flavors are distilled into the liquor, causing the liquor to have a bitter taste. This is because most bitter substances are high boiling point substances, due to too much fire, high temperature and high pressure, will flow the bitter substances that cannot be steamed under normal pressure into the wine, and will also cause an increase in fusel content.

Can you elaborate on that a little bit more?

Can you elaborate on that a little bit more?

First, the amount of koji used is too large: the amount of yeast is large; The koji has been left out for too long and is not well sealed during preservation. The second is the poor management of production operations, and the mixing grains are contaminated by miscellaneous bacteria, which increases the bitter components of the liquor.

Especially if there is a large amount of penicillium in the fermentation grains; During the fermentation period, the sealing mud of the barrel is not appropriate, resulting in a large amount of air and leakage of sewage into the barrel. The temperature of entering the pool is high, and the fermentation is not normal; Fermentation is carried out using plastic tanks. Sanhui is adding slurry to use water containing alkaline earth metal salts and sulfates, which are not treated or improperly handled, and also directly bring bitterness to the wine.

Fourth, in the distillation process, the fire is too large, and some miscellaneous flavors are distilled into the liquor, causing the liquor to have a bitter taste. This is the mega type because most of the bitter substances are high boiling point substances, due to too much fire, high temperature and high pressure, will flow the bitter substances that cannot be steamed under normal pressure into the wine, and will also cause an increase in the content of fusel. 【】

Can you elaborate on that a little bit more?

First, the amount of koji used is too large: the amount of yeast is large; The koji has been left out for too long and is not well sealed during preservation. The second is the poor management of production operations, and the mixing grains are contaminated by miscellaneous bacteria, which increases the bitter components of the liquor.

Especially if there is a large amount of penicillium in the fermentation grains; During the fermentation period, the sealing mud of the barrel is not appropriate, resulting in a large amount of air and leakage of sewage into the barrel. The temperature of entering the pool is high, and the fermentation is not normal; Fermentation is carried out using plastic tanks. Sanhui is adding slurry to use water containing alkaline earth metal salts and sulfates, which are not treated or improperly handled, and also directly bring bitterness to the wine.

Fourth, in the distillation process, the fire is too large, and some miscellaneous flavors are distilled into the liquor, causing the liquor to have a bitter taste. This is the mega type because most of the bitter substances are high boiling point substances, due to too much fire, high temperature and high pressure, will flow the bitter substances that cannot be steamed under normal pressure into the wine, and will also cause an increase in the content of fusel. 【】

Summary. Hello, glad to be able to ask your questions. The excipients added are incorrect.

Containing amino acids, inorganic salts, sulfides, and alcohols will make the liquor taste bitter; During the production process, improper process control can also lead to bitterness. Before drinking, the liquor is scalded in hot water to reduce the bitterness. The storage of liquor needs to be sealed and stored in a cool and ventilated place, avoiding direct sunlight, away from flammable materials, and placed in the cellar at the right temperature.

Hello, glad to be able to ask your questions. The excipients for adding a virtual age are not right. Containing amino acids, inorganic salts, sulfides, and alcohols will make the liquor taste bitter; During the production process, improper process control can also lead to bitterness.

Before drinking, the Xingyu brother liquor is scalded in hot water, and the bitterness will be reduced. The storage of liquor needs to be sealed and stored in a cool and ventilated place, avoid direct sunlight, keep away from flammable materials, and place it in the cellar at the right temperature.

The above is mine, I hope it can help you, I wish you a happy life [Bixin] [Bixin] [Bixin].