What is the situation of yellowing of liquor, and how to deal with yellowing of liquor?

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 a redox reaction during storage.

With esterification reaction, the redox reaction is mainly the oxidation of some alcohols in the wine to aldehydes, which in turn oxidize 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, and there are two ways to remove the color for reference

The first is to carry out another distillation with an operating process that meets the production requirements; The second is through activated carbon.

Adsorption and color removal. 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.

If the liquor is stored in the container for too long, various components continue to merge and gradually change, so that the longer the storage time of the better quality liquor, the stronger the aroma and the better the taste. The color of the liquor is slightly yellow after storage, which is caused by the accumulation of containers and time, and such yellowing does not affect the quality of the liquor, and the aging taste is good.

If the liquor comes into contact with the container or tool of the ferrous material during storage, it will bring a heavier color to the liquor, and the yellow color needs to be decolorized when used, and the untreated liquor is used as the base liquor.

The use of the finished wine will bring excessive odor, and the color does not meet the standard requirements. Activated carbon is generally used.

The effect is not satisfactory and can be removed by distillation. If the base liquor has no peculiar smell, but the color is heavier, you can use less and use it with other liquors. The appearance of the finished wine is slightly yellow in the senses, which is allowed by standard.

There are three situations in which the liquor is yellow: The first situation is that the liquor is puree wine, and the puree liquor is a pure liquor brewed from pure grains, and the liquor will turn yellow when stored for a period of time. The second situation is that the liquor is mixed in the process due to the wrong proportion, and the color is yellow, which is more obvious.

This situation is caused by a mistake in the production process. The third situation is that the container is not selected correctly in the production and storage process of liquor, and if it comes into contact with copper devices, the color of the liquor will turn yellow or green. The above three conditions are common for wine to turn yellow.

There are two kinds of yellowing of liquor. One is a better quality liquor, if it is stored for a long time, so that the yellow color will become heavier and heavier. Another is that when the liquor is distilled, it is not very clean, and the liquor contains more impurities.

After being stored for a period of time, pure grain liquor or sauce-flavored liquor is prone to yellowing, and this will also happen to aromatic liquor and strong aroma liquor, while light-flavored liquor and rice-flavored liquor will not turn yellow.

Generally speaking, after the sauce-flavored liquor leaves the factory, it will have a slight yellow color after it has been purchased and stored for five years. Even if the fragrant liquor is stored for a long time, it will not appear yellow.

Rice-flavored liquor itself is colorless and transparent, and if you buy this type of liquor, it means that the quality is unqualified, not a good old liquor.

Some liquor turns yellow, and it may also be a hermit who has artificially added substances that cause the liquor to turn yellow, and it is possible that the liquor such as Yuqi is a food additive with caramel color.

Of course, although caramel-colored food additives are not very harmful, it is best not to buy this kind of wine when encountering it, because this kind of wine is generally "fake".