What to do if the wine has a bitter taste, what to do if the liquor tastes bitter

If you are running your own self-brewed pure grain liquor factory, then you must know some necessary brewing techniques, so as to be more professional to face the majority of consumers, so as to be comprehensive, the following Tang Sanjing brewing technology training Mr. Xiao will popularize the introduction to the bitterness of pure grain liquor.

Then, if the liquor is diluted with a large amount of alcohol that does not contain fusel, the bitterness of the liquor can be reduced or even disappeared, but this is tantamount to alcoholic liquor, which is no longer the original liquor. It is impossible to remove the bitter substances from the liquor by a simple separation method, and there is no point in not having this need. If the liquor is not bitter, it is the result of the qualitative change in the bitterness caused by the blender's experience, and it is not consciously recognized and applied, so the quality of the taste is often unstable.

In order to solve the problem of bitterness of strong flavor liquor, it is necessary to start from the understanding of taste change and grasp the taste transition interval to solve the problem. Attempts to solve this problem with glycerol, sucrose and other sweet substances are futile. Using the method of adding sugar to make coffee to remove the bitterness from baijiu is bound to fail.

In the system with water as the solvent (medium), the sweet and bitter substances can only produce mixed taste, and there is no change in taste quality; The same is true for the liquor system, which may lead to even more unfavorable results.

Foreign scholars have pointed out that some acidic oligomeric phthaleins with molecular weight below 500 have the ability to mask the bitter taste, so they can be used to conceal the bitter taste of food or medicine. It can be assumed that this is due to the fact that acidic substances (in a certain medium) can cause different degrees of bitter taste, and in fact there have been successful examples of this.

For example, vermouth, beer, fire wine, cider and brandy, Chinese soy sauce-flavored liquor are all successful examples of the interaction between acids and bitters. For example, lemonade, orange water, and Coca-Cola all contain the bitter substance naringin, and some contain caffeine, but they do not have a bitter taste and must have a sour flavor to make the taste pleasant.

Baijiu acid is a taste alterant:

In a general sense, the chemical structure of the flavor substance has not changed, and its chemical structure will not change when drinking, but the function of human taste receptors can be changed, and the substance that can change the taste sensory function is called a taste alterant. For example, the mystic fruit of Mystic Fruit can feel sweet when it tastes sour substances.

A famous sake with a high taste sensation should have a variety of complex tastes when drinking. According to the authors, acid is a changer of bitter substances in liquor, and in some cases, it is also a taste changer of astringent substances and other miscellaneous flavor substances.

Wine has a bitter taste, depending on what kind of sake it is. Like liquor, if there is a bitter taste, you can add other liquor with different trace components to mix and flavor, when the mixed components of liquor reach a certain balance, the taste of the liquor will be harmonious, and there will be no special excessive odor.

Like fermented fruit wine, when selecting raw materials, the use of rotten and spoiled raw materials will bring excessive bitterness, and the fermentation process will be infected with miscellaneous bacteria to produce harmful substances, which will also bring bitterness.

There is a slight bitterness in the liquor, which can be covered up by adding sugar, but the bitterness in the liquor cannot be flavored by adding sugar.

It's possible that you've had mild alcoholism.

Summary. 1. For the finished liquor, the deodorization method of Tumai winter leaves and activated carbon can be adopted, that is, the amount of Tumai Dongye wine can be put into the wine, soaked for 4 days and then taken out, and a little activated carbon can be added to remove the bitterness of the liquor.

2. In addition to increasing the temperature of the distillation of liquor and picking the liquor in stages in combination with quantity and quality, the finished liquor with a heavy bitter and spicy taste should be treated by blending and seasoning (not adding chemical spices). The specific method is to select the liquor with a sour taste and mellow taste among similar products, blend and flavor it with the bitter and spicy finished liquor, and explore the best combination.

The amount to add should be determined by the situation.

3. Mix one part of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, boil and dissolve slowly over low heat, then filter it with a cotton cloth while it is hot, add it to the bitter and spicy liquor, stir well, clarify, and you can receive good results. However, attention must be paid to controlling the amount added, otherwise the original flavor of the liquor will be destroyed.

How to get rid of the bitterness in liquor.

1. For the finished wine, you can take the deodorization method of Tumai Dong leaves and activated carbon, that is, put the amount of Tumai Dong into the wine, soak it for 4 days and take it out, and then add a little activated charcoal to remove the bitterness of the liquor. 2. In addition to increasing the temperature of the distillation of liquor and picking the liquor in stages in combination with quantity and quality, the finished liquor with a heavy bitter and spicy taste should be treated by blending and seasoning (not adding chemical spices). Here's how:

Among similar products, the liquor with sour taste and mellow taste was selected and blended and flavored with the bitter and spicy finished liquor to explore the best combination. The amount to add should be determined by the situation. 3. Mix one part of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, boil and dissolve slowly over low heat, and then filter it with a cotton cloth while it is hot, add it to the bitter and spicy liquor, stir well, clarify, and you can receive a good high and bright effect.

However, attention must be paid to controlling the amount added, otherwise the original flavor of the liquor will be destroyed.

Hope it helps, thank you!

I wish you a happy life

Causes and solutions:

1. The raw material has mildew and contains too much tannin;

2. Mold infection;

3. The temperature of entering the pool is high, and the fermentation is abnormal;

4. The water quality is unclean, and the main alkali content exceeds the water standard, etc.;

5. In addition to paying attention to the above four aspects in the brewing process, it is also necessary to appropriately reduce the amount of koji used in the brewing process and reduce the fermentation temperature. For the finished wine, you can take the soil wheat winter leaves, activated carbon deodorization method, that is, put the amount of soil wheat winter leaves into the wine, soak for 4 days and take it out, and then add a little activated carbon, the bitterness of the liquor can be removed.

Summary. Hello dear, the wine has a bitter taste, and it is difficult to remove the bitter substance. It can only be treated by dilution and masking.

Specifically, the non-bitter puree wine and the bitter wine are combined in proportion to dilute the bitterness of the wine. It is equivalent to reducing the relative content of bitter substances in the wine. We can re-evaporate the bitter liquor, that is, to carry out the second distillation, and purify the bitter liquor, which can effectively remove part of the bitterness.

Hello dear, the wine has a bitter taste, and it is difficult to remove the bitter substance. It can only be treated by dilution and masking. Specifically, the combination of non-bitter puree wine and bitter wine in proportion to achieve the effect of diluting the bitterness in the wine.

It is equivalent to reducing the relative content of bitter substances in the wine. We can re-re-evaporate the bitter liquor to know the lack of brightness, that is, to distill it twice in a wide row, and purify the liquor with a bitter taste, which can effectively remove part of the bitterness.

The wine is the fragrance of aging, "naturally stored in the cellar for 1 year or more, with the continuous extension of the cellaring time, in the process of natural aging, the ethanol molecular activity in the wine will decrease with time, the taste of the liquor after cellaring will become soft, staring at the banquet Tong Kaitan full of aroma.

How to remove the bitter taste of the liquor cons Zen spine for you, 1Acidic liquor If you feel that the liquor is slightly bitter, you can add some acidic liquor to the liquor, and then mix it to make the taste of the liquor sour, which will taste better. 2.

Rock sugar If you like to drink sweet, you can add an appropriate amount of rock sugar to the liquor, and then wait for the rock sugar to melt before drinking, which can make the taste of the liquor better. 3.Bitter remover There is a kind of bitter remover that is specially used to remove the bitter taste of liquor, but it only removes the bitter taste of liquor, but it will not have any effect on the degree of liquor, so you can use this method to rent and try to see.