What is Bitter Wine? What causes the bitterness of liquor

Please refer to below.

Bitter liquor is a liquid containing acetic acid made from rice, wheat, sorghum, wine, sake lees, etc., also known as "rice vinegar". Bitter wine in the Zhongjing book, "Treatise on Typhoid Fever".

into 2 times, "Jin Kui Yao".

into 1 square time. Medicinal characteristics] bitter wine is sweet and sour, slightly bitter. into the liver, spleen, stomach, and large intestine meridians. Function: clear heat and improve pharynx, diarrhea and dampness and yellowing. It is mainly used for the treatment of low yin disease, syncope yin disease, water qi disease, etc.

Clinical application of bitter wine].

1) Cure less yin disease.

Less Yin meridian pattern.

Bitter wine soup certificate. Witness, testimony, treatment, and testimony (see Banxia Article).

Bitter wine in the bitter wine soup, sour, sweet and slightly bitter, swelling and sores.

2) Treatment of syncope and yin disease.

This is the evidence of syncope and yin disease.

Mixed syndrome of cold and heat.

Ume Pill Certificate. Witness, testimony, treatment, and evidence (see Ume).

The bitter wine is in the black plum pill, which is soaked in the black plum, and its taste is sour, and the righteousness that is dissipated is astringent.

The Wumei pill syndrome is also seen in the ascariasis syndrome in the "Golden Kui Yaolu", which is an example of the same treatment of different diseases.

3) Treatment of water and gas diseases.

Yellow sweat certificate. Astragalus peony cinnamon bitter wine soup certificate.

Witness, testimony, treatment, and prescription (see Astragalus strip).

The bitter wine is in the bitter wine soup of astragalus peony and cinnamon, which enters the blood, disperses stasis and dispels dampness, and assists the peony medicine to take yin and benefit yin, and enhance its heat dissipation power.

Dosage and usage of bitter wine].

1.Dosage: The usual amount is 5-15 ml.

Zhongjing dosage 1 liter (70 ml), such as Qi Peony Cinnamon Wine Soup.

2.Usage: decoction, pill.

Press: Bitter wine is rice vinegar, sour and bitter, with the use of reducing fire and detoxification, such as treating throat sores; It also has the function of diarrhoea and yellowing, such as yellow sweat; There is also the effect of making roundworms and driving roundworms, such as curing roundworms.

Literature Abstract] Compendium of Materia Medica

Quoting from "Famous Doctors": "The Lord eliminates carbuncles, disperses water and gas, and kills evil poisons." ”

"Detoxification of fever and toxin, elimination of carbuncle and swelling." ”

Compendium of Materia Medica: "Disperse blood stasis and cure jaundice."

Yellow Khan. References

1.According to chemical analysis, bitter liquor contains extract of paste, ash, volatile acid, non-volatile acid and reducing sugar. It mainly contains acetic acid, succinic acid and oxalic acid.

Alcohols, trihydroxybutanone.

Dihydroxyacetone, tyrosol, acetaldehyde.

Formaldehyde, acetal and sorbate, etc.

2.According to modern clinical indications, epidemic epidemics, meningoccal meningitis, biliary roundworm, acute pharyngitis, acute tonsillitis with inflammation, acute mumps, endocrine disorders, etc.

It is normal for liquor to have a bitter taste.

The taste of baijiu is very rich and layered, with sour, sweet, bitter, salty, fresh and other tastes, the bitterness of baijiu is an instantaneous feeling, not staying for a long time, slightly bitter and not astringent is the best feeling. So the fact that the liquor has a bit of bitterness is a plus.

It is normal for liquor to have a bitter taste, and good liquor will be a little bitter, in fact, friends who have brewed wine or love to drink think that the right amount of bitterness increases the style of liquor, and the bitterness indicates that the wine is fermented from grain, and it is pure grain wine.

2. Can bitterness judge pure grain wine?

Answer: Slightly bitter and not astringent, the fragrance is pure and the mouth is not dry, the liquor will have a proper slight bitterness, the alcohol itself has a bitter taste and the reason for fermentation leads to astringency greater than bitterness, the real good wine bitterness and astringency is slightly bitter and not astringent, for the top grade. Good wine needs to be tasted carefully, and the subtleties are seen in the effort!

The process conditions, operation management, and hygienic conditions of each brewery are different. Therefore, having a bitter taste does not mean that it is grain wine, but that grain wine must have a moderate amount of bitterness. Although bitterness is a feeling that many people do not want to experience, when drinking, the instantaneous bitterness can increase the fullness of baijiu.

How to evaluate the bitterness of liquor.

We must first have an understanding: the slight bitterness of baijiu is conducive to improving the taste of baijiu.

The real grain wine should be fragrant but not choking, slightly bitter but not astringent, and the grain aroma, wine aroma, and bad aroma are obvious.

In fact, bitterness is one of the important factors in the formation of a special style of food, but this bitterness should be instantaneous, such as high-quality beer, rice wine, wine, medicinal wine, tea, coffee, etc., they all have a bitter taste when they first enter the mouth, but this bitterness disappears quickly, making people have a refreshing feeling.

So how do we scientifically evaluate the bitterness of baijiu?

First of all, I will give you a brief introduction to the working principle of human taste buds.

There are 5 types of human taste, namely: sour, sweet, bitter, salty and umami.

Different flavors tell us different signals:

Acerbity. It is a signal that the metabolism is accelerated and the food is spoiled, so we can't eat the food when it tastes rancid;

Sweetness. It is a signal that you need to replenish calories, because most sweet foods have a high sugar content, and sugar is the most basic energy unit of the human body;

Salty. It is a signal to help maintain the balance of body fluids, the purpose of our salt consumption is to maintain the balance of the osmotic pressure of the human body, and the imbalance of the osmotic pressure of the human body will cause dehydration or edema;

Flavor. It is the signal of protein**, because the core substance of umami is monosodium glutamate, and glutamic acid is the product of protein breakdown.

So what kind of signal does bitterness send?

Bitterness. It is a signal to protect the human body from harmful substances, so most people are more reluctant to bitter things, such as bitter medicine, and liquor with too strong bitterness is not easy to sell.

In fact, the sensitivity of the taste buds to various tastes is different. People have the highest ability to distinguish bitterness, followed by sour and salty tastes, and people have the worst ability to distinguish sweet tastes.

In other words, as long as there is a little bit of bitterness, we can taste it.

Different parts of our tongue are also sensitive to these 5 flavors, so we must use the root of our tongue to feel the bitterness of baijiu.

There are two possible causes of bitterness in baijiu.

One is that the amount of koji added is more than the regular one, and it is to ferment the liquor with a bitter taste.

The other is caused by improper fermentation operation, which may be caused by poor hygiene management, mixed with a lot of miscellaneous bacteria, or it may be that the temperature is not well controlled, resulting in too fast fermentation speed and more bitter substances.

All liquor is basically bitter, with alcohol, with a degree of bitterness is bitter for no reason, this is the normal taste of liquor, this is very normal.

Hello, first of all, the taste of liquor is not bitter, but sweet, and it is also an excellent taste to taste carefully, so liquor should be drunk scientifically and not greedy.

As the saying goes, "koji is bitter wine", the amount of koji is too large, so that the dregs heat up too violently, and the protein produced by yeast degradation in the cellar and the raw protein are deaminanized and decarboxylated to produce a large amount of high-grade alcohols, especially isobutanol, which makes the wine bitter;

2) The raw material has mildew and contains too much tannin;

3) Poor management of the warehouse leads to the infection of penicillium in the finished koji, and the infection of miscellaneous bacteria in the grain, which brings a bitter taste of mold;

4) The amount of bran used is too large, and the dregs heat up violently;

5) The temperature is high in summer, and the grain is too large, which makes the dregs heat up too violently and the fermentation is abnormal;

6) Poor management of the cellar pond, the opening of the cellar mud and the infection of miscellaneous bacteria, especially Penicillium, and the bitter substances enter the liquor through distillation;

7) Failure to do a good job of environmental sanitation brings in miscellaneous bacteria and causes bitter taste;

8) The on-site dregs are not used up, and they are infected with miscellaneous bacteria for too long, bringing bitter taste;

9) The bottom pot is not drained cleanly, which brings a bitter taste;

10) The water quality is not clean, and the main alkali content exceeds the water standard.

There are two reasons for the bitterness of the wine, the first is that the amount of koji is increased, and the second is caused by improper fermentation.

Hello, it may not be done well when it is fermented, or it is expired.

Baijiu uses koji to make filial piety, and a bitter taste will be produced in the process of filial piety.

China's liquor culture is very long, and people in different regions have different habits of drinking liquor, and drinking liquor is more common in the north of our country. There are many types of liquor, and people who are not used to drinking it will have a spicy and bitter feeling, but what is the reason for the bitterness of liquor? Baijiu is made from grain, and it is normal to have a bit of bitterness, but if it is left for a while, this bitterness will disappear, and only a strong aroma remains.

For wine made from pure grains, it is normal for the wine to have a bitter taste. However, this bitterness will become lighter and lighter over time until it disappears. Therefore, the reason why it is said that the older the sauce-flavored liquor, the more fragrant it becomes, it is reflected in these details.

But why does wine have a bitter taste? It turns out that the bitterness in the wine is caused by excessive amounts of higher alcohols, succinic acid and a small amount of tannins, as well as more glycaldehydes and phenolic compounds. In fact, the taste of the high-grade alcohols in the trace substances is not good, except for the slightly sweet isoamyl alcohol, the rest of the alcohols are bitter, and some of the bitterness is heavy and long.

In addition, the cause of bitterness is also related to the raw materials and processes.

1. The raw materials for liquor brewing are generally grain grains, and if moldy grains are used, the wine will be bitter, so steaming raw and auxiliary materials are required.

2. The amount of koji is too large, in the brewing process of liquor, koji medicine is needed as a saccharification starter agent, if the amount of koji is too large, the protein content of the dregs is high, and the tyrosine in fermentation is produced by yeast biochemical reaction, which is not only bitter, but also has a long taste.

3. Miscellaneous bacterial infection, which may be caused by the equipment and facilities not meeting the standards in the production process, such as the presence of a large number of penicillium in the fermentation tank; Improper sealing of the barrel mud during fermentation causes a large amount of air to enter the barrel and sink into the wastewater, so these can cause bitterness and odor in the wine.

4. When distilling, the fire is too big, and some evil flavors are distilled into the liquor, causing the liquor to have a bitter taste. Because many bitter substances have high boiling points, due to the high temperature and pressure, the bitter substances that cannot be steamed under normal pressure will flow into the wine, so it leads to the cause of bitterness in the wine.

From the above, we can see that in the brewing process of baijiu, we must ensure that the raw materials are clean and full, free of mildew, the proportion of koji is appropriate, and the distillation heat and facilities are clean, only in this way can we reduce the probability of bitterness of baijiu.

(1) As the saying goes, "koji is bitter wine", the amount of koji is too large, the dregs are heated too violently, and the protein produced by yeast degradation in the cellar and the raw material protein are deaminate and decarboxylated to produce a large amount of high-grade alcohols, especially isobutanol, which makes the wine bitter;

2) The raw material has mildew and contains too much tannin;

3) Poor management of the warehouse leads to the infection of penicillium in the finished koji, and the infection of miscellaneous bacteria in the grain, which brings a bitter taste of mold;

4) The amount of bran used is too large, and the dregs heat up violently;

5) The temperature is high in summer, and the grain is too large, which makes the dregs heat up too violently and the fermentation is abnormal;

6) Poor management of the cellar pond, the opening of the cellar mud and the infection of miscellaneous bacteria, especially Penicillium, and the bitter substances enter the liquor through distillation;

7) Failure to do a good job of environmental sanitation brings in miscellaneous bacteria and causes bitter taste;

8) The on-site dregs are not used up, and they are infected with miscellaneous bacteria for too long, bringing bitter taste;

9) The bottom pot is not drained cleanly, which brings a bitter taste;

10) The water quality is not clean, and the main alkali content exceeds the water standard.

How to remove the bitterness of liquor.

The solution, in addition to paying attention to the above problems in the brewing process, also appropriately reduce the amount of koji used in the brewing process and reduce the fermentation temperature. For the finished wine, the deodorization method of Tumai Dongye 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.

In addition, in addition to increasing the temperature of the distillation of liquor and combining the quantity and quality of the liquor to pick the liquor, the finished liquor with a heavy bitter and spicy taste should be blended and seasoned (not adding chemical spices) for treatment. 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.

Another method is: mix a portion of crushed rock sugar, two parts of water and an appropriate amount of egg white beaten into fine foam, slowly boil and dissolve 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 good results. However, attention must be paid to controlling the amount added, otherwise the original flavor of the liquor will be destroyed.

In addition, the smell of liquor is generally caused by mold, deterioration, impurity or high fermentation temperature, and bacterial infection.

The solution can be treated with potassium permanganate. The method is: a certain amount of potassium permanganate (generally used in grams and kilograms) is completely dissolved in the smelly liquor, stirred thoroughly, and then let it stand to let it clear naturally.

Bitter wine is hard to drink, and you can't drink it if you don't drink much.

Is liquor bitter drinking in the mouth? The main feeling is that the wine of the queen of heaven is very good.

Bitter liquor is a drink made from high-quality Dong He glutinous wine, also known as hanging wine, which is a kind of wine that does not need to be burned. The quality of bitter wine is pure and delicious, sweet and sour, and contains a variety of amino acids and glucose. The taste is sweet and slightly bitter, with the rice aroma of koji wine and the sweet aroma of rice wine, but it does not have the potency of liquor and the bitterness of beer.

Bitter liquor is a drink made from high-quality Dong He glutinous wine, also known as hanging wine, which is a kind of wine that does not need to be burned. The quality of bitter wine is pure and delicious, sweet and sour, and contains a variety of amino acids and glucose. The taste is sweet and slightly bitter, with the rice aroma of koji wine and the sweet aroma of rice wine, but it does not have the potency of liquor and the bitterness of beer.