Is hala flavor the reducing taste of wine?

The hala flavor is the smell of spoilage, how can it be said that it is the reduced taste of wine? Not really. The smell is a sign of spoilage.

The hala smell is to say that the thing has expired and deteriorated, for example, like the melon seeds, there is a hala smell, that is, the melon seeds are wet or covered for a long time, so it is a little moldy and spoiled, I eat this unpleasant smell, this is called hala flavor, and the ** number is the same, after opening the packaging bag or bottle cap of the food, there is a pungent smell inside, and it smells disgusting or uncomfortable, which is actually a sentence. As long as it has deteriorated for a long time, it has a pungent taste, it is a cold taste, and especially fried food, it is more likely to have a hala taste.

Hara smell is a kind of smell, and if the oil, snacks and other foods at home are left for a long time, they will produce a bitter, numb, pungent and unpleasant smell that is "hala smell". Hara smell is the peculiar smell produced by oxidation and rancidity of oil under the action of oxygen, sunlight, moisture and temperature. Therefore, foods with high oil content can easily become haratic if they are stored for too long.

The smell of hala should mean that something or 15 has been put for a long time, and the kind of taste that is maliciously emitted, it is better not to eat it again, because that kind of thing will deteriorate after a long time, and eating it is harmful to people's health.

When the peanuts are left out for a long time, they will be moist and will have what you call a hala taste. And fava beans or something, that feeling is very bad night. It's unpleasant and unpalatable.

Summary. Hello, I'm glad to answer for you, what you said about the hala flavor in the liquor is the oil smell in the liquor is the rotten oil smell, hala smell, a little bit, will make the quality of the liquor greatly reduced. Generally speaking, raw materials with high fat content, such as corn, are more likely to produce oily fatty acids and other substances after fermentation.

And once this oil substance appears in liquor, it is difficult to remove.

Hello, I'm glad to answer for you, what you said about the hala flavor in the liquor, is the Qi oil flavor in the liquor is manifested as a corrupt oil rolling high ha, ha, ha, a little bit, will make the quality of the liquor greatly discounted. In general, raw materials with high fat content, such as Takabichi corn, are more likely to produce oily fatty acids and other substances after fermentation. And once this oil substance appears in liquor, it is difficult to remove.

Hello, I'm glad to answer for you, what you said about the hala flavor in the liquor, is the Qi oil flavor in the liquor is manifested as a corrupt oil rolling high ha, ha, ha, a little bit, will make the quality of the liquor greatly discounted. In general, raw materials with high fat content, such as Takabichi corn, are more likely to produce oily fatty acids and other substances after fermentation. And once this oil substance appears in liquor, it is difficult to remove.

Especially for low-degree liquor, drink it as soon as possible after opening it, and do not store it for a long time.