What is the bitter liquor brewed? Why is home brewed liquor bitter

If you soak in wine, different ingredients have different bitter and astringent tastes, so it is generally suitable to add some rock sugar to soak.

Method] Put the above materials in a container, pour into the liquor and seal it, soak it for 30 days, filter and remove the slag, and it is ready.

At the same time, it is necessary to use clay jars or glassware to soak wine, and it is forbidden to soak in plastic and metal utensils, because plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55 ° and 60 °

What is the liquor soaked in is particularly bitter, I think if you use Coptis chinensis to make white wine, it is the most bitter, or dandelion is also bitter when you use white wine.

Your stuff is already bitter, and it will be even more bitter if you soak it in liquor.

I think that many people like to drink fruit wine now, so the bitter gourd will definitely be more bitter.

If the fermentation temperature is too high, the fermentation temperature will also cause the wine to have a bitter taste. The temperature range of each process of liquor fermentation is: the water temperature in the pool does not exceed 35; The optimal fermentation temperature is 25 —30 °C; More than 30 patients had a shortened fermentation period; If it is less than 20, the fermentation period will be prolonged.

Warm water fermentation can be used for winter production; If the room temperature is lower than 10, it will not ferment.

What to do if the kimchi water and liquor are more bitter, the first thing to do is to prepare a good jar with good sealing to make kimchi, and then we must pay attention to the protection of water, if the kimchi is a little deteriorated, you can put some wine, but the wine in the kimchi is too much,

The post-bitterness of baijiu has a lot to do with the harmonic arrangement of the liquor, and the amount of acid content and the coordinated ratio of various acids are the key factors that determine the sweetness and bitterness of the liquor. Compared with the esters, alcohols, aldehydes and other substances in liquor, acid has the strongest force and the most extensive impact.

There are many sayings about the bitterness in liquor, for traditional craft liquor, due to the problems in raw materials and processes, such as excessive koji amount, miscellaneous bacteria breed and produce unsuitable substances, such as n-butanol bitter, n-propanol is bitter, isobutanol is bitter and extremely heavy, isoamyl alcohol is slightly bitter, tyrosol is bitter 5/100,000, acrolein is persistently bitter, tannins and phenols are bitter, and some peptides are bitter. In the process of hooking liquor, these substances are present, and there is bitterness or varying degrees of bitterness in liquor. This indicates that there is a significant interaction between bitter substances and certain substances present in wine.

Practice has proved that this is mainly carboxylic acid, when the comprehensive content and intensity of acid reaches a certain value, liquor produces two different taste feelings, this is the taste transformation phenomenon of liquor, the acid amount is insufficient and the wine is bitter, the acid content is moderate and the wine is not bitter, the acid content is too large The wine may not be bitter, but it will produce other problems, therefore, the grasp of the acid content is very important.

In the process of blending new liquor, there are often uncoordinated liquor bodies, poor aftertaste, easy to get on the top and other phenomena, many of which are due to the generally high ester content of the mixture, ignoring the balance of acid and esters, and in the storage process, affected by light, temperature, air and other environments, the aromatic components in the liquor change, such as the aroma weakens, miscellaneous flavor outcrops, etc., resulting in the unstable quality of the liquor.

Under the same total ester, the total acid content is different, and the wine quality is significantly different.

The acid content is high, which has an obvious suppressive effect on the aroma of normal wine, and the wine becomes poorly fragrant, smells inappropriately, and is astringent. The amount of acid is insufficient, and the ester aroma is prominent, the wine is bitter, the evil flavor is outcropping, and the wine is not clean.

Acid is the coordinating component of liquor, as a liquor worker, we should deeply study and understand its essence, which is the expansion of the liquor blending method, but also the scientific and technological progress in blending.

01 Caused by unclean or improper selection of raw materials or auxiliary materials.

The use of moldy raw materials and deteriorated koji medicine, raw materials or excipients are not completely shelled or not steamed, incomplete steaming, and raw materials with high ester content.

The use of raw materials with high tannin content produces wine with bitter or musty taste or other miscellaneous tastes, mainly because the raw materials used for brewing are contaminated by harmful microorganisms, the fat in the raw materials is oxidized, and the tannins are decomposed into certain ester compounds during the fermentation process.

In addition, the shell of the excipients contains more polypentose, and under the action of microorganisms, furfural with a burnt bitter taste will be generated, which are the original reasons for the bitter taste of liquor.

02 The ingredients are unreasonable.

Excessive amount of koji or inferior koji, unreasonable combination of old and new koji, more shells in the raw materials, unreasonable water consumption, large gaps in the cellar, and excessive yeast reproduction will cause the taste of liquor to be bitter.

Take soy sauce wine as an example, high-quality soy sauce wine has strict control standards for raw materials and koji medicine. For example, Daqu is a high-temperature koji made of wheat, which requires the wheat grains to be neat, mildew-free, free of abnormal odor and pesticide pollution, and kept dry.

03The temperature control in the production process is unreasonable.

The temperature in the cellar is too high, the raw materials or koji medicine are too fine or too coarse, the cellar is not tightly sealed, and the dregs are stored for too long, which will cause the wine to produce inverted burnt taste, bitterness, pungency and musty smell during fermentation.

The high temperature of the cellar and the difficulty of controlling the temperature of the early fermentation caused the early temperature to rise too violently, the temperature of the dregs was high and the duration was long. The high fermentation temperature, the deamination of amino acids by beneficial yeast, the high temperature of fermented grains, the rapid autolysis of yeast senescence, and the amino acids produced after autolysis will lead to the increase of alcohol and tyrosol content. The resulting wine has a severe and persistent bitter taste.

Causes of bitter taste:

1. Poor hygiene, caused by miscellaneous bacteria infection and fermented fermented ferment

2. The amount of koji is large, and the bitter taste produced by fermentation.

3. The fermentation temperature is high, especially for the liquor produced in summer, the temperature of the pool cannot be controlled, resulting in fast fermentation, high top temperature, and more bitter substances in the liquor.

4. The equipment is not hygienic, and the distillation operation process is brought into the liquor.

The taste is sweet, sour, bitter and salty, and it can be sweet and sour or salty without suffering.

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.

In the case of other liquors, some liquor will produce bitter fungi during the fermentation process.

The reason why home-brewed liquor is bitter.

In fact, whether it is the liquor we buy or the self-brewed liquor, the reason is probably because there are bitter substances with different thresholds in the liquor, which will make us feel bitter when we drink it.

There are many reasons for the bitterness of self-brewed liquor, the most important substances are fusels, phenolic compounds, aldehydes, peptides, sulfides, amino acids and inorganic salts, etc., these substances are mainly due to improper selection of raw materials, impure raw materials, unreasonable ingredients and improper control of process conditions.

How to solve the bitterness of self-brewed liquor.

1. The content of organic acids must be controlled; Blending and seasoning techniques are used to weaken the bitter taste; steaming accessories; The music should be appropriate; Maintain a high quality production environment environment; Strictly control the reasonable production process;

2. In the early days, protein sugar or saccharin sodium will be added to the wine, and after the saccharin sodium products are banned, the winery will choose products that do not contain saccharin sodium, which makes the products have the advantages of sweet and refreshing aftertaste;

3. Another effective method is to dilute, when the presence of strange flavors is diluted to the extent that it does not affect the quality of the wine, it will improve its taste;

4. The slurry water must be treated in advance, and under normal circumstances, the filtration should be strengthened after adsorption with purification enzymes, which not only filters out impurities, but also makes the wine taste pure and many other benefits.

The reason for the bitterness of self-brewed liquor is already known, and you also know how to improve it, so try it again!