1、酿酒质料：
1. Liquor making materials:
散白酒产生微黄色的来源可追溯到酿酒质料，如高粱质料中含有花黄素，当固态发酵的温度较高，发酵的时刻较长，加上蒸馏后的原酒储存时刻又较长时，散白酒会出现微黄色，这是一种状况。
The source of yellowing of bulk liquor can be traced back to liquor making materials, such as sorghum material containing anthocyanin. When the solid-state fermentation temperature is higher, the fermentation time is longer, and the storage time of distilled liquor is longer, the light yellow of bulk liquor will appear, which is a kind of situation.
2、制酒过程中发酵：
2. Fermentation during liquor making process:
白酒在制酒过程中，一般是处在酸性环境中发酵，在发酵过程中可能有美拉德反响发作生成1.2烯醇化有色产物。美拉德反响是氨基化合物和复原糖化合物之间发作的反响，该反响是一个集缩合、分化、脱羧、脱氨、脱氢等一系列反响的交叉反响，生成多种酮、醛、醇及呋喃、吡喃、吡啶、噻吩、吡咯、吡嗪等杂环化合物，白酒的主体香味成分便是通过美拉德反响产生的。
In the process of liquor making, liquor is generally fermented in acidic environment, and Maillard reaction may occur in the fermentation process to produce 1.2 enol colored products. Maillard reaction is the reaction between amino compounds and reconstituted sugar compounds, which is a cross reaction of condensation, differentiation, decarboxylation, deamination, dehydrogenation and so on. It produces a variety of ketones, aldehydes, alcohols and heterocyclic compounds such as furan, pyran, pyridine, thiophene, pyrrole and pyrazine. The main flavor components of liquor are produced by Maillard reaction.
3、酒中酯类等：
3. Esters in wine, etc
如酒中含有的酯类(脂肪酸酯类等)或杂醇油较多，或者存有类黑精色素，也可能出现相似的微黄色。
If the wine contains more esters (fatty acid esters, etc.) or fusel oil, or there is melanin like pigment, it may also appear similar yellowish.
散白酒厂家
Liquor manufacturers
4、贮酒的容器：
4. Wine container:
贮酒的容器，如用猪血、石灰、油料等裱糊的容器贮酒时，白酒经过较长的储存后，存于血料中的铁离子逐渐溶出而使散白酒呈微黄色。
When liquor is stored in containers, such as pig blood, lime, oil, etc., the iron ions in the blood gradually dissolve out after a long period of storage, resulting in a slight yellow color of the liquor.
5、长时刻储存：
5. Long term storage:
入库原酒为无色通明，而出厂的成品酒则为微黄通明。这是因为原酒在较长的储存过程中，生成了一些联酮类化合物，是一种黄色油状液体的物质;另外因为蒸馏出的基酒中有含羰基及氨基类的微量成分，它们相同可进行缓慢的美拉德反响，所以白酒微带黄色，跟着陈酿时刻的延伸，酒的黄色还会加深。
The original liquor stored in the warehouse is colorless and bright, while the finished liquor is yellowish and bright. This is because the original wine in the long storage process, the formation of some diketide compounds, is a yellow oily liquid substances; in addition, because the distilled base liquor contains carbonyl and amino trace components, they can also carry out slow Maillard reaction, so the white wine is slightly yellow, and with the extension of aging time, the yellow of wine will be deepened.
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