散白酒厂家分析白酒发苦的原因！
Baijiu Baijiu manufacturers analyze the causes of bitter liquor!
原辅料不净或挑选不妥发作的苦味：运用材料霉变，曲粉蜕变，辅料稻壳未清蒸或清蒸不完全或霉变；运用含脂量高的材料；散酒加盟运用含单宁高的材料等，用于酿酒出产，所产的酒均有苦味或霉味和其他邪杂味，主要是酿酒用的原辅料被有害微生物污染，材猜中的高脂肪被氧化，在发酵过程中被分解成某些酚类化合物所造成的。
The bitterness of raw and auxiliary materials is not clean or improper selection: the materials used are moldy, the koji powder is degenerated, and the auxiliary materials are not steamed or steamed incompletely or moldy; Using materials with high fat content; The raw and auxiliary materials for liquor making are polluted by harmful microorganisms. The high fat in the raw materials is oxidized and decomposed into some phenolic compounds in the fermentation process.
别的原辅料皮壳中含有较多的多缩戊糖。在微生物的作用下会生成带有焦苦味的糠醛；多缩戊糖在高温下蒸煮也会发作糠醛等，都是给散白酒带来苦味物质的原始条件。配料不合理：稻壳用量过多，用水量过大或过少，用曲量过大或用残次曲、新旧曲调配不合理。
Other raw materials contain more pentose. Under the action of microorganism, furfural with scorched bitterness will be produced; The cooking of pentosan under high temperature also produces furfural, which is the original condition for bringing bitter substances to baijiu. Unreasonable ingredients: too much rice husk, too much or too little water, too much koji, or unreasonable old and new tunes.
填充料运用过多，窖内空地大，酵母繁殖过量、酵母自溶后生成酪醇并影响酵母发酵作用，若酪醇含量适中，可使白酒具有愉快的芳香气味，味感丰盛；若含量过高则会苦味严峻，用曲量大酒醅中蛋白质含量高，发酵时必发作很多的酪氨酸，经酵母作用脱氨、脱羟而生成酪醇多，则导致酒的苦味。
Too much filling, large empty space in the pit, excessive yeast production, yeast self dissolution, tyramol production and yeast fermentation. If the tyramol content is moderate, Baijiu can have a pleasant aroma and a rich flavor. If the content is too high, the bitterness will be severe, the amount of koji used is large, the protein content in fermented grains is high, a lot of tyrosine will occur during fermentation, and more tyrosol will be produced by deamination and hydroxylation of yeast, which will lead to the bitterness of wine.
出产工艺条件控制温度不合理：入窖温度高或粮食、曲粉破坏过细或过粗，窖池密封不严，密封窖泥开裂并长霉，酒醅堆积时间过长等都会使酒发酵时发作倒烧味、苦味、辛辣味、霉味等。入窖温度高、前期发酵温度不易控制，然后构成前期升温过猛、糟醅品温高、继续时间长。
Unreasonable temperature control of production process conditions: high pit temperature or too fine or too coarse grain and koji powder damage, lax pit sealing, cracking and mould growth of sealed pit mud, and too long storage time of fermented grains will cause the taste of down burning, bitterness, pungent and mould during wine fermentation. It is difficult to control the fermentation temperature in the early stage because of the high temperature in the pit, and then the temperature in the early stage is too high, the temperature of fermented grains is high, and the fermentation time is long.
发酵温度高，有利酵母对氨基酸的脱氨，酒醅温度高，酵母变老自溶快，自溶后发作的氨基酸及酪氨酸都会导制高 档醇、酪醇含量的添加。然后发作的白酒带有严峻并耐久的苦味。
High fermentation temperature is beneficial to the deamination of amino acids by yeast. High temperature of fermented grains makes yeast aging and autolysis fast. After autolysis, amino acids and tyrosine will lead to the addition of high-grade alcohol and tyrosol. Then the Baijiu liquor has severe and persistent bitterness.
发酵温度过高，若酒醅堆积时间较长，侵入的杂菌也就多，加快了甘油的分解，发作了苦味。蒸馏时，前期用汽过大，将会发作焦锅现象，使焦化物质带入酒中，发作不良的焦苦味。
If the fermentation temperature is too high, if the accumulation time of fermented grains is long, the invasion of miscellaneous bacteria will also be more, which speeds up the decomposition of glycerol and causes bitter taste. During distillation, excessive steam consumption in the early stage will lead to coke pot phenomenon, which will bring coking substances into the wine and cause bad coke bitterness.
一起前期的火汽大还将把其它邪杂味带入酒中。大多数苦味物质成分的沸点都较高，酒尾部分含量较多。然后蒸酒时要"量质摘酒，掐头去尾"。
An earlier stage of huoqida will also bring other evil and miscellaneous flavors into the wine. The boiling point of most bitter components is higher, and the content of wine tail is more. Then, when steaming the wine, we should "pick the wine according to the quantity and quality, and cut off the head and tail".
Thank you for reading. I hope this is helpful for you. If you want to know more about the wonderful content, please click our official website: Baijiu liquor merchants. https://www.qdljjy.com .
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