1. Brewing materials:
The source of the yellow wine produced by the Baijiu liquor can be traced back to the wine making materials, such as the flavones in sorghum material, when the temperature of the solid fermentation is higher, the fermentation time is longer, and the storage time of the distilled raw liquor is longer, the Baijiu will appear yellow, which is a situation.
2. Fermentation during wine making:
Baijiu is usually fermented in acidic environment during the process of liquor making. Maillard reaction may produce 1.2 alkylate colored products in the fermentation process. Maillard reaction is the reaction between amino compounds and reconstituted sugar compounds. The reaction is a series of reactions that are condensed, differentiated, decarboxylation, deamination and dehydrogenation, and produces a variety of compounds including ketones, aldehydes, alcohols and furans, pyran, pyridine, thiophene, pyrrole, pyrazine and other heterocyclic compounds. The main flavor components of Baijiu are produced by Maillard reaction.
3. Esters in wine:
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.
4. Wine container:
Containers for storing wine, such as pig blood, lime and oil, are used for storing liquor. After long storage, iron ions in blood are gradually dissolved and Baijiu Baijiu is slightly yellow.
5. Long time storage:
The original wine is colorless and bright, while the finished wine is slightly yellow and bright. This is because in the long storage process of the original wine, some diketone compounds are generated, which is a yellow oily liquid substance; In addition, the distilled base wine contains trace components of carbonyl and amino groups, which can carry out slow Maillard reaction. So Baijiu is yellow with microstrip, and the yellow of wine will also deepen with the extension of aging time.
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