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散白酒发黄是什么原因?

发布时间:2021-12-06 浏览次数:网址:https://www.qdljjy.com

1、酿酒质料:
1. Brewing 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 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、制酒过程中发酵:
2. Fermentation during wine making:
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。
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、酒中酯类等:
3. Esters in wine:
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.
散白酒招商加盟
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。
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、长时刻储存:
5. Long time 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 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.
以上的精彩内容就是小编今天为您提供的内容,更多的精彩内容来自:散白酒招商加盟详情请点击我们的网站关注:https://www.qdljjy.com
The above highlights are the contents of Xiaobian's content today. More exciting elements are from Baijiu liquor merchants. https://www.qdljjy.com