Raw and auxiliary materials unclean or improper selection of bitter taste: the use of materials moldy, koji powder metamorphosis, auxiliary materials rice husk not steamed or steamed incomplete or moldy; the use of materials with high fat content; the use of raw materials with high tannin content, etc. for liquor production, the produced liquor has bitter or moldy taste and other evil and miscellaneous flavor, mainly because the raw materials and auxiliary materials used for wine making are polluted by harmful microorganisms It is caused by the oxidation of high-fat and its decomposition into some phenolic compounds during fermentation.

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。

There are more pentose in the shell of other raw materials. Under the action of microorganisms, furfural with scorched bitterness will be formed, and furfural will also occur when pentose is cooked at high temperature, which are the original conditions to bring bitter substances to liquor. Unreasonable ingredients: too much rice husk, too much or too little water, too much koji, or using defective Qu, old and new tunes unreasonable.

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。

If the content of tyrosol is moderate, the liquor will have pleasant aroma and rich taste; if the content is too high, the bitter taste will be severe, and the protein content in the fermented grains will be high, and a lot of tyrosine will occur during fermentation, and ammonia and hydroxyl will be removed by yeast The formation of tyrosol will lead to the bitterness of the 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 control temperature of production process conditions: high pit temperature or grain and koji powder damage is too fine or too coarse, pit seal is not tight, seal pit mud cracking and mold, fermented grains accumulation time is too long, etc., will make the wine fermentation produce inverted burning flavor, bitter taste, pungent taste, mold flavor, etc. The results showed that the temperature in the pit was high and the fermentation temperature in the early stage was not easy to control.

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 conducive to the deamination of amino acids by yeast. The high temperature of fermented grains makes the yeast aging and autolysis fast. The amino acids and tyrosine after autolysis can lead to the addition of high-grade alcohol and tyrosol. The liquor then attacks with a 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 fermented grains accumulate for a long time, there will be more bacteria invading into the fermented grains, which will accelerate the decomposition of glycerol and cause bitter taste. In distillation, if the steam is too large in the early stage, the phenomenon of coke pot will occur, and the coking substances will be brought into the wine, which will 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"。

In the early stage of a big fire will also bring other evil flavor into the wine. The boiling points of most bitter substances are higher, and the content of liquor tail is more. Then when steaming wine, it is necessary to "pick up the liquor in quantity and eliminate the end".

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