Most of the reasons for the appearance of distiller's grains flavor in bulk liquor are in the brewing process, especially those who like to brew liquor with grain. In order to distinguish their grain wine from alcohol blended liquor, they will add certain flavor to liquor, so as to win the favor of customers. In many cases, we will ferment distiller's grains and grain together, which can make some microorganisms enter Liquor body makes liquor more fragrant and mellow.

告诉您：酒糟和粮食之间的比例是很讲究的，假如粮食和酒糟的配比不恰当，酒糟放的过多，酿造出的酒就会带有浓郁的酒糟气味，严重影响酒体香气。除此之外，出现酒糟味的原因很可能是酒糟本身出现了蜕变，这也会影响到散白酒发出出来的味道。

Let me tell you: the proportion of distiller's grains and grains is very particular. If the proportion of grains and distillers' grains is not appropriate and the distiller's grains are put too much, the wine will have a strong smell of distiller's grains, which will seriously affect the aroma of wine body. In addition, the reason for the appearance of distiller's grains is likely to be the transformation of distiller's grains itself, which will also affect the flavor of liquor.

酒中含有酒糟味，稍淡一点能够增加糟香，每个区域对酒糟的敏感度不同，相同的酒，有些人喝着感觉糟香味刚刚好，以为这是纯粮酒的味道，而有些人却承受不了，这也是很正常的。

The wine contains the flavor of distiller's grains. A little lighter can increase the smell of distiller's grains. The sensitivity of each area to distiller's grains is different. For the same wine, some people feel that the bad smell is just good, and they think it is the taste of pure grain wine, but some people can't bear it. This is also normal.

原浆散白酒味道的方法：

The methods to eliminate the flavor of original liquor were as follows

在原有基础上削减一些，能够将白酒基酒从头倒入白酒酿造设备中复蒸，能够使酒更醇，让糟味恰当变淡，但不能去除，去除酒中酒糟味，应从源头动身，将酒糟味扼杀于摇篮中。要下降酒中糟香味还得采用以下方法才行。

The base liquor of liquor can be poured into the liquor making equipment from the beginning for re steaming, which can make the liquor more mellow and make the bad taste appropriately fade, but it can not be removed. To remove the bad taste of liquor, we should start from the source and strangle the taste of distiller's grains in the cradle. In order to reduce the flavor of distiller's grains, the following methods should be adopted.

有些散白酒会出现苦味，让人难以承受，而出现这样的原因主要是原材料所带来的，如发芽马铃薯中的龙葵碱、高粱及橡子中的单宁及其衍生物，黑斑病的番薯酮。使用霉烂原辅料，则出现苦涩味，并带有油臭。五碳糖过多时，生成焦苦味的糠醛。蛋白质过多时，产生许多醇(杂醇油)，其间丁醇、戊醇等皆呈苦味。用曲量过大，许多酪氨酸发酵生成酪醇，酪醇的特点是香而奇苦。

Some of them have bitter taste, which is hard for people to bear. The reason is mainly brought by raw materials, such as solanine in germinated potato, tannin and its derivatives in sorghum and acorn, and sweet potato ketone in black spot. The use of moldy raw materials, there will be bitter and astringent taste, and with oil smell. When there is too much pentose, furfural with scorched and bitter taste is formed. When there is too much protein, many alcohols (fusel oil) are produced, in which butanol and amyl alcohol are bitter. When the amount of koji is too large, many tyrosines are fermented to form tyrosol, which is characterized by aroma and bitterness.