1. Liquor making materials:

散白酒产生微黄色的来源可追溯到酿酒质料，如高粱质猜中含有花黄素，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，白酒会呈现微黄色，这是一种情况。

The Baijiu Baijiu can produce a yellowish source, which can be traced to the wine material, such as the sorghum quality, which contains the flower flavin. When the solid-state fermentation temperature is higher, the fermentation time is longer, and the distilled liquor is stored longer, the liquor will show a slight yellow, this is a situation.

2、制酒过程中发酵：

2. Fermentation in the process of wine making

白酒在制酒过程中，一般是处在酸性环境中发酵，在发酵过程中或许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就是通过美拉德反响产生的。

In the process of making wine, Baijiu is usually fermented in acidic environment. During the fermentation process, Ladd may have produced 1.2 enolation colored products. 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, etc

如酒中含有的酯类(脂肪酸酯类等)或杂醇油较多，或许存有类黑精色素，也或许呈现类似的微黄色。

For example, there are more esters (fatty acid esters, etc.) or fusel oil in wine, there may be melanin like pigment, or similar yellowish color.

4、贮酒的容器：

4. Wine containers:

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，存于血猜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 stored in wine containers. After long storage, iron ions in blood are gradually dissolved and the scattered Baijiu Baijiu is yellow.

5、长时刻储存：

5. Long time storage:

入库原酒为无色透明，而出厂的成品酒则为微黄透明。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;别的因为蒸馏出的基酒中有含羰基及氨基类的微量成分，它们同样可进行缓慢的美拉德反响，所以白酒微带黄色，随着陈酿时刻的延长，酒的黄色还会加深。

The raw liquor is colorless and transparent, while the finished liquor is yellowish and transparent. This is because the original wine, in the longer storage process, has generated some of the ketones, a yellow oil like substance, and other distilled base liquor contains trace components of carbonyl and amino groups, which also can slow Maillard reaction, so Baijiu yellow with microstrip, with the extension of the aging time, the yellow wine will also deepen.

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