Is it normal for kaoliang spirit to have bitter taste? Many people like drinking in life, and those who don't like drinking feel bitter. Bitterness is a feeling caused by the stimulation of liquid containing chemical substances. Taste buds are receptors of taste. Let's see if the bitterness of sorghum liquor is normal and related information.

Is it normal for kaoliang spirit to have bitter taste? 1 Not normal.

The cause of bitterness:

1, poor hygiene, caused by mixed bacteria infected with fermented grains.

2, the amount of koji is large, and the bitterness produced by fermentation.

3. The fermentation temperature is high, especially for liquor produced in summer. The temperature of liquor entering the pool can not be controlled, which leads to fast fermentation, high top temperature and many bitter substances in liquor.

4. The sanitation of the equipment is not good, and liquor is brought into the distillation process.

Why does kaoliang spirit have bitter taste?

Pure sorghum liquor will taste bitter if it is stored for a long time. That's because low-alcohol liquor and Fen-flavor liquor generally hydrolyze after being stored for a period of time, resulting in dull taste, and some still have astringency and bitterness, but the taste becomes weak, so it is not a quality problem.

Among all kinds of Luzhou-flavor liquor, Maotai-flavor liquor is the most storable because its components are relatively stable once formed. But it is not absolute. Sometimes, due to the container, alcohol will be emitted and the taste will become weak.

The newly brewed wine is not necessarily the best, and it needs to be stored for a period of time. During storage, alcohols in wine will react with organic acids to produce esters with special aroma, so some wines will be more fragrant when stored for a long time.

Extended data:

Sorghum liquor Sorghum is the main raw material for liquor production. Brewing liquor with sorghum is unique in the world and enjoys a long-standing reputation in China. Kaoliang liquor shows the profound connotation of Chinese liquor culture with its color, aroma, taste and style.

Rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is the traditional characteristic wine of Han nationality and most ethnic minorities in China. The main raw material is glutinous rice, so it is also called glutinous rice wine.

Nine niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine is fermented from rice mixed with Saccharomyces cerevisiae. The brewing process is simple and the taste is sweet and mellow.

Alcohol content is extremely low, which is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

Is it normal for kaoliang spirit to have bitter taste? What are the causes of bitter liquor?

1, raw materials

(1) Sorghum hulls contain more tannins, and too much tannins are easy to bring into the wine, which makes the wine bitter.

② Moldy and rotten sorghum was used as the raw material for wine making, and the moldy bitterness in the raw material and the bitter substances produced by decay made the wine bitter.

(3) Using sorghum with high impurity content as raw material for brewing wine. Most impurities are bitter, and bitter substances will be brought into the wine to make it bitter.

④ The starch content of old grain is lower than that of new grain, and there will be a lot of impurities mixed in during storage, which will make the wine bitter.

2. Accessories

① The steamed rice husk contains pentosan, which will produce bitter furfural during fermentation.

(2) If the rice husk is crushed too finely, it will easily lead to abnormal temperature rise during the fermentation process, and the fermentation speed will be fast, which will easily produce too much fusel oil and make the wine bitter.

(3) Old chaff and moldy coarse rice husk will cause bitter taste of wine.

3, worn out

① The function of mixed grain is to adjust the starch concentration, acidity and moisture of fermented grains to ensure the normal fermentation.

② Too little distiller's grains, too high starch concentration and high fermentation temperature are easy to produce too much fusel oil, which makes the wine bitter.

③ Using mildewed distiller's grains will cause mildewed bitterness in wine.

4. Daqu

① The function of distiller's yeast is to convert starch into sugar, and then convert sugar into flavor components such as ethanol, so it is also called saccharifying starter.

(2) Using distiller's yeast with poor aroma-producing ability or using saccharifying enzyme and yeast as saccharifying starter, the liquor yield is high, but the acid-producing ability is poor. Moreover, because of the short fermentation time, intense fermentation and large temperature rise, the content of fusel oil in liquor is high and the liquor is bitter.

③ Too many distillers' yeast will produce a large amount of tyrosol, resulting in persistent bitterness in wine.

5. Brewing technology

① The temperature of distiller's grains entering the pool is too high, which leads to the rapid temperature rise, more yeast autolysis and a large number of higher alcohols, which makes the wine bitter.

② The fermentation seal is not tight, a large amount of air enters, the distiller's grains are infected with miscellaneous bacteria, and a large number of foreign bodies are produced, which makes the wine bitter.

③ Bad site cleaning, untimely cleaning of fermentation site, infected distiller's grains, and a lot of bitter substances were produced, which made the wine bitter.

(4) Excessive firepower during distillation will bring fusel oil with high boiling point into the wine, which will make the wine bitter.

⑤ When selecting wine, the fusel oil content in the wine is high, which makes the wine bitter.

6. Reduce water consumption

① Water containing magnesium ions, manganese ions, sulfate ions, etc. Used to degrade alcohol that brings bitterness to wine.

Is it normal for kaoliang spirit to have bitter taste? 3. Is it normal for liquor to have bitter taste?

The answer is normal. Whether it is sorghum liquor or other liquors, the brewed liquors are inevitably bitter. If the bitterness of finished liquor is not solved, it will not only be unpopular with consumers, but also bring unpleasant feelings to consumers, affecting the quality, grade and sales of liquor and the benefits of liquor enterprises.

Good liquor tastes very rich and distinct, including sour, sweet, bitter, salty and fresh. The bitterness of liquor is an instant feeling, rather than staying for a long time. Slight bitterness is the best feeling. Therefore, a little bitter taste of liquor is a plus item.

It is normal for liquor to have bitter taste. Good wine is a little bitter. In fact, some friends who have brewed wine or love drinking believe that a moderate amount of bitterness actually adds a little flavor to liquor. Bitter taste shows that liquor is fermented from grain and is pure grain wine.

Most of the liquor on the market is distilled liquor, which is not only complicated in technological process, but also a hard work. Generally, a good liquor enterprise should have hundreds of technological processes and master the core brewing technology. Like homemade liquor, it is often bitter and unpalatable because of improper technology.

Second, what is the reason for the bitterness of liquor in the market?

1. Bitterness caused by impure or improper selection of raw and auxiliary materials for brewing liquor. The raw materials used are moldy, the koji powder is deteriorated, and the auxiliary rice husk is not steamed or steamed incompletely or moldy; Use raw materials with high fat content;

2. The ingredients of brewing liquor are unreasonable. Too much rice husk, too much or too little water, too many koji numbers, unreasonable collocation of inferior koji and old koji, too much filler, large gap in the cellar, too much yeast reproduction, tyrosol produced after yeast autolysis, which affected yeast fermentation;

3. The temperature control of production process conditions is unreasonable. Too high pit entry temperature, too fine or coarse crushing of grain and koji powder, lax pit sealing, cracking and mildew of pit mud and too long storage time of fermented grains will all cause flashback, bitterness, pungent taste and mildew of wine.

Can bitterness judge pure grain wine?

Answer: It is a pure grain wine that is slightly bitter and not astringent, and its fragrance is pure and not dry. Liquor itself will have appropriate slightly bitter alcohol, which will lead to astringency greater than bitterness. The true bitterness and astringency of good wine is relatively clear, and it is the top grade. See kung fu for the nuances of fine wine!

It is also related to the three reasons mentioned above. The technological conditions, operation management and sanitary conditions of each brewery are different. Therefore, bitterness does not mean grain wine, and grain wine must have moderate bitterness. Although bitterness is a feeling that many people don't want to experience, the instant bitterness can increase the fullness of liquor when drinking. How to evaluate the bitter but not choking, slightly bitter but not astringent, grain taste, wine taste and bad taste of liquor?

3. What is the reason why homemade liquor is bitter?

(1) Furfural: The bitter taste of coke is very serious, which is mainly produced by rice husk auxiliary materials and pentosan contained in raw hide under the action of microorganisms;

(2) fusel oil: fusel oil produced after amino acid decomposition and deamination is very bitter. Among them, n-butanol is bitter, n-propanol is bitter, isobutanol is extremely bitter, and isoamyl alcohol is slightly sweet and bitter;

(3) Tyrol: Tyrol produced by tyrosine, although its fragrance is soft, but its bitterness is heavy and long;

(4) Acrolein: Acrolein is produced by the reaction between yeast and lactic acid bacteria, which is not only pungent and dazzling, but also has a lasting taste;

(5) Phenolic compounds: mainly caused by the decomposition of tannins in raw materials, but also bitter;

Fourth, how to evaluate the bitterness of liquor?

First of all, there must be an understanding that the slight bitterness of liquor is conducive to improving the taste of liquor. Real grain wine should be fragrant but not choking, slightly bitter but not astringent, with obvious grain, wine and bad fragrance.

In fact, bitterness is one of the important factors for food to form a special style, but this bitterness should be instantaneous, such as high-quality beer, yellow wine, wine, medicinal liquor, tea, coffee and so on. It's all the pain of being a beginner.

But this bitter taste soon disappeared, giving people a refreshing feeling. However, the liquor brewed from pure grain is often too bitter rather than insufficient, so it is very meaningful to reduce the bitter taste of liquor to improve the quality of liquor.