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白酒颜色发黄的原因分析?

来源:http://www.sdyuxianfang.com/
日期:2022-06-01

白酒的颜色,一般都是白色透明的,像水一样,但是有些白酒,却出现了发黄的情况。白酒颜色发黄的原因主要包括有酿酒原料、制酒过程中的、酒中酯类等、贮酒的容器、长时间贮存等原因。散装白酒厂家白酒颜色发黄的原因分析?如下几点:

The color of Baijiu is generally white and transparent, like water, but some Baijiu turns yellow. The reasons for the yellowing of Baijiu mainly include liquor making raw materials, alcohol in the process of liquor making, esters in liquor, containers for liquor storage, long-term storage, etc. Analysis on the causes of yellowing of Baijiu in bulk Baijiu manufacturers? The following points:
1、酿酒原料:
1. Brewing materials:
白酒产生微黄色的来源可追溯到酿酒原料,如高粱原料中含有花黄素,当固态的温度较高,的时间较长,加上蒸馏后的原酒贮存时间又较长时,白酒会呈现微黄色,这是一种情况。
The source of yellowish Baijiu can be traced back to liquor making raw materials. For example, sorghum raw materials contain anthocyanin. When the solid state temperature is high and the storage time of the distilled original liquor is long, Baijiu will show yellowish. This is a situation.
2、制酒过程中:
2. During liquor making:
白酒在制酒过程中,一般是处在酸性环境中,在过程中可能有美拉德反应发生生成1.2烯醇化有色产物。美拉德反应是氨基化合物和还原糖化合物之间发生的反应,该反应是一个集缩合、脱羧、脱氨、脱氢等一系列反应的交叉反应,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应产生的。
In the process of Baijiu making, it is generally in an acidic environment. In the process, Maillard reaction may occur to produce 1.2 alkenol colored products. Maillard reaction is a reaction between amino compounds and reducing sugar compounds. It is a cross reaction integrating condensation, decarboxylation, deamination, dehydrogenation and other reactions to generate a variety of ketones, aldehydes, alcohols and heterocyclic compounds such as furan, pyran, pyridine, thiophene, pyrrole and pyrazine. The main flavor components of Baijiu are generated through 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,也可能出现类似的微黄色。
For example, the wine contains more esters (fatty acid esters, etc.) or fusel oil, or there is melanin like pigment, which may also appear similar yellowish.
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,白酒经过较长的贮存(一般3年以上)后,存于血料中的铁离子逐渐溶出而使白酒呈微黄色。
Containers for liquor storage, such as those pasted with pig blood, lime, oil, etc., when Baijiu is stored for a long time (generally more than 3 years), the iron ions stored in the blood gradually dissolve out, making Baijiu yellowish.
5、长时间贮存:
5. Long term storage:
入库原酒为无色透明,而出厂的成品酒则为微黄透明。这是由于原酒在较长的贮存过程中,生成了一些联酮类化合物,是一种黄色油状液体的物质;另外由于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应,所以白酒微带黄色,随着陈酿时间的延长,酒的黄色还会加深。
The original wine is colorless and transparent, while the finished wine is yellowish and transparent. This is due to the fact that some diketones, a yellow oily liquid, are formed in the long storage process of the original wine; In addition, the distilled base liquor contains trace components containing carbonyl and amino groups, which can also carry out slow Maillard reaction. Therefore, Baijiu is slightly yellow. With the extension of aging time, the yellow of liquor will deepen.
本文的精彩内容由散白酒批发提供知识提供,本网站还有很多的精彩内容,更多的内容您可以点击进入http://www.sdyuxianfang.com我们有专门的客服为您解答问题
The wonderful content of this article is provided by the knowledge provided by the wholesale of bulk Baijiu. There are many wonderful content on this website. You can click to enter more content http://www.sdyuxianfang.com We have special customer service to answer your questions

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