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. Brewing materials:
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. During liquor making:
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. Esters in wine:
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. Wine container:
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. Long term storage:
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.
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