导致散白酒出现酒糟味的大部分原因都是在酿造过程中，特别是喜欢自己酿制酒糟的朋友，为了把自己的粮酒和酒精勾兑酒区分开来，会给白酒增添一定的风味，以获得消费者的喜爱，很多时候我们会将酒糟和粮食一起发酵，这样可以使一些微生物更好地发酵。
Most of the reasons for the appearance of distiller's grains taste in bulk Baijiu are in the brewing process, especially friends who like to brew distiller's grains. In order to distinguish their own grain liquor and alcohol blending liquor, they will add a certain flavor to Baijiu to win consumers' favor. In many cases, we will ferment distiller's grains and grains together, so that some microorganisms can ferment better.
酒糟与粮食的比例很讲究，若粮食与酒糟的比例不当，酒糟放得太多，酿制的酒就会带有浓烈的酒味，严重影响其香气。此外，有可能引起酒糟味的原因可能是酒糟本身发生了变质，这也会影响散白酒的味道。
The ratio of distiller's grains to grain is very particular. If the ratio of grain to distiller's grains is not appropriate and too much distiller's grains are added, the brewed wine will have a strong alcoholic taste, seriously affecting its aroma. In addition, the reason that may cause the taste of distiller's grains may be that the distiller's grains themselves have deteriorated, which will also affect the taste of loose Baijiu.
葡萄酒有酒糟的味道，稍微淡一点会增加糟香，每个地方对酒糟的敏感程度不同，同一款酒，有的人喝起来感觉很糟，以为这是纯粮酒的味道，有些人就接受不了，这也是正常的。
Wine has a taste of lees, and a slightly lighter taste can increase the aroma of lees. Each place has different levels of sensitivity to lees. Some people drink the same wine and think it's pure grain wine, but some people cannot accept it. This is also normal.
消解散白酒味道的方法：
Methods for dispelling the taste of loose Baijiu:
在原有基础上减少一些，可将其倒进白酒酿造设备中，可使酒更加醇厚，让糟味适当变淡，但不能完全去除，要从源头把酒糟的味道扼杀在摇篮里。要想降低酒糟香味，还必需采取以下措施才能达到。
On the original basis, it can be reduced. It can be poured into the Baijiu brewing equipment, which can make the liquor more mellow and make the bad taste slightly lighter, but it can not be completely removed. The taste of the bad taste should be strangled in the cradle from the source. To reduce the aroma of distiller's grains, the following measures must be taken.
有的散白酒会出现苦味，让人很难接受，而出现这种原因主要是原料所带来的，如发芽马铃薯中的龙葵碱、高粱和橡子中的单宁及其衍生物，黑斑病中的番薯酮。采用发霉原辅料，则产生苦味，并带有油味。五碳糖过多会产生焦苦的糠醛。当蛋白过量时，会产生大量的醇(杂醇油)，其中丁醇、戊醇等都有苦味。用曲量过大，大量酪氨酸发酵产生酪醇，以香甜、奇苦为特征。
Some free Baijiu will have a bitter taste, which is difficult to accept. This is mainly caused by raw materials, such as solanine in sprouted potatoes, tannins and their derivatives in sorghum and acorn, and sweet potato ketone in black spot. The use of moldy raw materials produces a bitter and oily taste. Excessive pentose can produce burnt and bitter furfural. When protein is excessive, a large amount of alcohol (fusel oil) is produced, among which butanol, pentanol, and others have a bitter taste. Excessive use of koji results in the fermentation of a large amount of tyrosine to produce tyrosol, characterized by sweetness and peculiar bitterness.
一般情况下，散白酒厂家酿造过程都是开放式的，如果不小心，很容易产生一些杂菌，一旦数量过多，就会形成不正常的发酵，其酒必苦。
Generally, the brewing process of bulk Baijiu manufacturers is open. If you are not careful, it is easy to produce some miscellaneous bacteria. If the number is too large, abnormal fermentation will occur, and the liquor will be bitter.
