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散白酒的口感会受到哪些因素的影响

来源:http://www.sdyuxianfang.com/
日期:2022-11-09

相信大家对散白酒都很熟悉吧,但是相对于一些不太喝酒的人来说是比较陌生的,散白酒的口感与成品酒相比也并不差多少。但是,它的口感有时会受到其它因素影响。为了让用户能够详细的了解,接下来由小编来给大家简单分析一下吧。

I believe everyone is familiar with casual Baijiu, but it is relatively strange to some people who don't drink much, and the taste of casual Baijiu is not much worse than that of finished liquor. However, its taste is sometimes affected by other factors. In order to give users a detailed understanding, let's make a brief analysis.
1、温度控制不合理:入窖温度高,粮食和曲粉粉碎过细或过粗,窖池密封不严,密封窖泥开裂发霉,糟醅堆积时间过长等。都会导致酒生产过程中出现倒置的焦味、苦味、辣味和霉味。散装白酒批发厂表示,入窖温度高,早期生产温度难以控制,导致前期温升过高,糟醅温度高,持续时间长。生产温度高有利于酵母对氨基酸的脱氨作用,醅温高,酵母老化自溶快,自溶后产生的氨基酸和酪氨酸会导致酒精和酪醇含量升高,从而产生苦味严重而长久的散白酒。
1. Unreasonable temperature control: high pit entry temperature, grain and koji powder crushing too fine or too coarse, poor pit sealing, cracking and mildewing of sealed pit mud, long accumulation time of fermented grains, etc. It will lead to the inverted scorching, bitter, hot and musty taste in the production process of liquor. The wholesale factory of bulk Baijiu said that the temperature of entering the cellar was high, and it was difficult to control the temperature of early production, which led to high temperature rise in the early stage, high temperature of fermented grains, and long duration. The high production temperature is conducive to the deamination of amino acids by yeast. The high temperature of fermented grains leads to rapid aging and autolysis of yeast. The amino acids and tyrosine produced after autolysis will lead to the increase of alcohol and tyrosol content, resulting in the production of Baijiu with serious and long bitter taste.
2、配料不合理:稻壳过多,水分过多或过少,曲多或劣质曲与新旧曲搭配不合理,填料过多,窖内落差大,酵母繁殖过度,酵母自溶产生酪醇,影响酵母发挥作用。如果酪醇含量适中,可以使白酒具有宜人的芳香气味和浓郁的口感;含量太高,苦味会比较严重。酒曲量大的糟醅蛋白质含量高,在生产过程中会产生大量的酪氨酸。酵母的脱氨和脱羟基作用会产生更多的酪醇,从而导致酒的苦味。
2. Unreasonable ingredients: too much rice husk, too much or too little water, unreasonable mix of koji or inferior koji with new and old koji, too many fillers, large drop in the cellar, excessive yeast reproduction, yeast autolysis producing tyrosol, affecting the role of yeast. If the content of tyrosol is moderate, Baijiu can have pleasant aroma and rich taste; If the content is too high, the bitter taste will be serious. Fermented grains with large amount of distiller's yeast have high protein content, which will produce a large amount of tyrosine in the production process. The deamination and dehydroxylation of yeast will produce more tyrosol, which will lead to the bitter taste of wine.
3、原辅材料不清洁或选择不当:所用原料发霉,曲粉变质,辅助稻壳未蒸或蒸坏或发霉;使用脂肪含量高的原料;酒生产中使用了含高单宁的原料,生产出的酒有苦味、霉味等恶杂味,主要是由于有害微生物对酿酒原辅料的污染、原料中高脂肪被氧化以及生产过程中分成一些酚类化合物造成的。此外,原辅料皮中含有大量的戊聚糖,在微生物的作用下会产生带有焦苦味的糠醛,戊聚糖高温蒸煮时也会产生糠醛,这是给散装白酒带来苦味物质的原始条件。
3. Raw and auxiliary materials are not clean or improperly selected: the raw materials used are moldy, the koji powder is deteriorated, and the auxiliary rice husks are not steamed, damaged or moldy; Use raw materials with high fat content; Raw materials containing high tannins are used in the production of liquor, and the produced liquor has bitter, musty and other unpleasant odors, which are mainly caused by the pollution of harmful microorganisms on the raw and auxiliary materials for brewing, the oxidation of high fat in raw materials, and the separation of some phenolic compounds in the production process. In addition, the raw and auxiliary skins contain a large amount of pentosan, which will produce furfural with scorching bitterness under the action of microorganisms, and furfural will also be produced when the pentosan is cooked at high temperature, which is the original condition for bringing bitter substances to bulk Baijiu.
以上就是为大家介绍的有关散白酒批发的详细的介绍,希望对您有所帮助.如果您有什么疑问的话,欢迎联系我们.我们将以的态度,为您提供服务http://www.sdyuxianfang.com
The above is a detailed introduction to the wholesale of bulk Baijiu. I hope it will be helpful to you. If you have any questions, please contact us. We will provide services for you with our attitude http://www.sdyuxianfang.com

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