China's wine culture has a long history, Chinese are very fond of drinking liquor, as the saying goes, "no wine is not a table", whether it is a family dinner, a small gathering of friends or a company social reception will drink some small wine, toast, talk and laugh, fast and fast! (By Master Li Keming)
When it comes to Chinese liquor, there are many types of liquor aromas, and the mainstream four aroma types: sauce flavor type, strong flavor type, clear flavor type, and rice flavor type. Each type of high-quality liquor, which corresponds to the alcohol content, has a different taste. High-quality liquor is done well, the highest realm, is the entrance "first-line throat", which is the characteristic of top liquor, the entrance is extremely smooth, there is no obstacle, and the irritation is also small. And after a bite down, intermittently, the aroma surges, rich and mellow, soft, sweet, pure temperament, such as a spring breeze, endless aftertaste, making people very happy. However, some bad quality liquor will have an evil taste when drinking, and it is precisely because these evil flavors destroy the overall taste of liquor, what are the evil flavors of liquor? (Li Ke understands the wine)
Today I will explain to you, in fact, the evil taste of liquor is the abnormal aroma of liquor, as follows:
(1) Fusel oil and gas: refers to the unbearable bitter and strange taste, that is, the so-called "fusel oil taste".
(2) Scorched taste: There is a significant difference between the scorched smell and the scorched aroma, and the scorched smell is an abnormal odor, which is related to brewing, production, distillation and other links.
(3) Sour astringency: sour astringency is an uncoordinated sense of taste, in the process of liquor fermentation, the content of tannins and other substances in raw materials is too high, fermentation is abnormal or lactic acid bacteria are over-fermented, and the amount of wine is slightly too large, which can cause an increase in sourness.
(4) Musty taste of bran: Bran moldy taste is an abnormal odor, in the production of liquor rough process, a large number of excipients or excipients steaming is not thorough, raw materials mold, cellar pollution, etc. can cause chaff musty smell.
(5) Cellar mud odor: cellar mud odor and cellar aroma are significantly different, is the inevitable result of the lack of strict control of liquor production process, mostly produced in strong aromatic liquor, some small distilleries in the liquor blending in order to increase the cellar aroma, the stinky cellar mud soaked in the so-called seasoning wine, so that the liquor produces a mud odor.
(6) Slightly taste of wine: refers to the taste of the tail of the wine, in the production of liquor blending, the improper use of the tail of the wine, can cause the slight taste of the wine. The slight taste of the wine in the original wine is related to both the loading and the sectional picking.
(7) Fragrant: Fragrant is a common odor in liquor, similar to the taste of rice, the grain after steaming is placed for too long, often produces a comprehensive odor similar to 2,3-butanedione and acetal.
(8) Bitter taste: Bitter and astringent in liquor are often presented at the same time. The causes of its formation are more complex, and are related to various factors such as raw grains, yeasts, process conditions, and contaminated bacteria. Improper combination of n-propanol and isobutanol with lactic acid, etc. can produce a serious bitter taste.
(9) Gum fragrance: Gum fragrance refers to the smell of plastic in the wine, which is an abnormal odor. During production or transportation, the use of non-food grade plastic or rubber produces a gelatinous smell.
Measures to improve the quality of liquor are mainly "to remove impurities and increase fragrance". If the interference of the evil smell can be removed, the aroma of the liquor is relatively highlighted. It is much more difficult to remove impurities than to add incense. Desoicization and incense enhancement are unified, which is both a technical problem and a management problem Relatively speaking, desocibility accounts for a large proportion of management. From the production of raw materials to packaging, each link is easy to produce miscellaneous smells with a slight negligence, in the process, do a good job in hygiene, auxiliary materials steaming through, select raw materials, strict acid control, slow distillation, according to quality wine, strengthen cellar management, etc., are important measures to remove impurities. (Liquor master Li Keming)
There are not many miscellaneous components in liquor that have been effectively detected and need to be further studied. Generally, low boiling point miscellaneous substances accumulate in the wine head, mostly volatile substances, such as hydrogen sulfide, acrolein, etc. Another part of the high boiling point of miscellaneous substances are collected in the tail, such as sweet potato ketone, oily substances, etc., using the distillation method of head and tail removal can remove a large part of the miscellaneous substances.