Before introducing the reason for the yellowish color of the liquor, ask your friends to remember a term: "Maillard reaction". Remember this term, and you can show your knowledge to the cauliflowers!
1． Brewing ingredients
The source of the slight yellow color of liquor can be traced back to the raw materials of winemaking, such as sorghum raw materials containing anthocyanins, when the temperature of solid fermentation is higher, the fermentation time is longer, and the storage time of the original wine after distillation is longer, the liquor will appear slightly yellow, which is a situation.
2． Fermentation during the wine making process
Sauce-flavored liquor is generally fermented in an acidic environment during the process of making liquor, and there may be a Maillard reaction during the fermentation process, generating 1,2-enol alcoholized colored products. Maillard reaction is a reaction between amino compounds and reducing sugar compounds, the reaction is a set of condensation, decomposition, decarboxylation, deamination, deamination, dehydrogenation and other series of reactions of cross-reaction, the formation of a variety of ketones, aldehydes, alcohols and furan, pyran, pyridine, thiophene, pyrrole, pyrazine and other heterocyclic compounds, sauce flavored liquor the main aroma components are produced through the Maillard reaction. So far, the main body of sauce-flavored liquor has not been clearly studied, but everyone recognizes that the Maillard reaction is closely related to the production of the main body of the sauce-flavored liquor.
3． Esters in wine, etc
If the wine contains more esters (high-grade fatty acid esters, etc.) or fusel oils, or has melanoid pigments, similar yellowish colors may also appear.
4． Containers for storing wine
For example, when storing wine in containers with pig blood, lime, oil and other mounting pastes, after a long period of storage (generally more than 3 years), the iron ions present in the container gradually dissolve out and make the liquor appear slightly yellow.
5． Store for a long time
The original wine in the warehouse is colorless and transparent, while the finished wine from the factory is slightly yellowish and transparent. This is due to the fact that the original wine in the long storage process, the generation of some biketone compounds, such as Moutai wine contains butadione 2 ~ 8 mg / 100 mL, is a yellow oily liquid substance; in addition, because the distilled base wine contains carbonyl and amino trace components, they can also carry out a slow Maillard reaction, so the liquor is slightly yellow, with the extension of the aging time, the yellow color of the wine will deepen.
