生料酒品质——口感中常见问题及解决方法(13)

动漫推荐 浏览(599)
dafabet888官网

8ed64314-ebf4-47f9-a4bf-7662cf4e1090

First, there is bitterness in the wine

The main reason for the bitterness of the wine body is:

1. It is caused by an excess of higher alcohol, succinic acid, a small amount of tannin, more furfural and phenolic compounds.

2. The fusel oil produced by deamination of amino acids during fermentation is bitter. When it is in an appropriate amount, it can become a main component of wine and wine, rich in aroma and taste. But excess is the source of bitterness. Among them, n-butanol is extremely bitter, n-propanol has a bitter taste, and isoamyl alcohol has a bitter taste.

3. Furfural in wine also has severe bitterness. When the liquor production process is not normal, yeast and lactic acid bacteria work together to form acrolein, which has a strong persistent bitterness.

4. In addition, some liquors use degraded grains, clams, koji, and miscellaneous grains in the production process to produce bitter substances such as fatty acids and dipeptide amino acids during the fermentation process, which makes the body sweet and bitter, and tastes bitter.

5. There is water quality, which is ignored by many wineries. The untreated water contains a large amount of alkali metal salts and sulfates. Most of them are bitter. They bring bitterness into the wine when brewing and formulating wine.

Center experts recommend solutions:

ba53c4cd562444b3b1a9138c4a74dbd7

The above products can be added separately or cross-added, and the proportion of addition is reduced when used in cross-combination.

Second, there is a smell in the wine

The principle of astringency is that the mucosal protein of the tongue is coagulated by the paralyzed taste nerve to produce astringent effect, so that the taste is astringent and the mouth has a non-smooth feeling.

The main reason for the smell in liquor is:

There are excessive amounts of lactic acid and its esters, tannins, lignin and its decomposed acid compounds (ferulic acid, syringic acid, syringaldehyde, furfural, fusel oil, etc. among which isobutanol and isoamyl alcohol weight).

Center experts recommend solutions:

xx

5461dc4ba735472c9c6a714a10b0c866

The above products can be added separately or cross-added, and the proportion of addition is reduced when used in cross-combination.

Third, the water taste in the wine

The main reason for the heavy water smell in the wine body is:

1. In the process of brewing liquor, the food is cooked, gelatinized and saccharified. In the process of steaming wine, the wine is not connected to the quality and quality. The wine is the result of too much wine in the middle and late stages, the wine is low, and the wine taste is light.

2. In the formulation of liquor, the formula design is unreasonable. The ratio of ester, acid, alcohol, aldehyde, ketone, etc. is not good, especially the proportion of the coordination component of the wine is not appropriate, resulting in a light body and heavy water.

Center experts recommend solutions:

4f926989c9ee4851b91a154af3903b4e

The above products can be added separately or cross-added, and the proportion of addition is reduced when used in cross-combination.

Fourth, the wine taste is short and light

The main reason for the short taste in the wine is:

1. In the process of brewing liquor, the food is cooked, gelatinized and saccharified. In the process of steaming wine, the wine is not connected to the quality and quality. The wine is too much in the middle and the back, the wine is low and the wine is light. At the same time, the length of liquor fermentation is also related to the length of the wine. The shorter the time, the lighter the wine taste and the shorter the taste.

2. In the formulation of liquor, the formula design is unreasonable. The ratio of ester, acid, alcohol, aldehyde, ketone, etc. is not good, especially the proportion of the coordination component of the wine is not appropriate, resulting in a light body and a short taste.

Center experts recommend solutions:

8327dba08fa94aceb982d1d1f0de4fcd

The above products can be added separately or cross-added, and the proportion of addition is reduced when used in cross-combination.

Five, the wine is greasy mouth

The main reason why liquor has a greasy taste is:

xx1.葡萄酒的甜味总是留在舌头上或舌根不会消失(长时间停留)会使味道产生令人不快的疲倦感。

大多数酒都是苦味酿造的。一些酿酒厂添加冰糖,甘油,鸡蛋糖浆,糖精,甜蜜素等,并添加甜味和苦味的混合物。为了去除苦味,增加甜味剂的量。这酒很油腻。

中心专家推荐解决方案:

0f4b5a14096f4e94ab42b86cc4fef6ed

上述产品可以单独添加或交叉添加,当用于交叉组合时,添加比例降低。