摘要
白酒中存在许多不同阈值的苦味物质,苦味有时表现为麻苦、焦苦、涩苦、甜苦等,会影响酒体质量,影响消费和企业效益。引起白酒苦味的主要物质有杂醇类、醛类、酚类化合物、硫化物、多肽、氨基酸和无机盐等。其主要来源于原辅料不净、原辅料选择不当或配料不合理以及工艺条件控制不当。解决酒苦味的措施有:控制酒体中的有机酸含量;应用勾兑与调味技术弱化苦味;防止加浆降度用水带入苦味;清蒸辅料、排除其邪杂味;合理配曲使用;加强生产环境卫生;严格控制合理的生产工艺。(孙悟)
There are lots of bitter substances of different threshold values in liquor. Sometimes bitter taste appears as numb and sore bitterness, burnt bitterness, acerbity, and sweet bitterness etc., which would damage liquor quality and influence liquor consumption and enterprise benefits. The bitter taste in liquor is caused by the substances mainly including fusel alcohol, aldehyde, phenolic compounds, sulfide, polypeptide, amino acid and inorganic salt etc. The above substances mainly come fi：om the following approaches： unclean raw materials, inappropriate selection of raw materials or unreasonable compounding and inadequate control of technical conditions. The relative solutions cover the following aspects： effective control of organic acids content in liquor body, application of blending technique and flavoring techniques to relieve bitter taste, prevention of the bitterness by addition of water in syrup （used to reduce alcohol content）, steaming of raw materials to remove off-flavor, reasonable starter compounding, strengthening production ambient sanitary conditions, and strict control of proper production technologies. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第5期67-69,共3页
Liquor-Making Science & Technology
关键词
白酒
苦味
解决措施
liquor
bitter taste
solution
