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. 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. 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. 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.
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.bccult.com