白酒的“苦味”

Bitterness in Liquor

引起白酒苦味的主要物质为杂醇类、醛类、酚类化合物、含硫化合物、生物碱、多肽、氨基酸、无机盐。其苦味物质来源:原辅料不净产生的苦味、原辅料选择不当或配料不合理以及工艺条件控制不当、酒体设计不合理等。原辅料清蒸、适当用曲、搞好生产卫生、严格工艺操作可降低白酒中苦味。

Liquor bitterness is induced mainly by fuse1 alcohols, aldehydes, phenolic compounds, sulphocompounds, alkaloid, polypeptide, amino acids, and inorganic salts. Those bitterness substances mainly come from the following sources： unclean raw materials, inadequate raw materials or auxiliary materials, improper control of technical conditions, and unreasonable liquor body design. Liquor bitterness could be reduced by the following methods： steaming of raw materials and auxiliary materials, adequate use of starter, sanitary production, and strict management of technical operation. （Tran. by YUE Yang）