-
Phone
13033051288
-
Address
Building 75, Zone C, Jiahai Industrial Park, Xinbengbu Road, Hefei City
Product Categories
Hefei Dahan Machinery Manufacturing Co., Ltd
Small Baijiu impurity removal equipment Baijiu bitterness removal equipment
NegotiableUpdate on 05/11
- Model
- Nature of the Manufacturer
- Producers
- Product Category
- Place of Origin
Overview
The above is a small household impurity removal and filtration equipment with a processing capacity of 200kg per hour, which can effectively remove the bitterness, koji flavor, evil odor, hot taste, etc. in Baijiu, and can also solve the problems of flocs, Baijiu turbidity, etc. in Baijiu
Product Details
The above is a small household impurity removal and filtration equipment with a processing capacity of 200kg per hour, which can effectively remove the bitterness, koji flavor, evil odor, hot taste, etc. in Baijiu, and can also solve the problems of flocs, Baijiu turbidity, etc. in Baijiu. Welcome to inquire by phone: WeChat Same Account
The above is a small household impurity removal and filtration equipment with a processing capacity of 700-1000kg/h, which can effectively remove the bitterness, koji flavor, evil odor, hot taste, etc. in Baijiu, and can also solve the problems of flocs, Baijiu turbidity, etc. in Baijiu. The size of device traffic can be customized according to your needs; Welcome to inquire by phone: Manager Su
The biggest advantage of this device is that the polymer inside does not need to be replaced for 3-5 years, and it can be soaked in edible alcohol for regeneration after saturation; Not changing the aroma and flavor of the wine, not changing the acid ester composition of the wine, and maintaining the original style of the wine; 100% turbidity removal, resulting in a brighter and more transparent body of the wine.
The reasons for the occurrence of alcohol odor:
1. The reasons for the peculiar smell of Baijiu are that the furfural is too high, the selection of raw materials is different, the production process is inappropriate, and the addition of water is not well associated with the liquor.
2. Several reasons for bitter taste
1. Furfural is generated from rice husk auxiliary materials and raw material shells, and the bran tank contains a severe bitter taste.
2. Bitter taste caused by excessive impurities, among which n-butanol has a smaller bitter taste, n-propanol has a heavier bitter taste, and isobutanol has a heavier bitter taste.
3. Add fragrance ingredients, tyrosol, and excessive bitterness.
4. Acrolein yeast, which interacts with lactobacilli to produce acrolein, produces a stimulating bitter taste.
5. Phenolic compounds, mainly due to the mold growth of grain raw materials, the infection of Penicillium in fermentation pit mud, and the resulting bitter taste.
6. Bitter taste caused by other substances. Baijiu raw materials also contain bitter taste components, such as tannins in sorghum. During the peeling process of citrus fruit wine, the remaining skin on the fruit pulp contains bitter substances
3. Causes of astringency.
The appearance of astringency is generally due to the excessive content of lactic acid, lipids, tannins, ferulic acid, syringic acid, syringaldehyde, furfural, and miscellaneous alcohols in the wine, among which isobutanol has a stronger astringency.
4. Spicy flavor
Spicy taste is inevitable in Baijiu, and moderate spicy taste can improve appetite. But it can't be too spicy, as it can make many people feel intimidated. Generally, newly brewed liquor has a strong spicy taste because it contains a large amount of lower aldehydes and trace components, and the spiciness is directly proportional to the aldehyde content. When stored for a long time, some of the low boiling point impurities will evaporate, and ethanol molecules will combine with water molecules to form large molecules, reducing the alcohol content. The taste of the wine gradually becomes soft and mellow, and the spiciness is not so prominent.
5. Sour taste
Baijiu must have a certain sour taste. Certain sour substances can be combined with other trace components to form Baijiu, which is inherently aromatic. But like other trace components, the content of acidic substances should be appropriate. If too much, it will turn into other unpleasant odors, which not only make the wine taste rough and uncoordinated, but also damage the flavor and reduce the quality, and affect the "sweet aftertaste" of the wine. On the contrary, if the acidity is too low, the taste of the wine will be weak and sweet afterwards.
6. Odor
The odor of Baijiu is generally due to the decomposition of raw protein and fat, especially in new liquor. However, some odor substances in Baijiu have different odors when their concentrations are different, some odor substances are thin, and some odor substances are not prominent. However, under normal circumstances, the odor of Baijiu is generally covered by aroma substances and stimulants, so it is not very prominent.
7. Salty taste
Salty taste is usually caused by the presence or addition of sodium ions and chloride ions in the base or water used for blending, resulting in a salty taste of the wine. Therefore, when processing the base or water, do not easily add substances such as sodium ions or metal ions, as this can cause the wine to have a salty taste. If there are many such ions in the liquor base, the ion exchange resin shall be used for treatment. If the hardness of the brewing water for Baijiu or alcohol production is too high, the salt in the liquor will be too much, which will make people feel that the liquor has a strong taste and produce a sour taste of glutamic acid.
8. Other miscellaneous flavors
Other miscellaneous flavors contained in Baijiu, such as bran flavor, musty flavor, fishy flavor, rubber flavor, yellow water flavor, pine flavor, etc. The production of bran flavor is mainly caused by neglecting the selection of ingredients and steaming. The moldy taste is mainly caused by poor storage of auxiliary materials, which lead to mold growth and introduce mold into the wine during the steaming process. Especially with gas leakage and mold growth on the cellar surface, it causes a moldy and bitter taste in the wine. The main reason for the smell of Baijiu is that the liquor contains some metal ions, such as tin, iron, etc.
1. The reasons for the peculiar smell of Baijiu are that the furfural is too high, the selection of raw materials is different, the production process is inappropriate, and the addition of water is not well associated with the liquor.
2. Several reasons for bitter taste
1. Furfural is generated from rice husk auxiliary materials and raw material shells, and the bran tank contains a severe bitter taste.
2. Bitter taste caused by excessive impurities, among which n-butanol has a smaller bitter taste, n-propanol has a heavier bitter taste, and isobutanol has a heavier bitter taste.
3. Add fragrance ingredients, tyrosol, and excessive bitterness.
4. Acrolein yeast, which interacts with lactobacilli to produce acrolein, produces a stimulating bitter taste.
5. Phenolic compounds, mainly due to the mold growth of grain raw materials, the infection of Penicillium in fermentation pit mud, and the resulting bitter taste.
6. Bitter taste caused by other substances. Baijiu raw materials also contain bitter taste components, such as tannins in sorghum. During the peeling process of citrus fruit wine, the remaining skin on the fruit pulp contains bitter substances
3. Causes of astringency.
The appearance of astringency is generally due to the excessive content of lactic acid, lipids, tannins, ferulic acid, syringic acid, syringaldehyde, furfural, and miscellaneous alcohols in the wine, among which isobutanol has a stronger astringency.
4. Spicy flavor
Spicy taste is inevitable in Baijiu, and moderate spicy taste can improve appetite. But it can't be too spicy, as it can make many people feel intimidated. Generally, newly brewed liquor has a strong spicy taste because it contains a large amount of lower aldehydes and trace components, and the spiciness is directly proportional to the aldehyde content. When stored for a long time, some of the low boiling point impurities will evaporate, and ethanol molecules will combine with water molecules to form large molecules, reducing the alcohol content. The taste of the wine gradually becomes soft and mellow, and the spiciness is not so prominent.
5. Sour taste
Baijiu must have a certain sour taste. Certain sour substances can be combined with other trace components to form Baijiu, which is inherently aromatic. But like other trace components, the content of acidic substances should be appropriate. If too much, it will turn into other unpleasant odors, which not only make the wine taste rough and uncoordinated, but also damage the flavor and reduce the quality, and affect the "sweet aftertaste" of the wine. On the contrary, if the acidity is too low, the taste of the wine will be weak and sweet afterwards.
6. Odor
The odor of Baijiu is generally due to the decomposition of raw protein and fat, especially in new liquor. However, some odor substances in Baijiu have different odors when their concentrations are different, some odor substances are thin, and some odor substances are not prominent. However, under normal circumstances, the odor of Baijiu is generally covered by aroma substances and stimulants, so it is not very prominent.
7. Salty taste
Salty taste is usually caused by the presence or addition of sodium ions and chloride ions in the base or water used for blending, resulting in a salty taste of the wine. Therefore, when processing the base or water, do not easily add substances such as sodium ions or metal ions, as this can cause the wine to have a salty taste. If there are many such ions in the liquor base, the ion exchange resin shall be used for treatment. If the hardness of the brewing water for Baijiu or alcohol production is too high, the salt in the liquor will be too much, which will make people feel that the liquor has a strong taste and produce a sour taste of glutamic acid.
8. Other miscellaneous flavors
Other miscellaneous flavors contained in Baijiu, such as bran flavor, musty flavor, fishy flavor, rubber flavor, yellow water flavor, pine flavor, etc. The production of bran flavor is mainly caused by neglecting the selection of ingredients and steaming. The moldy taste is mainly caused by poor storage of auxiliary materials, which lead to mold growth and introduce mold into the wine during the steaming process. Especially with gas leakage and mold growth on the cellar surface, it causes a moldy and bitter taste in the wine. The main reason for the smell of Baijiu is that the liquor contains some metal ions, such as tin, iron, etc.
Similar Product Recommend
