蒙阴五粮家用酿酒设备
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　　许多人自己在家酿酒的时候最容易出现白酒变苦的现象，产生这种现象与外界的作用有什么必然的联系呢?我们是否能够采取一些措施和手段将这种“苦味”去除?下面就由白酒酿酒设备的生产厂家为我们介绍一下：

　　Many people at home when making the most prone to liquor bitter phenomenon, this phenomenon and the role of the outside world is what relation? If we can take some measures to this "bitter" removal? Here by the liquor brewing equipment manufacturers to introduce us:

　　白酒中的苦味物质，用简单的分离方法不可能见它们从酒中除去，而且没有这个必要也没有任何意义。如果用大量不含杂醇的酒精稀释白酒，可以使白酒的苦味减轻甚至消失，但这样作无异成了酒精酒，已不再是原来的白酒。如果白酒不苦，那是勾兑师凭借经验使苦味发生了质的变化而造成的结果，并非自觉地加以认知和应用，所以往往味的质量不稳定。

　　The bitter substances in spirits can not be removed from the wine by simple separation, and they are neither necessary nor meaningful. If a large number of liquor diluted with alcohol does not contain fusel, can make the liquor bitterness reduce or even disappear, but it is the alcohol of wine, is no longer the original liquor. If the liquor is not bitter, it is the result of the qualitative change caused by the taste of the bitter taste by the blending division. It is not consciously recognized and applied, so the quality of the flavor is often unstable.

　　要解决浓香型白酒苦味的问题，必须从变味理解入手，抓住味觉转变区间来解决问题。企图利用丙三醇，蔗糖等甜味物质来解决这一问题是徒劳的。利用调制咖啡需放糖的手法在白酒中去除苦味是必定要失败的。甜味物质和苦味物质在以水为溶剂(介质)的体系中，只能产生混合味觉，没有味质的变化;对于白酒体系，同样如此，或许还会带来更为不利的结果。

　　To solve the bitter taste of Luzhou flavor liquor, we must start from the understanding of taste, seize the taste change interval to solve the problem. Trying to solve the problem with sweet substances like glycerin and sucrose is futile. The removal of bitterness in white wine is bound to fail by modulating the need for sugar in the coffee. Sweet substances and bitter substances in the water as solvent (medium) system can only produce mixed taste, no qualitative changes; for the liquor system, the same way, may also lead to more adverse results.

　　白酒中有苦味和涩味等物质存在，从普遍意义上讲，呈味物质的化学结构没有发生变化，在饮用时其化学结构也不会改变，但是人的味觉感受器的机能却是可以改变的，这种能够改变味觉感觉机能的物质叫做味觉改变剂。例如：神秘果的神秘果素能在尝到酸味物质时感觉到甜味。味感上乘的名酒，饮用时应有多种复杂的味感。作者认为，酸是白酒中苦味物质的改变剂，在有些情况下也是涩味物质及其它杂味物质的味觉改变剂。

　　There is bitterness and astringency and other substances in liquor, in a general sense, a chemical structure of flavor substances did not change its chemical structure will not change when drinking, but the taste receptors function but can be changed, it can change the taste sensory machine called taste change agents. The mysterious fruit of the mysterious fruit, for example, can taste sweet when tasting sour substances. A famous wine with a strong sense of smell. It should have a variety of complex tastes when drinking. The author thinks that the acid is the agent of change of bitter substances in liquor, in some cases also astringent substances and other flavor substances of taste change agents.