除個(gè)別酸外，酒中的酸大部分為有機(jī)酸，其解離度約為10 ~ 5。與白酒中的酯類(lèi)、醇類(lèi)和醛類(lèi)相比，酸的作用強(qiáng)，功能豐富，影響廣泛，難于掌握。
Except for some acids, most of the acids in wine are organic acids, and their dissociation degree is about 10 ~ 5. Compared with esters, alcohols and aldehydes in liquor, acid has strong function, rich function, wide influence and is difficult to master.
白酒中的酸到底有什么作用?全自動(dòng)涼茬機(jī)廠家小編下面為您具體講述一下。
What's the function of acid in liquor? Here's a brief introduction of automatic stubble cooling machine.
減少酒中的苦味
Reduce the bitterness in wine
大多數(shù)白葡萄酒都有苦味。葡萄酒是苦還是不苦，問(wèn)題在于酸的多少。酸的缺乏使酒變苦。太多的酸和酒，雖然不苦，但會(huì)產(chǎn)生新的問(wèn)題。當(dāng)葡萄酒的酸度在一個(gè)適中的范圍內(nèi)，酸的比例在一個(gè)范圍內(nèi)，葡萄酒一定不能是苦的。
Most white wines have a bitter taste. Whether wine is bitter or not depends on the amount of acid. The lack of acid makes wine bitter. Too much acid and wine, though not bitter, can cause new problems. When the acidity of wine is in a moderate range and the proportion of acid is in a range, wine must not be bitter.
是新酒和舊酒的催化劑
It's a catalyst for new and old wine.
我國(guó)的白酒都要求有一定的貯存時(shí)間，茅臺(tái)酒要貯存3年。所以酸液本身是一個(gè)很好的熟悉催化劑,其數(shù)量的多少以及如何協(xié)調(diào)與葡萄酒本身構(gòu)成,熟悉加速度的能力,控制庫(kù)存數(shù)量的酸液,掌握一些必要的協(xié)調(diào)因素,加速葡萄酒熟悉但會(huì)得到兩次結(jié)果與一半的努力的效果。
In China, liquor is required to be stored for a certain period of time, and Maotai liquor is required to be stored for 3 years. So acid itself is a very good catalyst to be familiar with. How much of it is and how to coordinate with the composition of wine itself, the ability to be familiar with acceleration, the ability to control the quantity of acid in stock, the ability to master some necessary coordination factors, the ability to speed up the familiarity of wine will get two results and half of the efforts.
3、白酒重要味感劑
3. Important liquor flavor agents
白酒入口后的口感是一個(gè)極其復(fù)雜的過(guò)程。白酒對(duì)味覺(jué)刺激的綜合反應(yīng)就是我們所說(shuō)的味覺(jué)。雖然我們對(duì)白酒的口味有各種各樣的描述，但有一個(gè)共識(shí)，那就是要注意白酒的余味、余味和余味。白酒的所有成分都有兩種作用，一是提味，二是增香。酸主要是對(duì)風(fēng)味的貢獻(xiàn)，是白酒的一種重要的風(fēng)味感。
The taste of white wine is a very complex process. The comprehensive response of liquor to taste stimulation is what we call taste. Although we have all kinds of descriptions of liquor taste, there is a consensus that we should pay attention to the aftertaste, aftertaste and aftertaste of liquor. All the components of liquor have two functions, one is to improve the taste, the other is to enhance the flavor. Acid is mainly a contribution to flavor, and it is an important flavor of liquor.
4. 酒的香氣具有遮蓋作用
4. The aroma of wine has the function of covering
高酸含量的酒添加到正常酸含量的酒中，對(duì)正常酒的香氣有明顯的抑制作用，俗稱(chēng)“壓香”。酸在葡萄酒中各種物質(zhì)的融合程度，改變香氣的復(fù)雜程度方面發(fā)揮著特殊的作用。
The wine with high acid content added to the wine with normal acid content has obvious inhibitory effect on the aroma of normal wine, commonly known as "pressing fragrance". Acid plays a special role in solving the integration of various substances in wine and changing the complexity of aroma.
以上是全自動(dòng)涼茬機(jī)廠家為大家介紹的相關(guān)內(nèi)容，想要了解更多內(nèi)容，歡迎訪問(wèn)網(wǎng)站：http://www.xgbmw.cn
The above is the relevant content introduced by the manufacturer of full-automatic stubble cooler. To learn more, please visit the website: http://www.xgbmw.cn
自動(dòng)售酒機(jī) 2024-07-25 
