The most effective way to get rid of bitterness in white wine

White wine in addition to bitterness can be blended, add crushed rock sugar, add bitter agent, reduce the temperature of brewing, the specific introduction is as follows:

1, in similar products in the selection of the more acidic taste, mellow taste of the wine, and the bitter and spicy taste of the finished product of white wine blending and flavoring, to explore the best combination. How much to add, depending on the circumstances and

2, a crushed rock sugar, two parts of water and beat into a fine froth of the right amount of egg white mixing and stirring, slow boiling over a small fire to melt, and then filtered through a cotton cloth while still hot, add the bitter and spicy taste of heavy white wine, stirring, clarification, you can receive good results.

3, add the bitter agent, its main ingredient is fructose extract, the degree of white wine and aroma have no effect, can quickly remove the bitter taste of wine, and effective for a long time, for the white wine acidic environment can maintain a long time the nature of the stability of the bitter, do not go back.

4, can also be appropriate to reduce the brewing process with the amount of quartz, reduce the fermentation temperature. The finished wine can be taken to soil maitake leaves, activated carbon deodorization method.

Note:

1, in addition to the distillation of liquor distillation should pay attention to improve the distillation temperature, and combined with the quantity and quality of segmentation of the wine picking, the bitter and spicy taste of the finished product of liquor, it is desirable to take the hook, seasoning (not the addition of chemical spices) method of processing.

2, in the brewing of liquor, whether it is sorghum or other wine, bitter flavor is inevitable