Why is liquor spicy?
In our daily life, the spicy feeling of pepper is not classified according to taste. The ups and downs are actually human suffering. But the same pain is caused by different methods and degrees, while liquor is caused by acetaldehyde in liquor, which directly stimulates nerve fibers, and the spicy feeling of pepper is different. In fact, pepper contains capsaicin, which can stimulate the human body and produce a burning sensation in the mouth. After eating Chili peppers causes burning sensation, the brain accepts the reaction, thinks that we are burned, and begins to release endopeptides, which will also produce morphine-like dependence, so many people like to eat spicy food.
Aldehydes are the main representatives of spicy substances in liquor. Such as furfural, acetaldehyde, acetal, acrolein, crotonaldehyde and tert-butanol, tert-amyl alcohol, acetone and ethyl formate; Ethyl acetate and other substances. There is often a misunderstanding that the higher the degree, the hotter the wine. In fact, there is no necessary relationship between alcohol content and spicy or not. The degree in liquor refers to the volume ratio of alcohol in liquor, 52? Liquor means that the alcohol content of this bottle of liquor is 52% of the volume of this bottle of liquor, not 52 degrees spicy. Moreover, pure alcohol shows a faint sweetness in taste. Therefore, even the same degree of liquor, there will be some spicy, some not spicy. Many times, when we drink white wine, we need to taste it. Different types of liquor, such as Luzhou-flavor liquor and Maotai-flavor liquor, have different degrees of oral irritation and spicy taste because of their different feelings about aroma substances. Some people think it tastes a little spicy, while others don't.
When liquor really makes us drink it, the chief culprit of the spicy taste of liquor is the production of aldehydes, which are mainly caused by improper operation in the brewing process. For example, the amount of auxiliary materials is large, and there is no need to steam in production. It may also be that the fermentation temperature is too high, the clean and hygienic environment is not done well, and the fermentation speed is unbalanced, which leads to the increase of acetaldehyde content in wine and the increase of spicy taste of wine. However, in order to obtain a unique taste, many wine companies specially designed a spicy wine body to meet the needs of Chinese wine culture.
The so-called aging in our life refers to a kind of low boiling point insoluble gas and liquid, such as esters, formed when liquor is stored in a pot with micropores for a long time. After the new wine was aged in Chen Fang, its spicy taste decreased. Adjustment: The spicy taste of the wine can be hidden by adjusting the flavored wine and new wine in different years, but it should be noted that the taste is not spicy and the aldehydes in the wine have not disappeared. Generally speaking, you should pay attention to drinking. We should eat something before drinking, so drinking white wine can also reduce the spicy taste.