許多人自己在家釀酒的時候最容易出現白酒變苦的現象，產生這種現象與外界的作用有什么必然的聯系呢?我們是否能夠采取一些措施和手段將這種“苦味”去除?下面就由白酒釀酒設備的生產廠家為我們介紹一下：

　　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:

　　白酒中的苦味物質，用簡單的分離方法不可能見它們從酒中除去，而且沒有這個必要也沒有任何意義。如果用大量不含雜醇的酒精稀釋白酒，可以使白酒的苦味減輕甚至消失，但這樣作無異成了酒精酒，已不再是原來的白酒。如果白酒不苦，那是勾兌師憑借經驗使苦味發生了質的變化而造成的結果，并非自覺地加以認知和應用，所以往往味的質量不穩定。

　　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.

　　要解決濃香型白酒苦味的問題，必須從變味理解入手，抓住味覺轉變區間來解決問題。企圖利用丙三醇，蔗糖等甜味物質來解決這一問題是徒勞的。利用調制咖啡需放糖的手法在白酒中去除苦味是必定要失敗的。甜味物質和苦味物質在以水為溶劑(介質)的體系中，只能產生混合味覺，沒有味質的變化;對于白酒體系，同樣如此，或許還會帶來更為不利的結果。

　　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.

　　白酒中有苦味和澀味等物質存在，從普遍意義上講，呈味物質的化學結構沒有發生變化，在飲用時其化學結構也不會改變，但是人的味覺感受器的機能卻是可以改變的，這種能夠改變味覺感覺機能的物質叫做味覺改變劑。例如：神秘果的神秘果素能在嘗到酸味物質時感覺到甜味。味感上乘的名酒，飲用時應有多種復雜的味感。作者認為，酸是白酒中苦味物質的改變劑，在有些情況下也是澀味物質及其它雜味物質的味覺改變劑。

　　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.