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Alcohol content
First of all, when it comes to the spicy taste of baijiu, many people will naturally associate it with the alcohol content. It is true that alcohol is one of the important sources of spiciness, but it is not the only determining factor. The degree of liquor, i.e., the content of ethanol, does have a certain positive correlation with spiciness. Highly pure alcohol has a spicy character, which can directly stimulate the oral mucosa and cause a spicy sensation. However, this does not mean that the higher the proof liquor, the spicier it will be. Because the spiciness is also affected by a variety of other factors.
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Brewing process and raw materials
The brewing process and the selection of raw materials play a crucial role in the taste of baijiu. Some baijiu uses traditional natural fermentation methods, which may produce more by-products, such as acetaldehyde, ketones, etc., which will add to the spicy taste of baijiu. At the same time, the starch in the raw material is converted into alcohol and other compounds during saccharification and fermentation, which also have an impact on the taste of the liquor. For example, baijiu made from grains such as sorghum is usually relatively mild and less likely to have a noticeable spicy sensation.
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Aldehydes: the "behind the scenes" of spiciness.
In addition to alcohol, aldehydes are another major source of the spicy taste of baijiu. Although the content of aldehydes in liquor is low, the impact on the taste cannot be ignored. Appropriate aldehydes can enrich the taste of baijiu, but once the content is exceeded, it will bring a pronounced spicy taste. This is often due to improper handling in the winemaking process, such as excessive addition of auxiliary ingredients, high fermentation temperatures or poor hygiene, resulting in excessive aldehyde production.
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Winemaking techniques and ageing time
Modern brewing techniques, such as fine distillation and filtration, can effectively remove spicy substances from baijiu, making baijiu more refreshing and soft. In addition, the aging time is also an important factor that affects the taste of baijiu. After a long period of aging, the spicy substances may gradually decrease during the aging process, resulting in a more rounded and non-spicy taste.
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Individual perceived differences
It is worth noting that the spiciness of baijiu is also related to individual perceived differences. Different people have different sensitivities to spiciness, so different people may have different feelings even when faced with the same baijiu.