導致散白酒出現酒糟味的大部分原因都是在釀造過程中，特別是喜歡自己釀制酒糟的朋友，為了把自己的糧酒和酒精勾兌酒區分開來，會給白酒增添一定的風味，以獲得消費者的喜愛，很多時候我們會將酒糟和糧食一起發酵，這樣可以使一些微生物更好地發酵。
Most of the reasons for the appearance of distiller's grains taste in bulk Baijiu are in the brewing process, especially friends who like to brew distiller's grains. In order to distinguish their own grain liquor and alcohol blending liquor, they will add a certain flavor to Baijiu to win consumers' favor. In many cases, we will ferment distiller's grains and grains together, so that some microorganisms can ferment better.
酒糟與糧食的比例很講究，若糧食與酒糟的比例不當，酒糟放得太多，釀制的酒就會帶有濃烈的酒味，嚴重影響其香氣。此外，有可能引起酒糟味的原因可能是酒糟本身發生了變質，這也會影響散白酒的味道。
The ratio of distiller's grains to grain is very particular. If the ratio of grain to distiller's grains is not appropriate and too much distiller's grains are added, the brewed wine will have a strong alcoholic taste, seriously affecting its aroma. In addition, the reason that may cause the taste of distiller's grains may be that the distiller's grains themselves have deteriorated, which will also affect the taste of loose Baijiu.
葡萄酒有酒糟的味道，稍微淡一點會增加糟香，每個地方對酒糟的敏感程度不同，同一款酒，有的人喝起來感覺很糟，以為這是純糧酒的味道，有些人就接受不了，這也是正常的。
Wine has a taste of lees, and a slightly lighter taste can increase the aroma of lees. Each place has different levels of sensitivity to lees. Some people drink the same wine and think it's pure grain wine, but some people cannot accept it. This is also normal.
消解散白酒味道的方法：
Methods for dispelling the taste of loose Baijiu:
在原有基礎上減少一些，可將其倒進白酒釀造設備中，可使酒更加醇厚，讓糟味適當變淡，但不能完全去除，要從源頭把酒糟的味道扼殺在搖籃里。要想降低酒糟香味，還必需采取以下措施才能達到。
On the original basis, it can be reduced. It can be poured into the Baijiu brewing equipment, which can make the liquor more mellow and make the bad taste slightly lighter, but it can not be completely removed. The taste of the bad taste should be strangled in the cradle from the source. To reduce the aroma of distiller's grains, the following measures must be taken.
有的散白酒會出現苦味，讓人很難接受，而出現這種原因主要是原料所帶來的，如發芽馬鈴薯中的龍葵堿、高粱和橡子中的單寧及其衍生物，黑斑病中的番薯酮。采用發霉原輔料，則產生苦味，并帶有油味。五碳糖過多會產生焦苦的糠醛。當蛋白過量時，會產生大量的醇(雜醇油)，其中丁醇、戊醇等都有苦味。用曲量過大，大量酪氨酸發酵產生酪醇，以香甜、奇苦為特征。
Some free Baijiu will have a bitter taste, which is difficult to accept. This is mainly caused by raw materials, such as solanine in sprouted potatoes, tannins and their derivatives in sorghum and acorn, and sweet potato ketone in black spot. The use of moldy raw materials produces a bitter and oily taste. Excessive pentose can produce burnt and bitter furfural. When protein is excessive, a large amount of alcohol (fusel oil) is produced, among which butanol, pentanol, and others have a bitter taste. Excessive use of koji results in the fermentation of a large amount of tyrosine to produce tyrosol, characterized by sweetness and peculiar bitterness.
一般情況下，散白酒廠家釀造過程都是開放式的，如果不小心，很容易產生一些雜菌，一旦數量過多，就會形成不正常的發酵，其酒必苦。
Generally, the brewing process of bulk Baijiu manufacturers is open. If you are not careful, it is easy to produce some miscellaneous bacteria. If the number is too large, abnormal fermentation will occur, and the liquor will be bitter.
