Liquor bitterness is induced mainly by fusel alcohols, aldehydes, phenolic compounds, sulphocompounds, alkaloid, polypeptide, amino acids, and inorganic salts.

• 摘要引起白酒苦味的主要物质为杂醇类、醛类、酚类化合物、含硫化合物、生物碱、多肽、氨基酸、无机盆。