The invention discloses a technical method for quickly reducing
biting taste of freshly-distilled liquor. The technical method for quickly reducing the
biting taste of the freshly-distilled liquor comprises the following steps: cleaning a small-mouth white glass
reagent bottle, and
drying the
reagent bottle to remove water; adding the freshly-distilled liquor into the
reagent bottle, adding a cleaned and aired magneton into the
reagent bottle, and sealing a bottle mouth by using a ground stopper to prevent
alcohol volatilization; putting the
reagent bottle on a
magnetic stirrer, and starting the
magnetic stirrer to rotate the magneton inside the
reagent bottle; after stirring, taking down the reagent bottle filled with the distilled liquor, and putting the reagent bottle into a hot water bath at 43-53 DEG C to volatilize
sulfur compounds and other low-boiling substances which cause pungent, spicy and
bitter tastes; after hot water bath, taking out the reagent bottle, and putting the reagent bottle onto the
magnetic stirrer again for further stirring; and repeating the operations every day, stirring the reagent bottle on the magnetic stirrer, and preserving heat in the hot water bath. By the technical method, the strong pungent, spicy and
bitter tastes of the freshly-distilled liquor can be removed within 48 days; and the
alcohol content is maintained to be unchanged basically, thus achieving a mouth feel effect after 2-year storage.