What causes bitter taste in the mouth after drinking alcohol?

For people who know how to drink, alcohol tastes sweet in their eyes, so drinking is addictive. But for people who don't drink, drinking alcohol will have a very strong irritation to their throat, and it will taste very bitter when it enters the mouth. Regardless of which group of people drink alcohol, the inside of their mouths often feel bitter. Why is that?

As for why you have dry mouth after drinking white wine, the main reason is that in addition to alcohol, white wine also contains many complex ingredients, such as aldehydes, fusel alcohols, etc. Most of the liquor that is drunk can be absorbed into the blood through the gastrointestinal tract. After entering the blood, these components slightly change the composition of the blood and also stimulate the secretion of adrenal hormones. The action of the hormones speeds up the heartbeat, dilates blood vessels, increases the heat dissipation of the body surface, increases water evaporation, and causes dry mouth. In addition, when the components of alcohol enter the blood, the viscosity of the blood increases. The blood in the blood vessels will absorb water from the tissues outside the blood vessels to dilute the blood. This is also an important cause of dry mouth.

Why does alcoholic wine make you feel dry mouth and headache after drinking it, but pure grain wine doesn't?

That's because pure grain wine is the essence of grains extracted from the original ecology and nature, and pure grain wine can effectively remove harmful impurities in the wine after aging, making the wine smoother and richer in taste. However, because alcoholic wine contains added industrial flavors, saccharin, etc., the quality of the wine will not improve through aging. On the contrary, it will affect the quality of the wine over time. Wine tastes better when it’s aged. Usually, if you drink real pure grain wine, you won’t have dry mouth or headache even if you get drunk, and you will sober up very quickly.

Speaking of pure-grain liquor, I'm sure many wine lovers will think of high-quality sauce-flavored liquor first! Sauce-flavored liquor is mainly made from wheat, water, and sorghum using traditional sauce-flavored craftsmanship. It goes through a one-year production cycle, two grain additions, nine steamings, eight fermentations, seven wine extractions, and five years of cellaring. In the entire brewing process, no foreign substances such as aroma and fragrance are added. Generally, high-quality sauce-flavored liquor has the characteristics of prominent sauce aroma, rich and mellow body, fragrant but not gaudy, low but not light, and lingering fragrance in the empty cup. It is also easy to drink and swallow, and does not cause headaches or dry mouth after drinking.