Why does wine have a sour taste, is it normal for wine to have a sour taste

Wine is to acids what the body is to bones, and wine without acids has no structure. White wines, in particular, have the acidity that gives the wine a fresh and refreshing sensation, which we describe as crisp. At the same time, it will also allow us to increase the secretion of saliva to quench our thirst, and also improve the body's circulation and promote metabolism.

Bordeaux wines in France are more acidic than those in the south: because the climate in the south is hotter and humid, the grapes ripen quickly and full, so the grapes contain more sugar. Although most of the sugars are converted into alcohol after fermentation, the residual sugars in wine are still relatively high.

So the wines of the south are relatively sweeter. Bordeaux wines are more acidic because of the milder climate, longer and more thorough ripening of the grapes, low sugar content in the grapes, and low residual sugar after making wine.

In addition, wines aged in oak barrels will have better acidity than wines that have not been aged in oak barrels. This is because the wine is aged in oak barrels, which gives the wine a balance of aromas. The sourness is not so noticeable.

If you find Bordeaux wines to be on the sour side, it is advisable to try Bordeaux mid-to-high-end wines, which have been aged in oak barrels to achieve harmony and less acidity.

Clause. 1. Malic acid. This is one of the most common acids, not just found in apples, but found in almost all fruits.

It has a strong sour taste and has a scent, often like an apple. The acid that naturally accompanies wine is malic acid, which is good for the human body.

Clause. 2. Lactic acid. In addition to sugar can be fermented, in fact, acid can also be fermented, for example, the natural malic acid in wine can be fermented into lactic acid.

Lactic acid is milder and more delicate than malic acid, and at the same time has the property of preventing wine from spoiling. Red wine, in particular, will have a sour taste along with tannins if it contains too much malic acid, while lactic acid will not, but will have a creamy taste.

Clause. 3. Citric acid. Fruit acid, which is also an acid carried by the grape itself, is relatively small.

Clause. Fourth, tartaric acid. It is not uncommon to find crystals on the cork or body of the bottle when drinking, white wine will have a transparent color, and red wine will have reddish-black crystals.

This is called tartaric acid, and in young wines the tartaric acid content is a little higher, and if the temperature is too low, it will crystallize. The acidity is not very strong, but fortunately the acidity of this acid is not noticeable.

Clause. 5. Acetic acid. If the wine is stored for too long or oxidized severely, it will volatilize a sour taste, which is acetic acid.

In fact, acid is not equal to vinegar, vinegar is a very volatile thing, and many acids are not volatile. So some people like to eat sour, but they don't like vinegar. Acetic acid not only affects the taste of the wine, but also changes the properties of the wine, which originally contains a lot of glycerol and alcohols, and the wine will be slowly swallowed by the acetic acid and only the sour taste remains.

So, acetic acid is not a good acid.

When many people drink some dry wines, their first reaction is "why is this wine so sour!" "Why is wine sour? Is there a problem with the quality of the wine? In this issue, learn red wine** will answer for you.

It is normal to have a sour taste. Wine is sour like the bones of the body, and wine without sour has no structure. The acidity gives the wine a fresh and refreshing sensation, describing it as crisp.

At the same time, it will also increase the secretion of saliva to quench thirst, and also improve the body's circulation and promote metabolism.

Wine is a type of fruit wine made from grapes. Its alcohol content is higher than that of beer and lower than that of liquor. It is rich in nutrition and has obvious health care effects.

Some people believe that wine is one of the healthiest and most hygienic beverages. It regulates the performance of metabolism, promotes blood circulation and prevents cholesterol from rising. It also has diuretic effects, stimulates liver function and prevents aging.

It is also an adjuvant in the treatment of heart disease, and can prevent diseases such as scurvy, anemia, beriberi, indigestion and keratitis.

During the fermentation process of wine, yeast converts the sugars in the grapes into alcohol and carbon dioxide, and the wine that is naturally drunk is sour, but not all wines are sour.

Based on the sugar content, wine can be classified into four types. The four types are dry, semi-dry, semi-sweet and sweet. Dry wine refers to wine with a sugar content of less than or equal to that, or a wine with the highest sugar content when the difference between the total amount of sugar and the total acid is less than or equal to that;

Semi-dry wine refers to wine with the highest sugar content when the sugar content is greater than that of dry wine, or when the difference between the total sugar and the total acid is less than or equal to the wine, the wine with the highest sugar content;

Semi-sweet wine refers to wine with the highest sugar content and the highest sugar content than semi-dry wine; Sweet wines, on the other hand, are wines that contain more sugar, and are generally white wines.

Although sweet wines are high in sugar, they tend to have high acidity because they tend to have a high degree of acidity, so if the sweetness and sourness are balanced, the taste will not be greasy.

It is normal for home-brewed wine to be a little sour, and home-brewed wine is a little sour because the fermentation time is not well mastered. During the fermentation of wine, yeast converts the sugars in the grapes into alcohol and carbon dioxide. Winemakers can control the fermentation process to determine the residual sugar content of the wine, which in turn determines whether the wine is dry or not.

Wine is a type of fruit wine made from grapes. According to China's latest wine standard GB15037-2006, wine is made from fresh grapes or grape juice as raw materials, made by full or partial fermentation, and the alcohol content is not less than that.

1. White wine: made by separating and fermenting white grapes or grapes with red skin and white flesh. The color of the wine is yellowish with greenish, similar to colorless or light yellow, straw yellow, golden yellow. Colors such as dark yellow, earthy yellow, brown yellow or brownish yellow do not meet the color requirements of white wine.

2. Red wine: It is made by mixing and fermenting grapes with red skin and white flesh or red skin and flesh through grape skin and juice. The natural color of the wine is ruby red, ruby red, purple red or garnet red, and any yellow, tan or earthy brown color does not meet the color requirements of red wines.

3. Rosé wine: made by fermenting or separating the skin of colored red grapes. The colour of the wine is pale red, peach, orange or rose.

Any color that is too dark or too light does not meet the requirements of rosé wine. This type of wine has a freshness and a pronounced fruitiness in the flavor, and the tannin content should not be too high. Varieties such as rosé grapes, Pinot Noir, Carignans, French blue and others are suitable for making rosé wines.

In addition, red and white wines can also be regarded as rosé wines if blended in a certain proportion.

There are many reasons why the wine will become sour, such as: the water that does not dry the skin after washing the grapes and causes contamination, the proportion of rock sugar is insufficient, excessive fermentation, and the most common is that the wine is not filtered in time after brewing, and the residue is contaminated when it is taken, and the lees continue to ferment into vinegar.

How to make your own wine:

Ingredients: grapes, flour, rock sugar.

1. Buy the grapes and pick the bad fruits, cut the grapes into small bunches, put them in a pot, sprinkle some flour and soak them for half an hour, and wash them two or three times.

2. Wash and drain the grapes, set aside to dry, and do not have a little water.

3. Wash the glass bottle and dry it without a little moisture.

4. Prepare rock sugar, one pound of grapes and three taels of rock sugar. Crush the grapes and place them in the bottom of a glass bottle, and spread a layer of grapes with a layer of rock sugar.

5. Sprinkle thick rock sugar on the top of the grapes. The bottle is 7 points full, and it has to be fermented, not too full.

6. Cover the mouth of the bottle with plastic wrap, close the lid and seal it well.

7. After fermentation for a month, drain all the skins and seeds with a slag cloth, and the rest is wine, which can be drunk.

It's really good after the grapes are fermented! As long as there is no over-fermentation! That is, it can be drunk after it has been spoiled into wine vinegar.