Home brewed wine has a bitter taste and an alcoholic taste, whether it is bad or not, and whether th

There is no big problem with the fermentation process, although the filtration is a little late, but the external ** does not have a great impact. It belongs to natural fermentation and is completely fermented, there should be no sugar in it, it tastes a little sweet, but it can't make a total sugar, but there is some taste of it. The sourness is small, indicating that the variety is good, and such alpine wild grapes are very precious to make wine, and the color is very attractive, dark red to purple, and the color is very good.

The wine is clear, there is no suspended matter, the yeast mud is completely precipitated, and the supernatant can be removed by siphon method.

The conversion of sugars into alcohol by yeast involves a number of complex reactions in winemaking, including maceration of the skins and the production of many by-products.

Usually the wine we drink has bitter substances, that is, phenolic substances (including anthocyanins and tannins) that are macerated from the skin. The length of maceration time and the fermentation process will affect the style and taste of the final wine, and good quality wines are not without a little bitterness, but a little bitter substance is balanced with other flavor substances, so the bitterness is not felt when tasting.

"Bitterness" is not the same as "astringency", bitterness refers to the unbalanced taste of the final wine due to factors such as inferior tannin residue and excessive pressing, and produces an unpleasant and pleasant taste, while astringency refers to the astringent sensation of tannins in the mouth.

The national wine standard GB15307-2006 stipulates that the methanol content in each liter of wine must be less than 400 mg, if the methanol in the wine is too high, it will cause harm to the nerves and eyes, and will lead to blindness; However, due to the restrictions of hygiene, temperature and other conditions, home-brewed wine is very prone to produce harmful substances such as methanol during the fermentation process.

This is normal, the bitter bitterness of the new wine comes from the tannins in the wine, and the aging process is the process of ripening the tannins in the wine, and if you use the white variety, the wine should be like this. Generally, new sake has a raw, sharp, astringent taste. This is where ageing comes in.

However, before aging, it should be thoroughly filtered. Generally, home-brewed wine is best packed in a sealed glass bottle, and some sulfur dioxide is added to it before sealing the bottle (sterilization and anti-oxidation). The temperature should be between 4 and 7 degrees.

After 2 months of aging, the aroma comes out. (I brewed it at school, and that's it.) Oh, by the way, I'm a wine professional) If it's a red wine, it's easier to take the wine, roughly filter, put it in a large bottle for aging, seal, and add sulfur dioxide.

It is estimated that you will be able to filter it again in mid-December. Don't do it, whether it's white wine or red wine, you must judge whether the wine has gone bad before drinking.

French people drink wine like Chinese drink tea, although noble, elegant but not so far away, anytime you can enjoy the pleasure and warmth of wine to you, the National Day holiday Xiaoyu wine franchise invites you to drink healthy wine with your family.

To answer the question of the bitterness in your own home-made wine, to be precise, "astringency", it comes from the tannins in the grape skin or grape seeds, which are the soul of the wine and are indispensable, so it is normal for the taste to be present in the home-brewed wine. However, because the fresh glucose content used in home-brewed wine is small, and almost all of it is converted into alcohol during fermentation, the sugar content of the wine is very low, which adds to the astringency in the wine. If you really don't like the taste, it is recommended to add a little sugar to the wine to improve it.

The sugar in home-brewed wine is involved in fermentation, so there is not much sweetness left, and if you want to drink sweeter, you can add an appropriate amount of rock sugar again during the second fermentation after the first fermentation. If you add sugar repeatedly like this, it will become sugar water!

Home-brewed wine is not as good as the market, not as good as the market sales, Niya wine is very delicious, more suitable for our Oriental taste, it is recommended not to make wine at home, mainly the tools for making wine should be strictly disinfected and sterilized, and their own brewing is not very clean and hygienic. Niya wine is selected from the pollution-free grape planting base in the Tianshan Mountains of Xinjiang, and the taste is very good.

My own wine is a bit bitter, can I put a little sugar?

Home-brewed wine has a bitter taste, and there may be at least three problems: first, no sugar is added, or the sugar is not enough, generally 10 catties of grapes should add about 6 taels of sugar; second, the fermentation time may be insufficient; The third is that the grapes that were spoiled before fermentation were not cleaned completely.

Cheers has a lot of knowledge about wine on the Internet, and all the wines are imported from abroad in original bottles, so you can learn more.

It is only possible to add sugar, and it usually seems to be fermented for 3 months.