What is sour in wine, what is the cause of sour red wine What is the cause of sour red wine

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.

1. The biggest reason for red wine to become sour is excessive oxidation, if the red wine is not stored properly or placed for too long, the red wine will always react with oxygen in contact with the air for a long time, and after a long time, the red wine will slowly turn into red wine vinegar, so it will become sour.

2. Red wine itself has a certain sour taste, smelling refreshing and sour, which is normal, but the wine is in contact with oxygen for a long time after opening the bottle, which will convert the alcohol into acetic acid, resulting in the taste of vinegar in the wine. However, it should be noted that if the red wine is moldy and spoiled, it should not be drunk to avoid causing physical discomfort.

The sour taste of wine is mainly tartaric acid, and the tartaric acid in wine is sold from the grapes themselves, and the grapes themselves are fruits with a high content of tartaric acid. Most of the tartaric acid in wine exists in the form of tartrate, which is easily soluble in water and not easily soluble in wine, and will crystallize and precipitate at low temperatures, forming the so-called "wine diamond" on the wall, cork or bottom of the bottle.

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. All colors such as dark yellow, earthy yellow, brown yellow or brownish yellow do not meet the color requirements of white grape 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 will not only 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.

The sourness of wine is mainly tartaric acid, and the tartaric acid in wine comes from the grapes themselves, and the grapes themselves are fruits with a high content of tartaric acid. Most of the tartaric acid in wine exists in the form of tartrate, which is easily soluble in water and not easily soluble in wine, and will crystallize and precipitate at low temperatures, forming the so-called "wine diamond" on the wall, cork or bottom of the bottle.

The sourness of wine is mainly tartaric acid, and the pure stone acid in wine comes from the grapes themselves, and the grapes themselves are fruits with high tartaric acid content. Most of the tartaric acid in wine exists in the form of tartrate, which is easily soluble in water and not easily soluble in wine, and will crystallize and precipitate at low temperatures, forming the so-called "wine diamond" beam on the wall, cork or bottom of the bottle.

The wine is very acidic and related to the variety of the wine grapes, white wine will have a higher acidity than red wine. If the wine has become very sour, it means that the wine has been overoxidized and turned into wine vinegar. Acids play an important role in wine.

Primary acids are combined with fermented acids (acetic, butyrate, lactic and succinic acids) to preserve and stabilize the color of the wine. <

The acidity of the wine is related to the variety of the wine grapes, and white wines tend to have higher acidity than red wines. If the wine has become very sour, it means that the wine has been overoxidized and turned into wine vinegar. Acids play an important role in wine.

Primary acids are combined with fermented acids (acetic, butyrate, lactic and succinic acids) to preserve and stabilize the color of the wine. There are three main acids in grapes. It is lemon and beta acid, malic acid and tartaric acid.

All grapes contain acids, the amount of which varies, but empirically we often find that grapes grown in cooler climates contain more acids (Sauvignon Blanc, Riesling) and warmer climates contain less acids (Zinfandelle, Cabernet Sauvignon, Syrah).