How to check the degree of home made wine?

Alcohol measuring instruments are available in medical pharmacies.

Home-brewed wine is not high in alcohol and very sweet, but it is very good after drinking, probably because the by-products of the process of fermenting alcohol produced by adding sugar before fermentation and the fermentation of grapes themselves to produce alcohol are different, and the body's absorption rate and catabolism of alcohol are also different, resulting in the human body's abnormal reaction to the sweetened wine.

Home-brewed wine is not high in alcohol and sweet and can be drunk, this is normal. Home-brewed wines are generally 10-16 degrees, and will not be above this level. If you feel that the wine content is high after normal fermentation, it is that the grape variety is better, the sugar content is larger, and the reason for the sugar fermentation is that all of them are converted into alcohol, and the wine only has a wine taste and sour taste without sweetness, which seems to be a high alcohol content.

The catabolism of alcohol in the human body mainly relies on two enzymes in the body, one is alcohol dehydrogenase and the other is acetaldehyde dehydrogenase. The former can remove the two hydrogen atoms from the alcohol molecule, making ethanol into acetaldehyde. The latter can remove the two hydrogen atoms in acetaldehyde, so that acetaldehyde is decomposed into carbon dioxide and water.

If the human body has these two enzymes, it can break down alcohol relatively quickly, and the central nervous system is less affected by alcohol, so even after drinking a certain amount of alcohol, it can be metabolized quickly. In the general human body, the former enzyme exists, and the amount is basically equal. However, there are more people who lack the latter enzyme.

The lack of acetaldehyde dehydrogenase makes alcohol can not be completely decomposed into water and carbon dioxide, but continues to remain in the body as acetaldehyde, and acetaldehyde is a chemical substance that is toxic to living organisms, so that people have headaches, nausea, flushing and palpitation after drinking, which is the adverse consequence of acetaldehyde accumulation.

"Seven points of grapes, three points of craftsmanship". Therefore, it is advisable to use grapes of relatively high quality in the winemaking process, with intact grains, good ripeness and high sugar content.

The wines produced are mellow in taste, rich in aroma and balanced in structure, and rich in quality and stability. In good years, home-made wines can be aged for more than a few years.

The alcohol degree indicates the percentage by volume of ethanol in the wine, usually expressed as the volume ratio at 20 degrees Celsius.

How to measure the alcohol content of wine:

1. Measure 100 ml of wine in a beaker and add an appropriate amount of water;

2. Pour the wine in the beaker into a simple still, and distill on the simple still to balance 100 ml of wine;

3. Pour the distilled clan wine into a graduated cylinder;

4. Use a thermometer and an alcohol meter to put the leakage ear in the graduated cylinder at the same time to observe and display;

5. According to the alcohol content and temperature conversion table, there is the alcohol content data at the intersection of the table, which can be converted into wine alcohol content.

1. Appearance: Under suitable light, hold the bottom of the glass or hold the glass column with your hand, raise your eyebrows, and observe the color, transparency and clarity of the wine in the cup with your eyes, whether there is precipitation and suspended solids; Sparkling and aerated sparkling wine should be observed and recorded in detail;

2. Aroma: first smell the fragrance with your nose many times in a static state, then hold the wine glass in the palm of your hand, warm the wine slightly, and shake the wine glass so that the wine samples in the glass are distributed on the wall of the glass. Slowly place the glass under the nostrils and smell the volatile aroma to distinguish whether there is a fruity aroma, a wine aroma or other foreign aromas; Rent hail rocks.

3. Taste: Drink a small amount of sample in the mouth, try to evenly distribute it in the taste area, taste carefully, swallow it after having a clear seal, and then experience the taste after the taste, and record the taste characteristics;

4. Typicality: According to the comprehensive analysis of the characteristics of appearance, aroma and taste, evaluate the strength of its type, style and typicality, and write a conclusion.

The degree of wine indicates the percentage of alcohol in the wine by volume, which is usually expressed as a volume ratio of 20, such as 50 degrees wine, which means that in 100 ml of wine, there is 50 ml of ethanol (20).

If you have a bottle, you just have to look at the alcohol content on the bottle.

There are two ways to do this when you don't have a bottle:

Simple method: to judge the degree of the wine can be shaken, after shaking the wine bottle, if there are hops with millet grains to sorghum rice grains, the piling time is about 15 seconds, and the degree of the wine is about 53 to 55 degrees; If the hops are the size of sorghum grains, the heaping time is about 7 seconds, and the alcohol is about 57 to 60 degrees; If the hops are the size of sorghum rice kernels to corn kernels, the heaping time is about 3 seconds, and the alcohol degree is about 65 degrees.

Precise method: need to purchase two alcohol meters (specifications are 0 ° to 50 ° and 50 ° to 100 °), one thermometer (0 ° to 100 °, mercury display red, the scale should be cleared), and one measuring cup (500 ml or 1000 ml).

Pour the prepared wine into a measuring glass.

Place the alcohol meter carefully in a measuring glass, and when the wine rests, the position of the horizontal plane is the surface degree of the wine.

Put the bottom end of the thermometer (one end of the red mercury column) into the wine, pinch the other end with your fingers, observe and display the temperature, and the alcohol meter is the standard at 20°C. For every 1° alcohol content exceeded, the alcohol content should be subtracted by 1° below the standard temperature, and the alcohol content should be increased.