What to do if home brewed wine smells of sake lees?

The wine has already been oxidized and it is unlikely that it will be completely removed, so it will taste better by adding a little citric acid according to your taste. For sweet friends, you can add 10-15% white sugar, which is ready to use (it should not be stored after adding sugar).

Addendum: Wine spoilage is generally caused by oxidation. It is inevitable that the wine will be slightly oxidized during the vinification process, which has a positive effect on the wine, especially the red wine, for example, by increasing the complexity of the wine's aroma and reducing the dryness, but excessive oxidation can cause the wine to deteriorate.

So how do you tell the difference between a good bottle of wine and how can you be sure that it has been over-oxidized?

Wine contains polyphenols and color components anthocyanins, which are very beneficial to the human body but are substances that are easily oxidized, oxidation can degrade these beneficial components, so that the color of white wine will soon become darker, the aroma will disappear, and the taste will deteriorate; Red wine will turn brown or dull in color, the smell will contain acetaldehyde (similar to the smell of rotten, bitter oil) and the fruitiness will disappear quickly; In addition, the oxidation of the alcohol in the wine can give the wine the off-flavor of rotten apples, sour vinegar and nail polish solvents. These changes in color and aroma are also important indicators to distinguish whether a wine has been anomalously oxidized.

The oxidation of wine can occur at all stages of winemaking and bottling, so it is important to store wine properly. If the bottle is not stored properly or for too long, it will appear a gray-white bacterial film on the surface of the wine, which can turn the alcohol in the wine into acetic acid, making the wine taste sour, choking, pungent and cloudy, which indicates that the wine has deteriorated and cannot be drunk. Unconsumed wine should be corked and placed in the refrigerator to reduce the contact surface between the wine and oxygen.

After opening, white wine can be left for 3-5 days, and red wine can be left for about 7 days.

Your home-brewed wine has developed a lees flavor that your wine has been oxidized and is unlikely to be completely removed, which may improve a little if you add a little oak chips to the wine. But the key is that your wine can't continue to be oxidized.

To remove the smell of sake lees, I only know that it can be removed by adding sugar and fermenting it to filter the incense.

You can try adding some grape juice and sugar and fermenting again, it should be better.

It's best to add some specialized yeast.

Wine sour is less sugar, and sugar can be added for secondary fermentation. Wine needs to be aged in oak barrels for a period of time to absorb aromatic substances such as tannic acid from the oak, which undergo slow oxidation. The small oak barrels from the famous French oak region of Allier are used for the master wines, which can increase the contact area between the wine and the oak more than the large barrels, so that the flavor of the wine is stronger.

In addition, the degree of roasting of the barrels needs to be adapted to the flavor of the wine, as is the precise control of temperature and humidity, as well as regular tasting and analysis.

Hello: Most of the table grapes used in making wine at home are used, and I think you use the same, because the sugar-acid ratio of this grape itself (that is, the ratio of sugar content to acid content) is relatively small.

As we know, sake brewing is the use of yeast to break down sugar into alcohol, if there is less sugar, there will be more acid, and if the sweetness of the alcohol produced by sugar fermentation is not enough to offset the sourness, the sake will feel sour.

There could be two reasons for your situation:

First, the grapes you buy are not enough sugar and you add not enough sugar, if this is the case, the solution is to add sugar, but it depends on the time, you have to see if your fermentation container is still bubbling, if it is still rising, it means that the fermentation is not over, you can add, the amount of 1L juice to add 17-18g to produce a degree of wine. If your wine stops bubbling, it means that the fermentation is over, and in this case it is okay to add sugar, but the added sugar will no longer become alcohol, and it will still exist in the form of sugar. If that's the case, I recommend that you add sugar to your drink, because the juice after adding sugar will be a good medium for a lot of bacteria, and the wine will spoil quickly.

Second, the hygienic conditions of your wine are not enough, so that the wine is infected with acetic acid bacteria and other miscellaneous bacteria, thus producing a large amount of acid, if this is the case, then your wine is basically vinegar, and it is difficult to take any measures to remedy it, then you have to drink it as a vinegar drink, don't worry about its quality, it is generally not toxic. Isn't this vinegar drink also very popular at the moment.

The most obvious deterioration is that it becomes very sour, and then, and the taste is very impure, and it is very sour and bitter.