Homemade wine turns sour after exposure to the sun, can you still drink it?

I can drink it. When the wine turns sour, it becomes grape vinegar. Let's talk about the efficacy and role of grape vinegar:

The efficacy and function of grape vinegar.

1. Antibacterial and detoxification, stomach and stomach to help digestion and eliminate fatigue;

2. Reduce the incidence of liver disease;

3. Anti-aging;

4. Soften blood vessels, lower blood lipids, and lower cholesterol;

5. As well as the effects of beauty and fitness.

Eliminates muscle fatigue.

Rich in organic acids, it can decompose lactic acid and pyruvate, which are the substances that fatigue human muscles, and can also hinder the production of lactic acid and relieve the fatigue of the body. It is most suitable for MM who have just finished exercising, and can quickly recover energy without eating and drinking, and there is no aftermath of fat.

Activates cellular energy.

Fruit vinegar is rich in active enzymes, the combination of enzymes and amino acids, which helps the metabolism of cells, as well as the manufacture of muscles, blood, tissues and the production of hormones, can increase muscle tone and firmness, fat is not easy to accumulate, and then make the overall curve smooth to help digestion and absorption of amino acids rich in vinegar, can promote the secretion of digestive juices, is conducive to the body's absorption of nutrients, and can help decompose fat and protein to transform it into physical energy, fat wants to stay in it is difficult.

It can be drunk, but the taste is very poor; Wine should be sealed and placed in a cool, ventilated place.

Don't drink it!

Homemade wine is not very healthy in the first place, because you don't have the professional technology to remove microorganisms, and if you don't take care of the hygiene of homemade wine, it can lead to insomnia or poisoning, and you can search for this information on the Internet.

In addition to the above risks, the life of wine is fragile, and professional cellars are in a dry and dark environment. If it is exposed to strong sunlight or shakes violently for a long time, the body of the wine will change, as you said, it will become sour, which means that the wine has gone bad.

Home-brewed wine is inherently cheap, so I recommend you throw it out, health first!

The acidity of the home-grown wine may be due to the grape source.

It is not ripe, the sugar content of bai is not enough, and the wine made from du is also sour; Or when it is fermented, it is too long, the fermentation is excessive, and the wine turns into grape vinegar.

There are three reasons why the self-brewed wine becomes sour: (1) The fermentation time is too long, the fermentation is not terminated in time, and the barrel is not poured in time, as the saying goes, after fermentation, the wine becomes vinegar. (2) Another reason is that the liquor is contaminated with acetic acid bacteria, and the liquor deteriorates and becomes sour.

Or maybe the brewing equipment used is wrong. (3) The wine is not ripe enough and the sugar content is not enough.

In the taste of wine, there is acidity, but it depends on how it is balanced. If you drink it in your mouth, acid, sugar, tannin, alcohol content and all of these flavors, then you can drink it, of course, brewing it at home may not be so perfect! Also, depending on the color of the wine, if it is red, it is fine, if the red wine has turned into the color of amber, you can't drink it.

Generally, most of the grapes used in making wine are fresh table grapes, and I think you use the same, the sugar-acid ratio of this grape itself 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.

You're not making wine the right way, grapes.

"Huanbo bai net"Shizubo is happy to duke for you

Answer! Two reasons:

1. The sugar content of the bought grapes is not enough, and the sugar added is not enough, so the solution is to add sugar. If sugar is added before the fermentation is stopped, it will be converted into alcohol, and the degree will increase; If sugar is added after fermentation has stopped, the sweetness will simply be increased to balance the acidity, and the degree will not change.

2. Because of the lack of attention to hygienic conditions, the acetic acid bacteria are infected, resulting in a large amount of acid, that is, the wine is made into wine vinegar. In fact, it is not bad, wine vinegar is a good cooking seasoning, and it is just wrong to make a mistake. Just pay attention to the hygienic conditions next time.

This is very normal, wine will be astringent, this is the best substance in wine, called tannin (the expression of which is the oral version.

The folds in the right of astringency, that is, astringency), all kinds of beneficial substances proven by modern science, such as prevention of cardiovascular disease, anti-cancer, whitening**, etc., is to say this substance, so this is very normal, if you feel that it is unbearable, you can put a little more sugar or honey when brewing!

If homemade wine has a strong acidic taste, it is caused by bacterial infection or the addition of raw water during the fermentation process. During fermentation, if the grape skin is dirty, the grape skin is not dried after washing, the tools that come into contact with the wine are not sterilized after each use, the next time it is used directly, a large amount of air contact is exposed to the air during post-fermentation, and the environmental hygiene is poor, etc., it will cause the fermented wine to have a heavy sourness.

Sourness is the normal taste of wine, if you feel that the acidity is too prominent, you can add an appropriate amount of sugar and use sweetness to balance out some of the acidity.

That's because you're not killing the yeast in the wine enough, and the yeast produces lactic acid through respiration in an oxygen-free environment, so it has a sour taste, and the yeast won't become sour when you get rid of it.

I don't know, I feel that it is very troublesome to make wine, it is better to buy it conveniently, I recommend to you Niya Western Regions Sandy Cabernet Sauvignon dry red wine, which is made of natural pollution-free fruits from the Tianshan region of Xinjiang after fermentation in wooden barrels, with excellent taste, great collection value, and is also a good choice for gifts.

I think it should be that the seal is not done well, and the brewing must be vacuum sealed, so that it will not be sour after fermentation.

Follow the grapes.

The principle of wine change: grape yeast at the right temperature, spontaneous fermentation to convert the sugar in the grape into wine, as the fermentation progresses, the alcohol increases, the sugar in the grape juice decreases, until the end of fermentation. In this way, the grape juice becomes wine.

During later storage, complex physicochemical changes occur, such as the conversion of fruit acids from alcohol and grape juice into organic esters, which give the wine its aroma. The chemical reaction of sugar fermentation into wine is anaerobic and does not require the participation of oxygen. In this project, we don't seem to see the reason why wine turns into grape vinegar, in fact, the main reason for the transformation of self-made wine into vinegar is mainly due to the lack of professional timing control and the creation of a micro-oxygen environment.

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.

Do not drink. The sour nature of the wine is most likely due to the fact that the winemaking process is not pasteurized. Unsterilized wine is not recommended because the alcohol reacts with acetic acid bacteria to form acetic acid under the action of oxygen.

However, in the right cases, it can be used to wash hands or face, so the tannins in the wine shrink and tighten the enlarged pores, reducing wrinkles and making ** appear delicate.

: There are two types of sour home-brewed wines

One situation is normal acidity, that is, due to the high acidity of grape varieties (such as mountain grapes, wool grapes) or poor ripeness, it will cause home-brewed wines to taste sour, in this case, the acidity can be reduced by aging, chemical acid reduction, etc., the specific method can refer to the "Wine Self-brewing Manual" edited by Dibershi;

The second situation is the bad acid, which is due to the lack of hygiene during the fermentation (if the flies enter to bring acetic acid bacteria), or the miscellaneous bacteria in the air during storage cause wine rancidity, this situation will generally have obvious phenomena, first there is a layer of gray film on the surface of the wine, and then you can smell the pungent acetic acid smell, if this happens, pro, basically there is no help, or let it continue to ferment into grape vinegar (not bad, but do some simple treatment before drinking,), Or it can be distilled and placed in oak barrels to make brandy. I hope my answer will help you.