How to eat sweet wine when it turns sour as the title Thank you

If the alcohol concentration is not enough, it is easy for some spoilage bacteria (lactic acid bacteria, etc.) to multiply, and lactic acid bacteria will produce lactic acid during the metabolic process, which will make the wine sour. If the liqueur has turned sour. It's best not to eat it again. Hope thank you !!

There are many reasons for the sour taste of sweet wine, and many people will appear in life, and the sweet wine made after many attempts has a little sour taste, and it is Angel sweet wine koji. One is sweet and the other is flavored sweet koji. But both liqueurs have a sour taste.

What's the deal with dessert wine having a sour taste.

First: It is possible that the utensils containing sweet wine have not been sterilized and dried after boiling water If it is left for too long, the wine will generally taste too strong and generally will not have a sour taste.

Second, the problem of eliminating utensils may be a problem with the production process, such as glutinous rice being cooked too well and too viscous, which affects the left and right sides of the liquor and produces other bacteria other than yeast.

Third: If the above two are excluded, it means that the liquor has been left for too long and has lost its effect, which makes the glutinous rice have a sour taste when it is placed naturally.

The reason for the sweetness of liqueur is that during the fermentation process of liqueur, koji degrades the starch in the rice into polysaccharides or simple sugars with a relatively low degree of polymerization, such as sucrose and glucose. In the fermentation of sweet wine, it is generally compacted, the simplest reason may be that you did not compact, and the other may be that the koji you use is very poor, resulting in insufficient saccharification, which causes the fermentation of other miscellaneous bacteria and produces some organic acids.

Sweet wine is sour because the fermentation process of sweet wine is saccharification first, then wine, and then further fermentation will allow the alcohol to be converted into acetic acid. Homemade sweet wine is an open operation, and it is easy to be infected with miscellaneous bacteria in such an operating environment, the most important of which is lactobacillus, which is an anaerobic bacterium, which can convert the sugars in sweet wine into lactic acid, so as to make sweet wine produce a sour taste.

Sweet sake, also known as sweet sake, is a drink made by fermenting glutinous rice and koji together, and it is very good for your health when drunk in moderation. Fermented sweet wine should have a very strong aroma and sweetness, but if the sweet wine is not sweet but sour, it is likely to be overfermented.

There are several possibilities:

1. The fermentation may be ineffective.

2. The temperature is too low and the fermentation fails.

3. The water temperature is too high when fermenting with water.

The remedy for sour liqueur is described in detail below

1. Remedy:

1. Method 1: If you want to continue to use sour rice wine, you can use alkaline noodles, that is, baking soda, into water, or directly buy soda and add a part of the glutinous rice wine to boil for a while, so that the acid in it will produce an acid-base neutralization reaction to remove the sour taste, and this acid-base reaction will produce salt, which will not affect consumption.

2. Method 2: Add enough sugar directly to the sour rice wine to let the sweetness cover the sourness, but this method is not scientific, because the essence of the sour taste has not changed, but it is only covered by sweetness.

2. Dessert wine:

1. Sweet liquor is made by mixing colorless spirits, brandy, gin or other distilled spirits with fruits, flowers, plants or pure juices and other natural materials extracted from these raw materials. Filtration and maceration is the most important method in the manufacture of liqueurs, while distillation is a necessary process.

2. Ancient sweet wine, whether made from fruit or grain, has the difference between the floating and sinking of the juice and the turbidity. The sweet wine produced in the Tang Dynasty still contains many impurities, and must be pressed and filtered when drinking. Tang Libai's poem "Farewell to Jinling Wine Shop" has the wind blowing willow flowers full of fragrance, and Wu Ji's sentence of pressing wine and persuading customers to taste it is a proof.

3. There is a special product in Hunan called sweet wine, which is made of glutinous rice steamed and made with wine medicine, which is called because of its sweetness. Sweet wine is prevalent in Yiyang, and most of the people use sweet wine to entertain guests during the Spring Festival. If there are valuable guests, boil the sugar with sweet wine and boil, and then make eggs, commonly known as sweet wine tea, which means that the relationship between the guest and the host is sweet.

Taojiang and Anhua are always happy to pick up guests, and they must be entertained with sweet wine and tea.

3. Practice:

1. Put water in the steamer, put a layer of white cloth on the steamer, and boil the water until there is steam. Place the drained glutinous rice on a cloth and steam for about an hour. Taste it yourself and know the escort.

Without this layer of cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed. There is a experience of failure in this. Taste the texture of glutinous rice, and if the rice is hard, sprinkle some water and mix it before steaming for a while.

2. Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling. Spread a few sheets of aluminum foil on the table, and spread the glutinous rice on top of it into two or three inches thick and a layer to cool through.

Sprinkle a little cold boiled water on the cooled glutinous rice, and spread the glutinous rice evenly by hand, using as little water as possible.

3. Place the pot in an incubator of about 30 degrees for 24 to 48 hours, if the rice becomes soft, it means that it has been saccharified, there is water and wine fragrance, it means that there is alcohol and lactic acid, you can stop keeping warm, it is best to steam it again, kill the microorganisms and enzymes in it to stop its activities, so that the sweet wine is made successfully.

For dessert wines, this is what we usually call morominomi.

It is a drink that is loved by people. Rice wine is also a good dietary remedy for women during lactation.

At the time, you can drink some rice wine appropriately, which has a good lactation effect. In addition, drinking rice wine in moderation also has a certain beauty effect!

For sour rice wine, there are several ways to sweeten it:

The first method: If you want to continue using the sour rice wine, you can use alkaline noodles or baking soda.

into water, or buy soda directly.

Add glutinous rice wine.

A portion is boiled for a while, so that the acid inside will produce an acid-base neutralization reaction. In this way, the acidity is removed, and this acid-base reaction produces salt, which will not affect the consumption!

The second method is to add enough sugar directly to the sour rice wine to let the sweetness cover up the sourness, but this method is not scientific, because the essence of the sourness has not changed, it is just masked by the sweetness! So this method is not advocated!

Actually, for sweet rice wine.

The main thing is to pay attention to controlling the brewing process, master the right temperature, and try not to let him become sour. If it really turns sour, try not to eat it!

Because for the brewing of rice wine, the brewing process is not complicated, and the cost is not very high, so it is good to brew again when it is sour, and there is no need to eat it again, because after all, after becoming sour, it feels like it has deteriorated, which greatly affects the mood of eating, so I recommend that you try not to eat it after it is sour!

If you do acid, then it is too late to remedy, and if it becomes sour, the main reason is that the temperature is too high, and this thing is irreversible. So next time you should pay attention to it and control its temperature at all times.

If you want to say that it's a place, then you can eat it as vinegar.

Sweet wine is sour, how to remedy it? The wine is sour, and it cannot be remedied, and the wine at this time is already vinegar

The liqueur is a bit sour and does not need to continue fermentation. Sweet wine is a little sour and does not need to continue fermentation, sweet rice wine can be caused by two reasons, one is improper management during the brewing process, and the other is due to improper preservation methods or too long a time of storage. In this case, it is not possible to continue brewing.

Some spoilage bacteria multiply and eventually produce organic acids such as lactic acid and acetic acid in the wine, so it will feel sour when you drink it.

How to make liqueur.

The main ingredient is 750 grams of glutinous rice, 4 grams of seasoning sweet wine koji, an appropriate amount of cold boiled water, an appropriate amount of water for soaking rice, and the steps of glutinous rice are put into water, soaked for 10 hours, soaked before going to bed, and can be done the next morning. This time, I used a rice cooker, so I can steam the rice anyway. Take out the glutinous rice, put it in gauze and rinse it with cool boiled water, fully grasp the rice, the temperature is about 30°, about a little warmer than the hand.

It's okay to be a little cooler, don't be too hot, it will burn the koji in the back. Sprinkle the koji evenly over the prepared rice and grasp well. A small portion is left to sprinkle on the surface, poking a hole in the middle.

The insulation work should be done well, now that the weather is cold, it is more convenient to have a thermal insulation bag, the temperature is kept between 30 and 40 degrees, and you can eat it after a day of storage.