What is the reason why rice wine becomes bitter What is the reason for rice wine to have black spots

In my practice, it's because the fermentation time is too long. Three days ago, there were no black spots, and after another day, black spots appeared.

Summary. Dear, it is normal to have a slightly bitter taste, when steaming rice, there is unripe, and the rice wine will be a little bitter, if you don't mind, you can drink it directly, and you can add some sugar water if you mind the bitterness. <>

What's the deal with rice wine being bitter?

Dear, a slight bitter taste is a normal omen, steaming rice is not cooked, the brewed rice wine will also have a round bitterness, if you don't mind, you can drink it directly, mind the bitterness can add some sugar water. <>

Dear, the reasons for the bitterness of rice wine are as follows [Weiwu Liang laughs] 1Rice contains starch, which is converted into sugar by the saccharification enzyme in koji, and the sugar is converted into ethanol by yeast and liquor. This process is carried out in the fermentation of rice wine by mixing.

Fermentation for 1 to 2 days is mainly saccharification, and the yeast produces a small amount of ethanol during reproduction. On the third day, yeast multiplies vigorously, a large amount of sugar is consumed, and a large amount of ethanol is produced. Rice wine has a sweet and sour taste, and gradually changes to a sour and bitter taste.

2.Fermentation 5 7 days After the end of alcoholic fermentation, the starch and sugar fingers are basically consumed, and the sweetness of rice wine is gone, and the natural bitterness is highlighted.

It is possible that the bitterness of Yonejinji sake is very good, and it is because there is too much sake lees, and if it is according to the recommended koji ratio, the bitterness is mainly due to the long fermentation time (the more bitter it is, the better the fermentation), and the temperature is 30 degrees Celsius, which is generally 24 to 36 hours.

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How to solve the bitterness of wine.

Pro, you can beat the appropriate amount or type of egg white into fine foam, break the rock sugar, add 2 parts of water, and then add an appropriate amount of egg white into fine foam, stir evenly, boil and dissolve, pour into fine gauze and filter, remove filter residue. Pour them into the bitter liquor and mix well, clarify, which can effectively remove the bitterness in the liquor. Depending on the degree of bitterness, you can start with a small sample to find the best ratio, and then blend it in batches in proportion.

If it is according to the recommended koji ratio, the bitterness is mainly due to the fermentation time is too long (the more bitter it is, the better the fermentation), the temperature is 30 degrees, and the temperature is generally 24 to 36 hours, if the temperature is about 20 degrees, it will be fermented for about three days, and it will be bitter for a long time. If it's sour, it means that the temperature brigade is too comic, and it's too sealed, so it will be sour. It is normal to have a slightly bitter taste, when steaming rice, there is not ripe, and the rice wine brewed will also be a little bitter, if you don't mind the sale, you can drink it directly, and you can add some white sugar water if you mind the bitterness.

Summary. Dear, hello, I will help you answer this question, I am answering it for you, please wait a while, don't be too anxious, I hope my answer can help you, solve your troubles, I wish you a happy life and good health.

Dear, hello, I will help you answer this question, I am answering it for you, please wait a while, don't be too anxious, I hope my answer can help you, solve your troubles, I wish you a happy life and good health.

Hello, the reason you mentioned that there are fine black spots on the surface of rice wine may be the following reasons: the small black spots on the surface of the sake brewing are actually during the fermentation process, the bacteria interact with oxygen and nitrogen in the air, and the composition of rice and water changes. However, because of poor sealing, the mold can continue to obtain oxygen and nitrogen and gradually grow, and finally the size that can be seen by the naked eye is the so-called black mold.

Here's what it looks like.

Is it broken.

Can you still eat it? Hello, this kind of mold has been produced.

In other words, it's broken, and you can't eat it, right?

Hello, yes, I can't eat it anymore, if you eat something moldy, it will affect the human body.

Ok thanks.

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This is a normal phenomenon, the surface of the mash fermentation will produce mycelium, and the mycelium will turn black after a long time, which does not affect the quality of rice wine, but the appearance is not good-looking. In the future, you can pay attention to it, and when the mycelium grows, you can flatten it so that there will be no black spots.

The key to making rice wine is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. Wash and dry the container for steaming rice, the spatula for shoveling rice, and the container for fermenting rice wine, as well as wash and dry your hands.

In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often), if there is no wine aroma and the rice has not yet formed a tofu cube, you can take the lid of the container to the kitchen fire and heat it, and then cover it so that the rice in it will not continue to ferment due to insufficient temperature (this is a local trick, adjust according to your own situation).

Summary. The reason for the blackening is that it is infected with mold, resulting in corruption and deterioration, which may be caused by: First, the material is not cooked sufficiently. Second, temperature and humidity control is not in place. Third, the disinfection is not clean.

The reason for the blackening of the hair shirt is that it is infected with mold, which causes corruption and deterioration, and the possible reason is: I am not enough to cook the materials. Second, or the temperature and humidity control of the return year is not in place. Third, the disinfection is not clean.

Rice wine has a very good moisturizing effect. In winter, adding a moderate amount of rice wine to the water can keep the body hydrated.