What is the cause of sour and moldy stuffed rice wine

The reasons may be:

1. Rice wine mold is the hyphae that grow out of rhizopus reproduction too vigorously, and the reproduction process of rhizopus requires oxygen, suitable temperature, sufficient oxygen and high temperature, rhizopus will reproduce vigorously;

2. Too much oxygen will also cause rice wine to become sour, and it will also push the process of yeast decomposition of glucose in another wrong direction, glucose is oxidized into water and carbon dioxide, producing alcohol, which in turn oxidizes to acetic acid, which is also the reason why rice wine becomes sour;

3. Poor sealing and long storage time, some spoilage bacteria multiply, producing organic acids such as lactic acid, acetic acid or citric acid in the wine, causing the rice wine to become sour.

Treatment: 1. After entering the formal fermentation stage, try not to open the lid or stir the rice wine to reduce the entry of oxygen;

2. Try to reduce the fermentation temperature to the normal range, the most suitable temperature for rhizopus is 28 to 30 degrees, and the most suitable temperature for yeast is 30 to 35 degrees, so the whole process of brewing rice wine should be controlled at about 30 degrees;

3. Strengthen the seal and cannot be stored for a long time.

Sourness and mold are part of the process of making rice wine, but to control this degree, this is the key to making rice wine. But mildew in general refers to the appearance of mold on the surface, or a severe musty smell, and I mean it in a broad sense. Refers to the presence of a mildew process. Because mold is needed to make wine.

It may be that the seal is not good and the storage time is too long, and the surface has mold and a serious musty smell.

No, it's Suab's.

During the fermentation process of rice wine, part of the glucose is decomposed to produce organic acids, and it is normal to show a certain sour taste, if it is very sour, it may be due to the following reasons:

1.The koji is put early, and the koji must be mixed after the glutinous rice is cooled. Otherwise, the hot glutinous rice kills the gray mold. It turns out to be either sour and smelly, or it doesn't move.

2.The glutinous rice temperature is not suitable. If the temperature of the sticky rice is higher than 30 degrees Celsius or too low before mixing koji, the sake brew will become sour.

Rice wine, also known as wine brewing, sweet wine. In the old days, it was called "Li". Brewed with glutinous rice, it is a traditional specialty wine of the Han nationality.

The main ingredient is Jiangmi, so it is also called Jiangmi wine. In the north, it is generally called "rice wine" or "sweet wine". It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast).

The brewing process is simple, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people. China has a long history of making wine with high-quality brown glutinous rice for more than 1,000 years.

Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

Hello, glad that your question is answered as follows: what is going on with rice wine turning sour sweet rice wine turning sour can be caused by two reasons: one is improper management during the brewing process, and the other is due to improper preservation methods. 1. Sweet rice wine is formed by steaming glutinous rice to half-cooked and evenly mixed with sweet wine koji for sealed fermentation, and the brewing of sweet rice wine goes through two processes:

One is the saccharification process, which breaks down starch into glucose; The second is the liquor process, which breaks down glucose into ethanol and water. As we all know, koji contains yeast, but it also contains a fungus, Rhizopus, which works together to make delicious sweet rice sake. In the process of sweet wine brewing, the rhizopus fungus works first, and the amylase produced by the rapid reproduction of rhizopus can decompose the starch in glutinous rice into glucose, and the saccharification process; The next step is to the yeast, which breaks down the resulting glucose into alcohol (ethanol) and water, and the liquor process.

The ratio of rhizopus to yeast must be appropriate in the whole process, too much rhizopus or too vigorous multiplication will make the rice wine grow white hairs, that is, the hyphae of rhizopus; Too much oxygen will interfere with the wine-making process of rice wine, causing glucose to decompose into carbon dioxide and water, and alcohol will also be oxidized to acetic acid, which is why rice wine becomes sour. 2. After the sweet rice wine is brewed, it should also be properly kept, as the slightest mistake will make the sweet rice wine sour. Sweet rice wine is usually packed into containers, sealed and placed in a ventilated and cool place; Poor sealing, combined with long storage, can cause some spoilage bacteria to multiply and produce organic acids such as lactic acid, acetic acid or citric acid in the wine, which will also cause the sweet rice wine to become sour.

Don't eat sweet rice wine if it turns sour, otherwise it will affect your health, and it is recommended that sweet rice wine should be consumed within 3 or 4 days.

This is due to the fact that the utensils are not cleaned during the production process. The key to making sake is to be clean, and everything should not be mixed with raw water and oil, otherwise it will become moldy and hairy.

The main principle is: in the process of fermentation, the bacteria interact with the oxygen and nitrogen in the air, and the composition of rice and water changes, but because the seal is not good, the bacteria 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.

Extended Information: During the whole process of rice wine brewing, try not to open the lid or stir the rice wine to prevent more oxygen from entering the rice wine. You know, too much oxygen will not only cause rice wine to grow white hairs, but it will also cause yeast.

Oxidizes glucose to water and carbon dioxide.

Instead of producing alcohol. The alcohol that has already been produced is also oxidized to acetic acid.

There are several reasons for mold:

1. The utensils used to make wine must be clean, especially no oil stains, and scald with hot water, and then wipe clean with paper towels.

2. The koji must be mixed after the glutinous rice is cooled. Otherwise, the hot glutinous rice kills the gray mold. It turns out to be either sour and smelly, or it doesn't move.

3. It is best not to touch the glutinous rice directly with your hands, and it is recommended to wear plastic gloves or a layer of plastic wrap.

4. The long white hair in the wine indicates that the temperature is too high, but it can still be eaten; If there are colored hairs, the material is not clean, and it is recommended not to eat it.

5. If you find that the rice grains are stuck to the very small black particles in the air, if you are sure that it is not long hair, it is recommended to pick up the rice grains and throw them away as soon as possible. Rice grains with black spots are prone to black hair.

6. Before mixing koji, the temperature of glutinous rice should not be higher than 30 degrees, and it is best not to be too low, otherwise the sake brewed will be sour. Additional Information: Notes: 1....

Rice wine mold is the hyphae that grow from rhizopus fungus that is too vigorous, and the propagation process of rhizopus requires oxygen, suitable temperature, and when oxygen is sufficient and the temperature is high, rhizopus will reproduce vigorously and cause mold.

If the rice wine is moldy, it is possible that they are moldy because the sealed environment is not very good, and there are bacteria in the air.

There are several reasons why winemaking becomes sour:

1. If the raw materials used in the brewing of liquor are rancid and deteriorated, then the saccharification and fermentation will be directly affected in the production of liquor, resulting in the accumulation of acid substances, so the quality of raw materials must be excellent in order to control acid production.

2. The sour taste in the liquor ** raw materials are not clean, infected with miscellaneous bacteria, the cooking and gelatinization of raw materials is not enough, there is a phenomenon of mixed growth or the temperature of entering the pool is high, the acid production amplitude is large and the environmental hygiene is poor, which also has an impact on miscellaneous bacterial infection.

3. In the process of brewing, it is necessary to grasp the temperature, water quality, water quantity, quality of rice, degree of cooking and the amount of baking powder. Therefore, every step of the winemaking process is related to the difference in the quality and taste of the wine.

4. There are many reasons for rapid fermentation due to excessive fermentation, such as high cellar temperature, large amount of koji, high oxygen content in the cellar, use of cold water to add slurry, etc. If the fermentation temperature rises too fast, it will lead to premature aging of yeast and a large number of acid-producing bacteria, so as to increase the acidity of the fermented grain.

5. Poor management of fermentation and miscellaneous bacterial infection will also lead to serious acid production. Under aerobic conditions, acetic acid bacteria can not only redoxen sugars to produce acetic acid, but also directly oxidize alcohol. Therefore, if the fermentation management is not good in the brewing of liquor, it will lead to fermentation air leakage, and then acetic acid bacteria and other miscellaneous bacteria will grow and multiply in large quantities, resulting in the fermentation of sour.

Hand-brewed are available, can't be handled, and have nothing to do with the quality of the wine, why homemade rice wine often has a layer of things like lack of oil in the jar, which is the oil texture of the rice after fermentation, which shows that the rice wine has been fermented and matured, and it is completely edible. If it is a layer of gray dull and moldy shape, it means that it has deteriorated and is poisonous, and it is inedible and should be poured out.

Rice wine that is not filtered has only a faint layer of white hairs on it, which is caused by miscellaneous bacteria, probably because the container, hands, or rice are not cleanly processed. If the color is normal and the quantity is small, just scoop off this part with a spoon, and the rice wine can still be drunk normally, but it will have a slight effect on the taste. If it's a colorful mold, it's already spoiled.

Ferment at about 35 degrees for 24 hours (once you return to the heater in winter), you must move to a cool place and place it for 3 to 4 days, so that the mash is ready, the taste is sweet, and the wine is rich. It is good to make mash eggs, and mash rice balls are good. Due to the poor sealing after the fermentation is completed, the infection caused by the formation of a very conducive environment for the growth of bacteria, yeast anaerobic respiration will convert glucose into alcohol and carbon dioxide, the white layer is the foam of carbon dioxide, skimming off it, but if the white hair is still very long, it is deterioration.

Especially rice wine that has been stored for many years, so it's best not to drink it.

This seems to be the turbidity of the puree, and it would be good if it was filtered by Fu Shishu, and I don't know how to precipitate from the rice and condense and float on the surface of the rice wine. If you make rice wine and eat these oils, they will not have any effect on the human body if they are retained in rice wine, and if they are sold they should be removed, the fat floating on them will affect the appearance of rice wine. The grease can be removed by removing a net made of gauze.

If there is a layer of white hair on it, it is spoiled and cannot be drunk. Homemade rice wine should be served in glass or ceramic vessels, and it should be sealed and left in a cool place, as shaking it will increase the speed at which it will deteriorate.

1.Too much exposure to air.

2.There are miscellaneous bacteria mixed in.

Answer Poor sealing leads to the growth and reproduction of acid-producing microorganisms, and fermented acid-producing alcohol will not spontaneously convert into acetic acid (i.e., acetic acid) under normal conditions, but ethanol will be oxidized to acetic acid in the presence of acetic acid bacteria and oxygen, and the wine will be sour. Conditions for wine to become sour: presence of acetic acid bacteria; There is oxygen involved in the reaction.

Since acetic acid bacteria naturally inhabit the surface of plants, acetic acid bacteria that grow with yeast can be found as long as sugary substances are present. In addition to strict disinfection, attention to cleanliness, and reduction of acetic acid bacteria contamination in the brewing process, it is difficult to fundamentally eliminate the existence of acetic acid bacteria. But as long as we isolate the air, acetic acid bacteria will not be able to grow and multiply, and alcohol will not become acetic acid.

Therefore, contact with air should be minimized during the winemaking process.

Organic acid by-products are produced during the fermentation of alcohol.

The process of producing alcohol from grape fermentation is a very complex biochemical process, which produces some by-products in addition to the main product ethanol (alcohol), which contains various organic acids, which is also the reason for the sour taste of wine, that is, even if it is a purebred yeast and aseptic fermentation, the wine produced is slightly sour. This is a secondary route for wine to become sour.