How to remedy the sourness of sweet wine, and what happens to the sour brewing of sweet wine

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

Hello, it is bad, indicating spoilage, or symptoms for a long time, in this case, it is generally recommended not to eat.

Causes of sour sweet wines:

If sweet wine is to be classified, it can be classified into the rice wine family, which is fermented while saccharification (it can be saccharified and then fermented, and sweet wine can also be made only with saccharification steps), and the mash is not distilled. Commercially available sweet wine koji usually contains two microorganisms – Rhizopus and yeast. The former is responsible for converting the starch in rice into sugars that can be used by yeasts, and the latter converts sugars into water, alcohol, and dioxide.

Yeasts are facultative anaerobes, i.e., they can survive in both aerobic and anaerobic environments. It reproduces in an aerobic environment and decomposes sugars into water and carbon dioxide, and in the absence of oxygen, decomposes sugars into alcohol and carbon dioxide). During fermentation, yeast is the dominant bacteria.

1. In the process of making sweet wine, it is an open operation, and in such an operating environment, it is inevitable that you will come into contact with many other miscellaneous bacteria, the main of which is lactobacillus. Lactic acid bacteria are anaerobic bacteria that use sugars to produce lactic acid. The growth of lactobacilli and yeast exhibits antagonism.

When lactobacilli grow in large quantities, lactic acid is produced, and the pH value of the mash decreases, causing the yeast to condense and denature, and eventually cause the death of the yeast.

2. Acetic acid bacteria are also the main source of pollution. Oxidizes alcohol to acetic acid.

3. In addition to the above-mentioned infection of miscellaneous bacteria due to the inattention of the operation, there is also the fact that the rice is not steamed thoroughly, and the degree of starch gelatinization is low, which is not conducive to the growth of rhizopus, affects the saccharification step, and is the direct consequence - the mash is not sweet. At the same time, some miscellaneous bacteria that can directly decompose starch may also breed.

4. Of course, there are many factors that cause rancidity, such as the quality of the koji, the koji when the rice is not cooled, and the fermentation temperature, but they are all the results of the activities of the above "workers".

1. It turns sour because.

It is contaminated with acetic acid during brewing, and the alcohol is further oxidized to acetic acid, so the wine acid is because it contains acetic acid and can be used for cooking (it contains alcohol and acetic acid. The esterification reaction is carried out at high temperature to produce ethyl acetate, which has a fragrance. This has the same effect as adding wine and vinegar to cooking.

2. I would like to ask when you mix koji, and the koji must be mixed after the glutinous rice has cooled. Otherwise, the hot glutinous rice kills the gray mold.

3. Whether you have a good seal or not, it must be sealed well. Otherwise, it is sour and astringent.

4. Low temperature is not enough. Around 30 degrees Celsius is best.

5. Temperature and time are very important, if the temperature is too high and the time is too long, the alcohol produced will continue to oxidize into acid

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 liquid juices and other natural materials squeezed 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 it is 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 and the fragrance of the store, 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 by steaming glutinous rice and adding wine medicine, which is called because of its sweetness. Sweet wine is prevalent in the Yiyang area, 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 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.

If the wine is a little sour, it can be remedied with soda, rock sugar or white sugar, honey, etc.

1. Soda remedy.

If the sweet wine is sour, you can add soda to remedy, add baking soda to boil, or you can directly add ready-made soda to the sweet wine, and the acid in the pie will produce an acid-base neutralization reaction. It can remove the envy of sweet wine sour wheel.

2. Rock sugar or white sugar remedy.

You can also add rock sugar or white sugar, and add enough sugar directly to the sweet wine to let the sweet wax cover up the sour taste. However, if the liqueur is sour due to improper storage during the preservation process, it should not be eaten again.

3. Honey remedy.

If you find that your homemade sake has become sour, you can also change the wine to a clean jar and add honey in a certain proportion to reconcile the taste. Then it should be sealed.

Precautions for homemade wine:

1. The koji must be mixed with glutinous rice after it has cooled to 30 years. Otherwise, the hot glutinous rice will kill the fungus. The result is either sour and smelly, or it doesn't move.

If the temperature in the middle is too low, the koji will not be active, and the bacteria will multiply, and it is best to do it around 30. And be sure to seal it well. Otherwise, it will be sour and astringent.

2. The key to making sake is to be clean, and everything should not be stained with raw water and oil, (which is related to the growth conditions of koji). Wash and dry the container for steaming rice, the spatula for shoveling rice, the spoon, and the container for fermenting rice wine, and wash and dry your hands.

3. 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 block, you can put the container in a 30 warm water bath to heat it, so that the rice will not continue to ferment due to insufficient temperature.

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.

The abundant growth of lactobacilli will also cause the pH of the sweet wine to decrease, allowing the yeast to condense and denature and die, stopping the normal fermentation process. Infection with acetic acid bacteria is also a common cause of sour brewing of sweet wines, which can convert the alcohol produced by yeast into acetic acid, which can also give sweet wines a sour taste.

In addition, factors such as not steaming the rice thoroughly, the quality of the koji is problematic, or the rice is not cooled and the koji is not cold, etc., which will also lead to the infection of miscellaneous bacteria and produce a sour taste.

Sweet wine fermentation time is also one of the common causes of acidity, because the fermentation process of sweet wine is saccharification first, then wine, and then continued fermentation will allow alcohol to be converted into acetic acid, which is how the vinegar we eat is brewed.

Therefore, when the fermentation of sweet wine reaches the right level, the fermentation must be artificially stopped, and if it is allowed to continue fermentation, it will inevitably produce a sour taste.

What is the reason for the sour sweet liquor Find the reason in the following three aspects, the first aspect is that the temperature during fermentation is high, which will cause the brewed sweet liquor to taste sour, the second reason is that the glutinous rice is steamed in the pot for two to three hours, and the glutinous rice will be sour when it is not steamed in the liquor, and the third is useless, high-concentration liquor.

The reason why making sweet wine will be sour is because you put too much sugar, and if there is too much sugar, it will be sour, so you must control the amount.

The main reason for the sourness is that the temperature is not good, and he has a little fermentation, so it will not affect him to continue to drink, and there will be no harmful substances, so don't worry.

Hello, if you make sweet wine and make it sour, it means that the temperature is not right during fermentation, so the amount of fermented wine will be sour.

Hello, brewing sweet wine, if the ratio is not good, it will be sour, it should be a problem with the method to happen, and there must be no oil when you redo it.

This kind of seal should not be done well when you made it, and it may be that the steps you made are wrong and need to be readjusted.

The main reason for sourness is that you have to leak air or other debris during the process.

Why is it sour when making sweet wine? I think if you have a fever, it may be your water, so it will cause a fever.

Because alcohol continues to be oxidized to acetic acid.

Hello, sweet sake brewing is fermented through koji, and fermentation will occur.

Add soda: You can boil baking soda with water, or you can add ready-made soda directly to the mash. Cook them together and the mash will sweeten.

Put it in the refrigerator: One of the reasons why mash is not sweet is that the fermentation temperature is too high, making the mash more acidic. It is possible to put the moromi in the refrigerator before eating the moromi grains.

The temperature change will change the sweetness of the mash. Add rock sugar or white sugar: Add an appropriate amount of rock sugar or white sugar according to personal taste to increase the sweetness of the mash.

1. Add soda: You can add baking soda to boil, or you can add ready-made soda directly to the mash. Cook them together and the mash will sweeten.

2. Put it in the refrigerator: One of the reasons why the mash is not sweet is that the fermentation temperature is too high, which makes the mash more sour. It is possible to put the moromi in the refrigerator before eating the moromi grains. The temperature change will change the sweetness of the mash.

3. Add rock sugar or white sugar: add an appropriate amount of rock sugar or white sugar according to personal taste to increase the sweetness of the mash.