Loquat soaks in wine, it floats up and oxidizes and turns black, can you still drink liquor

Loquat soaking wine, need to be cautious, before soaking wine needs to be slightly air-dried, the wine bottle can not leave air, the wine is full, in addition to the liquor used in the wine needs to pay attention, now the consumption of alcoholic wine is overflowing, ** Recently, the old report is now about 7 percent of the liquor market is alcohol blending, edible alcohol + spices + cyclamate + water blending, a lot of pure grain under the banner is actually edible alcohol blending, should not use plastic barrel wine, wine is very corrosive and easy to corrode plastic into the wine, the degree is between 55 ° and 60 ° is appropriate, One is a real pure grain wine, Gu Yangkang pure grain wine, Jingdong has, as for the formula, the house of soaking wine has, I hope it will help you, the above content is excerpted from the Internet.

It's best not to, soaking wine must pay attention to, the wine should not exceed the height of more than two fingers of the fruit, the fruit will expand during soaking, if exposed to the air will oxidize and deteriorate, and the degree of your liquor is also very important, not too low, not conducive to preservation, generally 42 degrees is the best, like I am buying Gu Yangkang fruit wine special wine that 42 degrees fragrant grain wine, this is very famous, many of my friends who make wine are using this wine, it is very convenient to buy on Jingdong, the key is not like those inferior alcohol blended wine on the market, This itself is rich in nutritional value, and the more you drink it, the healthier it becomes.

Can drink, loquat because of contact with the air and oxidized and blackened can continue to eat, will not have a harmful effect on the human body, but the appearance of loquat has become more ugly, affecting appetite, the taste is far from the loquat peeled with a smile.

If the intact loquat is only blackened on the skin, and the flesh is normal, such loquat can continue to be eaten, and if the flesh inside also has black spots, the type source can not be eaten to raise the width.

Can be drunk, loquat because of contact with the air and oxidized and blackened can continue to eat, will not have a harmful effect on the human body, but the appearance of loquat becomes more ugly, affecting appetite, the taste is far from the freshly peeled loquat.

Loquat soaking wine, loquat blackening, can you still drink it

If the intact loquat is only blackened on the skin, and the flesh is normal, such loquat can continue to be eaten, and if the flesh inside also has black spots, it cannot be eaten.

Hello dear, if the loquat turns black in the process of making loquat wine, it may be caused by oxidation of the pulp due to the action of oxygen. Here are some suggestions to deal with this situation: Remove the damaged loquat that carries Min Chantan:

If only some of the loquat is blackened and the rest is still normal, you can isolate those that have blackened and use only the unaffected fruit to continue brewing. Peel off the blackened parts: If all the loquat oxidation and blackening occurred during the making process, you can peel off the blackened part of the loquat surface and use only the flesh that is still normal inside.

Cutting off the darkened parts reduces the effect of oxygen and improves the quality of the brew. Add antioxidants: In the process of making loquat wine, consider adding the right amount of antioxidants.

For example, you can try adding some lemon juice or vitamin C tablets, which have some antioxidant effects and help reduce the oxidation and darkening of loquats. Adjust the brewing process: Another way is to adjust the brewing process when making loquat to minimize exposure to oxygen.

For example, seals can be strengthened, an inert atmosphere can be employed, or a protective film can be applied to the surface of the brewing vessel to reduce the ingress of oxygen.

1.Introducing loquat wine and loquat.

Loquat liquor is a type of liquor made from loquat as a raw material, which has a long history and is widely popular in northern China. And loquat itself is a common fruit, orange-yellow fruit, with a sweet taste.

2.Loquat wine The reason why loquat turns black.

Loquat wine generally goes through process steps such as fermentation and storage, and it is inevitable that there will be changes in quality. Among them, the reason why loquat wine turns black is usually due to an oxidation reaction, which leads to the appearance of black substances on the surface and inside of the fruit.

3.How to deal with the problem of loquat wine loquat turning black.

If the loquat in the loquat wine turns black, it generally needs to be treated in time to ensure the quality of the wine. Here's how to deal with it:

Pick out the blackened loquat fruit.

Wash with water, remove the peel and put the pulp in a pot to cook.

Add some purifying agents for the Brewing Bridge Feast to purify the black substance.

Bring to a boil and let cool to strain off the pomace.

It is then filtered to remove turbidity.

It is aged again to give it a smoother, more pure taste.

4.Ways to prevent loquat wine loquat from turning black.

In addition to dealing with the problem of loquat wine loquat turning black in a timely manner, we can also take precautions to avoid such problems.

The storage environment should be suitable, and the temperature should not be too high or too low.

Choose loquat fruits with good freshness and good appearance to make loquat wine.

When making loquat wine, it is necessary to pay attention to the timing of the wine, as over-aging or taking it out too early may affect the quality.

Adding a small amount of lemon juice or a more acidic fruit, such as hawthorn, will acidify naturally, reducing the likelihood of blackening.

5.How to preserve loquat wine.

In order not to affect the taste and quality of loquat wine, we need to preserve it correctly. Here are the four steps to preserve loquat wine:

Store in a cool, ventilated place as much as possible.

Avoid direct sunlight.

The storage environment temperature should be between 5-20 degrees.

After refrigeration, stir well before serving.

6.Conclusion.

Loquat wine is a delicious liquor, and loquat wine loquat blackening is a relatively common problem. To solve this problem, we can employ the previously mentioned methods for treatment and prevention. At the same time, in order to enjoy better taste and quality, we must also pay attention to the correct storage method.

Method 1Pick and wash the loquats, peel them, remove the pits, and set aside.

2.Take a clean pot, put the sugar in, add a small amount of boiling water to dissolve it fully, then add loquat, soak for 2 hours, then put the mashed vanilla beans in, stir well, and set aside.

3.Pick and wash the lemon zest, then soak in warm water for 30 minutes, cut into shreds with a knife and set aside.

4.Take a clean container, first put the deodorized alcohol in, then put in the lemon shreds, stir well, soak for 30 minutes, and set aside.

5.Take a clean container, put the loquat mixture, then put the lemon mixture, stir until the mixture is even, and finally pour in cold boiled water and stir well.

6.After standing, it is placed in a storage barrel for 1 2 months, that is, filtered, and the wine is removed from the slag, and then it can be drunk.

That's a discoloration caused by chemical action.

The main thing is that the sugar itself has an oxidizing effect when it encounters air.

So discoloration.