Can liquor be sweetened?

Low-intensity aromatic liquor is sweet, and high-intensity aroma liquor will be sweet if you drink too much.

It's not wine sweet. That's what it's like to drink alcohol.

You ask the person who drinks when he's in a bad mood and sees if he says it's sweet.

Yes, some of them are a little sweet.

Yes, because alcohol is inherently sweet.

Yes, when you get drunk, you feel sweet.

1 If you are in contact with the air, you should seal it and put it in the refrigerator.

2 When cooking If you add too much water, it will also have a sour taste.

To make sweet wine by yourself, it is recommended to use Angel sweet wine koji, which has a good effect, fast speed, and good dry mouth, and my mother uses this to make sweet wine.

Bacteria respirate without oxygen, producing lactic acid.

What about the first one.

It is possible that the vessel containing the liqueur has not been sterilized.

Blanch in boiling water and let it dry.

If left for too long, the smell of alcohol will be too strong.

Generally, there is no sour taste.

What about the second one. Troubleshoot utensils.

It could be a problem with the production process.

For example, glutinous rice is overcooked.

Too viscous. Affected the left and right of alcohol and medicine.

Bacteria other than yeast are produced.

Thirdly, if both of the above are excluded.

That is, the alcohol medicine has been left for too long.

Lost effect. This makes the glutinous rice develop a sour taste when left naturally.

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 used 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. Home-made 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.

Liqueur. There are two reasons why it is only sweet and does not smell alcohol;

First, the container for rice wine is not copied without water and oil;

The second is that the air is not sealed during the fermentation process, resulting in koji.

Invalid, so there is no smell of alcohol.

Dessert wines are colorless spirits and brandy.

Gin or other distilled spirits are distilled by mixing fruits, flowers, plants, or the pure juices and other natural ingredients extracted from these ingredients. Filtration and maceration are the most important methods in the manufacture of sweet wines, and distillation is a necessary process.

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".

What is it about sweet rice wine turning sour? Causes of Sour Rice Wine Sweet rice wine 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 half-cooked glutinous rice, evenly mixed with sweet wine koji and sealed and fermented, and the brewing of sweet rice wine goes through two processes: one is the saccharification process, which decomposes 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 becomes sour, otherwise it will affect your health, and it is recommended that sweet rice wine can be consumed within 3 or 4 days.

Liqueur. Too old taste: sweet with a little spicy, with a taste of wine.

One of the conditions is that the fermentation is overdone, and the sugar is converted into alcohol. The other is the aforementioned one, where the saccharification reaction is inhibited by the alcoholization reaction. That is, the starch in glutinous rice is not completely converted into glucose.

And the limited sugar has turned into wine.

This is usually due to the fact that the air is completely cut off during fermentation. Rhizopus.

The role requires the participation of oxygen and yeast.

is anaerobic. Therefore, under the condition of isolation from the air, the activity of rhizopus will be inhibited, and it will not be possible to completely saccharify.

Moromi grains. It is possible that the acid is caused by contact with many other miscellaneous bacteria during the production process, the main of which is lactobacillus. Lactic acid bacteria.

It is an anaerobic bacterium that uses sugars to produce lactic acid. Lactobacilli and yeast exhibit antagonistic growth. When lactobacilli grow in large quantities, lactic acid is produced, and the pH value of the mash is produced.

Lower, so that the yeast condenses and denatures, and eventually causes the death of the yeast.

How to make sweet wine will not get old

If you want to make sweet wine not old, first of all, the glutinous rice should be soaked for a longer time, the glutinous rice should be steamed just right, not too cooked or raw, the temperature of wine fermentation should be mastered, and the fermentation time should not be too long.

1. Glutinous rice must be soaked in advance, soaked until it can be lightly crushed by hand, glutinous rice should be steamed just right, not too cooked or raw, steamed too ripe, the taste of sweet wine will be sour, steamed glutinous rice raw, the amount of wine will be less.

2. After the steamed glutinous rice is cooled, add it to cool and boil.

Stir evenly so that the glutinous rice grains do not stick together, one by one, remember to add cool and white, not raw water or hot water.

3. After the glutinous rice Chun Nai is loaded into the container, dig a small dimple in the middle.

The optimal fermentation temperature is 27 to 30 degrees Celsius, and the temperature should not exceed 30 degrees Celsius because the fermentation time is long, and if the temperature is too high, it will be sour.

4. The fermentation time should be mastered, and the rice should be controlled to become soft, sweet, and slightly winey, and if the time is too long, the sweet wine will not taste sweet, sour, and the wine taste is too heavy, and in the process of fermentation, it must be sealed well, and do not turn the glutinous rice.

5. In the process of making sweet wine, all tools and containers must be waterless and oil-free, and it is best to use them after scalding, drying them and then using them in Xinchun.

The above content reference: Encyclopedia - Sweet wine.