Why does rice wine become moldy? Why does rice wine have black mold?

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. The result is 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.

When making rice wine, it was black because of two reasons, one of which was the reason. The utensils are not thoroughly sterilized, and there is moisture, oil, etc. Another reason is that the seal is not good enough.

The reasons could be as follows:

1. The utensils used to make the wine are not clean, and there are oil stains or raw water.

2. The container is not well sealed.

3. The place where the sweet wine is placed is not well ventilated and humid.

Attention should be paid to the following points in the production of dessert wine:

1. The utensils used to make wine must be clean, especially not stained with oil or raw water. It is recommended to blanch it with hot boiled water first, dry it for use, and clean the tools and hands.

2. During the fermentation process, the seal should be good.

After watching the movie of the Avengers, why the famous wine has a black beauty, it means that your fine wine has been broken.

That means that the yeast powder of this rice wine is too much, and it is burned.

Reason: In the process of working together with rhizopus, if the amount of rhizopus is too much, or the reproduction of rhizopus is too vigorous, it will cause a layer of white hairs to grow on the rice wine, and this white hair is the hyphae of rhizopus.

In order to improve the quality and flavor of rice wine, we take the following measures:

1. After entering the formal fermentation stage, try not to open the lid or stir the rice wine;

2. Try to reduce the fermentation temperature to the normal range.

If you treat the rice wine that has already grown white hairs in the above method, you can make the white hairs disappear. Paying attention to the above two points in the process of rice wine brewing can prevent the growth of white hairs during the rice wine brewing process. It's definitely an excellent way to prevent and treat the limbs.

It may be because Rhizopus is used in too much or multiplies too vigorously, which will cause a layer of white hairs to grow on the rice wine, which is the hyphae of Rhizopus.

Koji for making sweet rice wine: Koji contains yeast and rhizopus, and the brewing process of sweet rice wine is a process in which rhizopus and yeast work together, and both are indispensable. However, if the amount of rhizopus is used in too much, there will be white hairs and mold.

Glutinous rice wine, also known as Jiang rice wine, sweet wine, wine brewing, mash grains (láo zāo), the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small, so it is deeply loved by people. In the preparation of some dishes, glutinous rice wine is often used as an important seasoning.

First of all, we must see what color mold it is, if it is white, remove that layer of white mold, and then smell the smell, if it is normal, it can be eaten; If it is red mold, black mold, brown mold, gray mold, regardless of whether the taste is normal or not, do not eat it, because it has been completely broken, it is recommended to throw it away.

It is normal for mold to grow on the sake brewery, because it is necessary to work with mold and other fungi to make sake brewing, and white mold is normal. Too much oxygen may cause white hairs to grow in rice wine, and it will also cause yeast to oxidize glucose into water and carbon dioxide, which will be oxidized into acetic acid.

If there is a little black spot or a small black spot, it may be a newly infected miscellaneous fungus, you can dig out that small handful, and then immediately seal the fermentation broth, continue to ferment, if there are still black spots, then it is a failure. If it is a large black spot, it is an absolute failure of fermentation, either because the container is not clean or not sealed properly. During fermentation, it is necessary to pay attention to sealing, unless the fermentation effect is particularly bad, such as not growing hair.

If the non-white dots are yellow and fluorescent yellow-green, then you really can't continue to make them, because aflatoxin is a first-class carcinogen, and ordinary cooking can't kill it, so it is recommended to throw it away.

I will find out that moldy rice cannot be used to make wine, and grains containing sugar can be used to make wine, but moldy rice not only contains sugar starch, but also contains various molds, so in the process of winemaking, mold will make the quality of wine worse, and the yield of wine will also be lower. 1. The grain is not fresh and mildew; 2. The amount of koji used in winemaking is large, the protein in the distiller's grains is excessive, a large amount of tyrosine is decomposed during fermentation, and caseol is generated by yeast, which is not only bitter, but also has a long bitter taste; 3. Poor production management, high fermentation temperature, and bacterial multiplication will bring bitterness and strange miscellaneous taste to the wine; 4. The pressure is too high during distillation, and the bitter substances with high boiling point are distilled into the liquor.

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.