Home brewed rice wine, should it be filtered before aging How to prevent the aging process from turn

There is a real chance that home-brewed rice wine will turn into vinegar during the aging process. During the fermentation of rice wine, yeast breaks down alcohol and sugar, producing ethanol and carbon dioxide. If acetic acid colonies in the wine at this time and multiply at a suitable temperature (usually above 28 degrees Celsius) and there is sufficient oxygen, then the ethanol will oxidize into vinegar.

In order to prevent home-brewed rice wine from turning into vinegar during the aging process, the following measures can be taken:

1.Make sure that non-acidic or weakly acidic containers and tools are used in the brewing process to reduce the possibility of contamination by acetic acid bacteria.

2.Immediately after the rice wine is fermented, it is placed in an airtight container and placed in a cool and ventilated place. Avoid contact with air to prevent acetic acid bacteria from falling into the wine.

3.If you notice that your rice wine is showing signs of turning vinegar, try adding a moderate amount of baking soda or liquor, both of which can neutralize the acetic acid produced by acetic acid bacteria.

In general, it is possible for home-brewed rice wine to turn into vinegar during the aging process, but this can be effectively prevented by some appropriate measures.

Rice wine can be stored directly sealed after filtration, but this wine cannot be stored for a long time, and theoretically the alcohol content is below 18 degrees, and it may spoil.

Generally, rice wine must go through the process of frying the wine before storing it, similar to pasteurization.

It is to heat the sake to 75 degrees or more. The purpose is to kill yeast.

and other miscellaneous bacteria, which is conducive to long-term storage.

Vinegar is not so easy to change, vinegar is the acetic acid bacteria in the air fall into the wine, and the temperature is more suitable for the reproduction of acetic acid bacteria (generally at 28 degrees Celsius.

Above) and it takes 1 month to become vinegar, and under normal circumstances, it is not easy to become vinegar.

In fact, in addition to the external brewing environment of liquor, the utensils used in brewing are also key factors in the aging of liquor.

According to literature analysis, in addition to ethanol, the trace components in liquor that have an impact on its aroma and taste mainly include esters, alcohols, aldehydes and ketones, and trace amounts of phenols. After the brewing of baijiu is completed, its aroma components will change during the aging process, the fusel produced in the brewing process will be removed, and the flavor substances in the liquor will occur slowly and continuously in chemical reaction with the wine storage container, making the aroma and taste of the liquor softer and mellower.

Aging is a necessary process for the production of baijiu, and it takes a long time and costs a lot of time, but many brewers find that the process of maturation can be effectively accelerated through ultrasonic treatment or radiation treatment, but it is difficult to achieve the effect of natural maturation. Therefore, in order to ensure the effect and improve the efficiency, many brewers have begun to study brewing utensils.

Natural maturation mostly uses pottery wine vessels, that is, pottery jars, which are stored in a suitable temperature and humidity environment. Studies have shown that the curing effect of unglazed pottery jars is better than that of glazed pottery jars, and may have good air permeability with unglazed pottery jars, which is conducive to the volatilization of low-boiling alcohols, promotes the contact between the wine body and air, and accelerates the maturation process.

In recent years, the ceramic industry has also seen the emergence of many new categories due to technological progress, the discovery of new materials, and the integration of molecular science. Among them, live crystal porcelain is a new material that has been widely used in recent years.

In the living crystal porcelain system, the sea rock ore made of sea rock ore that has been weathered and crystallized on the seabed all year round has also attracted wide attention in the industry because of its miraculous effect in brewing and aging.

The test report submitted by Wangshui and Taohaiyan miners to the School of Food Science and Engineering of South China University of Technology shows that Haiyan ware can increase the content of esterification products in liquor to a certain extent, and can reduce the content of fusel oil represented by n-hexanol, which greatly shortens the aging time of liquor, and may have important production reference value for solving the problem that the traditional aging process limits production efficiency and increases production cost due to long cycle and large production area. In addition, the wine glass made by Haiyan Mine achieves the effect of rapid decanting when drinking, and makes people feel the mellow and thick taste of the wine during the drinking process.

Aging operation of Shanxi old vinegar.

The new vinegar is stored in an outdoor tank or pool, except for the wind and rain that need to be covered with the cylinder cover to prevent rainwater from penetrating, and the sun and night dew are exposed all year round. In winter, the vinegar tank freezes, and the ice is taken out and discarded, which is called "drying in summer and fishing for ice in winter". After three dog winters of aging, the vinegar is strong and heavy, with a concentration of 18 degrees, and a total acidity content of more than 10g 100ml.

The original vinegar is aged for 9 to 12 months.

Aging operation of Sichuan old method bran vinegar.

After the fermentation of the vinegar paste is finished, it is stored in the jar, pressed tightly with a wooden hammer, sprinkled with a layer of salt after it is full, about 3cm thick, and the mouth of the altar is covered with a wooden board, which can be placed in the open air. The ageing period is generally one year. The longer it is, the better the flavor of the vinegar.