How is sweet wine sour

summary

There are many reasons for the sour taste of liqueur. There are many people in our life. The liqueur made many times has a little sour taste. It uses Angel liqueur. One is sweet and the other is flavored. But both sweet wines are sour. According to the information on the Internet, I tried many kinds, all of them have sour taste. The glutinous rice is soaked and steamed, the utensils are washed and put into the pot to boil, and there is no oil stain. Let's share some experience.

How is sweet wine sour

First: it is possible that if the containers of sweet wine are not disinfected, they should be boiled and dried for a long time. Generally, the wine tastes too strong, and there is no sour taste.

Second: excluding the problem of utensils, it may be the problem of the production process. For example, the cooked glutinous rice is too thick, which affects the quality of wine and produces other bacteria besides yeast.

Third: if the above two are ruled out, it is that the wine medicine is too long to be effective, which makes the glutinous rice produce sour taste under the condition of natural storage.

matters needing attention

The reason why sweet wine has sweet taste is that during the fermentation of sweet wine, Aspergillus degrades the starch in rice into polysaccharides or monosaccharides with low degree of polymerization, such as sucrose and glucose. In the fermentation of sweet wine, compaction is generally necessary. The simplest reason may be that you don't have compaction. Another reason may be that the koji you use is poor, resulting in insufficient saccharification, causing the fermentation of other miscellaneous bacteria and producing some organic acids.