The reason why homemade wine is polluted by air produces white film is that the wine liquid comes into contact with the air in the process of brewing, which is often said that the wine liquid is polluted by air. The reasons for this phenomenon are:
1, wrong brewing method, wine liquid came into contact with air during brewing operation.
2. The used brewing container is unprofessional, which cannot guarantee that the liquor must be isolated from the air at all times.
Less sugar or poor sealing, mixed bacteria are dominant. Siphon the grape juice into another sterilized glassware with a tube to see if it is sour. If it is not sour, add some sugar, seal and continue to ferment into wine (the wine liquid is clear); If it is sour, it has become an enzyme (enzymes have many uses, so I won't go into details here), and then sealed with gauze for aerobic fermentation can become vinegar, which is excellent for drinking with water and honey. You can drink, no doubt.
Is there a thin layer of food on the homemade wine? After the first fermentation, there will be some floating objects on the surface of the wine if it is not really filtered. As long as it is not sticky, it will be removed after the second filtration. If it has a rotten smell and is too sour, don't drink it any more.
Why is there a thin layer of foam on the grape skin the next day after the homemade wine is filtered? 1, the foam on the wine surface is caused by other microorganisms except yeast in the air and grape skin, and more will appear after the fermentation stops.
2. One of the reasons why raw grapes are not suitable for brewing wine is that the alcohol content of the brewed wine is too low, the oxidation resistance is not strong enough, and the extracted color remains unstable. When black grapes are used for brewing, the color of the wine is still relatively dark, but it soon fades because the wine is oxidized.
3, use egg white to clarify wine, the French standard is a 225-liter vat, probably using 6~7 egg whites. First, take a bowl, put a little wine in it, then beat in the egg white, stir it evenly, and pour it into a big barrel. The egg white will fuse with the turbid substances in the wine and sink to the bottom of the barrel. Finally, let it stand for a few hours. When the turbid substances in the whole wine sink to the bottom of the barrel, the wine will become relatively clear, and the egg white will not dissolve into the wine, so it will not affect the quality of the wine.
Finally, I want to make it clear that the wine made from grapes we eat raw is basically not very delicious. Unless we drink it immediately after the alcohol fermentation stops, we will get a fresh taste. After a few hours, the taste will become very bad. I make wine myself just to know the process of wine making.
There is a thin layer of white on the plum every time you eat it. What is it? That kind of white material is called fruit cream, which contains sugar. Fresh fruit contains a lot of water, glucose and fructose, etc. When it is dried into preserved fruit, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. When it penetrates into the epidermis of preserved fruit, the water evaporates into a layer of white powder.
Plum is sweet in taste, large in fruit, thin in skin, shiny, thick in meat, small in stone, crisp and fine in quality, juicy, high in acidity, rich in various amino acids needed by human body, and has a sweet smell in acid, so it is known as "the king of preserved fruits" and "natural green health food".
Use:
1, is mainly used for chronic cough with lung deficiency, lung qi failure, asthenic heat, polydipsia, chronic malaria, chronic diarrhea, hematuria, blood collapse, unstable large intestine, syncope, abdominal pain, vomiting, etc. In addition, plums are more effective in treating keratinized skin, especially for dry keratinized skin.
Why is there a thin film on the surface of pure milk after heating? That's the place with the highest nutritional value. It's the most supplementary thing in the whole milk. It's called milk fat.
The wine I brewed last year was covered with a thin layer of transparent things this year. When I brewed wine, it was covered with a thick translucent jelly, which was the product of infection and deterioration and could not be eaten. The sour taste in wine is too heavy, as sour as vinegar, but it is not a vinegar-making process and cannot be used as vinegar.
If porridge is left for a long time, there will be a thin film-like thing on it. What is it? I forget what it is called, but it is super nutritious.
Is it better to have a layer of hoarfrost on top of the wine and add onion? For the wine that has been infected, slightly remove the smelly skin residue on the top as soon as possible, and then spray it with high-alcohol liquor to prevent further infection. In case of serious long white hair or hoarfrost, too many harmful substances have been dissolved in it, so it is not suitable to continue making wine. Putting onions in it doesn't work.
There is a thin layer of iron on the outside of porcelain teeth. Why is this its material?
Autumn has come, and a thin layer of frost has appeared on the lawn, just like what? Filament, like white yarn