It's normal for flour to smell like wine after fermentation, and there are no harmful substances inside the flour. If you don't like the taste of wine, you can add lye and baking soda to the fermented dough to neutralize the taste of wine.

Can you eat the flour after fermentation with the smell of wine

Pasta is a very important staple in our daily life, such as buns, steamed bread and so on, we usually make this kind of pasta at home with the yeast fermentation, but sometimes there are some cases of fermented dough with the smell of wine, so this kind of dough can be continued to eat?

After the fermentation of wine flavor of the dough is also can continue to eat, it does not contain internal harmful ingredients, the flour fermentation after the wine flavor is a very common phenomenon, because the yeast contains ingredients similar to the brewer's yeast, once the flour fermentation time is too long this wine flavor may appear.

If our dough has been fermented too much wine flavor, and we don't like the taste, you can add the right amount of lye and baking soda to the fermented dough to neutralize the taste, which can effectively reduce the intensity of the wine flavor in the dough.