When homemade wine goes bad, its taste and color and smell change.
High-quality homemade wine obviously looks clear and transparent, with a natural and pleasing color, an elegant and pleasant aroma, a full and complete body, and a sense of hierarchy and structure. It gives an intriguing feeling.
And when the wine appears cloudy, lost light, or present oil, rainbow color, etc., smell the fragrance when there is obvious odor, such as acetic acid flavor, nail polish flavor, mildew, rat flavor and other bad smell, that is to say, at this time, the wine has been deteriorated and should not be consumed.
Expanded:
Precautions for home-made wine:
1, keep the container away from light, because light directly affects the quality of wine fermentation.
2, avoid metal containers containing iron and aluminum, so that the fermented grapes are easy to be oxidized, and it will be a lost cause.
3. Ensure that the skins are fresh, free of pests and diseases, and that the grapes are plump and full.
4, pay attention to the whole bunch of grapes particles size difference is not big, the color is rich (purple red, purple-black best).
5, white sugar added to the weight of the grapes 8% to 10%: fermentation process, sugar will be partially consumed by the yeast, so it is necessary to add appropriate white sugar.
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Phoenix: Home-made wine practices and notes