Freshly made sweet wine often has a sour taste. This is due to the presence of miscellaneous bacteria (mainly acetic acid bacteria) during the fermentation process, which causes the alcohol produced by fermentation to be oxidized into acetic acid. Acetic acid bacteria The growth and reproduction of microorganisms can also cause sour taste. After ripening, most of the acid is removed, and the remaining alcohol is mixed with other alcohols, esters, etc., resulting in a sweet and mellow taste.

Freshly made sweet wine often has a sour taste. This is due to the presence of miscellaneous bacteria (mainly acetic acid bacteria) during the fermentation process, which causes the alcohol produced by fermentation to be oxidized into acetic acid. Acetic acid bacteria The growth and reproduction of microorganisms can also cause sour taste. After ripening, most of the acid is removed, and the remaining alcohol is mixed with other alcohols, esters, etc., resulting in a sweet and mellow taste.