1. Filter the residue first, and the fermentation speed will slow down.

2. After filtering, steam the wine, kill the fermentation flora at high temperature, and stop the fermentation. When steaming, you can add some rock sugar to sweeten it, and add it according to your own taste. Be careful not to stir when steaming. If you stir it too much, the fragrance will disappear. Steamed wine has a higher concentration. Let it cool before drinking, and the wine will taste more mellow.

3. If it's really vinegar (judging method: sour one has no bouquet, but it's grape vinegar), you don't need to steam it. Although it is vinegar, the nutrients of the wine will not be lost. Chill after filtering, and it tastes sweet: honey water or rock sugar rose tea is recommended. The homemade vinegar drink is fashionable and beautiful, and it is not afraid of drunkenness. Grape vinegar is a good cook, too. The stew is crisp and rotten, and the cold salad is fruity. Don't destroy it.

4. Grapes turned into wine. In the later storage process, some complicated physical and chemical changes will occur, such as the conversion of fruit acids in alcohol and grape juice into organic esters, which will make the wine fragrant. The chemical reaction of sugar fermentation into wine is anaerobic, and oxygen is not needed. In this project, we can't seem to see the reason why wine became grape vinegar. In fact, the homemade wine turned into vinegar, which was mainly caused by unprofessional timing control and micro-oxygen environment.

Extended data:

Homemade wine turns sour for two reasons:

The fermentation time is too long, the fermentation is not stopped in time, the barrel is not emptied in time, the sealing or sealing conditions are not good, and the temperature and humidity conditions are not suitable. After a long time, not only will alcohol run away, but it will also turn sour and sour, and then sour into vinegar. As the saying goes, over-fermented wine turns into vinegar, and the solution: the first fermentation will be needed.

Correspondingly, insufficient fermentation also leads to sour taste: if the sugar content of the purchased grapes is not enough, and the added sugar is not enough, resulting in insufficient fermentation, the sour taste will be too heavy. The solution is to add sugar, but pay attention to the timing of adding sugar. First, check whether the fermentation container is still bubbling. If it is still bubbling, it means that the fermentation is not over, and it can be added. The addition amount will be strictly controlled according to the specific gravity table.

If the wine stops bubbling, it means the fermentation is over. In this case, adding sugar is meaningless to wine, because the added sugar will not become alcohol again.

Another reason is that liquor is polluted by acetic acid bacteria, and liquor deteriorates to produce a lot of acid. This liquid is a popular vinegar drink now. If it reaches this level, wine is basically vinegar and there is no remedy. Although there will be no quality hidden trouble when wine turns into vinegar, stale wine will always affect your self-control mood.

Under normal circumstances, alcohol will not spontaneously turn into vinegar, but in the presence of acetic acid bacteria, the following reactions will occur. Note that this reaction is aerobic, that is, oxygen must participate in the reaction: CH3CH2OH+O2→CH3COOH+H2O, so that alcohol will naturally turn sour when it turns into vinegar.