The curd tastes like wine is a normal situation, because in the process of making bean curd milk generally have to add the right amount of low-grade rice wine or yellow wine, the alcohol content of the high and low and the late fermentation of curd has a great relationship with the length of time. The higher the alcohol content, the greater the inhibition of protease, so that the curd maturation period is prolonged; alcohol content is too low, high protease activity, accelerate the hydrolysis of proteins, the rapid reproduction of bacteria, tofu is easy to corruption, difficult to form blocks.