Red wine is too sour (red wine is a little sour)

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List of contents for this article:

• 1、Why does red wine turn sour?
• 2、What causes red wine to sour?
• 3、How to avoid drinking sour red wine

Why does red wine turn sour?

Red wine is usually sour due to excessive oxidation, improper storage, or quality problems in the wine itself. Excessive oxidation. Red wine after opening the bottle will gradually oxidize when it comes into contact with air, and the sourness will increase significantly after 24 hours. If the cork is not tightly sealed in an unopened bottle of red wine, it will turn sour due to slow oxidation. These drinks give off a pungent smell similar to vinegar. Storage problem High temperatures (more than 20 ° C) or direct sunlight can accelerate the deterioration of red wine. If long-term upright storage causes the cork to dry out and shrink, air will also cause rancidity.

One of the possible reasons why red wine is sour is that the raw materials themselves contain acidic components such as citric acid, malic acid and tartaric acid. Another reason is that red wine continues to ferment during the brewing process, producing acidic substances such as succinic acid, lactic acid, and acetic acid, which can cause the red wine to taste sour. Acidic components in red wine raw materials, such as citric acid, malic acid and tartaric acid in grapes, are a source of sour red wine.

Acetic fermentation: If red wine comes into contact with oxygen during storage, acetic fermentation will occur, causing the red wine to turn sour. harmlessness: Although red wine turns sour, it is not harmful to the human body after eating it. If the sourness is too strong to drink, consider using it as cooking wine or vinegar for cooking.

What causes red wine to sour?

1. One of the possible reasons for sour red wine is that the raw materials themselves contain acidic components such as citric acid, malic acid and tartaric acid. Another reason is that red wine continues to ferment during the brewing process, producing acidic substances such as succinic acid, lactic acid, and acetic acid, which can cause the red wine to taste sour. Acidic components in red wine raw materials, such as citric acid, malic acid and tartaric acid in grapes, are a source of sour red wine.

2. Red wine sour is mainly caused by excessive fermentation, oxidative deterioration or acetic acid bacteria pollution. The core reasons for sour red wine can be divided into three categories: fermentation is terminated early when abnormal yeast does not completely consume sugar, and residual sugar is later converted into acetic acid by miscellaneous bacteria. It is common in home-brewed red wine or fermentation processes with improper temperature control. Oxidative deterioration After exposure to air for more than 3 days after opening the bottle, acetaldehyde is converted to acetic acid (vinegar flavor).

3. Red wine is usually sour due to excessive oxidation, improper storage or quality problems in the wine itself. Excessive oxidation. Red wine after opening the bottle will gradually oxidize when it comes into contact with air, and the sourness will increase significantly after 24 hours. If the cork is not tightly sealed in an unopened bottle of red wine, it will turn sour due to slow oxidation. These drinks give off a pungent smell similar to vinegar. Storage problem High temperatures (more than 20 ° C) or direct sunlight can accelerate the deterioration of red wine.

4. The biggest reason why red wine turns sour is excessive oxidation. If the red wine is stored improperly or stored for too long, the red wine will always react with oxygen when it comes into contact with air for a long time. Over time, the red wine will slowly turn into red wine vinegar., so it will become sour.

5. There may be the following reasons for sour red wine: grapes do not have enough sugar content. The main raw material for red wine is grapes, and the sugar content in grapes is one of the key factors affecting the taste of red wine. If the grapes used for wine making do not have enough sugar content, relatively little alcohol will be produced during the fermentation process, and the remaining sugar will not be enough to balance the sour taste, resulting in a sour taste of the red wine.

How to avoid drinking sour red wine

1. Avoid the impact of wine climate on acidity in cold and cool producing areas: Grapes in cold and cool producing areas mature slowly, accumulate less sugar, and retain higher acidity due to lower summer temperatures. These wines often feature highly sour fruit flavors such as raspberry, sour cherry and green apple. Typical production areas: Champagne region in France, Moselle region in Germany, production areas in northern Italy, etc.

2. Avoid early picking styles: "early picking style" wines are sour, that is, wines made from grapes picked in advance before the maturity stage.

3. Freshly squeezed orange juice (2:1 ratio) is classic paired with Spanish Sangría base. Add apple slices or lemon slices to make it more authentic. It is recommended to choose sweet red wine (such as Moscato). The natural sweetness of orange juice can balance the sourness of the red wine and avoid the overall taste being too sour. Cola (3:1 ratio) Spanish rebel drink "Kalimotxo", suitable for aging heavy tannic red wines (such as Cabernet Sauvignon).

4. Freshly squeezed orange juice (2:1 ratio): The traditional Spanish Sangría base formula is based on sweet red wines (such as Moscato), adding apple slices and lemon slices to increase freshness. The sweetness and sweetness of the orange juice can balance the astringent taste of the red wine and avoid imbalance in the taste caused by excessive acidity of the red wine.

5. Try not to shake the bottle when pouring wine to reduce the contact between wine and air. Pour out the wine and seal it as soon as possible, place it in the refrigerator or ice cubes to cool down and chill to appropriately delay the rancidity of the wine. To sum up, the key to preventing wine from turning sour is to ensure the hygiene of the brewing process, choose the right brewing container, and drink it as soon as possible after opening the bottle. These measures can effectively reduce the risk of wine becoming sour and maintain its original flavor and quality.

6. Drink it within hours: Good wine should be drunk within 24 hours after opening the bottle. Reduce the contact between wine and air: Try not to shake the bottle during pouring, and seal it as soon as possible after pouring. Cooling and chilling: Put the wine in the refrigerator or ice cubes to cool and chill it can delay the rancidity process of the wine.