Those who love wine may encounter such a situation, doesn't it say that liquor has no expiration date?Why did your own soy sauce wine or collected soy sauce wine become sour?Have you been deceived?Did you buy fake wine yourself?
For the above series of questions, we will answer them one by one with the brewing experience of our father's brewery
First of all, it's not that there is no shelf life, but the shelf life is longer than that of other products, and the best shelf life of soy sauce wine is generally 5-10 years, so don't believe in any century-old wine, why do you say that, and tell you the reason in a moment;Secondly, the soy sauce wine I bought turned sour, and what I didn't see was fake wine, why do you say that?Listen to the answers one by one.
Why does soy sauce turn sour?
The degree of soy sauce wine is not up to standard
Most soy sauce liquors (also known as baijiu) are highly refined, meaning they have an alcohol content of 53°. A high-alcohol environment can effectively kill microorganisms, so the possibility of spoilage of soy sauce wine is very small. A highly alcoholic environment has a higher alcohol concentration, which is bad for microorganisms.
However, some small-scale wineries may produce a degree of less than 50°C due to poor production conditions, non-standard brewing equipment and processes, etc. A lower alcohol contains more water molecules, which means that hydrolysis reactions are more likely to occur. When the hydrolysis reaction takes place, the acid content in the wine increases, which upsets the balance of reversible reactions. Therefore, low-alcohol soy sauce wine is not suitable for long-term storage.
During the long period of storage, the concentration of water molecules in the low-alcohol sauce wine is high, which creates an ideal environment for microorganisms to grow. The proliferation of microorganisms produces a large amount of acidic substances, which can significantly affect the taste and aroma of the wine. Therefore, for low-alcohol soy sauce wines, a long collection may lead to a decrease in quality.
The wine is aged for a long time
Sauce wine is not suitable for long-term storage, mainly because of the presence of a substance known as ethyl acetate in its body. Ethyl acetate is an ester compound present in the body of wine that interacts with other compounds and gradually breaks down into acetic acid and ethanol. Acetic acid has a sour taste, which can affect the taste and quality of soy sauce wine.
Long-term storage will lead to the decomposition of ethyl acetate in soy sauce wine, and the content of acetic acid will gradually increase, so that the sourness of the wine will be enhanced. This can lead to a disruption of the balance of the wine, a disharmony and spiciness, and a decrease in the quality of the wine.
Under proper storage conditions, soy sauce wine can maintain a relatively stable taste and quality. However, prolonged storage will accelerate its acidification process, so it is recommended to drink it for a short period of time to maintain the best taste and flavor. The storage time and taste of different sauce flavored wines will also vary, and the best storage time should be determined according to the characteristics of different wines and the recommendations of manufacturers.
After a long period of cellaring, the esters and aldehydes in the wine will be transformed, resulting in an increase in the acidity of the wine, which is the result of a decrease in alcohol molecular activity and a slight decrease in alcohol content. The accumulation of these esters and aldehydes will make the flavor of the sauce wine more and more intense. However, if it is stored for too long, the sour taste of the sauce may become too strong and it is no longer suitable for direct drinking. For this reason, it is common for wineries to use long-stored soy sauce wine as a flavored wine. In general, if you want to drink the sauce wine directly,Wines that have been aged for about 5-10 years will reach their best taste.
The storage conditions of soy sauce wine are not up to standard
Factors that affect the quality of soy sauce wine. The first is the problem of sealing, if the mouth of the sauce wine bottle is not properly sealed, the alcohol is volatile and comes into contact with the air, causing the wine to oxidize and become acidic. The second is to open the bottle frequently, which will cause the alcohol in the sauce wine to oxidize to acetaldehyde, and then further oxidize to acetic acid, making the wine sour. In addition, the choice of storage location is also very important, do not store the sauce flavor wine with odorous items, so as to avoid the odor microorganisms from penetrating into the wine body and affecting the taste.
Oxidation of the wine can be prevented by maintaining the tightness of the bottle finish and avoiding contact with the air. Reducing the need to open the bottle too often will also prevent excessive oxidation of the alcohol. Choosing a suitable storage location to avoid the close storage of soy sauce wine and odorous items can prevent the influence of odorous microorganisms on the quality of wine. The correct storage method and environment can help to maintain the high-quality taste and flavor of the soy sauce wine.
The above are the reasons why soy sauce wine turns sour, these are all external factors, which are controllable variables. But does soy sauce wine have to be fake if it turns sour?
The answer is no, and the answer may be unexpected. If we know about soy sauce wine, we may know that in fact, soy sauce wine contains many kinds of acids, and it is very rich in acid, which is why it is said that soy sauce wine is one of the reasons why it is said that soy sauce wine is a healthy ingredient in itBecause the total acid of soy sauce liquor is 3-5 times that of other types of liquorIt has a positive effect on softening blood vessels. Therefore, it is necessary to distinguish the sour situation of soy sauce wine, and it is normal to have a slightly sour taste and a strong sauce aroma.
Do you now know why soy sauce wine turns sour?And isn't the sour soy sauce necessarily the cause of spoilage?