You could Wine explosion! The food and drug administration gave them a few safety tips — the Fujian-quickchm

You could Wine explosion! The food and drug administration to the several safety tips – Fujian channel — people.com.cn grape autumn is a large listing of the season, Wine family brewed into a lot of consumer choice. Wine brewed brewing process mainly includes: equipment cleaning and disinfection, cleaning raw materials, crushing, pressing, fermentation, clarification and separation and aging process. But the improper operation of the brewing process will lead to a safety hazard. In order to protect the safety of consumers drinking brewed Wine, State Food and drug administration at the tips are as follows. First, choose suitable for brewing Wine high-quality grapes into wine grape and grape, in order to improve the quality of Wine brewed, suggested that consumers in the purchase of raw materials, try to buy fresh, mature, no damage of wine grape. Two, the brewing process to prevent bacterial contamination of the fermentation brewed Wine appliances in use before the application of hot water or highly edible alcohol cleaning and disinfection, drain; temperature should be controlled at 15~25 DEG C during fermentation, avoid more than 30 DEG C; the grape epidermal microbial species more suggestions before fermentation adding active dry yeast, restrain bacteria breeding objective. It is forbidden to add water to the fermentation container during the fermentation. If the white haired, such as mildew appeared in the fermentation and storage process, that have been infected with the bacteria, please stop drinking. Do not seal the container three, the fermentation process, in order to prevent explosion due to Wine brewed in the fermentation process will produce carbon dioxide (CO2) gas, to prevent the explosion, priority should be given to the selection of steel and food grade plastic containers, the container mouth of the best choice, not filled with grapes. It is strictly forbidden to seal the container during the fermentation. It should be retained in the mouth of the bottle or sealed with eight layers of gauze. After the fermentation, the wine and yeast should be separated completely in order to prevent the fermentation from rising in the storage period. Four, Wine brewed in the dark, cool environment for storage by sterilization conditions, Wine brewed after fermentation liquor may have other microorganisms, easily lead to Wine metamorphism. Therefore, suggestions brewed Wine stored in a dark, cool environment, storage temperature stability in 10-15 deg. Do not use non – food grade plastic bottles for good wine. It is suggested that the wine should be finished in the short term. Five, through the color and smell to judge whether Wine metamorphic quality Wine should be clear and transparent, natural color pleasing; elegant aroma, pleasant; full-bodied and complete, layered structure. When the clear stable turbidity and light loss occurred Wine brewed, or present oily, rainbow color, aroma with vinegar sour, taste, smell, nail polish and other mouse taste bad flavor, can basically determine the wine has been bad, is not suitable for drinking. Six, Wine drinking brewed note (a) reasonable diet. Wine has always existed as a beverage, with other foods should be eaten together, it is best to drink during meals. (two) proper drinking and the taboos in drinking. Alcohol consumption should be avoided for special people, such as pregnant women, people with alcohol allergies, sick people and minors.

自酿葡萄酒竟能爆炸!食药总局给了这几条安全提示–福建频道–人民网   秋季是葡萄大量上市的季节,家庭自酿葡萄酒成了不少消费者的选择。自酿葡萄酒的酿造过程主要包括:器具清洗消毒、原料清洗、破碎、发酵、压榨、澄清分离、陈酿等工序。但是酿造过程操作不当会引发安全隐患。为了保护消费者安全饮用自酿葡萄酒,国家食品药品监督管理总局现提示如下。   一、选购适合酿造葡萄酒的优质葡萄   葡萄分为酿酒葡萄和鲜食葡萄,为提高自酿葡萄酒的质量,建议消费者在选购原料时,尽量购买新鲜、成熟、无破损的酿酒葡萄。   二、酿造过程中严防杂菌污染   自酿葡萄酒的发酵器具在使用前应用热水或高度食用酒精清洗消毒、沥干;发酵时温度应控制在15~25℃之间,避免高于30℃;由于葡萄原料表皮微生物种类比较多,建议发酵前添加适量酿酒活性干酵母,达到抑制杂菌繁殖目的。发酵期间严禁向发酵容器内加水。如果在发酵或贮存过程中出现白毛、霉斑等异物,说明已感染杂菌,请不要再饮用。   三、发酵过程中不要密封容器,以防止爆炸   由于自酿葡萄酒在发酵过程中会产生二氧化碳(CO2)气体,为防止爆炸,应优先选用钢制和食品级塑料容器,最好选择大口的容器,装葡萄不要装满。发酵期间严禁将容器密封处理,应在瓶口留有空隙或用八层纱布封口。发酵结束后应将酒与酵母完全分离,以防贮存期发酵涨瓶。   四、自酿葡萄酒适宜在阴暗、凉爽环境贮存   受杀菌条件的限制,自酿葡萄酒发酵后酒液中可能会有其他微生物的存在,容易导致葡萄酒变质。因此,建议自酿葡萄酒贮存在阴暗、凉爽的环境下,贮存温度稳定在10-15℃之间。酿造好的葡萄酒不要使用非食品级塑料瓶贮存,建议短期内饮完,不要长期存放。   五、可通过颜色和气味等判断葡萄酒是否变质   优质的葡萄酒应呈现澄清透明,色泽自然悦目;香气幽雅,令人愉快;酒体丰满完整,有层次感和结构感。当澄清稳定的自酿葡萄酒出现浑浊、失光、或呈现油状、彩虹色等,闻香时有醋酸味、指甲油味、霉味、老鼠味等不良风味时,可以基本判断该酒已变质,则不适宜再饮用。   六、自酿葡萄酒饮用注意事项   (一)合理配餐。葡萄酒历来是作为佐餐饮料而存在的,应配合其它食物一起食用,最好是在进餐时饮用。   (二)适量饮酒,重视饮酒中的禁忌。对于特殊人群,如孕妇、酒精过敏人群、病患人群、未成年人,应避免饮酒。相关的主题文章: