Why homemade wine smells like mash: reasons, how to remove the smell of yeast, cleaning methods
When making wine at home, you may encounter the problem of the presence of an odor in an alcoholic beverage. In such a situation, you need to figure out why homemade wine can smell like mash and how you can eliminate the defect. Proper cleaning helps to restore natural fragrance, regardless of the cause of the problem.
Why wine smells like yeast
There are several reasons due to which the drink loses its proper aromatic characteristics and begins to smell like mash. Most often this is due to a violation of the conditions for preparing the drink and non-compliance with the recipe.
Including, the reasons are:
- Use of low quality raw materials. The source material directly affects the characteristics of the finished product, so it is worthwhile to pre-select raw materials.
- Fermentation conditions. An important stage in the preparation of the drink is the fermentation process, and in order for the wine to acquire an exquisite taste and aroma, it is important to eliminate the risk of interaction between the must and air.
- Ambient temperature. The indicator affects the quality and intensity of fermentation, so temperature deviations lead to the appearance of an undesirable smell in the wine.
- Cooking time. Cooking and infusing wine is required for a certain time, which is calculated taking into account the original products.
How to remove the smell of yeast from wine
If violations were made during the creation of homemade wine and an undesirable smell appeared, it is possible to restore the aroma. From the available options, it is better to choose the most suitable one, depending on the available opportunities.
Maturation and aging
When fermenting an alcoholic beverage, fusel oils are released, certain components of which give a characteristic smell. To check whether the presence of fusel oils is the cause of the smell of mash, you need to take a bottle of wine, cork it and keep it in a warm place. If during the day bubbles form on the walls of the container, and sediment falls to the bottom, additional fermentation and subsequent exposure of the product will be required. After that, the problem should be resolved.
The aging period of wine prepared at home is at least six months. During this time, the drink must be removed from the sediment several times once a month.It is in the sediment that most of the harmful components are present, which cause a cloudy consistency and an unpleasant odor. Pouring wine into containers for further storage is possible only after clarification and the absence of sediment. In this situation, extract is used as a way to cleanse.
Pasting
If the wine has not acquired a transparent consistency even after the sediment has ceased to form, then some undesirable compounds remain and clarification is required. To do this, pasting procedures are performed using gelatin, egg white, fish glue or a special substance Bentonite.
To clean the drink with fish glue or gelatin, they are first kept in water at room temperature for a day. For pasting 5 liters of wine, 1 g of gelatin or 0.5 g of glue is required. A little drink is poured from a container with wine into a separate container and the swollen ingredient is added there, after which it is thoroughly mixed and returned to the main container.The wine is stirred again and waiting for the precipitation. When it forms, the drink will become clearer and acquire a pleasant aroma.
Pasting with egg white is valued for its ease of execution. It is necessary to separate the protein from the yolk, beat well and add to the container with the drink. The ingredient is used at the rate of 1 protein per 50 liters of wine. After the addition of the beaten egg white, the alcohol is stirred rapidly to reduce the exposure time to the air. After infusion for a couple of days, the product is removed from the sediment.
Bentonite preparation is used if other ingredients for gluing did not help. For 1 liter of wine, 2 g of the substance is taken and poured for 10-12 hours to swell. Then pour in 1 liter of water, mix thoroughly and pour the resulting mixture into the main container.
After a few days, the drink is removed from the sediment and the aroma is checked.
Charcoal cleaning
The last resort to eliminate the smell of mash is mixing with birch charcoal. A handful of coal is immersed in a container with a drink, and fusel oils are absorbed. At the same time, along with the foreign smell, the taste characteristics go away, which significantly reduces the quality of the finished product.
What to do with wine if you can't get rid of the smell?
Even cleaning the drink does not always solve the problem completely. If none of the options for dealing with an unpleasant odor has led to the desired result, it is better to start making wine again. This will save time and labor, since the likelihood of aroma restoration if all methods are ineffective is minimal.
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