Homemade wine is a certain safety hazard even deadly.

First of all, the home brewing wine, brewing method is not very formal, the fermentation time is long, the brewing process can not control the growth of microorganisms, will inevitably produce a lot of bacteria, molds and so on, if it is a large-scale enterprise brewing, it will be fully closed disinfection, and home brewing can not solve the problem, there may be total bacterial count, E. coli bacteria and so on, caused by the exceeding standard. diarrhea, vomiting and other symptoms.

Secondly, home-brewed wines can't precisely control fermentation time and temperature. Laboratory tests analyzing samples of home-brewed wine showed that the samples contained varying concentrations of methanol and creosote.

The main metabolite of yeast during the fermentation of wine is ethanol, but it also produces methanol, which is toxic to the human body because it oxidizes into formaldehyde and formic acid, which are more toxic than methanol, in human metabolism, and can lead to blindness, liver disease and even death. Drinking more than 4 milliliters will show symptoms of poisoning, more than 10 milliliters can lead to blindness due to permanent damage to the optic nerve, 30 milliliters has been able to lead to death.

Expanded:

Homemade Wine Notes:

1, the raw material grapes should be of high quality

Grapes are divided into wine grapes and table grapes, in order to improve the quality of home-brewed wines, it is recommended that consumers in the purchase of raw materials, try to buy fresh

2, to prevent contamination of bacteria

The fermentation apparatus of homebrewed wine should be cleaned and sterilized with hot water or a high degree of alcohol before use, and then drained; the temperature should be controlled between 15 and 25 degrees Celsius during the fermentation process, and avoiding higher than 30 degrees Celsius; as the microorganisms in the skin of raw materials of the grapes are more diverse, it is recommended to add an appropriate amount of winemaking active dry yeast before the fermentation process, in order to achieve the purpose of inhibiting the propagation of bacteria.

It is strictly forbidden to add water to the fermentation vessel during fermentation. If foreign matter such as white hairs, mold spots, etc. appear during fermentation or storage, it means that it has been infected with stray bacteria, so please do not drink it again.

3, fermentation do not seal the container

Because of the homebrew wine in the fermentation process will produce carbon dioxide (CO2) gas, in order to prevent the explosion, should give priority to the use of steel and food-grade plastic containers, it is best to choose the container with a large mouth, do not fill up the loaded grapes. During the fermentation period, it is strictly forbidden to treat the container hermetically, and it should be sealed with a gap at the mouth of the bottle or with eight layers of gauze. Fermentation should be completely separated from the wine and yeast at the end of fermentation to prevent the fermentation of the storage period rose bottle.

4, homebrewed wine is suitable for storage in a dark, cool environment

Subject to the limitations of the sterilization conditions, homebrewed wine may have other microorganisms in the fermented wine, which may easily lead to the deterioration of the wine. Therefore, it is recommended that homebrewed wines be stored in a dark, cool environment with a stable storage temperature between 10-15℃. Don't use non-food-grade plastic bottles to store your wine, and it's recommended that you drink it all within a short period of time, rather than storing it for a long period of time.

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