The hazards of homemade wine mainly come from three aspects. First, improper storage, easy to explode; second is the existence of methanol exceeding the standard of harm; third is the existence of miscellaneous bacterial infection of harm.

1, improper storage is prone to explosion

In the storage process, some people like to stuff the grapes full of grapes, or use plastic bottles to ferment grapes, these are incorrect practices, over time, the grapes fermentation, the production of alcohol and gases, the bottle of pressure is too large, this time there may be an explosion.

2, methanol exceeds the risk

Home-made wine there is also the risk of methanol exceeds the standard, in general, the selection of fresh grapes, vinification methods will not be methanol exceeds the standard phenomenon, but when the raw materials appear moldy, or the storage temperature is too high when the methanol exceeds the standard is very easy to occur. The danger of methanol exceeding the standard: the concentration of more than 0.2% will cause damage to the human body, serious cases can appear coma and permanent blindness.

3, bacteria contamination

Homemade wine is susceptible to bacteria contamination, as homemade wine is difficult to meet the disinfection conditions of the factory, the containers as well as the grapes are not thoroughly disinfected, the bacteria is easy to residual, and then multiply, affecting the quality of the wine, the people who drink it is also not good for the body. Suggestion: Wash your hands before you start making grapes, and sterilize the grapes and containers

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