Wine is extremely delicious, and the wine you brew yourself tastes even better. Recently, a large number of grapes have been put on the market, and many netizens have started to make their own wine. But here I would like to remind you from a professional perspective: Home-brew wine is difficult to control in terms of process, and harmful substances may exceed standards. Beware of becoming "home-brew bitter wine", and it is not advisable to drink too much.
1. Grapes bought on the market are generally not suitable for winemaking. When it comes to grapes, the first thing that comes to everyone's mind may be big and sweet red grapes. In fact, these are just improved grapes specially made for eating, with thin skins and juicy textures. The grapes actually used for making wine are not only small in size, but also very juicy. The skin is thick and the seeds are large, with high sugar content and low water content. If you pick it directly and eat it, it will feel more sour and astringent, and the taste is not very good, so it is not suitable for consumption. Grapes are generally divided into table grapes and wine grapes. The ones we buy in the market are called table grapes.
2. Due to limitations of the process, it is impossible to control or remove microbial contamination and the carcinogen aflatoxin produced during the brewing process of self-brewed wine.
When netizens make their own wine, it is easy to contaminate the wine due to improper selection of raw materials, improper use of wine-making tools, unclean washing, and poor sanitary conditions in the production environment. Microbial contamination is the most difficult aspect to control when residents make their own wine. Some netizens have improper operation or loose sealing, such as over-washing the grapes and not drying the grapes before putting them in the can, which will lead to the production of mold during the brewing process, and it is also easy to produce the carcinogen aflatoxin. In addition, E. coli can also exceed the standard. If netizens find white hairs and other foreign objects in the wine jar during the process of brewing, they should not drink it; if the wine has a mellow taste and a clear color, it can be drunk appropriately, but not excessively.
Due to environmental restrictions, the wine brewed by ourselves is not sterilized by high temperature. Although adding liquor can inhibit the growth of some bacteria, due to its low alcohol content, it will create conditions for the growth of some harmful molds. Therefore, it is best to drink home-brewed wine within the same year and not store it for too long. "Although it is a lot of fun to brew wine, you must be careful when drinking it."
3. Netizens are prone to three types of pollution in the process of brewing wine. If not handled properly, they will also create fine wine while brewing. poison. One is the pollution of raw materials. The grapes purchased in the market will first be contaminated by the improper use of pesticides by the farmers. Secondly, during the transportation process, some vendors will use non-edible preservatives to keep them fresh, causing them to contaminate the grapes. Most of these contaminations are fat-soluble and generally Not easy to remove by cleaning.
The second is the pollution of tools and containers. The containers used by residents are not resistant to acid and ethanol, which will cause the toxic components of the container to dissolve into the wine.
The third is microbial contamination. This is the most vulnerable part of the wine made by netizens to contamination. Some netizens may cause mold to develop in the grapes during the brewing process due to improper operation or poor sealing, such as excessive cleaning of the grapes and failure to dry the grapes before entering the wine tank. Aflatoxin is also easily produced during the fermentation process. This is a carcinogen. In addition, the E. coli in wine will exceed the standard. Because the alcohol concentration in wine is very low, it is difficult to have an effective bactericidal effect.