The purpose of boiling homebrewed wine is to kill molds in the wine to avoid the wine from becoming sour, because homebrewed wine does not guarantee the sterility of the preservation environment, and there is no professional equipment to kill molds, so it is necessary to use boiling to sterilize the wine.

When the red wine fermentation in the late need to stop fermentation, to save part of the sugar, or there are signs of mild infection, you can use pasteurization method of a moment to burn the fungus, so you can destroy the mold in the red wine, to avoid souring.

It should be ensured that in the whole process of brewing, each important link must be commonly used equipment, utensils and sterilization work, the most common among the family is to use boiling water to cook utensils.

The key damage to home-brewed wine depends on the possibility of infiltration of mold, which not only destroys all the normal fermentation of red wine and affects the taste of the wine, but also mold is likely to grow and develop inside, which in turn causes toxic substances.