Question 1: How to remove methanol from liquor? Due to the crude production technology, the methanol content of liquor produced by some township brewing workshops often exceeds the national hygiene standards. According to the hygienic standard of distilled liquor and mixed liquor in China, the methanol content of cereals should not exceed 0.04 g/ 100 ml, and the dried potatoes and substitutes should not exceed 0. 12 g/ 100 ml. When the methanol content in liquor exceeds the national hygienic standard, it cannot be sold on the market to ensure the drinking safety of consumers. How to remove methanol in wine production? Pectin contained in brewing raw materials is the basis of methanol production, which is mainly concentrated in raw hide, such as the skin of fruits and potatoes with more gum, the surface of rice and wheat, and the inner surface of rice bran. Therefore, the selection of brewing raw materials is extremely important, and raw materials with low pectin content and no deterioration should be selected. Using scientific methods in the brewing process can remove methanol as much as possible. Therefore, it should be noted that all raw materials and auxiliary materials with high pectin quality can be introduced with steam to remove pectin from raw materials. Generally, methanol can be removed by introducing steam into raw materials for about 30 minutes. In order to reduce the dosage of Aspergillus Niger in fermentation, it is best not to use Aspergillus Niger as saccharifying agent, because the mold used in raw material fermentation is closely related to the formation of methanol. Usually Aspergillus Niger with strong saccharification ability will increase the content of methanol in liquor. White mold and yellow mold contain less pectinase. When they are used as saccharifying agents, the methanol content of brewed wine is obviously reduced. Choose a distillation column with better equipment, and set up a methanol distillation column after the ethanol distillation column. The first steamed wine has high methanol content and should be used as industrial alcohol. In the production process, the cooking pressure should be reduced, and the method of slowly steaming wine and increasing the exhaust volume should be adopted. The experiment showed that the pre-soaking of raw materials could also remove some soluble pectin, reduce the methanol content in liquor and improve the hygienic quality of liquor.

Question 2: Self-brewing 1, how to remove methanol by ventilation?

The best way is ventilation.

2. Plant absorption method

Plants have a strong ability to absorb formaldehyde, such as cactus, chlorophytum, reed, ivy, cycad, chrysanthemum and so on. . Generally speaking, plants and herbs with large leaves absorb formaldehyde better, such as chlorophytum, Huwei orchid and so on.

3. Folk soil spreading methods

Put tea residue, grapefruit peel, onion slices, pineapple pieces, etc. In a newly renovated room or fumigate the whole room with white vinegar.

4. Activated carbon adsorption method

Solid activated carbon has the characteristics of many pores and has strong adsorption and decomposition effects on harmful substances such as formaldehyde. The smaller the activated carbon particles, the better the adsorption effect.

5, photocatalyst decomposition method

Under the irradiation of light, the catalyst in the photocatalyst reacts with oxygen and moisture in the air to generate negative ions and hydroxyl radicals, which can oxidize and decompose various organic pollutants and inorganic pollutants, and finally degrade them into harmless substances such as carbon dioxide, water and corresponding acids, thus achieving the functions of decomposing pollutants and purifying the air.

6, chemical purification method

There are two kinds of formaldehyde scavengers on the market at present. One is to purify the air by neutralizing formaldehyde and generating harmless substances. The other is to purify the air by blocking formaldehyde and preventing its volatilization.

You can try all the above methods.

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Question 3: How to remove methanol from homemade liquor? Does your methanol exceed the standard?

If the standard is not serious, it can be diluted with alcohol with low methanol content.

The standard is so serious that it has to be distilled again by treating alcohol.

What's the methanol content in your wine?

Question 4: How to remove methanol from brewing? Generally, methanol will inevitably be produced in brewing, but its content is clearly defined. Within this content, our body's metabolic capacity is enough to cope, so don't worry. Generally, pectinase is not added in home brewing, but plants still produce their own metabolism, especially the incomplete metabolism of pyruvate. We can control the fermentation temperature a little lower, which can reduce the production of methanol, but too low is not conducive to yeast metabolism, so we can control ourselves well, and the ph value will also have an impact, but it is uncontrollable for ordinary people, so I don't think there is anything to worry about. The function of the human body is powerful. How can you doubt our vitality? We are fooled by some half-baked scholars, out-of-context media and even businessmen with ulterior motives all day. In fact, how many people understand the mystery, so sometimes experience and tradition can not be abandoned, or even crucial.

Question 5: How to remove methanol from liquor? Are you talking about bulk liquor? You can scald it with boiling water to evaporate most of the methanol. But it cannot be completely removed.

Question 6: How to remove methanol from new wine by low temperature distillation? You can check the relevant papers. I remember it seems to be 65 ~ 75℃ for 5 ~10 minutes, but the alcohol content will decrease.