(1) Use fresh, undeteriorated raw materials and raw materials with low pectin content.

(2) Use bacteria and strains with less pectinase as saccharifying agent.

(3) When pretreating raw and auxiliary materials containing more pectin, steam stuffing can be used, such as steaming rice husks for 30 minutes to remove the methanol in the rice husks.

(4) Part of the soluble pectin can be removed by reducing the steam pressure of the raw materials, increasing the steam exhaust volume and soaking the raw materials.

(5) Treatment with natural zeolite or molecular sieve that can adsorb methanol can reduce the methanol content in the finished wine. Because the boiling point of methanol is 64.7 degrees, which is lower than the boiling point of alcohol at 78.3 degrees, the methanol content in the wine head is relatively high. When steaming wine, the process of slowly steaming the wine and removing more wine heads or setting up a methanol fractionation tower can reduce the content of the finished wine. methanol content.