Self-brewed wine can be completely fermented, bottled and stored in the dark after clarification, and the residual yeast in it cannot be killed by boiling. After boiling the wine, the alcohol will volatilize, the fragrance will be lost, the quality will drop, and the taste will be very poor.

Wine fermented with sugar generally has an alcohol content of more than ten degrees, and it will not go bad if it is preserved properly.