Homemade wine is prone to methanol exceeding the standard, so how to reduce methanol in wine? According to industry insiders, from a chemical point of view, whether it is homemade wine or other wines, as long as they want to reduce their methanol, they can choose heating methods. Because the boiling point of methanol is close to 30℃, methanol will volatilize with the increase of temperature as long as it is heated to 30℃-40℃.

The heating here is not directly heating the wine on the stove, so although methanol will evaporate with the heating, it will also affect the taste because of the high temperature. It is suggested that citizens should pour the wine they need into a vessel before drinking homemade wine, then put this vessel into a thermos cup or a thermos bucket, and then pour boiling water into the thermos cup or a thermos bucket for heating. From a physical point of view, boiling water is generally around 90℃, and it takes a process to transfer its heat into the wine container in a thermos cup. In fact, the temperature of the wine will not be very high, and it will not affect the taste like direct heating.

Second, other methods to reduce methanol production

First, add some high-purity yeast.

Wine is brewed by natural fermentation. Therefore, too many miscellaneous bacteria and microorganisms in the air or in containers may produce more methanol and fusel oil. Adding yeast can prevent the propagation of spoilage bacteria. Thus, the content of methanol is reduced.

Second, choose fresh and uncorrupted grapes. Grape selection forces may lead to poisoning.

Because the grapes were sprayed with pesticides during their growth. So when you make your own wine, you must wash the grapes. Meanwhile, choose fresh grapes. Some people deliberately don't clean it, saying it's for microbial fermentation on the epidermis. This kind of practice is not desirable. Like Ms. Li mentioned above, it is also wrong to make wine with grapes that are about to go bad.

Third, containers should be kept clean, and it is best to choose containers such as glass and ceramics.

The choice of container is very important. During the whole brewing process, many containers are needed. Among them, the most important one is the fermenter. Fermentation in containers such as glass and ceramics is the safest and most reliable. Readers should bear in mind that stainless steel or iron containers should not be used as fermentation containers. Otherwise, it is likely to brew poison.

Fourth, we must ensure hygiene and cleanliness. Fermentation time, usually 7 days.

In this process, if it is infected by bacteria, it is likely to rot the grapes. Or, if the fermenter is not cleaned and the container is not clean when stirring, it will lead to bacterial infection. At this time, readers have to pay special attention. In the process of brewing, we must ensure the hygiene of containers and hands. "No water and no oil" is the best effect.

Fifth, control the temperature.

If the temperature is too high, it will cause enzyme mutation and other factors, and it will also produce toxic substances.