1. Use heating to remove methanol from home-brew wine

Home-brew wine is prone to methanol exceeding the standard, so how to reduce the methanol in the wine? Industry insiders said that from a chemical point of view, whether it is home-brew wine or other wines, as long as the home-brewed wine wants to reduce its methanol, heating can be selected. Because the boiling point of methanol is close to 30°C, as long as it is heated to 30°C-40°C, methanol will volatilize as the temperature increases.

The heating here is not to directly heat the wine on the stove. Although the methanol will evaporate with heating, the taste will also be affected by the high temperature. It is recommended that before drinking home-brew wine, citizens pour the desired wine into a container, then put the container into a thermos cup or thermos bucket, and then pour boiling water into the thermos cup or thermos bucket for heating. From a physical point of view, boiling water is generally around 90°C. It takes a process to conduct the heat in the thermos cup to the vessel containing the wine. In fact, the temperature of the wine will not be very high in this operation, and it will not be as hot as direct heating. That affects the taste.

2. Other methods to reduce the production of methanol

First, add some high-purity yeast.

Wine is produced through natural fermentation. Therefore, too many bacteria and microorganisms in the air or containers may produce more methanol and fusel oil. Adding yeast can prevent the growth of spoilage bacteria. Thereby, the methanol content is reduced.

Second, choose fresh and uncorrupted grapes. The selection of grapes can cause poisoning.

Because the grapes were sprayed with pesticides during their growth. Therefore, when making wine, you must wash the grapes thoroughly. Also, choose fresh grapes. Some people deliberately do not wash their skin clean, saying that it is to prevent microbial fermentation of the epidermis. This approach is not advisable. Like Ms. Li mentioned above, it is also wrong to use grapes that are about to go bad to make wine.

Third, the container must be clean. It is best to choose glass, ceramic and other containers.

The choice of container is crucial. The entire home-brewing process requires the use of many containers. Among them, the most important one is the fermenter. It is safest and most reliable to ferment in glass, ceramic and other containers. Readers, please remember not to use stainless steel or iron containers as fermentation containers. Otherwise, poison may be brewed.

Fourth, hygiene and cleanliness must be ensured. Fermentation time usually takes 7 days.

During this process, if the grapes are infected by bacteria, it is very likely that the grapes will rot. 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 must pay special attention. During the brewing process, be sure to ensure container and hand hygiene. "Water-free and oil-free" is the best effect.

Fifth, control the temperature.

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