Many people know that wine has health benefits, and it is low in alcohol content and suitable for a wide range of people, both young and old. In recent years, with the popularity of wine, more and more people are falling in love with this healthy drink, and even more and more people are starting to make their own wine. In fact, the wine agent does not recommend that we do this, these are many people believe that green, natural home-brewed wine but there may be a huge harm.

Harm of home-brewed wine: Home-brewing is prone to mold

The grapes used to make wine are generally wine grapes, not commercially available table grapes. Before making wine, the grapes need to be free of damage and signs of mold. Often grapes stored at room temperature are susceptible to mold and mildew, and if they are not fresh, they will make it easier for mold to grow in the wine. Wine agents have found that many people buy back grapes and don't vinify them in a timely manner, which can easily make them harbor mold.

Home-brewed wine harm two: container chemical reaction

Home-brewed wine is often not a complete set of tools and equipment, many families in the home-brewed wine will be used in glass bottles, buckets, vats, etc. used as a wine-making containers, and some even use Coke bottles, mineral water bottles, or stainless steel products as a wine-making container. Wine agents to remind you of one point, brewing wine is best to use glassware, do a good job of sealing measures, do not use plastic, stainless steel and other vessels to brewing, so as to avoid chemical reactions, resulting in harmful substances to the body.

Homebrewed wine harm three: fermentation time and temperature can not be controlled

Normal brewing wine fermentation time: white wine needs 3-4 months of fermentation time, red wine needs 1-2 years of fermentation time, and fermentation temperature is generally not more than 20 degrees. Wine agents have found that many home-brewed wines are limited by the environment and other factors, the brewing and fermentation temperature can not be controlled, and the time is not in place, some of the fermentation time is not enough to have begun to drink.

The fourth hazard of home-brewed wine is that it contains too much sugar, which is harmful to health

Wine, as a healthy beverage, should be brewed to avoid containing sugar as much as possible. But the wine agent found that many people in the homebrew wine fermentation is not enough, in order to help fermentation and choose to add sugar, and the amount of sugar is not good to control, the wine itself is good for the human body, but if one of them to add too much sugar will produce some harm to the human body.

Home-brewed wine harm five: hidden harmful substances

Wine agent found that home-brewed wine because of the brewing environment, equipment limitations, is likely to be hidden methanol and heterohydric alcohol oils, there are certain toxic side effects on the body, after drinking home-brewed wine, there will be a headache belly boring symptoms. Home-brewed wine in the production process can not realize the entire closed sterilization production, sanitation is also difficult to meet the standards, there may be E. coli exceeded the standard, which led to gastrointestinal discomfort.

If you want to make your own wine, be sure to pay attention to the above five points, the wine agent suggests that you occasionally drink home-brewed wine, do not drink often. If you want to drink wine to health, or choose a formal, conditions know how to manufacturers produce bottled wine more appropriate.