1, make your own wine can not drink
Not recommended to drink. Self-made wine itself is drinkable, but because of their own home brewing wine, it is difficult to meet the sterilization standards of the factory, the production process may not pay attention to hygiene, resulting in bacterial overload, but also may hide toxic and harmful substances - methanol, heterohydric alcohol oil. Therefore, homemade wine has hidden dangers, improperly made can be harmful to health and cause poisoning, it is recommended not to drink better.
2, not recommended to drink the reason
(1) methanol exceeds the standard
Grape skins contain a lot of pectin and methanol, pectin in the fermentation will also generate a large number of methanol, a lot of home-brewed wines are methanol exceeds the standard, the content of too much or consume too much can be The first thing you need to do is to get rid of the methanol in the wine.
(2) bacterial overload
Grape people like to eat, bacteria also like to eat, grape juice can be fermented into wine, providing a source of nutrients for the yeast, but also other anaerobic bacteria is a good medium, the disinfection of wine containers is not complete, it is easy to lead to the reproduction of other poisonous fungi, can be poisoned by eating.
(3) too much sugar
The brewing of wine is the process of converting sugar into alcohol, and the standardized brewing of wine is the process of removing some of the sugar, while home-brewed wine not only does not remove the sugar, but instead increases the sweetness and alcohol content through the addition of sugar, although in the process of brewing wine can be added to the appropriate amount of some sugar, but the excessive addition of sugar is not necessary. Although some sugar can be added in moderation during the wine making process, excessive sugar is unnecessary and too much sugar can also be harmful to certain people.
3, home-brewed wine drink how
Could cause poisoning. Mild poisoning symptoms similar to the state of drunkenness, may appear dizziness, headache, fatigue, drowsiness or insomnia symptoms, rarely the euphoria of ethanol poisoning. In severe cases, delirium, confusion and coma may occur. Both eyes may have pain, blurred vision or diplopia, sudden loss of vision, or even blindness, and funduscopic examination reveals retinal congestion, hemorrhage, and optic nerve papillary edema.
4, how to reduce the homebrew wine is good
1. homebrew wine need to remove the grape skin and grape seed, reduce the content of methanol, in order to prevent the methanol overdose.
2. Homebrewed wine needs to be carefully removed from containers and grape skins to avoid excessive propagation of miscellaneous bacteria, causing bacterial poisoning.
3. Home-brewed wine should be made from fresh grapes to avoid toxic substances from bad grapes, and the general brewing temperature can be 20-30 degrees.
4. Homebrew wine must pay attention to cleanliness and hygiene, when making, but also strictly control the amount of sugar.
5. Although homebrewed wine is delicious, it is not as green and safe as people think, and you need to control the amount of drinking strictly.
5, wine taboos
A taboo with seafood
"Red wine with red meat", which is in line with the rules of culinary science itself. The tannins in red wine combine with the proteins in red meat to encourage digestion to begin almost immediately. While fresh salmon, swordfish, or tuna can pair well with light-bodied red wines because of their natural oils, the high tannin content of red wines with certain seafood, such as fillets of sole in Dover oil, can severely damage the flavor of the seafood, even taking on an off-putting metallic taste of its own.
"White wine with white meat," is also a universal pairing recommendation. The flavors of some white wines may be overshadowed by beef or lamb, but they can be pushed to the limit by accompanying slabs of fish, shrimp, lobster or grilled chicken breasts.
The second thing to avoid is vinegar
As a rule, salads don't affect the flavor of a wine, but if they're tossed with vinegar, it can dull the sensations in the mouth, making the wine lose its vibrancy and the flavors become dull and bland. Lemonade is a good choice because the citric acid harmonizes with the character of the wine.
Cheese and wine are natural "bedfellows," but be careful not to pair spicy cheeses with lighter wines, or vice versa.
Three taboos for spicy foods
Spicy or aromatic foods may be difficult to match with wine, but with spicy or fruity wines, you can find the right "lover".
Chocolate can sometimes have a negative effect on the taste of a wine, but some people have reported success with aged Cabernet Sauvignon. The Banfi Bacchetto d'Aqui is a delight with chocolate, especially dark chocolate. This Italian wine is fruity and crisp, with just the right amount of natural acidity to balance the richness and sweetness of the chocolate, while keeping your mouth pleasantly fresh and clean.