Today more and more people know the benefits of wine, and know that you can make your own wine, but most people do not realize that their own wine may be hidden in the toxic and harmful substances methanol, heterohydric alcohol oil. It is reported that gas chromatographic analysis of a large number of home-brewed wine samples showed that the samples contained different concentrations of methanol and creosote. The content of methanol in some samples exceeded the national standard of 400mg/L for methanol in wine, and even exceeded 1,000mg/L, and the content of hetero-alcohol oils was also above 1,000mg/L. The production of methanol and hetero-alcohol oils is a major concern for the wine industry. The production of methanol and heterohydric alcohol oil mainly comes from raw materials. On the one hand, the pectin in the skin of grapes is decomposed into methanol under the action of pectinase or heat, and mold will also produce a large amount of methanol, and the more thorough the fermentation, the higher the methanol content will be. On the other hand, the proteins in the grapes are hydrolyzed to amino acids, which are then catalyzed by enzymes to produce heterohydric oils. While it is certainly affordable to make your own wine, if the process of making wine at home does not have a process for removing methanol and creosote, you should be careful when making your own wine and drinking it to avoid such toxic and harmful substances from harming your body. We have collected different views and opinions on whether homebrewed wine can be consumed and whether it is harmful to health, and we hope it will be helpful to all homebrewers! As long as homebrewed wine is made in a proper way and meets hygienic conditions, there should be no problem. After the wine is made, it must be stored in a specific environment, otherwise the homebrewed wine will easily deteriorate. In addition, the fermentation process of home-brewed wine will produce a lot of gas, so do not use plastic beverage bottles to hold it, it is best to use glass bottles or stainless steel, ceramic and other containers, never use iron, aluminum utensils, so as to avoid chemical reactions and produce toxic substances. Aldehydes are the oxides of alcohols with corresponding molecular sizes, also produced during the fermentation of white wine. Low boiling point aldehydes are formaldehyde, acetaldehyde, etc., high boiling point aldehydes are furfural, butyraldehyde, glutaraldehyde, hexanal and so on. The toxicity of aldehydes is greater than that of alcohols, of which the more toxic is formaldehyde, about 30 times more toxic than methanol, is a protoplasmic poison, can make protein coagulation, 10 grams of formaldehyde can make people die. In the event of acute poisoning, cough, chest pain, burning sensation, dizziness, loss of consciousness and vomiting and other phenomena. Formaldehyde is generated by the fermentation of pectinase, pectinase is mainly in the skin of the fruit, grape skin, grape stems after fermentation certainly produce formaldehyde. Therefore, home-brewed wine must be used with caution! Industrialized commercial wines are deliberately "processed" for the sake of taste, color, clarity, total colony count and other indicators. For example, the total colony count of commercial wines is very low or almost non-existent, but do you know how much fungicide (e.g., SO2) has been added? Of course, the indicators must be in line with the standard! Is "melamine" good? But national standards allow a certain amount. Do farmers feed their pigs "lean protein"? No, they don't. So, what is industrialized is not necessarily good, and there are a lot of things that don't make sense but are there for commercial reasons. Believe in homebrew!