The dangers of homemade plum wine are safety hazards as well as food safety risks.

Cases of explosions caused by homemade wine have occurred from time to time, and the culprit for the explosions is the carbon dioxide produced during the fermentation of the fruit. The fermentation process of fruit wine relies mainly on microorganisms - yeast. This process is accompanied by the production of carbon dioxide, whether it is in the growth, rapid multiplication stage or entering the anaerobic fermentation stage.

Homemade plum wine if there is no timely release of carbon dioxide, resulting in localized overpressure in the fermentation vessel, and ultimately an explosion. Experts suggest that homemade fruit wine can be avoided by leaving a gap in the mouth of the bottle or using a breathable gauze seal.

On top of that, homemade wine poses a big food safety risk. Industrialized production of wine uses a special fermentation agent, which has been tested countless times, is very safe and reliable, and usually does not produce toxic or harmful substances. But homemade wine uses fruits and other ingredients that carry their own strains of bacteria, which produce a variety of uncontrollable substances during the natural fermentation process.

These wild strains have the potential to produce harmful substances during the fermentation process, such as some wild-type yeasts that produce not only alcohol but also formaldehyde during the fermentation process. If this fermentation strain produces more substances, the amount of formaldehyde and other harmful substances in the fermented product will increase.

Safety of homebrewing

1, do not put homebrewing in the home: homebrewing, many people think it is very simple, in fact, homebrewing need to pay attention to the place there are many, alone storage place, be sure not to homebrewing in the home, it is best to place it in a cool, ventilated cellar or warehouse.

2, don't add too many plums: the selection of ingredients for homebrew is very important, there are instructions. Especially the brewing of fruit wine, the most afraid of the fermentation process, because too much fruit fermentation is too fast, so it triggers security problems. Take one catty of fruit wine as an example, the specific gravity of fruit and water is about 1:5, or even less than 1:5. Otherwise, the wine brewed is too acidic, during which a lot of gas will be produced, and if it is sealed too tightly, it will trigger an explosion.

3, bottled wine don't use glass: more can't seal too tightly. The reason is that the plum fermentation is too fast, brewing during the period will occur a lot of gas, a little inattention, will trigger an explosion.