First of all, the brewing method of homemade wine is not very formal, and the fermentation time is long. It is impossible to control the growth of microorganisms in the brewing process, which will inevitably produce a large number of bacteria, molds and so on. If it is brewed by a large enterprise, it will be completely sealed and disinfected. Homebrewed wine can't solve this problem, and the total number of colonies and Escherichia coli may exceed the standard, causing symptoms such as diarrhea and vomiting.

Secondly, the fermentation time and temperature of homemade wine cannot be accurately controlled. After laboratory testing and analysis, the self-made wine samples contain different concentrations of methanol and fusel oil.

The main metabolite of yeast in wine fermentation is ethanol, but it also produces methanol that is toxic to human body, because methanol will be oxidized into formaldehyde and formic acid that are more toxic than methanol in human metabolism, which will lead to blindness, liver disease and even death. If you drink more than 4 ml by mistake, you will have poisoning symptoms. If you drink more than 10 ml, you will be blind due to permanent damage to the optic nerve, and 30 ml can already lead to death.

Extended data:

Precautions for homemade wine:

1, raw grapes should be of high quality.

Grapes are divided into wine grapes and edible grapes. In order to improve the quality of homemade wine, consumers are advised to buy fresh, mature and intact wine grapes when purchasing raw materials.

2, beware of mixed bacteria pollution

Before use, the fermentation apparatus of self-made wine should be cleaned and disinfected, and drained with hot water or highly edible alcohol; In the fermentation process, the temperature should be controlled between 15 ~ 25℃ to avoid being higher than 30℃. Because there are many kinds of microorganisms in the epidermis of grape raw materials, it is suggested to add proper amount of dry yeast before fermentation to inhibit the proliferation of miscellaneous bacteria.

It is forbidden to add water to the fermentation container during fermentation. If foreign bodies such as white hairs and mildew spots appear during fermentation or storage, it means that you have been infected with miscellaneous bacteria, so please don't drink any more.

3. Do not seal the container during fermentation.

Because self-brewed wine will produce carbon dioxide (CO2) gas during fermentation, in order to prevent explosion, it is best to choose steel and food-grade plastic containers, and it is best to choose large-mouth containers instead of grapes. When fermenting, it is forbidden to seal the container, leave a gap in the bottle mouth or seal it with eight layers of gauze. After fermentation, wine should be completely separated from yeast to prevent the bottle from swelling during storage.

4. Homemade wine is suitable for storage in a dark and cool environment.

Due to the limitation of sterilization conditions, there may be other microorganisms in fermented wine, which may easily lead to wine deterioration. Therefore, it is suggested that homemade wine should be stored in a dark and cool environment, and the storage temperature should be stable between 10- 15℃. Brewed wine should not be stored in non-food grade plastic bottles. It is recommended to drink for a short time, not to store for a long time.

People's Network-Drinking homemade wine equals chronic suicide?

People's Network-Remember these points, and you can also make good wine.