I can't detect whether the methanol in wine exceeds the standard, so I can only send the wine to a professional testing institution. Grape fruit contains pectin, which is decomposed during brewing to produce methanol, and amino acids in the fruit also produce methanol during metabolism, and the temperature will also increase the methanol content during fermentation.

As long as the content of methanol decomposed in wine meets the national standard, it will not endanger health. However, it is difficult to detect the methanol content at home, and it is also easy to cause the flora to exceed the standard due to the container, environment, internal decay of the fruit, so it is not recommended to brew wine at home.

Extended data:

Homemade wine should pay attention to the following points:

Firstly, fresh grapes without damage and mildew are selected, put into a sealed container after disinfection and soaked in water to control the fermentation temperature;

Secondly, sulfurous acid is added according to the ratio of 100 mg per liter of grape juice, which not only inhibits miscellaneous bacteria but also reduces methanol;

The third is to add 1%~ 10% Saccharomyces cerevisiae.

People's Network-Can I drink homemade wine?

People's Network-Is it really safe to brew wine? Expert: The methanol content is easy to exceed the standard.