Brewing is a skill that has been handed down to us, and Chinese wine culture has a history of 5,000 years, of which rural winemaking is also a part of the wine culture, and it can be said that rural winemaking is universally accessible to everyone.

But because of the backwardness of the equipment and the lack of professionalism of the staff, we often see some negative news about rural homebrewing, such as the lack of methanol in rural homebrewing, which is dangerous to drink, is this statement correct?

First of all, methanol is not added as an additive to the white wine, almost in any wine brewing process will be more or less methanol, that is to say, in the process of brewing wine will be methanol.

Brewing is a fermentation process, and methanol is from plant cell walls and plant fibers in the pectin material, these substances in the fermentation process, the role of Aspergillus to generate methanol, so wherever the fermentation of alcoholic beverages, there is the presence of methanol, inevitably.

Whether it is a large wine industry or rural home brewing wine will produce a certain amount of methanol, but will be because of the raw materials and the original brewing process is different, resulting in a different amount of methanol only.

In short, the brewing of liquor have methanol, but basically within the national standard, because the country has a mandatory enforcement standards, may not exceed, or illegal.

In the standard number for the "GB 10343-2008" in the provisions of the grain and edible crops fermentation brewing alcohol, according to the 100 alcohol, per 100 milliliters of methanol content, the special alcohol is not greater than 2 mg; superior alcohol content is not greater than 50 mg;

Ordinary alcohol content is not greater than 150 milligrams. If converted to grain liquor, the methanol content per 100 milliliters shall not be greater than 6 milligrams, and the actual content of the general is at 2 milligrams.

In the modern brewery will have a special de-ethanolization link and professional equipment to detach most of the methanol, but the rural homebrewing does not have this equipment as well as the conditions, so the rural homebrewing wine is dangerous?

Rural homebrew is safe to drink!

De-methanolization of rural homebrewing - "pinching the head to remove the tail".

Generally rural homebrewing wine along the traditional technology, one of the core technology, is in the time of receiving the wine, the whole process of wine is divided into three segments, began to come out called the head of the wine, the methanol content is high, the degree is high, the taste is too punchy is not good to drink, this section of the wine do not want; the middle section, because of the miscellaneous alcohol miscellaneous ester is less, the taste of the good to drink, it is to be retained;

Tail of the wine is low, the taste is not good. As with the first wine, do not. For example, the northern brewing of Erguotou, Erguotou is the middle section of the wine, drinking wine are only drink Erguotou.

So rural brewing are "pinch the head to the tail" mode, but the head of wine tail wine is not thrown away, and the next pour into the wine fulcrum to re-fire, in the process of receiving the wine, there is a process of methanol, so do not have to worry about the rural brewing of methanol exceeds the standard.

Because methanol is lower than the boiling point of ethanol, methanol is 64.7 ° C, ethanol is 78 ° C, so methanol than ethanol volatile fast. According to this characteristic of methanol, generally in three cases, you can remove the methanol.

One is in the process of distillation out of wine, the temperature in most cases will be more than the boiling point of methanol, this time methanol will volatilize part of it; the second is in the process of storing the new wine, but also volatilized part of the process of the wine flavor will be better and better;

Third is warm wine, such as the ancients drink, are drinking hot, the reason why you want to drink it hot, it is because in the process of the heat, methanol will be evaporate away, and the wine will taste even better.

In the case of methanol poisoning, the drink was industrial alcohol.

In 2016, an analysis of the composition of baijiu purchased from 61 rural workshops in central China was published, showing that of the 61 samples, the alcohol concentration (percentage degrees) ranged from 35.7% to 61.4%, with 58 samples having a concentration of more than 40%, and therefore the greatest harm from drinking these baijiu is still the effect of alcohol.

Whether rural home brewing or large distilleries produce, the essence of liquor is actually distilled spirits, the main ingredients are not very different. And rural home-brewed liquor in the history of the development of liquor, in fact, also captured a number of loyal consumers.

Since this is the case, it certainly has its own unique charm, we just need to choose their favorite on it, because as long as through the formal channels to buy regular manufacturers of wine, in food hygiene and safety issues can be completely at ease.