You can drink it straight away, home-brewed wines are drinkable, but the safety risk will be greater than industrially produced wines. Pairing wines with meals. Wine has traditionally existed as a beverage to accompany meals and should be consumed with other foods, preferably with meals. Drink in moderation and pay attention to the taboos in drinking wine. For special groups, such as pregnant women, people with alcohol allergies, sick people, minors, should avoid drinking wine.

Home-brewed wine often lacks the closed-circuit fermentation system that is used in industrial production to strictly control the temperature, and is less likely to be sterilized before fermentation, making it more difficult to effectively prevent contamination by stray bacteria, which can easily lead to the production of harmful substances.

In addition, compared to industrial production with the addition of winemaking yeast, home winemaking utilizes only the natural yeast of the grapes, which may not only produce off-flavors, but also fail to ferment the glucose completely, resulting in wines that do not have a high enough alcohol content to inhibit the growth of stray bacteria, increasing the risk of deterioration, and with a very limited shelf life.

The cell walls of grape berries contain a large amount of pectin, which produces methanol after esterification. In industrial production, the addition of exogenous pectinases can limit the production of methanol. Homebrewing, on the other hand, carries a higher risk of methanol overload and poisoning, especially if the raw grapes are moldy and the ambient temperature is too high.

Homebrewed wines are generally made from table grapes, unlike the thicker-skinned, darker-colored wine grapes used in industrial production. The polyphenol antioxidants and sugar levels in the skins of table grapes are much lower than those of wine grapes, and to achieve a certain level of alcohol content, you have to add extra sugar, which greatly reduces the flavor and health benefits of the finished wine.

Expanded information:

Precautions for making wine:

I. Raw materials Grapes should be of high quality

Grapes are categorized into wine grapes and table grapes. In order to improve the quality of home-brewed wines, it is recommended that consumers try to buy fresh, ripe and unbroken wine grapes when shopping for raw materials.

Second, strictly prevent the contamination of miscellaneous bacteria

The fermentation apparatus of home-brewed wine should be cleaned and sterilized with hot water or a high degree of edible alcohol before use, and drained; the temperature should be controlled between 15 and 25 degrees Celsius during the fermentation to avoid higher than 30 degrees Celsius; as there are many types of microorganisms in the epidermis of the grape raw materials, it is recommended that consumers buy fresh and ripe grapes that are not damaged.

It is recommended to add an appropriate amount of winemaking active dry yeast before fermentation to achieve the purpose of inhibiting the propagation of stray bacteria. It is strictly prohibited to add water to the fermentation vessel during fermentation. If white hairs, mold spots and other foreign matter appear during fermentation or storage, it means that it has been infected with stray bacteria, so please do not drink it again.

Three, fermentation do not seal the container

Because of the homebrew wine in the fermentation process will produce carbon dioxide (CO2) gas, in order to prevent the explosion, should give priority to the use of steel and food-grade plastic containers, it is best to choose the container with a large mouth, do not fill up the loaded grapes. During the fermentation period, it is strictly forbidden to treat the container hermetically, and it should be sealed with a gap at the mouth of the bottle or with eight layers of gauze. After the end of fermentation should be completely separated from the wine and yeast to prevent fermentation during the storage period rose bottle.

Four, homebrewed wine is suitable for storage in a dark, cool environment

Subject to the limitations of the sterilization conditions, homebrewed wine may have other microorganisms in the fermentation of wine, which can easily lead to the deterioration of wine. Therefore, it is recommended that homebrewed wines be stored in a dark, cool environment with a stable storage temperature between 10-15℃. Do not use non-food-grade plastic bottles to store the brewed wine. It is recommended to drink it within a short period of time and not to store it for a long period of time.

Fifth, the color and smell to determine whether the deterioration

Quality wine should be clear and transparent, color and lustre natural and pleasing; aroma elegant, pleasant; wine body full and complete, with a sense of hierarchy and structure. When the clarification of stable home-brewed wine appeared cloudy, loss of light, or show oil, rainbow color, etc., smell smell of acetic acid, nail polish, mildew, rat and other undesirable flavor, you can basically judge that the wine has deteriorated, it is not suitable for drinking.

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