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Choose a container. The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not recommended because plastic is likely to react chemically with alcohol and cause Produces some toxic substances that harm human health.

Also, be sure to seal the bottle of wine before drinking it after opening it.

Sterilization:

A wide variety of pasteurization procedures are used today. The "Low Temperature Long Time" (LTLT) process is a batch process used today only by small dairies to produce some cheese products. "High Temperature Short Time" (HTST) treatment is a "flow" process, usually carried out in a plate heat exchanger, and is now widely used in the production of drinking milk. The product obtained in this way is not sterile, i.e. still contains microorganisms, and requires refrigeration during storage and handling. "Rapid pasteurization" is mainly used in the production of yogurt dairy products. There are currently two main types of pasteurization methods commonly used internationally:

One is to heat milk to 62~65℃ and keep it for 30 minutes. Using this method, various growth-type pathogenic bacteria in milk can be killed, and the sterilization efficiency can reach 97.3~99.9. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores remain, but most of these bacteria It’s lactic acid bacteria. Lactobacilli are not only harmless to humans but beneficial to health.

The second method heats the milk to 75~90℃ and keeps it warm for 15~16 seconds. The sterilization time is shorter and the work efficiency is higher. However, the basic principle of sterilization is that it can kill pathogenic bacteria. If the temperature is too high, there will be more nutritional losses.

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