Home brewed wine is not high alcohol, very sweet, but after drinking it is very on the head, may be due to the addition of sugar in the fermentation process before fermentation to produce alcohol and grapes themselves fermentation to produce alcohol in the process of the by-products are different, the human body on the speed of absorption of alcohol and decomposition of metabolism there are also differences in the human body on the addition of sugar to the wine after the alien reaction of the obvious.
Homemade wine alcohol is not high and sweet to drink, this is normal. The degree of alcohol in homebrew wine is generally 10-16 degrees, not more than this degree of alcohol. If the normal fermentation feel high alcohol, that is the grape variety is better, the sugar content is larger, in addition to the reason for the fermentation of sugar, all converted to alcohol, the wine is only the taste of wine and acidity without sweetness, seems to be a high degree of alcohol.
Alcohol in the body's decomposition and metabolism mainly rely on the body of the two enzymes, one is ethanol dehydrogenase, another is acetaldehyde dehydrogenase. The former can take off the two hydrogen atoms in the alcohol molecule, so that ethanol into acetaldehyde. The latter, on the other hand, removes the two hydrogen atoms from acetaldehyde, causing it to be broken down into carbon dioxide and water.
If the human body is equipped with these two enzymes, it will be able to break down the alcohol faster, and the central nervous system will be less affected by the effects of alcohol, and thus will be able to metabolize it very quickly even after drinking a certain amount of alcohol. In the general human body, the former enzyme is present, and the amount is basically equal. However, there are more people who lack the latter enzyme. This lack of acetaldehyde dehydrogenase, so that alcohol can not be completely broken down into water and carbon dioxide, but to acetaldehyde continue to stay in the body, and acetaldehyde is a kind of toxic chemical to the organism, so that people drink alcohol to produce a headache, nausea, flushing and panic discomfort, this is the accumulation of acetaldehyde adverse consequences.
"Seven parts grape, three parts process". Therefore, it is recommended to use relatively high quality grapes, with intact grains, good ripeness and high sugar content in the wine making process.
The resulting wines are full-bodied, aromatic and structurally balanced, with the relevant criteria for quality stability. In good vintages, home-made wines can be aged for more than a few years.