1. professionalism. Although we brewed our own wine by ourselves, many of them lacked brewing experience. If you are not careful, the steps are reversed or you do one of the steps by mistake, then this wine will become sewer water. Large breweries, with professional winemakers, are very experienced. Although it is also wrong, it can be found soon and can be changed in time.

2, disinfection and sterilization. Some people say that brewing is just putting yeast and raw materials into a container. Actually, this is a big mistake. Except for koji, other raw materials need to be disinfected. Otherwise, it is easy to breed other miscellaneous bacteria. At that time, it is not the desired taste, and it is even easy to produce harmful substances, which is extremely bad for the health. Large wineries will undergo professional disinfection before brewing.

3. sealing performance. In fact, what we sometimes lack is not the general knowledge, but also the details. Many people know that kimchi is not well sealed, and the effect is not sour, but smelly. The same is true for wine making, and the jars should be sealed, otherwise the yeast will produce good ethanol in an aerobic environment, but other harmful substances.

4. Brewing environment. Although we can sterilize our raw materials cleanly, the unsuitable brewing environment will also affect the quality of wine. What we brew at home is often put in the kitchen. Humidity in the kitchen, coupled with too much heat when cooking in the kitchen, can easily lead to too high temperature, which is not suitable for yeast fermentation and easy to produce methanol. Methanol can be fatal in small amounts. Large wineries have special brewing sites, and every once in a while, there will be professional testers to test whether the wine body has reached the desired taste.

5, wine detection. This is a step that is lacking in brewing at home. This test is very important, and it is responsible for the health. If the steps in it are not properly operated, the test can detect that other harmful substances in the brewed wine exceed the standard and are not suitable for drinking. Because some improper operations are easy to produce methanol deadly substances.