But as long as we pay strict attention to the quality and brewing method of grapes and don't drink too much, the methanol content in wine is not enough to endanger health. Dr. Dai Furen, a nutritionist, said that methanol is produced in the process of grape fermentation and is produced by pectinase hydrolyzing pectin in pulp. However, the amount of methanol produced by grape fermentation is very small, which will not cause harm to human body.

2. It is understood that in the process of ordinary family brewing,

Using sugar as yeast is not a very effective yeast. Incomplete fermentation easily leads to the production of fusel substances such as methanol, and there is no procedure to remove fusel substances in the later stage, so it is difficult to avoid the production of fusel substances such as methanol.

Compared with a small amount of methanol, it is more important to pay attention to the microorganism exceeding the standard in wine. "If the sanitary conditions of the utensils are not up to standard, the closed self-made wine will also be infected with bacteria." Dai Furen said that drinking this wine may lead to diseases such as diarrhea.