Taste carefully. Is there any peculiar smell or bad taste? \x0d\If the taste is normal and there is nothing abnormal, it can be clarified and sealed as soon as possible. \x0d\If the taste is abnormal, it is recommended not to drink it. \x0d\Because when home-brewed wine is made, the wine-making environment is open, there is no professional equipment, health management is not up to standard, the grape raw materials are not specialized wine grape varieties, and there is no testing after brewing, so there are many problems in terms of hygiene, alcohol content, Tannin content and other aspects are far from the level of professional wineries. \x0d\ Therefore, the tannin content, acidity content, alcohol content, flavor substance content and hygienic status of home-brewed wine are far inferior to those of professionally brewed wine, and the flavor will deteriorate over time. \x0d\If home-brew wine is stored at room temperature, it should not exceed one year at most. It is best to drink it within one year to avoid the proliferation of bacteria and unnecessary harm to the body. \x0d\If home-brew wine is stored in a professional wine cabinet or cellar, it should not exceed 3 years at most, and it is best to drink it within 1-2 years. Because its hygienic standards and antioxidant capacity are relatively weak, it is easy to deteriorate or age after long-term storage. \x0d\It has been stored for 5 years, so it is very likely that many bacteria have reproduced in it, and drinking it will cause harm to the body\x0d\How to preserve home-brew wine\x0d\1. Seal the finished home-brew wine Store it to prevent oxygen from entering the wine and causing oxidation reactions. \x0d\2. Store the home-brew wine at a constant temperature of 12-15 degrees Celsius, and a moderate temperature of about 70 degrees Celsius. \x0d\3. Avoid sunlight and fluorescent lamps when storing wine, otherwise the wine will undergo a reduction reaction. \x0d\4. During the storage process of wine, violent vibrations should be avoided. Violent vibrations will cause the wine to enter a state of shock, which will damage the internal molecular structure of the wine, accelerate the maturation and aging of the wine, and thereby destroy the taste of the wine. \x0d\5. Wine is best kept sealed in glass containers and wooden barrels.