Due to the limitations of sterilization conditions, other microorganisms may exist in the wine after fermentation of home-brewed wine, which may easily cause the wine to deteriorate. Therefore, it is recommended that home-brewed wine be stored in a dark, cool environment with a stable storage temperature between 10-15℃. Do not use non-food grade plastic bottles to store brewed wine. It is recommended to drink it within a short period of time and do not store it for a long time.
Home-made wine is easily mixed with miscellaneous bacteria, which disrupts the normal fermentation of the wine and affects the taste of the wine. Home-made wine also often faces a higher risk of methanol. In the industrial production of wine, methanol content is generally reduced through pre-treatment, improved bacterial strains, and improved processes. Due to the influence of technical conditions and knowledge level of home-brew wine, the methanol content in the home-brew process is often uncontrollable and the risk may be higher. Home-brew wine should not be drunk openly.
Extended information:
Reasons why home-brewed wine is easily poisoned:
1. Pesticide residues will not be processed. Home brewing will not be tested for pesticide residues. The use of pesticides on the grapes is not clear. We can only rely on cleaning the outer skins to reduce pesticide residues as much as possible.
2. It cannot be thoroughly cleaned and sterilized. Wine making has relatively strict fungal indicators, especially fruit wine. The grapes must first be thoroughly sterilized when making wine. The mixing of miscellaneous bacteria will destroy the normal fermentation of wine, affect the taste of wine, and increase the possibility of wine spoilage.
3. Improper fermentation utensils. If the utensils and tools used in home brewing are not cleaned and the hygienic conditions are not controlled for a long time, many bacteria will easily occur. Using plastic, iron, aluminum and other utensils for loading may also cause chemical reactions, producing toxic substances that are harmful to the human body. healthy.
4. Lack of additives. In pursuit of health, many people think that not adding any chemical additives and making wine purely natural is the so-called health. In fact, it does not mean that all additives are harmful. When wineries make wine, they usually add some trace additives such as sulfur dioxide to sterilize and ensure aging, because yeast fermentation can produce hundreds of strains. , which is generally difficult to control.
5. The technical conditions are insufficient. Due to the influence of technical conditions and knowledge level, the methanol content in the home-brewed wine is often uncontrollable and the risk may be higher.
6. The storage conditions are not good. Home-brew wine is limited by the wine itself and the storage environment, and most of them are not suitable for long-term storage. If home-brewed wine is stored for too long, it is likely to produce a large amount of bacteria and harmful substances, which is harmful to health.
References:
People's Daily - Remember these points and you can make good wine
People's Daily Online - Home-brewed wines are prone to excessive levels of formaldehyde. Don't make these foods yourself!
People's Daily Online - Why can't we drink home-brew wine without dealing with pesticide residues?