Homemade wine is toxic?

Experts conducted experiments for six months to dispel rumors. As the weather turned hot, grapes captured the taste buds of most people with their sour and sweet taste. In addition to direct consumption, many people choose to brew wine at home. However, there is a question that always makes many people uneasy. Is there any substance harmful to the human body in homemade wine? To this end, the professor spent half a year starting with grape picking and wine making, conducting harmful substances testing on self made wine. The test results showed that self made wine is safe and worrying is unnecessary.

Can excessive methanol in homemade wine cause poisoning? The test results show that the content of alcohol substances is zero. On the internet, the harm of homemade wine mainly refers to the presence of harmful substances such as methanol, fusel oil, harmful microorganisms, heavy metals, and pesticide residues. Methanol and fusel oil are indeed harmful to the human body. Drinking them can cause symptoms of headache and diarrhea, which is technically known as toxic side effects. However, after testing the homemade wine, neither methanol nor fusel oil was found in the wine sample. The test result shows zero. Therefore, it proves that as long as the regular steps are followed, homemade wine will not cause harm.

Are there harmful microorganisms in homemade wine?

Only Escherichia coli was detected and far below the standard. Some self brewers experience physical discomfort after drinking their own wine, fearing that it may be caused by bacteria in the wine they drink

of If the content of certain fungi in homemade wine exceeds the limit, drinking it can cause problems such as abdominal pain, diarrhea, etc. Select pathogenic bacteria that must be detected in the detection of four types of food: E. coli, Salmonella, Shigella, and Staphylococcus aureus. The test results showed that only Escherichia coli was detected in homemade grape wine, with a test result of "less than 3 units", far below the safety standard of 100 units, while the other 3 types of bacteria were not detected. From the test results, it can be seen that the content of Escherichia coli in homemade wine is the same as that in tap water that meets the standard. "Ling Yuping explained that this indicates that the grape content in homemade wine also meets the standard

How to avoid contamination by miscellaneous bacteria in homemade grape wine? Expert advice: The fermentation environment is very important. Generally, factories produce wine products using SO2 for sterilization and bleaching, However, it is difficult for ordinary families to adopt this method. "However, there is no need to worry too much. Generally, the alcohol content of wine is as low as 8.6 degrees, and at this time, most of the miscellaneous bacteria are no longer able to survive. The alcohol produced during the brewing process will sterilize itself, and as the concentration increases, the miscellaneous bacteria will be basically eliminated." However, the self brewed wine sent for inspection is not a problem, which does not mean that everyone has not asked about the wine brewed

Question: We brew wine according to wine brewing standards. To avoid problems with homemade wine, first of all, we need to choose suitable containers, preferably plastic covered glassware. It is not advisable to use iron aluminum products to prevent chemical reactions. Secondly, we need to ensure that the materials and containers are free of moisture, otherwise harmful substances such as methanol and fusels may be produced. Finally, and most importantly, homemade wine should be fermented in a dark and dark place for more than half a year. Only when fully fermented can harmful substances be reduced or even eliminated, which is the main reason for the continuation of the experiment for six months. Homemade wine is prone to producing carbon dioxide during the fermentation process. If too much fruit juice is poured without a fermentation tank installed, it can easily cause the container to burst. How to avoid container bursting? Professor Ling introduced that selecting a large mouthed container, sealing not excessively, and not overfilling grapes are the key to avoiding bursting.

Do you know? Homemade wine has the most "grape flavor". Many people online are talking about the dangers of homemade wine, but very few people mention the benefits of homemade wine. In addition to being economical, the biggest benefits of homemade wine are "Grape flavor". Different grape varieties are used in the acid processing, and the grape flavor is also different. Most wines on the market lack authentic grape flavor. Here is a trick. The remaining residue of home brewed wine can be added to the original Baijiu, so that the grape taste in the residue, anthocyanins and procyanidins with antioxidant effect can be dissolved in the original liquor, and the home brewed brandy can be produced.