Are there any harmful substances in the homemade wine? -Zhihu

Pay attention to hygiene, control fermentation temperature and filter skin residue in time. No big problem.

Taboo of wine brewing methods;

Don't touch iron and copper tools during the whole process, which will bring iron and copper destruction;

1, gas is generated in the fermentation process, and the mouth of the container should not be sealed, just cover it slightly;

2, the whole process can't contact with iron and copper tools, which will bring iron and copper damage;

3. You can't make wine with rotten grapes, otherwise the wine will be sour and taste bad;

4. Grapes need to be squeezed and put into containers, which is beneficial to the dissolution of beneficial substances;

5. Don't wash too many grapes. The power of fermentation comes from wild yeast on the skin.

6, can't contact with raw water in the process of fermentation, in case of infection with mixed bacteria, leading to fermentation failure;

7. Avoid direct sunlight during the whole process, and the temperature is within 35 degrees.

Are the harmful substances in homemade wine exceeding the standard? Many netizens worry that the methanol content of homemade wine will exceed the standard, but there is no need to worry. As long as you pay attention to hygiene during fermentation, don't be contaminated with miscellaneous bacteria, the fermentation temperature is between 28 and 35 degrees, don't touch iron and copper tools, and avoid direct sunlight. The fermented wine will not contain any harmful substances, even if it does, it is far below the relevant standards and can be safely drunk.