Will there be methanol exceeding the standard in homemade wine?

Will there be methanol exceeding the standard in homemade wine?

Drinking a little wine properly is actually good for our health. Wine is not only a solution of water and alcohol, but also rich in connotation. So is there any methanol exceeding the standard in the homemade wine party? Let's read on, hoping that the content of this article can answer your doubts.

Will there be methanol exceeding the standard in homemade wine? 1 Experts say that grapes contain pectin, which will produce methanol under the action of pectinase. Excessive temperature will aggravate the production of methanol. The national standard requires that the methanol content in red wine should not exceed 400mg/L and that in white wine should not exceed 250 mg/L..

Answers to four questions in brewing

Although wine has the effect of prolonging life and is also loved by the public, many people will have some questions in the brewing process. Below, I selected a few questions about wine making, hoping to help you.

What is the difference between white wine and red wine?

It is very important to brew with skin or not. The wines sold in the market are divided into red wine and white wine. Experts say that this is mainly determined by grape varieties. Red wine is made from red wine grapes, and white wine is mainly made from white wine grapes. Red wine is fermented from skin and meat, and the color of wine is the color of grape skin, while white wine is made by separating pulp from skin and brewing only with pulp. In addition, there is a kind of pink wine, in which the pulp and peel of grapes are soaked overnight, and then the peel is separated.

Because the nutritional value of grapes is in its peel, the nutritional value of liquor is not as good as that of red wine.

Will there be methanol exceeding the standard in homemade wine?

Controlling temperature is the key. There have been accidents in brewing wine at home before, and some people have said that the methanol in homemade wine may exceed the standard. Experts said that this possibility cannot be ruled out, and it is very important to ensure a good process.

Experts say that grapes contain pectin, which will produce methanol under the action of pectinase, and high temperature will aggravate the production of methanol. The national standard requires that the methanol content in red wine should not exceed 400mg/L and that in white wine should not exceed 250 mg/L..

To avoid methanol exceeding the standard, the temperature must be controlled within 30℃, and Saccharomyces cerevisiae should be used at the same time, because yeast can accelerate fermentation and inhibit the growth of harmful microorganisms. At the same time, strengthen the management of skin residue, stir skin residue every day to prevent its corruption. It is suggested not to make liqueur, because the temperature during the fermentation process of homemade wine is uncontrollable, which is easy to corrupt under the influence of storage environment and increases the risk of methanol exceeding the standard.

What is sour wine?

It may be contaminated by acetic acid bacteria. Many citizens find that homemade wine will turn sour after drinking. Why? Experts said that this is due to improper storage, resulting in microbial Acetobacter polluting the wine. For this sour wine, it is recommended not to drink any more.

How to drink wine?

Look, smell and taste. The correct way to drink is: at first glance, tilt the glass at 45 degrees to see if the top of the wine is clear and translucent. Second, smell whether the aroma of wine is elegant, and shake it to let more aroma escape. Three tastes, a sip of wine, and feel its taste.

Will there be methanol exceeding the standard in homemade wine? It has nutritional function.

Wine contains sugar, amino acids, vitamins and minerals. These are all essential nutrients for human body. Without pre-digestion, it can be directly absorbed by human body. Phenols and trace elements in wine have the function of high oxidants, which can prevent the damage of reactive oxygen species (Ros) produced during human metabolism (such as DNA and RNA damage in cells), and are one of the factors leading to some degenerative diseases, such as cataracts, cardiovascular diseases, arteriosclerosis and aging. Therefore, drinking wine in moderation often has the effect of preventing aging and prolonging life.

Help digestion

Best table drink. Wine can stimulate gastric acid to secrete gastric juice. Tannin in wine can increase the contraction of smooth muscle fibers in intestinal muscle system and regulate the function of colon, which has certain curative effect on colitis. Sweet white wine contains sorbitol, which helps digestion and prevents constipation.

Sterilization. The bactericidal effect of wine has long been recognized. For example, colds are common and frequently-occurring diseases, and antibacterial substances in wine can inhibit influenza viruses. The traditional method is to drink a glass of hot white champagne or a glass of red wine after heating, add an egg and stir, that is, stop heating and drink after cooling slightly. Studies show that the bactericidal effect of wine is because it contains antibacterial and bactericidal substances.

be diuretic

Some liquors contain high contents of potassium tartrate, potassium sulfate and potassium oxide, which has diuretic effect, can prevent edema and maintain acid-base balance in the body.

Delay aging. The human body, like metal, will gradually "oxidize" in nature. The culprit of human oxidation is not oxygen, but oxygen free radical, which is an active group with unpaired electrons outside the nucleus. This unpaired electron can easily cause chemical reactions and damage important biomolecules, such as DNA (deoxyribonucleic acid), protein, lipids, etc., thus affecting the transport process of cell membrane, damaging the functions of tissues and organs, and promoting the aging of the body. Red wine contains a variety of antioxidants, such as phenols, tannins, flavonoids, vitamin C, vitamin E, trace elements selenium, zinc, manganese, etc., which can eliminate or fight oxygen free radicals, so it has the functions of anti-aging and disease prevention.

Taboo of wine

Avoid contact with seafood.

"Red wine with red meat" conforms to the law of cooking itself. Tannic acid in red wine combined with protein in red meat can promote digestion almost immediately. Although fresh salmon, swordfish or tuna can be well matched with light red wine because they are rich in natural oil, when red wine is matched with some seafood, such as Dover sole fillets, high content of tannins will seriously damage the taste of seafood and even bring an unpleasant metallic taste.

"White wine with white meat" is also a general suggestion. The taste of some liquor may be masked by beef or mutton, but it will push the taste to the extreme if it is accompanied by plate fish, shrimp, lobster or roast chicken breast.

Avoid vinegar.

Generally speaking, salad will not affect the flavor of wine, but if vinegar is mixed into it, it will passivate the taste, make the wine lose its vitality and make the taste dull. Lemonade is a good choice, because the citric acid in it can be in harmony with the character of wine.

Cheese and wine are natural "ideal companions", just be careful not to match spicy cheese with light wine, and vice versa.

Avoid spicy food.

It may be difficult to match spicy or rich food with wine, but you can find a suitable "lover" with spicy or fruity wine.

Chocolate sometimes adversely affects the taste of wine, but some people say that it can be successful with aged Cabernet Sauvignon. L 'Aquila wine from Banfeiba, Cetto, has a very pleasant effect with chocolate, especially dark chocolate. This Italian wine tastes delicate and crisp, and the right natural acidity is enough to balance the richness and sweetness of chocolate, while keeping your mouth comfortable, fresh and clean.