How to deal with the high formaldehyde in your own home brewed liquor

1.The boiling point of fusel oil is generally higher than that of ethanol.

The boiling point of ethanol is 78, propanol.

The boiling point is 97, isobutanol.

The boiling point is 131. The temperature of steamed wine is strictly controlled during the production process, which is often referred to as medium steamed wine. The tail contains a lot of fusel oil, and the process of pinching the head and tail must be adopted.

Taking advantage of the fact that methanol is easy to decompose at high concentrations, the removal of methanol can be maximized by increasing the temperature of the wine reception as much as possible.

2.The aldehydes in liquor are mainly rice bran, which is an ethanol oxide produced during the fermentation of liquor, which is harmful to the human body. In the production process, the amount of auxiliary materials should be reduced as much as possible, and high-quality rice bran with no mildew and less impurities must be selected.

Before use, it must be thoroughly steamed and impurities, and the steaming time is required to be more than 30min, so as to minimize the polypentose and pectin in the excipients, and at the same time, it can also remove the bitterness.

3.Stainless steel is used for distillation equipment and wine pipeline, and the heavy metals in liquor are mainly lead, manganese and other substances, which are more harmful to the human body. Levels of lead can cause poisoning.

The heavy metals in liquor are mainly brought in by external pollution, so the retort, retort lid and condenser used for steaming liquor.

The condensing conduit should be made of stainless steel, in addition, the wine storage container should also be stored in stainless steel tanks and pottery jars, in short, in the production process and wine storage process, all opportunities for contact with heavy metals such as lead and manganese should be eliminated, and heavy metal ions should be brought into the liquor to avoid contamination of liquor.

4.The use of pottery jars to store liquor has great advantages and obvious effects. Because the pottery altar is a container made of clay or a mixture containing clay sintered at high temperature, there are many voids in its cross-section, and the air permeability is good.

During the firing process of the pottery altar, the organic matter is burned off, and most of the other gases are discharged, thus forming many voids of different sizes, like the capillaries of living organisms.

It plays the role of ventilation and breathing. This void mesh structure and a large surface area.

It forms a unique adsorption effect of pottery jars, which can remove the fishy smell and other peculiar odors in the new wine. At the same time, metallic bonds are created by the movement of metal ions.

It can form a unique catalytic effect to accelerate the aging of the wine.

Winemaking is mainly koji-making-fermentation-distillation-taking these processes, winemaking will inevitably leave methanol and formaldehyde, and generally small wineries are taking the method of pinching the head and tail or watching the hops to take the wine in sections, which can reduce the methanol and formaldehyde in the liquor.

If the formaldehyde in your home-brewed liquor is too high, you should re-distill, formaldehyde is very volatile, and re-distillation of formaldehyde will also volatilize a part, and then heat. You can volatilize more.

The formaldehyde in my home-brewed wine is too high, I think there should be no better way to do this, if you really want to find a way, that is, try not to drink, after all, it is very harmful to your health.

In the home-brewed liquor, formaldehyde is too high, it is best not to eat, because it does not meet the scientific and hygienic dietary requirements at this time, so it is not recommended to eat, the food must ensure its health and hygiene, in line with the strict dietary requirements, in order to achieve a more secure and safe diet effect.

Method of removing methanol from self-brewed liquor: Shuzhou Qi.

First, it is to choose fresh, unspoiled raw materials and raw materials with less pectin;

Second, it is to select strains and strains with less pectinase as saccharifying agents;

3. When pretreating raw and auxiliary materials containing more pectin, steam stuffing can be used, such as chaff steaming for 30 minutes, which can remove the methanol in the chaff;

Fourth, it is to reduce the steam pressure of the raw materials, increase the exhaust volume and the raw materials can be soaked to remove a part of the soluble pectin;

Fifth, it is the use of natural zeolite or molecular sieve that can adsorb methanol.

treatment, which reduces the methanol content in the finished wine. Because the boiling point of methanol is the degree of potato ling, which is lower than the boiling point of alcohol, the methanol content in the head of the wine is higher, and the content of methanol in the finished wine can be reduced by using slow steaming of the wine, removing the traces of the head or setting up a methanol fractionation tower when steaming the wine.

Experiments have also shown that the pre-soaking of raw materials can also remove part of the soluble pectin, which can reduce the methanol content in the liquor and improve the hygienic quality of the liquor.

The first thing to remove formaldehyde is ventilation (regular ventilation), increase the indoor temperature and humidity, high temperature can make formaldehyde volatilize faster, generally as long as you can wash and dry stuffy items, you are not afraid that formaldehyde will exceed the standard! Home-brewed liquor cannot remove formaldehyde. The formaldehyde in liquor is a low-boiling substance, which can be removed by aging for a period of time, without any other means.

You are a good teacher, I am a professional first-level consultant who is a cooperative teacher, good at life which law, has been engaged in the industry for 5 years, and I am happy to serve you. When pretreating raw and auxiliary materials containing more pectin, steam stuffing can be used, such as chaff steaming for 30 minutes, to remove the methanol in the chaff.

Reducing the steam pressure of the raw materials, increasing the amount of steam exhaust and soaking the raw materials can remove a part of the soluble pectin. The use of natural zeolite infiltration or molecular sieve treatment that can adsorb methanol can reduce the methanol content in the finished wine. Because the boiling point of methanol is degrees, which is lower than the boiling point of alcohol, the methanol content in the lead head is higher, and the process of slow steaming of the wine, removing the head of the wine or setting up a methanol fractionation tower can reduce the content of methanol in the finished wine.

It should be methanol removed, not formaldehyde.

The use of fresh and clean raw materials in the brewing process can effectively reduce the methanol content

When the methanol content in the finished wine exceeds the standard, it can be treated with methanol-adsorbed natural zeolite or artificial molecular sieve, and the elimination rate of methanol can be reached. ‍

Hello!You said that the front wax should be methanol, right?The boiling point of methanol is, and the boiling point of alcohol is, so as long as the temperature of the wine is raised to more than 60 degrees, the methanol can be volatilized, and the alcohol in the wine can be retained at the same time.

First, it is the selection of fresh liquid wisdom, unspoiled raw materials and raw materials containing less pectin;Second, it is to select strains and strains with less pectinase as sugar burying agents;3. When pretreating raw and auxiliary materials containing more pectin, steam stuffed ear material can be used.

How to remove formaldehyde from freshly brewed liquor?You have to seal it up so that the smell doesn't come off, and then you can do it after a while.

Choose fresh, unspoiled raw materials and raw materials with less pectin;Use less pectinase strains and strains as saccharifying agents;

Does this liquor still have Brother A to talk about quietly, this waiter, this liquor will only taste good if it is put for a long time, so you can put it for a while to remove the envy dregs.

Method of removing methanol from self-brewing liquor:

First, it is to choose fresh, unspoiled raw materials and raw materials with less pectin;

Second, it is to select strains and strains with less pectinase as saccharifying agents;

3. When pretreating raw and auxiliary materials containing more pectin, steam stuffing can be used, such as chaff steaming for 30 minutes, which can remove the methanol in the chaff;

Fourth, it is to reduce the steam pressure of the raw materials, increase the amount of steam exhaust and the raw materials can be soaked to remove a part of the soluble pectin;

Fifth, it is treated with natural zeolite or molecular sieve that can adsorb methanol, which can reduce the methanol content of Zhenghu in the finished wine. Because the boiling point of methanol is degrees, which is lower than the boiling point of alcohol, the methanol content in the head of the wine is higher, and the process of slow steaming of the wine, removing the head of the wine or setting up a methanol fractionation tower can reduce the content of methanol in the finished wine.

Experiments have also shown that the pre-soaking of raw materials can also remove part of the soluble pectin, which can reduce the methanol content in the liquor and improve the hygienic quality of the liquor.

If the wine has already been made and you want to remove the methanol from it, heat the wine to 65-70 degrees Celsius for 5 minutes. The boiling point of methanol is the boiling point of ethanol, but the ethanol will also evaporate slightly during the heating process, which means that the degree of the wine will also decrease slightly. The quality of liquor is affected by raw materials, auxiliary materials, microbial species and process conditions.

The liquor made from corn and sorghum as raw materials has a low methanol content and is less than that, while the liquor produced from potato raw materials has a high methanol content and can be reached in extensive operation. In the brewing process of liquor, because the pectin of the plant cell wall and interstitium of the raw material contains methanol esters, the methoxy group is released under the action of Aspergillus to form methanol, so it can also be said that methanol is released from the raw material during the fermentation process.

Summary. Nowadays, more and more people like to make their own liquor, so how to remove the methanol in it?

Method of removing methanol from self-brewing liquor:

First, it is to choose fresh, unspoiled raw materials and raw materials with less pectin;

Second, it is to select strains and strains with less pectinase as saccharifying agents;

3. When pretreating raw and auxiliary materials containing more pectin, steam stuffing can be used, such as chaff steaming for 30 minutes, which can remove the methanol in the chaff;

Fourth, it is to reduce the steam pressure of the raw materials, increase the amount of steam exhaust and the raw materials can be soaked to remove a part of the soluble pectin;

Fifth, it is treated with natural zeolite or molecular sieve that can adsorb methanol, which can reduce the methanol content in the finished wine. Because the boiling point of methanol is degrees, which is lower than the boiling point of alcohol.

How to remove formaldehyde from freshly brewed liquor, and the methanol of the brewed liquor exceeds the standard, and there is any way to remove it.

Nowadays, more and more people like to make their own liquor, so how to remove the methanol in the oak beam? The method of removing the methanol in the liquor made by oneself: first, it is to select fresh, unspoiled raw materials and raw materials with less pectin; Second, it is to select strains and strains with less pectinase as saccharifying agents; 3. When pretreating the raw and auxiliary materials containing more pectin, steam stuffing can be used, such as chaff steaming for 30 minutes, which can remove the methanol in the chaff; Fourth, it is to reduce the steam pressure of the raw materials, increase the amount of steam exhaust and the raw materials can be soaked to remove a part of the soluble pectin;It's a coincidence.

Fifth, it is treated with natural zeolite or molecular sieve that can adsorb methanol, which can reduce the methanol content in the finished wine. Because the boiling point of methanol is degrees, which is lower than the boiling point of alcohol.

Therefore, the methanol content in the wine head is relatively high, and the process of slow steaming and removing the head of the wine or setting up a methanol fractionation tower can reduce the content of methyl closed alcohol in the finished wine when steaming the wine. Experiments have also shown that the pre-soaking treatment of raw materials can also remove part of the soluble pectin dry sediment, reduce the methanol content in liquor, and improve the hygienic quality of liquor.

What I'm asking is how to remove the brew.

When the methanol content in the finished wine exceeds the standard, it can be treated with natural zeolite or artificial molecular sieve that adsorbs methanol

Home-brewed wine may contain formaldehyde if it has not undergone a regulated production process. Formaldehyde is a volatile organic compound in alcohol, which is produced by alcohol and other chemicals under certain conditions. In the process of self-brewing, if you do not grasp the brewing temperature, yeast type, time and other factors, it may lead to the production of formaldehyde.

In order to avoid excessive formaldehyde content in homebrewing, it is recommended to master the correct brewing techniques and pay attention to the following points during the brewing process:

1.Choose high-quality raw materials: use fresh, clean, pesticide residue-free fruits, grains and other raw materials, and avoid using poor quality or non-dry raw materials.

2.Control the fermentation temperature: During the brewing process, it is necessary to pay attention to the temperature control to avoid the impact of too high or too low temperature on the fermentation.

4.Wine storage: Wine may also produce formaldehyde during storage, so pay attention to ventilation, keep it clean, and avoid contact with other chemicals during storage.

In general, the possibility of homebrewing containing formaldehyde is not high, as long as the Zhangqing clan has the right brewing skills, this can be avoided.