Is it true that you can t drink home brewed wine?

Hygiene, disinfection, selection of fresh grapes, and attention to the winemaking process (preferably in accordance with the winemaking manual) are generally not a problem. I've been brewing my own for many years (8 years) and my whole family has drunk it and I've never had a problem. If mildew, pour it out firmly and don't be stingy.

Poison; I've been drinking for so many years and haven't died? You're a wine seller.

Sake making has been passed down since ancient times, so why can't you drink it?

Maybe you will die if you drink home-brewed.

I have been making my own wine for more than ten years, I can't finish growing it, so I make wine, as long as I pay attention to hygiene, keep it in a sealed bottle, and drink it every other year, it is very good, special astringent aroma, and the rose sweetness that I buy from outside does not have. I haven't found it yet.

I have a friend's mother who has been making her own wine for about 40 years, and has been drinking it for 40 years, and her health is better than that of her daughter

Home-brewed wine can certainly be drunk, but it does have some health hazards and poisoning phenomena that deserve attention. Grape wine glow-in-the-dark glass, want to drink and dream of life. With the continuous improvement of people's material living standards, wine has become the daily consumer goods of the people, but for our people, the good ones are too expensive to buy, and the cheap ones have food additives and health and safety problems, there are too many additives, many of them are made of grape juice and additives mixed with alcohol, and even no grape ingredients only pigments.

For this reason, more and more people choose to make their own wine, which can be drunk with peace of mind, and the process of self-brewing can be entertained, so why not?! Using grapes and other fruits to make their own wine, many people have many years of experience in making their own wine, and they have their own methods, and it is easier to judge whether there is a problem in the brewing process and whether harmful and toxic substances are produced. However, for beginners, how to make self-brewing, make self-brewing less health hazards, and eliminate poisoning, should be paid attention to.

Individuals making wine, in terms of sterilization, are not as good as wineries. If the wine sterilization is not complete, it will breed E. coli, once the E. coli exceeds the standard, for the drinker, it is not enjoyment, but pain. Diarrhea is the mildest form of diarrhea, but if it is severe enough to cause dehydration, it may be life-threatening.

In addition to E. coli, home-brewed wine has many points that you can't pay attention to, such as long-term low-temperature fermentation, which is not under the control of homebrewers, and if the degree of fermentation is not well controlled, the necessary yeast decomposition in the wine will be affected. Therefore, it is recommended not to drink home-brewed.

You must be careful when making your own wine, because homemade wine may hide methanol, fusel oil, etc., which are toxic and harmful substances. Samples of home-brewed wine have been analysed by the relevant specialist departments and have shown that the samples contain different concentrations of methanol and fusel oil. The production of methanol and fusel oil is mainly from raw materials.

On the one hand, the pectin in the grape skin is decomposed into methanol under the action of pectinase or heat energy, and mildew will also produce a large amount of methanol, and the more complete the fermentation, the higher the methanol content. On the other hand, the proteins in grapes are hydrolyzed into amino acids, which are then catalyzed by enzymes to produce fusel oil. Although it is affordable to make your own wine, at present, most families do not have the process to remove methanol and fusel oil, and everyone should be careful when making and drinking their own wine to avoid the harm caused by such toxic and harmful substances to the body.

As long as the method of making homemade wine is proper and hygienic, in general, there is no problem. Methanol is highly toxic to the human body, and if you drink more than 4 ml by mistake, you will have poisoning symptoms, more than 10 ml may cause blindness, and 30 ml can lead to death. According to the national wine standard GB15307-2006, the methanol content in each liter of wine must be less than 400 mg.

Yang Jing said that during the fermentation process of grapes, some methanol will indeed be produced. But in general, most home-grown wines are very safe, with methanol levels within safe limits. Unless the wine is fermented at particularly high temperatures and with heavily rotten grapes, it can lead to excessive methanol content.

In fact, not only home-grown wines, but all wines contain trace amounts of methanol. Methanol is produced during grape fermentation, and methanol is produced by the hydrolysis of pectin substances in the raw materials, the deamination of amino acids and the mildew of the fermented raw materials. However, when the grapes ferment on their own, the yield of methanol is very small and can generally be ignored.

As long as you pay attention to the selection of raw materials before brewing, wash them carefully, keep them clean during brewing, and control the fermentation conditions properly, and try to keep the fermentation at a low temperature, the methanol in self-brewed wine generally will not exceed the standard. If the public is suspicious of home-brewed wine, the appropriate dosage can be taken for food safety testing.

It's all self-brewed, how can you make money by buying fake wine?

You can drink wine, but if you make it wrong, it will produce harmful substances. First of all, we need to choose grape varieties with high sugar content and suitable moisture, and we usually use Kyoho grape varieties. Wash the grapes, pick them one by one, preferably without washing the hoarfrost off the grapes.

Control the water and put the grapes in a ventilated place until the moisture on the grapes has evaporated. Choose a bottle that can be sealed, preferably a glass bottle, boil it with hot water or sterilize it with alcohol, control the moisture and set aside, separate the grape skin and flesh, put it in the bottle, add rock sugar (grape:sugar ratio seal, and place it in a cool and dry place to ferment.

Pay attention to disinfection, otherwise it is easy to become turbid. To seal the fermentation, the process of sugar conversion is aerobic respiration (bacterial multiplication) and then mainly anaerobic respiration (sake-production). If the seal is not good, it will turn sour.

Miscellaneous fungus pollution: the light one has diarrhea, and the heavy one is unimaginable. Think about the consequences of your drinking a glass of E. coli.

While the large amount of glucose in grapes provides nutrients and power for the yeast, a large number of miscellaneous bacteria will also be happy to "eat sugar". The ordinary home environment does not meet the sterilization requirements of winemaking, don't think that it is as simple as washing it.

First of all, home-grown wines are often poor in a closed reincarnation fermentation system that strictly controls the temperature during industrial consumption, and it is also rare to stop sterilization measures for grape juice and containers before fermentation, which is more difficult to effectively prevent bacterial contamination and produce harmful substances at will. In addition, the addition of Saccharomyces cerevisiae to industrial consumption, home winemaking only controls the natural yeast of grapes, which may not only produce peculiar smells, but also cannot ferment glucose completely, and the alcohol content of the wine obtained is not high enough, not enough to press the growth of miscellaneous bacteria, adding the risk of spoilage, and the shelf life is very limited. Secondly, the cell wall of grape fruit contains a large amount of pectin, and methanol is produced when it is esterified.

Home-brewed wine is indeed not suitable for drinking too much. Wine is the easiest fruit to be converted into wine, which is the main reason why wine is so popular. There is a layer of hoarfrost on the skin of the grapes, which has been rumored to be evidence of pesticide residues on the grapes, but in fact, it is called fruit frost, and there are natural yeasts and enzymes in the fruit cream, and if the grapes are picked, they can be converted into alcohol if they are left naturally.

Most of us have already mastered this basic principle when we make our own wine, so the general practice is to pluck the grapes, press them into juice in a container, and use these microorganisms of the grapes themselves to make wine. Of course, there are many people who feel that this is unhygienic, after all, the surface of the grapes, in addition to these fruit creams, there may be some other dirty things, such as insect excrement, etc., so from this point of view, it is still recommended to wash the grapes before brewing, which will indeed wash off some fruit creams, so add yeast when brewing. However, this is not the main risk of home-grown wine.

At home, there is no way to monitor the various ingredients, especially during the fermentation process, some microorganisms produce methanol at the same time as ethanol. As we all know, methanol, unlike ethanol, is very toxic, and a slight excess can easily cause blindness, and in severe cases, it may lead to death. In recent years, there have been many cases of poisoning caused by drinking home-brewed wine, and they had to seek medical attention.

In addition, there is another risk of home-grown wine, which is the problem of miscellaneous bacteria. After all, wine contains sugar, and in the process of storage, it may be contaminated by microorganisms, causing problems such as rancidity, and some harmful components will be produced as a result. A small amount of sulfur dioxide will be added to commercial wine as a bacteriostatic agent, so as to prevent the growth of miscellaneous bacteria, but home-brewed wine does not have this process, and obviously there is no guarantee that the wine will not deteriorate during the preservation process.

In general, it is not recommended to drink a large amount of home-made wine, and at the same time, it is necessary to drink it as soon as possible after brewing, and do not store it for a long time.

Many people like to drink wine, so some people have learned to make wine themselves. However, some people think that drinking home-brewed wine is not good for the body, because in the process of making wine, the technology is not up to standard, and it is easy to cause poisoning. Let's take a look at why you can't drink home-brewed wine?

First: it won't be cleaned. Grapes grow in the wild, there will be a lot of bacteria and various pesticide residues on the surface, making wine by yourself is just a simple way to clean the grapes, with clean water to clean the grapes, and these dust and pesticide residues can not be thoroughly cleaned by clean water.

Therefore, it will remain on the surface of the grapes, and then it will be made into wine, and it will be drunk into the stomach. This can cause a lot of damage to your health.

Second: it will not be sterilized. There will be a lot of bacteria on the grapes, and if the bacteria are not killed, then the bacteria will mix into the wine, causing the grapes to not be able to mellow properly, which will not only affect the taste of the wine, but also make the wine spoil.

Third: the alcohol utensils used are not qualified. Many people like to use plastic bottles for wine, which is easy to seal and less likely to break.

However, plastic bottles cannot be used to hold wine or water for a long time, because many plastic bottles are unqualified in terms of materials, and using plastic bottles to fill wine will cause some harmful substances in the plastic to be dissolved into the wine, thus causing harm to our body. The best vessel for wine is a wooden barrel, which is safe and hygienic and does not burst easily.

Home-grown wine can still be drunk if it is handled well. In order to verify the safety of wine, some experts deliberately spent half a year doing experiments. And the wine you make yourself is better tasting and safer.

The first way to make wine is to wash it. Choose sweet fresh grapes, first put them in a large pot and soak them in water for a period of time, pay attention to the water, add some salt to the water, because the salt water can soak out the small insects in the grapes, and can also decompose the residual pesticides on the grapes, and also have the effect of sterilization.

Second: You can boil the grapes in a large pot with water, then take them out and let them cool, remove the grapes, just the grapes, and then put the grapes and rock sugar together in a wooden barrel or glass bottle.

Third: Seal well with a lid. Be careful not to overfill the grapes, otherwise the grapes will swell during fermentation, which may overflow or crack the bottle.

For wine, as long as it is well sealed, the longer it lasts, it is best to leave it for more than half a year, the better the taste!

Can't drink it. Home-brewed wine has a white film on the surface, which is called acetic acid bacteria. Acetic acid bacteria are harmful bacteria floating in the air, when the wine is contaminated with acetic acid bacteria, it will form a white film on the surface of the wine, and over time, this layer of acetic acid bacteria will form more and more white film, and seriously affect the quality of home-brewed wine.

The reason why self-made wine is polluted by air and produces white film is that the wine comes into contact with the air during the winemaking process, which is often referred to as air pollution. The reasons for this phenomenon are:

1. The wine-making method is wrong, and the wine is in contact with the air during the wine-making operation.

2. The winemaking container used is not professional, and it cannot be guaranteed that the wine must be isolated from the air at all times.

Homemade wine recipe:

1. Use scissors close to the fruit pedicle to cut off the grapes one by one, you can leave a little fruit pedicle so as not to hurt the peel, do not use your hands to pull the grapes, all the grapes that hurt the peel are put aside, keep to eat, and do not use it to make wine.

2. Rinse the cut grapes with water and soak them in an appropriate amount of edible salt for about 10 minutes, which is to remove the residual pesticides and other harmful substances on the grapes, and then rinse them with water and drain the water.

3. Drain the water.

4. Pour the grapes into the basin, crush them one by one by hand, leave the grape skin, grape seeds and pulp in the basin, and then according to the ratio of 5 catties of grapes to a catty of sugar (if you like sweeter, you can put a little more), stir evenly, and put it in a clean bottle after the sugar is completely melted.

5. Be careful not to fill it too full, but leave one-third of the space, thinking that the grapes will expand during fermentation, which will produce strong gases, and if it is too full, the wine will overflow. In addition, in order not to let outside air enter, it is best to seal the cap with plastic wrap.