Some people say that home brewed wine in the countryside is not refined into methanol and cannot be

I don't think you can drink home-grown sake from the countryside or from the city, as long as it's not made by a specialized manufacturer. Because the professional liquor company has very professional equipment, it can filter out some undrinkable ingredients in the wine, but it is impossible to achieve the effect that the winery can achieve with its own wine. The methanol content of home-brewed wine is very high, and it has not been refined like a distillery, so it is very dangerous to drink these wines.

The state has a certain standard for the content of the methanol produced by the wine, as long as the winery makes the wine, it must first meet the methanol content test, and then it can be sold on the market. However, there is no way for our home-brewed wine to meet this standard, so usually the methanol content of home-brewed wine is very high, and such a high formaldehyde content is very harmful to the human body. We can often see on the Internet that some people have been poisoned and gone to the hospital because of drinking home-brewed alcohol, and some people have even lost their lives because of it.

So I think it's better not to brew the wine yourself, the outside wine is actually not very expensive and cheap, if you are really greedy, you can buy outside wine to drink, at least people have such a big factory to produce, its safety can be guaranteed. I think if you prefer the kind of home-brewed sake, you can find those who have traditional craftsmanship and have been making wine for a living for generations, although they are small sake workshops, although they do not have machinery and equipment like large factories, but because the craftsmanship of sake brewing has been handed down from ancient times to the present. <>

Therefore, it may be that the methanol content in the wine he brewed is not so high, and the traditional method of winemaking in ancient times has a way to reduce the methanol content. I think I can try this kind of wine, I think after all, these people have a certain skill, and it is safer than blindly making wine by themselves.

You can drink it. Rural self-brewing, in the process of receiving wine, naturally has the practice of removing methanol, so there is no need to worry about methanol exceeding the standard.

Store for a while. Rural self-brewing, in the process of receiving wine, there is naturally a practice of removing methanol, so there is no need to worry about methanol exceeding the standard. The methanol will run away on its own, and it will be hot when you drink it, or it will volatilize after storing it for a while.

After saccharification and fermentation, the liquor that can be drunk directly without distillation after brewing, such as rice wine, wine, etc., has a relatively low alcohol content and almost negligible methanol content, which will not cause visual damage.

Some people say that home-brewed wine in the countryside is not refined into methanol and cannot be drunk, what do you think?

In fact, I think that some home-brewed rice wine in some rural areas is drinkable, and it is also very healthy and safe.

Introduction: In the countryside, the formaldehyde content in the wine is very high, so it is very dangerous to drink this wine, so it is not recommended to drink home-brewed wine. When people arrive in the cold winter, many people like to drink some liquor to expel the cold in the body, and it can also play a role in keeping out the cold, especially in the northeast region, there are many people who directly buy some of the burnt back in the market to drink, but the farmer's own brewed wine does not refine methanol, so it can not be drunk.

1. Some people say that the home-brewed wine in the countryside is not refined into methanol and cannot be drunk, why is this?

The state has a certain standard for the methanol content in the wine, so if the regular distillery wants to sell the liquor, then it must meet the formaldehyde content standard in the wine before it can be sold, if it is the rural home-brewed wine, there is no way to meet this standard, and the tools for home-brewing are relatively simple, and will not refine and remove the formaldehyde in the wine at all, so the formaldehyde content in the home-brewed wine in the countryside is relatively high, and it is very harmful to the human body, so it can not be drunk. <>

2. Liquor contains methanol, but there are certain standard restrictions on methanol content

In the process of brewing, formaldehyde can not be avoided for a long time, generally liquor will contain formaldehyde, but the content is different, in the national standard, if according to 100 degrees of alcohol per 100 ml of methanol content of premium wine, can not be greater than two milligrams, excellent alcohol can not be greater than 50 milligrams, ordinary liquor shall not be greater than 150 milligrams. There is no way to meet this formaldehyde standard by increasing the amount of wine in rural areas, so it is common to see some people in their lives poisoned or lost their lives because of drinking their own home-brewed wine. <>

3. Summary

People can choose some good manufacturers in the process of buying wine, so as to ensure safety, if you prefer to drink home-brewed wine, you can find some people who have traditional craftsmanship for generations to make a living from winemaking, although there is no machinery and equipment like the regular wine, but the winemaking technology from ancient times to the present day is also unique, in the process of brewing hangover on the brake, the formaldehyde in the wine is treated, so it is also relatively safe, but try not to make your own wine in life.

This is because the country has a standard for the methanol content in the wine, and there is no way to determine the methanol of these self-brewed wines, so they cannot be drunk.

Because it is necessary to use relevant equipment to make wine, so as to ensure the taste of the wine, otherwise it will lead to poisoning.

Because people think that home-brewed sake is not fermented, the alcohol concentration is particularly high, and if you drink it, it will cause alcohol poisoning.

It should be inferior to the big winery.

Under normal circumstances, rural self-brewing generally will not be directly drunk when bought, according to the traditional method of the past, use a wine jug, before drinking, first scald the wine, so that most of the methanol in the wine can be removed, of course, the best way is not to drink fresh home-brewed, it is best to drink aged wine, aged wine is not only soft in taste, but also much less harmful.

There is no banquet without wine, and it is not slow to treat without wine and food, This is a common saying that has been circulated in China for a long time, wine occupies a very important position in the food culture of Chinese, for the choice of wine, some people like high-end wine with a brand, some people like good taste wine, some people like expensive, some people like cheap, in short, people at different social levels have their own ideas and the way of wine, in the countryside, affected by economic conditions, will buy some cheaper rural home-made wine.

The self-brewing process is not up to standard:

Rural self-brewing, because the raw materials are easy, the brewing process is simple, the cost is relatively low, so it is loved by many people, in fact, the ancient method of brewing is very different from the present, one of the most important differences is to exchange time for space, the ancients will not drink the new brew out of the pot immediately, and the frequency and amount of drinking are not as large as now, the population base of drinking is smaller, the wine will be put in the cellar "sleepy", different batches of wine will have the requirements of the year, not a very simple process, There are strict scales in each link.

Therefore, the ancient wine-making process is very complicated, and the impurities in the wine are dealt with by the personal skills of the winemaker, and our self-brewing in the countryside is obviously much simpler, and the process may be right, but the mastery of the degree and heat may not reach the height of the ancients, coupled with the increasing demand, the amount of wine-making is often in short supply, and the profit margin is limited, so the quality of the wine is difficult to guarantee.

Modern wineries are completely different, they have strict quality control, completely microcomputer control, the purification of wine and the control of various indicators, can achieve the effect of freewheeling, so it is a wise choice to drink the wine brewed by regular manufacturers.

I'd rather eat a bite of a peach than a basket of rotten apricots:

This sentence is the most appropriate to use in drinking, drink good wine, drink less alcohol will be much less harmful to the body, and drink bad wine, the quality is not good, the damage to the body will be very great, whether it is enterprise winemaking, or rural self-brewing, there will be a lot of food in its raw materials, so drinking alcohol is equal to indirect waste of food, so drinking less alcohol not only makes the body healthy, but also a kind of refusal to waste.

If you have bought the rural home-brewed wine, or the kind of new pot, it is best not to drink it immediately, put the wine in the wine urn, keep it closed, and then find a cool wine cellar to store, generally at least after more than 2 years, such wine is taken out, and then scalded with hot water to drink, the damage to the body will be much less.

If you need to drink it straight, then it is better to buy cellared wine, although it will be a little more expensive, but it is still worth the money compared to good health.

Eat less wine and know more about thingsThis is a valuable experience given to us by the ancients.

Methanol occurs in self-brewed grain wine, and if you drink too much methanol-containing wine, it can lead to blindness and even death, so it is very important to remove methanol from wine.

Farmers have some of their own ways to remove methanol, because methanol and ethanol have different boiling points, methanol has a lower boiling point, so warm wine can be used to remove most of methanol.

At the end of distillation, the brewing will choose to "pinch the head and remove the tail", and there is a lot of methanol in the head, so it will be removed, so it will be much safer.

The most particular thing is to pinch the head and remove the tail, generally self-brewed pure grain wine rarely has methanol, that is, the first three cups of wine are toasted to the world, methanol and other fusel have a low boiling point, and they come out first. Small wineries and Chinese New Year's Eve wineries are all as allowed.

They usually remove formaldehyde by using wine made from grain, and they also mix some grain wine with water to wipe down furniture or clean up.

Because it is a very traditional technique used to make wine in the countryside, pinch the head and remove the tail, the wine that comes out at the beginning when quitting alcohol has a higher methanol content, and the alcohol content is lower at the end, and the taste is not good, which is based on everyone's experience in winemaking, and there is no strict machine to measure, so it is said that the home-brewed wine is not refined and cannot be drunk.

This is because many people in rural areas do not pay attention to the correct way and method in the process of brewing, and it is easy to produce a variety of microorganisms in the process of fermentation, and when refining, the bottle mouth will be completely sealed, and the methanol will be dissipated, so it is inedible and will have a serious impact on the human body.

You can drink it, and the taste will be very good, and it will be very popular, and it will also help the body to a certain extent.

Because there may be some other impurities in this wine, there may also be some bacteria, and the degree of this wine is relatively high, which may cause relatively large damage to the body, so it cannot be drunk.

This is because the rough processing of home-brewed wine in rural areas is relatively rough, and there is no strict implementation of the pinching of the head and tail in the process, and there is also a risk of excessive heavy metals.

Some people say that home-brewed wine in rural areas cannot be drunk without refining methanol, but this is not true. Although the home-brewed wine of rural people is not machine-refined into methanol, they have their own set of good methods for releasing methanol. Normally, after the wine has been fermented, the floating matter on it should never be wanted.

When rural people drink alcohol, they are also more accustomed to putting the wine in the pot to boil, and the residual methanol will be gradually released, which generally does not have much impact on the human body. The home-brewed wine of rural people is relatively pure in taste, and there is a sweet taste when drinking. The alcohol content of brewed sake is also relatively low, so it is not easy to get on the head after drinking, and the stamina of the sake is relatively small.

1. Home-brewed liquor will release a large part of methanol during the fermentation process

When people in the countryside ferment wine, they will seal the fermented wine vat with a breathable white cloth. If methanol is produced during fermentation, the methanol is also released from a permeable white cloth. The longer the fermentation time of the wine, the lower the methanol content, and the effect on the human body is not great.

Second, rural people also have a good way to remove methanol, so there is generally no poisoning

In the process of winemaking, they also use high-temperature distillation to extract the flavor of the liquor. During the high-temperature distillation process, the methanol also disappears. Moreover, when rural people filter wine, they will also skim off the remaining floating matter and impurities that have sunk to the bottom, and only retain the clearest liquor.

3. In the icy and snowy season, rural people prefer to drink warm wine, and the high temperature also releases residual methanol

When it comes to the harvest season of grain and fruits, rural people will also choose fermented wine. After three months of fermentation, it is the cold winter, and the fermented liquor can be drunk by rural people. It is well known that drinking cold sake will be bad for the stomach, so they will also choose the method of warm sake to entertain guests.

As long as the methanol is above 65 degrees Celsius, it will disappear automatically.

So, have you ever drunk a red wine made by a farmer?

It is true, because the country has a certain standard for the formaldehyde content of wine, and regular manufacturers must meet this standard if they want to sell it, and home-brewed wine will not refine the formaldehyde in it at all, which will be very harmful to the human body, so it cannot be drunk.