What are the dangers of homemade cherry liquor?

Because there is no antioxidant and sterilization excipients added in the fermentation process, bacteria and mold are easy to occur, and long-term drinking of spoiled cherry wine will be harmful to the human body, so the general self-brewed cherry wine needs to be drunk within a year, and cannot be stored for a long time.

Liquor made from cherries is called cherry liquor. Cherries are rich in nutrients, containing more protein, sugar, phosphorus, carotene, vitamin C, etc. than apples and pears, especially high in iron. Cherries, like grapes, can be used to make wine.

The color of the cherry wine is light pink, and the aroma of the wine exudes a faint cherry aroma, which is suitable for female friends to drink, and has a beauty effect.

The selected cherries are manually destemmed to avoid the bitterness and astringency of the long stems affecting the taste of the wine.

Artificial destemming is the best destemming method that can be taken at present, which can not only remove the long stems well, but also ensure the integrity of the fruit and avoid the loss of juice. The destemmed cherry fruits are washed in purified water and soaked for sterilization.

The body of the wine is ruby red, clear and transparent, with a rich cherry aroma, sweet and mellow taste, refreshing and pure, and a long-lasting aftertaste.

Self-brewed cherry wine is harmful, because there is no antioxidant and sterilization auxiliary materials added in the fermentation process, it is easy to produce bacteria and mold, and long-term drinking of spoiled cherry wine will be harmful to the human body.

The harm of homemade cherry wine is mainly that if it is not fermented well, stored improperly, it may become moldy and deteriorated, and there is a certain amount of bacterial contamination.

First of all, the cherry wine made at home cannot guarantee the quality and is not scientific, according to the professional knowledge you can carry out your own learning to have more knowledge reserves, which can lay a good foundation for future winemaking.

Hello! Homemade cherry wine may have more bacteria to multiply, because we can't do high-temperature sterilization by making our own, and it is easy to be infected with impurities, and it is easy to occur when the lid is opened**, because homemade cherry wine cherries need to be fermented in the bottle, if there is no space in the bottle to produce gas after fermentation, it is easy to occur**. Hope mine can be helpful to you.

Cherry wine needs to be stored in a cool and ventilated environment so that it can be stored for 8-12 months, during which time it should not be exposed to light, otherwise the cherry wine is easy to spoil and affect the taste of drinking.

Cherries can be used to soak in wine, cherry soaking does not produce harmful substances, moderate drinking will generally not cause harm to the body, and the nutrients are richer.

It's the harm of cherry wine, which is that there are some bacteria, and then maybe some rot, and then it causes food poisoning.

Cherry fruit wine has little effect, mainly it is delicious, but it cannot be denied that the health function of wine hehe.

The alcohol content in cherry wine is relatively high, which is more harmful to the kidneys and dry parts of the human body, but you must pay attention to the hygiene of the production process when you make it.

The choice of plastic containers for homemade cherry wine is prone to excessive formaldehyde, and the cherry wine is not added to the sterilization of auxiliary materials in the production of Tongling, which will lead to the production of bacterial substances in the cherry wine, and the long-term drinking of cherry wine with too many bacteria will cause certain harm to health, and it is easy to appear in the case that there is no remaining space in the container.

If you choose a plastic container for homemade cherry wine, the container is easy to decompose harmful substances such as formaldehyde in a high-temperature environment, and when the formaldehyde concentration is exceeded, it will have a certain impact on human health.

Cherry wine is not added with disinfection and sterilization substances in the production process, and there is no thorough disinfection and sterilization on the equipment, which leads to the fermentation of cherry wine is prone to bacterial substances, especially in a humid environment, bacteria will multiply rapidly, so homemade cherry wine needs to be sterilized before drinking, and drunk within a year.

Cherry wine is easy to occur in the process of brewing, this is because the amount of cherries and rock sugar is not grasped, so that there is no extra space in the container, and the gas produced by cherry fermentation will appear under the action of pressure.

1. Cherry warmth is not conducive to people with ulcer symptoms, people with fire, diabetics, people with fever such as orange disease and hypothermia cough**.

2. Cherry kernels contain cyanogenic glycosides, which produce hydrocyanic acid after hydrolysis, and are easy to be poisoned when making wine by themselves.

3. Cherries have high potassium content, containing 158 mg of potassium per 100 grams, if you eat too much, you will have high blood potassium, when the blood potassium is higher than 6.5 millimoles per liter, it can cause the patient's heart to stop beating within a few seconds to minutes.

4. When making wine by yourself, it is impossible to achieve high temperature disinfection, which is easy to be infected with miscellaneous bacteria, and harmful substances are easy to exceed the standard.

5. It is difficult to create a completely closed environment when making wine by yourself, after oxygen enters the wine bottle, alcohol or glucose will oxidize the residue into formaldehyde, which is easy to cause formaldehyde poisoning.

Home-brewed cherry wine is harmful, because the fermentation process has not undergone a professional disinfection and sterilization process, so it is easy to produce bacterial substances, and too long storage time will also lead to the deterioration of cherry wine, long-term drinking of spoiled cherry wine, causing certain harm to the human body, so self-brewed cherry wine usually needs to be drunk within a year.

Self-brewed cherry wine is a certain harm, because there is no antioxidant and sterilization excipients added in the fermentation process, it is easy to produce bacteria and mold, long-term drinking of spoiled cherry wine will be harmful to the human body, so the general self-brewed cherry wine needs to be drunk within a year, not long-term storage.

Cherry wine is warm, if it is drunk excessively, it is easy to appear on fire, people with fever and cough should not drink more, otherwise it will endanger life and health, in addition, the sugar content of cherry wine is higher, and diabetics should not drink.

The potassium content of cherries is relatively high, every 100 grams of cherries will contain 258 mg of potassium, patients with kidney disease should not drink, otherwise it is easy to appear oliguria and edema, and excessive drinking of cherry wine will also cause high blood potassium.