The common home brewed wine in the countryside got into trouble , why is it so poisonous that it is

Because making wine is not as simple as we think. Most of the causes of poisoning are due to formic acid poisoning in the wine, and the wine is made with special attention and must be prepared according to his specifications.

Home-brewed wine in rural areas is so poisonous that it is poured after drinking a glass because the home-brewed wine is not filtered. In the case of unfiltered wine, wine contains a lot of toxic substances, and if we drink such wine, then we will inevitably let ourselves be poisoned.

It's because they don't know how to make sake at all, and they don't use the right method, and it's likely that they will react with the air and cause spoilage, but they probably don't know it.

Nowadays, more and more people know the benefits of wine and know that they can make their own wine, but most people do not know that the wine they make may hide toxic and harmful substances such as methanol and fusel oil.

It is reported that gas chromatography analysis of a large number of home-brewed wine samples showed that the samples contained different concentrations of methanol and fusel oil. The content of methanol in some samples exceeded the national standard for methanol in wine by 400mg l, or even more than 1000mg l, and the content of fusel oil was also above 1000mg l. 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.

Making your own wine is very affordable, but if you don't have the process to remove methanol and fusel oil from the home-making process, you should be careful when making your own wine and drinking it to avoid the harm caused by such toxic and harmful substances.

Generally, the flora is excessive, so it is recommended not to get it.

1Take a pot, pluck the grapes and put them in the pot.

2After cleaning, put it in a basket and drain it.

3. Add two spoons of flour and a spoonful of salt to the grape grains, wash them with water, and turn them left and right when cleaning, so that they can be cleaned more cleanly.

4. The grapes must be completely dried and then crushed and packed into bottles.

The bottle must be waterless and oil-free, and the bottle mouth must be tightly sealed.

5. After the grapes are packed, cover the bottle with a layer of plastic wrap, tighten the cap, put it in a cool place, and ferment for 40 days.

It depends.

Home-made wines are made with the right winemaking process, the wine is not contaminated by bacteria and fungi during the winemaking process, and the wine is stored in the right way so that the nutrients in it are well preserved and no harmful substances are formed.

Home-brewed wine may be poisoned, self-brewed wine in the early grade of Portugal, grapes may appear mildew, there are more harmful pathogenic microorganisms, drink this wine, there is a possibility of poisoning. Home-brewed wines may be toxic due to the irregular production environment and process. However, if the home-made wine is not in the right environment, or if it is stored incorrectly, such as exposure to external bacteria and terrestrial fungi during the fermentation process, the nutrients in the wine will be destroyed.

Homemade wine, if you choose the grapevines, the grapes are not poisonous, the sugar added is not poisonous, and the cleaning process is not exposed to poison, how can the wine be poisonous? There is no toxin in the grape fermentation process, how can there be a wide state of poison, and many things in the food we eat are fermented and produced: soy sauce, miso, vinegar, fermented bean curd, etc. are all brewed, aren't we still eating?

Rest assured, as long as you choose your own things well, it is not toxic to make a lot of wine yourself, so do it with confidence.

Why can't you drink home-brewed wine, and can you get poisoned if you drink it? Anyway, I don't dare to drink it.

Contraindications in the method of making wine:

The whole process can not touch iron and copper tools, which will bring iron and copper decay;

1. During the fermentation process, the mouth of the container should not be sealed, but covered slightly;

2. The whole process can not touch iron and copper tools, which will bring iron and copper decay;

3. Do not use raw green, rotten and deteriorated grapes to make wine, otherwise the wine will have a strong sour taste and poor taste;

4. Grapes need to be crushed and then packed into containers, which is conducive to the dissolution of beneficial substances;

5. Don't rinse the grapes too much, the power of fermentation is the wild yeast on the skin;

6. The fermentation process should not be in contact with raw water to prevent infection with miscellaneous bacteria, resulting in fermentation failure;

7. Avoid direct sunlight during the whole process, and the temperature is best within 35 degrees.

Are there any harmful substances in home-brewed wine? Many netizens are worried that the methanol content of home-brewed wine will exceed the standard, but there is no need to worry. As long as you pay attention to hygiene during the fermentation process, do not be infected with miscellaneous bacteria, the fermentation temperature is between 28-35 degrees, do not contact iron and copper tools, avoid direct sunlight, and the fermented wine will not contain any harmful substances, even if there are, it is far below the relevant standards, so you can drink it with confidence.

Scientific brewing will certainly not be poisoned, and most of the poisoning reported on the news is excessive methanol.

The first thing to know is where methanol and fusel exceedances occur during the brewing process

1. There are too many rotten and bad grape miscellaneous bacteria, which are easy to mildew, resulting in excessive methanol and fusel.

2. Fermentation cannot be started in time, so that the grapes become mildew.

3. The temperature is too high during the brewing process.

4. Too much pectinase is added during the brewing process.

5. The skin residue is soaked excessively, and the yeast is deaminatized, producing too much methanol.

Taking advantage of the above situation, we should pay attention to 5 points.

1. Choose good grapes to do, the kind of grapes that say that they are going to ferment anyway It doesn't matter if they are rotten, it is very fatal to talk about them, there are too many miscellaneous bacteria in bad grapes, so it is recommended to add a certain amount of SO2 for sterilization after crushing.

2. It is necessary to ensure that the fermentation is started in time, in fact, the temperature is very related, it is not easy to ferment if it is too cold, and it is not easy to start fermentation if you add too much sugar at once. At the same time, it is recommended to add special yeast after crushing, so that fermentation can be started quickly, so that there is no room for growth.

3. During the brewing process, the temperature of red wine should be between 25 and 30 degrees, if it is too hot, it is recommended to add ice bottles to cool down.

4. Pectinase can improve the soaking speed and speed up the clarification of wine, but the amount must be controlled, and methanol will be produced under the action of enzymes.

5. The pomace can not be soaked all the time, when the fermentation is almost the same, most of the time it is almost over when the grape juice gravity reaches the specific gravity. At this time, the juice does not have much nutrients for the yeast to reproduce, and if it is still soaked, it will also cause too much methanol.

Then in the brewing process, ensure that the equipment is clean, the production is scientific, and it is completely safe and reliable.

It's not going to be poisoned, because everyone here likes to make wine and drink it.

Yes, it's hard to master the proportions, and if you don't ferment well, some other chemical elements will get into the wine.

Brew your own and be easily contaminated by bacteria!

What are the precautions for home-brewed wine?

The most important thing for home-brewed wine is the fermentation temperature and hygiene, the best temperature of yeast is 28-33 degrees, and the temperature is too high during fermentation will cause the yeast to age quickly and have a rough taste; Poor environmental hygiene or unclean containers and tools can lead to contamination of wine with bacteria, deterioration or failure of wine. Proper hygienic conditions and good control of fermentation temperature will generally be done very well, and harmful substances will not be produced in it, of course, there will be no problem for normal people to drink.

It depends on whether the brew is good or not.