When making wine with small wine making equipment, improper selection of grain, wine koji, water, and wine storage containers, and not following the process when distilling wine, may cause harmful substances in wine to exceed standards, and wine will become poison.
Below, teach you how to reduce the production of harmful substances in wine during the winemaking process.
First, fusel oil, aldehydes
Fusel oil is one of the aromatic components of wine. Too high content can have toxic effects on people. It can congest the nervous system and cause headaches. Its toxicity increases with increasing molecular weight.
The boiling point of fusel oil is generally higher than ethanol. Aldehydes in wine are the corresponding alcohol oxides, which are also produced during the fermentation of white wine.
3 Vessel Brewhouse
Fusel oil is abundantly present in the tail liquor (1 layer floating on the surface).
When using husk, corn cob and bran as auxiliary materials, the content of furfural and other aldehydes in distilled liquor is higher.
When using Beer Brew Equipment, in order to prevent the high-boiling fusel oil from being distilled out, the temperature and the temperature of the distilled spirit should be strictly controlled, and the steamed bread and the tail should be paid attention to (the fusel oil is abundantly present in the wine), and the quality and quality of the alcohol should be picked.
When using the process of adding auxiliary materials to brew solid wine, fresh and mold-free raw materials should be selected and the raw materials should be steamed.
When adding auxiliary materials, the auxiliary materials must be steamed.
Wine is made with pectin-rich raw materials. The wine will contain a large amount of methanol. Methanol has a large toxic effect on the human body. 4-10 grams can cause severe poisoning.
Chronic poisoning is mainly manifested by mucosal irritation, dizziness, lethargy, headache, digestive disorders, blurred vision, and tinnitus, etc., resulting in blindness in both eyes.
Methanol is the culprit in drinking.
1. Overripe or spoiled fruits, potatoes, and wild plants (such as acorns) have high pectin content. Using these ingredients to make wine can easily cause methanol to exceed standards.
2. Taking advantage of the ease of separation of methanol when the alcohol concentration is high, the methanol concentration can be increased by increasing the height of the barrel to extract the methanol from the alcohol.
As a Beer Brewing Equipment Supplier, share with you the fruit wine.
Fruit wine is a wine that is fermented with yeast's sugar to alcohol, and contains fruit flavor and alcohol. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi wine and so on. Because these fruit skins will have some wild yeast and some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk methods of making wine are often time-consuming and time-consuming, and they are easily polluted. So adding some active yeast is an ideal way to make fruit wine quickly.
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