People who make their own wine generally choose porcelain jars or glass bottles. These containers should be disinfected before they are filled with wine, but there is no disinfection condition for making wine by yourself. The most common method is to scald it with boiling water. You know, these glass bottles or porcelain jars may contain bacteria before disinfection. Simply scalding with boiling water does not guarantee that all bacteria will be killed.
2. The metal content exceeds the standard
Self-brewing technology and equipment can lead to fusel or heavy metal poisoning. Today's self-brewing equipment is different from that in ancient times. As we all know, the ancient brewing equipment was made of wood, and the brewed wine tasted healthier, while the cooking equipment bought by modern people was made of metal. Self-brewing has no technology to deal with metal components, which easily leads to excessive metal content in brewed liquor.
3. The methanol content exceeds the standard
When raw materials are fermented, methanol will inevitably be produced. In the grain raw materials for brewing, the epidermis contains pectin, and the essence of this pectin is galacturonic acid polysaccharide, and its side chain can be esterified. Esterified pectin will produce methanol under the action of pectinase, but people who make their own wine basically have no technology and ability to reduce the content of methanol, which is uncontrollable in the brewing process.
Extended data
1, soaking
Put sorghum into a soaking pool and soak it in water for 24 hours.
Step 2 cook
Soaked sorghum is cooked in a pot, commonly known as "steamed sorghum rice" or "steamed rice" for short.
Step 3 cool down
After the sorghum rice is cooked, it is sent to the cold rice machine by conveyor belt, and the chaff is added during transportation, so that the sorghum rice will not be too sticky and the cooling will be accelerated.
4.Mix song
The cooled sorghum rice mixed with chaff is sent to a koji-making machine, and granular koji-making powder is added, so that the sorghum rice and koji-making powder are evenly mixed by the koji-making machine, and then poured into a fermentation tank.
Step 5 ferment
After 10 days of fermentation, the wine was distilled.
6. Distillation (first wine)
The fermented sorghum rice is poured into the distillation pot by hand, and the result of distillation is called "the first wine". Because the first wine has a sorghum flavor, it must be blended to improve the taste and flavor.
7. Stir again and ferment again.
After the first distillation, the sorghum residue is taken out of the pot, cooled with chaff, mixed with koji powder, and sent to a fermentation tank for re-fermentation 12 days.
Baidu encyclopedia-brewing