2, disinfection and sterilization. Some people say that brewing is just putting yeast and raw materials in a container. In fact, this is all wet. Except for koji, all other raw materials need disinfection. Otherwise, it is easy to breed other miscellaneous bacteria. At that time, it was not the desired taste, and it was even easy to produce harmful substances, which was extremely harmful to the body. Large wineries will undergo professional disinfection before brewing.
3. seal. In fact, what we sometimes lack is not general knowledge, but details. Many people know that kimchi is not well sealed, and the effect is not sour, but smelly. The same is true for wine making. The jar should be sealed, otherwise the yeast will produce good ethanol in aerobic environment, but other harmful substances.
4. Brewing environment. Although we can sterilize our own raw materials, improper brewing environment will also affect the quality of wine. What we brew at home is often kept in the kitchen. Humidity in the kitchen, coupled with excessive heat when cooking in the kitchen, can easily lead to high temperature, which is not suitable for yeast fermentation and easy to produce methanol. A small amount of methanol can be fatal. Large wineries have special brewing sites, and every once in a while there will be professional inspectors to test whether the wine body has reached the desired taste.
5, wine testing. This is a step that is lacking at home. This test is very important. It is responsible for health. If the steps are not properly operated, the test can detect that other harmful substances in the brewed wine exceed the standard and are not suitable for drinking. Because some improper operations are easy to produce methanol deadly substances.