Homemade wine rarely disinfects the container or the grape juice itself, and miscellaneous bacteria are easy to remain. In addition, compared with the Saccharomyces cerevisiae used in industrial production, the yeast varieties used in home brewing may not be able to tolerate higher alcohol concentration, so the alcohol content of the final wine may not be enough to inhibit the growth of miscellaneous bacteria, which also increases the risk of deterioration of the finished wine. In addition, for home-brewed wine, the choice of fermentation container is also a problem.

Title. When making fermented food at home, the most effective way to prevent contamination by miscellaneous bacteria is to seal it. However, a large amount of carbon dioxide will be produced in the process of wine brewing, and the container must be opened halfway to deflate, which will also lead to

Miscellaneous bacteria enter grape juice, which increases the safety risk.