Aşağıdak tabloya göre birada 1-2 mg/l, şarapta 250-300mg/l metanol bulunuyor. Acaba bira ve şarapta bu metanol nasıl oluşuyor?
Şunu da şuraya koyalım:
Methanol is produced before and during alcoholic fermentation from the hydrolysis of pectins by pectinase enzymes (such as pectin methylesterase) which are naturally present in the fruit. More methanol is produced when must is fermented on grape skins; hence there is generally more in red wines than in rose or white wines.