The question is: How do distillers eliminate methanol?
One way distillers can limit the production of methanol is by fermenting using fruit that is low in pectin. This is because the distillation and fermentation process eliminates, not produces, the methanol.
In fermenting fruit, like apples or grapes, high levels of pectin could result in an increment in the amount of methanol created in the fermentation process.
Distillers can prevent this by selecting fruit with a lower pectin content and then adding pectolytic enzymes that reduce the natural pectin content in the fruit. This can help lower the amount of methanol produced in distillation and fermentation.
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