The question is: How do distillers eliminate methanol?
Distillers have discovered an effective means by which they can restrict methanol production – namely through opting for fruits with low concentrations of pectin during the fermentation process. It is worth highlighting at this point that contrary to common belief.
It is not through these processes that methanol is created but rather eliminated.
Nevertheless. The fermentation of fruits like apples or grapes that contain substantial amounts of pectin may result in an undesirable escalation in methanol production. Distillers can counteract this by meticulously selecting fruits with reduced pectin content and incorporating pectolytic enzymes to decrease the natural levels of pectin found within the fruit. Employing this strategy enables distillers to effectively lower the quantity of methanol generated during distillation and fermentation.
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