Dankjewel
OP HD kijk ik af en toe eens rond en er was weer eens iemand die wilde wten of er in suikerwijn ook methanol kan zitten. Een van de antwoorden had een leuke link met een nuttig artikel.
[quote=NormandieStill post_id=7684501 time=1634280215 user_id=82620]
[quote=seamusm53 post_id=7684487 time=1634271018 user_id=59319]
You cannot get methanol from sugar fermentation. Stressed yeast beasts may result in a lot of bad-tasting crap but this research chemist knows of no fermentation pathways which lead to methanol.
From my biochemistry days I always maintain a "never say never" attitude with regard to organic chemistry and molecular biology. But I bow to your more recent knowledge regarding metabolic pathways of yeast.
Interestingly a quick google produced the following article [url="https://www.mdpi.com/1420-3049/26/9/2585/pdf"]Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits[/url] (which seems to include an up-to-date summary of the state of the art regarding methanol production in spirits and might be worth including in a sticky somewhere), and the realisation that not all commercial pectinases are able to break down pectin without producing methanol.
