为了喝到纯天然、无公害的美酒,越来越多人开始自己动手酿造葡萄酒。不过,专家提醒,自酿葡萄酒比工业生产的葡萄酒安全风险更大。首先,和工业生产相比,自酿的葡萄酒只利用葡萄的天然酵母,不仅可能产生异味,而且发酵不完全,得到的葡萄酒酒精度不够高,不足以抑制杂菌生长,增加了变质风险,保质期也 In order to drink pure natural, pollution-free wine, more and more people began to make their own wine. However, experts caution that home-grown wine poses a greater safety risk than the wine produced in the industry. First of all, compared with industrial production, brewed wines only use the natural yeast of the grapes, which not only may produce peculiar smell, but also incompletely ferment, and the obtained wines are not sufficiently alcoholic enough to restrain the growth of the extractives and increase the risk of spoilage and shelf life and also