US EPA

1142988 

Technical Report 

Methanol in wines in relation to processing and variety 

Lee, CY; Robinson, WB; Van Buren, JP; Acree, TE; Stoewsand, GS 

1975 

HEEP/76/06965 

26 

4 

184-187 

HEEP COPYRIGHT: BIOL ABS. The formation of methanol by natural grape enzymes acting on pectins was studied in relation to the grape varietites and processing techniques. Concord wine fermented in the presence of the grape skins without heat treatment contained the highest amounts of methanol. Wines made from white grape varieties of Vitis rinifera, V. labrusca, and hybrids contained less methanol than red varieties. Wine made from hot-pressed grapes had about 10-20% of the methanol content of the same varietal wines fermented on the skins. There was a comparatively high amount of methanol in wines made from "Concord" or "Ives" grapes (400-500 ppm) though it varied widely in 4 separate harvest years. Wines prepared from the vinifera grapes "Pinot Noir" or "Riesling" contained low amounts of methanol and were more uniform year to year.