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Studies on the changes of methanol content in the manufacturing process of apple wine and apple brandy. The results from the studies of transition and changes of methanol content in the fermentation of wine and brandy from Korean apple, Kugkwang and Iwai are as follows. ① Pectin, the source of methanol, can be extracted as dregs more than 85% of its in the process of pressing to get juice. ② In the process of fermenting wine, the occurence of methanol depends on the condition of the apple itself (i.e. species, freshness, change in quality, or corruption). It seems that the insoluble pectin in the fresh apples changes into the soluble pectin as time goes by. ③ The heating treatment of fresh apples produced more methanol compared with nonheating treatment. ④ The content of methanol in apple brandy can influence free methanol content in mash pulp.
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