Methanol is a simple alcohol present in small quantities (50 - 400 mg/l) in wines. It is formed during vinification by enzymatic hydrolysis: the methoxyl groups of the pectins are hydrolysed by the enzyme pectinmethylesterase.
Because pectin is located mainly in the skin of the grape, white wines have a considerably lower methanol content compared to red wines which ferment in contact with the skin.

The determination takes place via GC-FID (gas chromatography with flame photometric detector).

Methanol is known as a toxic substance but luckily during normal vinification practices, doses of methanol harmful for the organism (LD50= 350 mg / kg of body weight) are not reached.

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