Why isn't methonal present in wine?

[abefroman]

Why isn't methonal present in wine?

If you distill a must it creates poisonous methonal, why wouldn't that exist in the must before its distilled?

Is that only created when the liquid is heated? or is it just diluted enough that it isn't harmful.

 

[Mud]

Methanol is a natural product of fermentation. So the correct answer is: "Diluted enough that it's not harmful."

Distilling doesn't create anything with the possible exception of certain esters and acetic acid, depending on conditions. Otherwise hard liquor would make you blind as methanol is poisonous to the optic nerve. Of course, the cure for methanol poisoning is...wait for it...ethanol. So the only possible problem is if a person were to drink something that has been denatured or contaminated.

Some people think that pectic enzyme aids in the creation of methanol, others say it helps prevent. Dunno what to believe on that.