> even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol From https://actamedicamarisiensis.ro/wp-content/u

> even fruit based fermentations with significantly higher pectin concentrations only produce trace methanol From https://actamedicamarisiensis.ro/wp-content/uploads/2015/08/amma-2013-0048.pdf https://actamedicamarisiensis.ro/wp-content/uploads/2015/08/... > Only 18% of the tested 56 samples met UE regulation regarding methanol content of alcoholic beverages (0.4% in alcoholic drinks containing 40% ethanol). The highest concentration of 2.39% was found in a plum brandy. Plum brandies contained significantly higher amounts of methanol than brandies made from other fruits (0.91 vs 0.52%, p = 0.01)