Research progress on production and control mechanism of methanol in fruit distilled spirits and detection methods

Fruit distilled spirits are highly favored by consumers for their unique fruity aroma and smooth taste. However, the issue of methanol contents in fruit distilled spirits remains a significant factor limiting the industry's development. In this paper, the hazards of methanol were discussed, the domestic and international regulations regarding methanol limits in fruit distilled spirits were summarized, and the factors influencing methanol contents in fruit distilled spirits were analyzed from various aspects, including brewing raw materials, pretreatment process, fermentation strains, fermentation process and distillation methods. Additionally, the effective control measures currently applied in production were summarized, and the primary detection methods for methanol in fruit distilled spirits were outlined, aiming to provide a certain theoretical and practical basis for the integrated research on methanol control processes in fruit distilled spirits in China.