Can moldy corn be used to make wine

Moldy corn cannot be used for brewing. Moldy corn may contain harmful substances such as aflatoxins, which cannot be completely decomposed even after high-temperature fermentation, posing a food safety risk. Moldy corn cannot eliminate toxins through high temperature or fermentation during the brewing process. Aflatoxin is resistant to high temperatures and has stable chemical properties, making it difficult for conventional brewing processes to destroy its toxicity. The use of moldy raw materials may result in residual toxins in the finished wine, and long-term consumption may damage liver function and increase the risk of cancer. High quality corn with intact particles and no mold spots should be selected for brewing. Even if the moldy parts are removed, there is still a risk of cross contamination.

Some traditional techniques may mistakenly believe that local mold growth does not affect overall fermentation, but in reality, the toxin has already penetrated the entire corn grain. Aflatoxin proliferates rapidly in humid environments, and invisible hyphae may still produce toxins. The industrial brewing standards explicitly prohibit the use of moldy grains, and strict control of raw material quality is even more necessary for home brewing to avoid losing big for small gains.

It is recommended to choose fresh and dry corn kernels as brewing materials, and pay attention to moisture and ventilation during storage. If moldy corn is mistakenly used for brewing wine, it should be disposed of directly. If moldy food is found in daily diet, it is recommended to discard the whole portion and not consume it. The initial symptoms of aflatoxin poisoning are not obvious, but the harm is cumulative. Long term exposure may lead to chronic liver disease. Food safety is no small matter, only by controlling the quality of raw materials from the source can we ensure the safety of brewing.