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Methanol is found in alcoholic beverages either through natural processes or through malicious human intervention (drink adulteration). Methanol is produced through natural processes just like ethanol during the production processes of alcoholic beverages (eg tsipouro, ouzo, whiskey, etc.) and its concentration increases when the raw material used is of poor quality. For example, in tsipouro it is produced in a higher concentration when there are rotten grapes or many seeds. 

Why is methanol dangerous?

Methanol is particularly toxic as, unlike ethanol, it is metabolized in the body into formic acid, while ethanol is metabolized into acetic acid. Unlike acetic acid, formic acid is very dangerous and attacks the mitochondria of cells, causing the person to immediately feel unwell, nausea, a tendency to vomit and faint. At high concentrations of methanol, their life can even be at risk. Methanol can also cause blindness. 

Is there a legal limit for methanol?

Methanol in beverages is subject to a strict legislative limit (EC 110/2008) which states the exact maximum methanol content per alcoholic beverage. For this reason, all small producers or beverage distribution companies are required by law to control the methanol content of the beverages they distribute.

Packaged or bulk drinks?

Usually, the greatest risk of exposure to methanol is the consumption of bulk, unpackaged beverages, as bulk beverages do not have the necessary controls or there is also the risk of adulteration.

Doesn't distillation protect us from methanol?

Distillation usually reduces the risk of consuming a beverage with methanol, especially if the beverage has undergone double distillation, as distillation temperatures are usually such that only ethanol is distilled and only a small amount of methanol passes into the final product. 

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Author: Πασιάς ΙωάννηςWebsite: https://pasiaslab.gr/

Τεχνικός Υπεύθυνος Γενικού Χημείου «Πασιάς - Ραπτοπούλου», Επιστημονικός συνεργάτης Webinarium

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Διδάκτωρ Χημείας του Εθνικού και Καποδιστριακού Πανεπιστημίου Αθηνών

Περισσότερα άρθρα του συντάκτη:

• Σύσταση και ανάλυση αιθέριου ελαίου λεβάντας-Έλεγχος νοθείας και καθαρότητας
• Καταλληλότητα πόσιμου νερού-Τι ορίζει η νομοθεσία-Πώς κινδυνεύω;
• Which chemical analyses should I choose for my honey?
• Χρόνος ζωής ελαιόλαδου τι αλλοιώνεται και πώς υποβαθμίζεται;

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