Methanol contamination affects distilled spirits and threatens wine and beer

Cases of methanol poisoning in alcoholic beverages have been confirmed in São Paulo, with six deaths recorded to date. The contamination mainly affected spirits such as gin, whiskey and vodka, sold in bars and wineries in the metropolitan region. Health authorities are investigating 37 notifications in the state, 10 of which were confirmed with the presence of the substance in the victims’ bodies. The Ministry of Health ordered immediate notification of suspicions across the country to contain the outbreak.

Methanol enters drinks through intentional adulteration, aiming to make production cheaper and simulate higher alcohol content. Clandestine producers add the industrial compound, which is toxic and can lead to serious complications. In São Paulo, six establishments were closed, with the seizure of hundreds of suspicious bottles.

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Authorities reinforce that the greatest risk occurs in distillates of irregular origin, but they monitor all categories of drinks.

Origin of methanol in beverages

Methanol naturally appears in small quantities during the fermentation of fruits rich in pectin, such as grapes used in wine. In the process, enzymes degrade pectin, releasing the compound at low levels regulated by Ministry of Agriculture standards. Controlled production fermented drinks maintain safe concentrations, without significant health risks.

Deliberate tampering increases the dangers, especially in clandestine productions where distillation failures retain initial fractions rich in methanol.

Specific risks in wine

Wine may contain methanol naturally, but in minimal quantities that do not affect consumption. Spontaneous or poorly managed fermentations increase the release through the action of microorganisms. Experts highlight that industrialized wines follow established limits, reducing the chances of intoxication.

Intentional addition of methanol to glasses or bottles compromises any wine, regardless of the original process. Purchasing from trusted sources minimizes this risk.

Recent cases in São Paulo did not involve wine, but the alert extends to products without an appropriate label.

Beer and low probability of contamination

Beer presents almost zero risk of relevant methanol, as its production from cereals does not generate the compound in dangerous volumes. The fermentation process prevents the degradation of pectin, common in fruits. There is no economic advantage in adulterating beer, according to chemical analyses.

Any intentional addition in establishments may occur, but is rare due to quality control in regulated industries.

Differences between methanol and ethanol

Methanol and ethanol are colorless and have similar odors, making visual or sensory identification impossible. Ethanol is metabolized into acetate, excreted in the urine without serious toxicity. Methanol is converted into formaldehyde and formic acid, substances that damage tissues, especially the nervous and optical systems.

This distinction explains the lethal effects of methanol, even at dosessmall, unlike ethanol common in drinks.

Laboratory tests are essential for accurate detection of suspected cases.

Identification of adulterated drinks

Check the packaging for intact sealing before purchase. Analyze the volume of liquid, which must follow the manufacturer’s standards. Legal labels include back label in Portuguese with MAPA registration.

• Be wary of prices below the market average for well-known brands.
• Prefer establishments with visible health licenses.
• Avoid products without tax seal or of dubious origin.

These measures reduce exposure to counterfeits, common in clandestine networks.

Symptoms and immediate actions

Initial symptoms include headache and nausea, progressing to vomiting and abdominal pain. Mental confusion and blurred vision appear between 12 and 24 hours after ingestion. Seek urgent medical attention if you notice persistent drunkenness or visual changes.

• Perform laboratory tests and ophthalmological evaluation.
• Notify poisoning centers such as the São Paulo CCI.
• Identify contacts who consumed the same drink for evaluation.

Early treatment with antidrugs such as fenopizole can reverse damage, but delays worsen the condition and lead to blindness or death.