摘要
Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quantities varied depending on the fermentation process, the amounts of methanol determined were statistically significant. The results showed a clear trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained. The appropriate distillation temperature was at 85 ℃ examined from a fermented sample which had the highest level of methanol. As a part of this research, a workshop was conducted for distillers on skill development and knowledge promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of the workshop indicated that the participants had gained knowledge and understanding, satisfaction, and knowledge utilization.
