Wines naturally contain very small quantities of methanol: about 0.1 g/l, or less than one-hundredth of the normal concentration of ethanol. Some methanol is naturally present in grapes and further traces are formed during fermentation but most is formed by demethylating the pectin materials that are naturally present in the grape (see colloid and enzymes). Red wines, and particularly those subjected to prolonged maceration, are likely to have higher methanol concentrations than average. Brandy in general has rather higher levels of methanol than wine because the distillation process concentrates it. And wines and brandies made from fruits other than grapes tend to have higher methanol concentrations because grapes have fewer pectins than most other fruits. It would be impossible to ingest a dangerous level of methanol from such drinks, however, without ingesting a fatal amount of ethanol long beforehand.