Abstract: Methanol is a toxic and harmful substance to human health. The consumption of alcoholic beverages with high concentration of methanol can cause blindness, even death. The European level on methanol in alcoholic beverages from distilled grape pomace (solid residue consists seeds, stems and skins left after must extraction for wine production) is 1000 mg/100 mL of absolute alcohol or 400 mg/100 mL of 40% vol and for United States 280 mg/100 mL of 40% vol. The aim of this study was to investigate the methanol levels of distillates from different representative viticultural regions of Hellas via the fermentation conditions of the row material. The empirical analysis of this study 150 samples (75 red and 65 white samples from grape varieties (Vitis vinifera L.) was determined by gas chromatography Flame Ionization Detection (FID).The time of fermentation and the pectolytic enzyme treatments on the methanol concentration of the red and white grape pomaces also were investigated. Grape pomace samples were fermented for 10, 15, 20, 25, 30, 35 and 40 days at temperatures of 0, 20 and 30�C, respectively. The use of the enzyme treatments increased the methanol content of distillate from red grapes during in all the stages of fermentation.