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In the production process of liquor, some harmful impurities will be generated, some of which are brought in by raw materials, and some of which are produced during the fermentation process.
(1) Fusel oil
Fusel oil is one of the aromatic components of wine, but the content is too high, toxic to people, its poisoning and anesthesia effect is stronger than ethanol, can make the nervous system congested, making people headaches, its toxicity with the increase of molecular weight and aggravate the oxidation rate of fusal oil in the body is slower than ethanol, staying in the body for a longer time, the main components of fusal oil are isoamyl alcohol, pentanol, isobutanol, propanol, etc., of which isobutyl alcohol, isoamyl alcohol is more toxic, when the protein content in raw materials is more, the content of fusel oil in wine is also high.
(2) Aldehydes
The aldehydes in the wine are the oxides of alcohols with corresponding molecular sizes, which are also produced in the fermentation process of liquor, and the aldehydes with low boiling point are formaldehyde, acetaldehyde, etc., and the aldehydes with high boiling points are furfural, butyral, valeraldehyde, hexanaldehyde, etc. The toxicity of aldehydes is greater than that of alcohols, of which the more toxic is formaldehyde.
The human body contains ethanol dehydrogenase and acetaldehyde dehydrogenase, and the content in each human body is not the same, the content of these two enzymes is not the same, when ethanol dehydrogenase converts ethanol into acetaldehyde, if the content of acetaldehyde dehydrogenase in the body is not enough to convert the acetaldehyde accumulated in the body, then it will cause blushing, dizziness, chest tightness and other drunken symptoms.
Therefore, drinking alcohol should be moderate, this appropriate amount is based on the ethanol dehydrogenase and acetaldehyde dehydrogenase contained in each person's body to decide, which is why some people have a good amount of alcohol, while some people have a poor amount of alcohol.
(3) Methanol
Pectin quality of raw materials to brew liquor, wine will contain a larger amount of methanol, methanol toxic effect on the human body, larger, 4 ~ 10g can cause serious poisoning, liquor drinking too much, methanol in the body has a storage effect, not easy to excrete outside the body, its metabolites in the body are formic acid and formaldehyde, so a very small amount of methanol can also cause chronic poisoning.
(4) Lead
Lead is a very toxic heavy metal, the content of 0.04g can cause acute poisoning, 20g can cause death, lead through alcohol caused acute poisoning is relatively small, mainly chronic accumulation poisoning, such as 10mg of lead per person per day, poisoning can occur in a short time.
(5) Cyanide
The cyanide in liquor mainly comes from raw materials, such as cassava, wild plants, etc., in the process of making wine, hydrocyanic acid is hydrolyzed, and when poisoned, the light people salivate, vomit, diarrhea, shortness of breath, and the heavy people have difficulty breathing, convulsions and coma. Death within minutes to two hours.
(vi) Aflatoxin
Wheat, rice, corn, peanuts, etc. due to mildew deterioration, will pollute the aspergillus aflatoxin, some aspergillus aflatoxins will metabolize the production of toxic substances, people eat these raw materials made of food, will produce carcinogens.
(7) Pesticides
Cereals and potatoes in the growth process, due to excessive application of pesticides, after absorption, will remain in the fruit or roots, in the production of wine, these toxic substances will enter the wine body, especially organochlorine and organophosphorus pesticides, should pay more attention.
If you want to minimize the harmful substances in liquor, working the production process is what the distillery must do.
Moutai Town authentic sauce liquor traditional craft pure grain brewing, selected raw materials, high-quality local red tassel glutinous sorghum, wheat, Chishui River water. 30 processes, 165 process operation links, high temperature is the biggest feature of the brewing process of sauce wine, high temperature koji making, high temperature accumulation fermentation, high temperature cellar fermentation, high temperature wine, these processes are designed to minimize the low boiling point harmful substances in liquor.
Stored in the pottery altar for at least four years, it is to let the sauce wine volatilize the harmful substances as much as possible in a breath and a breath, and at the same time to make the wine molecules more closely linked, so that it is mature and become soft and mellow.
Although the sauce wine is good, it is expensive in the right amount. Two or two a day, don't be greedy!