What is white wine? ...

Liquor is a kind of distilled liquor unique to China.

I. Definition

After the founding of New China, the name "Liquor" was used to replace the previous names such as "shochu" and "sorghum liquor". Because there are many kinds of brewing raw materials, different brewing methods and different aroma characteristics of liquor, there are many ways to classify liquor.

According to the latest national standards, distilled liquor can be divided into liquor and other distilled liquors.

The definition of liquor is: all kinds of liquor brewed with distiller's yeast and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Second, efficacy.

Besides drinking, wine has other functions:

Relieve pain: After accidentally spraining your foot, apply warm white wine to the injured part and gently rub it, which can relax muscles, promote blood circulation and eliminate pain.

Deodorization: When the hands smell of fish and shrimp, wash them with a little to remove the fishy smell.

Get rid of greasy: when cooking fat and fish, add a little white wine to make the dishes delicious but not greasy.

Eliminating bitterness: If you break the gallbladder when cutting fish, immediately put a little white wine in the fish's stomach and then rinse it with cold water to eliminate bitterness.

Acid reduction: When cooking, if you add too much vinegar, pour some white wine into the dish to reduce the sour taste.

Defoaming: When the hands and feet are blistered due to long-distance walking or labor friction, put the white wine in the blistering place before going to bed, and you can go to the bubble the next morning.

Aroma enhancement: Add a few drops of white wine and a little salt to vinegar and mix well, which can not only keep the sour taste of vinegar, but also increase the aroma of vinegar.

Third, harm

The main component of wine is alcohol, and its chemical name is ethanol. When ethanol enters the human body, it will have many destructive effects.

When the concentration of alcohol in blood reaches 0.05%, the effect of alcohol begins to appear, resulting in excitement and euphoria; When the alcohol concentration in blood reaches 0. 1%, people will lose their self-control ability. If it reaches 0.2%, people have reached the point of being as drunk as a fiddler; When it reaches 0.4%, people will be unconscious, unconscious and even life-threatening.

The most harmful effect of alcohol on people is the central nervous system. It makes the nervous system from excitement to high inhibition, which seriously destroys the normal function of the nervous system. Excessive drinking is harmful to the liver. Chronic alcoholism can lead to alcoholic cirrhosis.

Excessive drinking is harmful to health, but the most harmful thing is drinking on an empty stomach. Drinking alcohol on an empty stomach will stimulate the gastric mucosa and easily cause gastritis, gastric ulcer and other diseases. Drinking on an empty stomach can also cause hypoglycemia, which leads to insufficient glucose supply in our body and symptoms such as palpitation and dizziness. ? [3]?

In addition, chronic alcoholism is harmful to health in many ways. If it can lead to polyneuritis, myocardial lesion, brain lesion, hematopoietic dysfunction, pancreatitis, gastritis and ulcer, it can also increase the incidence of hypertension. Long-term heavy drinking will damage germ cells and lead to mental retardation in future generations. The incidence of laryngeal cancer and digestive tract cancer in people who drink a lot has increased significantly.

Fourth, harmful ingredients.

(1) fusel oil

Fusel oil is one of the aromatic components of wine, but its content is too high and it is toxic to people. Its poisoning and anesthetic effect is stronger than that of ethanol, which can make the nervous system congested and make people have a headache. Its toxicity increases with the increase of molecular weight. The oxidation rate of fusel oil in the body is slower than that of ethanol, and its residence time is longer.

The main components of fusel oil are isoamyl alcohol, amyl alcohol, isobutanol and propanol, among which isobutanol and isoamyl alcohol are more toxic. When the content of protein in raw materials is high, the content of fusel oil in wine is also high. The boiling point of fusel oil is generally higher than that of ethanol (the boiling point of ethanol is 78℃, the boiling point of propanol is 97℃, and the boiling point of isoamyl alcohol is 13l℃). In the process of liquor distillation, it is necessary to control the temperature and reduce the fusel oil content of finished liquor by pinching the head and tail.

(2) Aldehyde

Aldehyde in liquor is an oxide of alcohol with corresponding molecular size, which will also be produced during liquor fermentation. Low-boiling aldehydes include formaldehyde and acetaldehyde, while high-boiling aldehydes include furfural, butyraldehyde, valeraldehyde and hexanal. Aldehydes are more toxic than alcohols, among which formaldehyde is the most toxic, about 30 times more toxic than methanol. It is protoplasmic toxin, which can coagulate protein, and 10g formaldehyde can kill people. In the case of acute poisoning, cough, chest pain, burning sensation, dizziness, unconsciousness and vomiting may occur.

Furfural is also harmful to health. When rice husk, corncob and bran are used as auxiliary materials, the content of aldehydes such as furfural in distilled liquor is high.

In order to reduce the aldehyde content in liquor production, rice bran, rice husk or cooking accessories in advance should be used less. When steaming wine, the temperature of flowing wine should be strictly controlled, and the total aldehyde content in wine should be reduced.

(3) methanol

When brewing liquor with pectin-rich raw materials, liquor will contain a lot of methanol, which is very toxic to human body, and 4 4- 10/0g can cause serious poisoning. In particular, methanol oxides formic acid and formaldehyde are more toxic than methanol, formic acid is 6 times more toxic than methanol, and formaldehyde is 30 times more toxic than methanol. If you drink too much liquor, methanol will accumulate in the body and it is not easy to be excreted. Its metabolites in the body are formic acid and formaldehyde, so a very small amount of methanol can also cause chronic poisoning. When acute poisoning occurs, symptoms such as headache, nausea, stomachache and blurred vision may occur. If it continues to develop, it may lead to dyspnea, paralysis of respiratory center, coma and even death. Chronic poisoning is mainly manifested as symptoms of mucosal irritation, dizziness, lethargy, headache, digestive disorders, blurred vision and tinnitus, leading to blindness.