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Baijiu (foreign name: Liquor and Spirits[1], Baijiu[2]) is the general name for Chinese alcoholic beverages (except fruit wine and rice wine). It is also known as Shaojiu, Laobaigan, Shaodaozi, etc.

Chinese liquor has a compound aroma with esters as the main body. It uses koji and distiller's sake as saccharification starters, and uses starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending. All kinds of wines brewed from. Strictly speaking, prepared wine made by blending edible alcohol and edible spices cannot be regarded as liquor. Liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River basin in Renhuai, Sichuan, Yibin, Sichuan, and Luzhou, Sichuan. The triangle area has the world's largest and best quality distilled liquor production areas, including Mao Wulu, China's three famous liquors [3]. Its liquor industry cluster accounts for half of China's liquor industry.

Chinese name

Baijiu

Foreign name

Liquor and Spirits, Baijiu

Alias

Shochu, Baigan

Raw materials

Grains, etc.

Origin

Renhuai, Luzhou, Yibin, Mianzhu, Fenyang, etc.

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Hazardous Ingredients

Fusel Oil

Miscellaneous Alcohol oil is one of the aromatic components of wine, but if the content is too high, it is toxic to people. Its poisoning and anesthetic effects are stronger than ethanol. It can congest the nervous system and cause headaches. 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 it stays in the body for a longer time.

The main components of fusel oil are isoamyl alcohol, amyl alcohol, isobutanol, propanol, etc. Among them, isobutanol and isoamyl alcohol are more toxic. When the protein content in the raw material is high, the content of fusel oil in the wine is also high. The boiling point of fusel oil is generally higher than that of ethanol (the boiling point of ethanol is 78°C, propanol is 97°C, and isoamyl alcohol is 131°C). When distilling liquor, the temperature should be controlled and the ends should be pinched off to reduce impurities in the finished wine. Alcohol and oil content.

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Aldehydes

Aldehydes in wine are Alcohol oxides with corresponding molecular sizes are also produced during the fermentation of liquor. Aldehydes with low boiling points include formaldehyde, acetaldehyde, etc. Aldehydes with high boiling points include furfural, butyraldehyde, valeraldehyde, hexanal, etc. Aldehydes are more toxic than alcohols, and the most toxic one is formaldehyde, which is about 30 times more toxic than methanol. It is a protoplasmic poison that can coagulate proteins. 10 grams of formaldehyde can kill people. In the event of acute poisoning, symptoms such as cough, chest pain, burning sensation, dizziness, loss of consciousness and vomiting may occur.

Furfural is also toxic to the body. When using rice husks, corn cobs and bran as excipients, the distilled liquor will contain higher levels of furfural and other aldehydes.