The price is about 14-16 yuan for a bottle and 85 yuan for a box.

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. The triangle areas of Guizhou Renhuai, Sichuan Yibin, and Sichuan Luzhou are the largest and best-quality distilled liquor production areas in the world. They are respectively the three famous liquor producing areas in China. Mao Wulu, its liquor industry cluster accounts for half of China’s liquor industry.

Aldehydes

Aldehydes in wine are oxides of alcohols with corresponding molecular sizes and 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. The most toxic of them 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, 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.

In order to reduce the aldehyde content in liquor production, less rice bran and rice husk should be used, or the auxiliary materials should be steamed in advance. When steaming wine, strictly control the temperature of the flowing wine and pinch off the head and tail to reduce the total aldehyde content in the wine.