What are the effects of different wines on human health?

Human beings have a long history of drinking. There are three types of wine: distilled wine, fermented wine and mixed wine. Common liquors include liquor, beer, yellow wine and fruit wine. Due to the different raw materials and processing methods, the types and contents of substances contained in various wines are also different. Therefore, different wines have different effects on human health.

Harmful substances in wine

Most of the harmful substances in wine are brought in by brewing materials or produced during fermentation. If the harmful substances in wine exceed the national hygiene standards, or excessive drinking will do harm to health.

Fusel oil (1) is decomposed from protein, amino acids and sugars during brewing. Too high a content, or drinking too much, will be harmful to human body. The most common thing is headache, which is what people often say. In order to ensure safety, the national health standard stipulates that the alcohol oil (calculated by amyl alcohol) in every 100 ml of liquor should not exceed 0.1.5 g.

(2) When the aldehyde content is small, the aroma can be increased. However, if the content of wine reaches 30 mg per liter, it will stimulate the mucosa. Acute aldehyde poisoning may cause cough, chest pain, burning sensation, dizziness, unconsciousness and vomiting. The aldehyde in every 100 ml liquor should not exceed 0.02 g.

(3) Methanol is very toxic to human body. Eating 4 ~ 10g can cause serious poisoning. Acute methanol poisoning may cause headache, nausea, stomachache, weakness, blurred vision, dyspnea and even death. Liquor brewed with grain as raw material shall not exceed 0.04g per100ml; Liquor made from potatoes and substitutes shall not exceed 0 12g per100ml.

(4) Cyanide is highly toxic. Poisoning can cause salivation, vomiting, diarrhea and shortness of breath. Severe cases can cause dyspnea, generalized convulsion, coma and even death in a short time. The cyanide content in liquor brewed with cassava as raw material shall not exceed 5PPM, and the cyanide content in liquor brewed with substitutes as raw material shall not exceed 2PPM.

(5) Lead is a kind of metal that is toxic to human body. The main reason for drinking alcohol is chronic lead poisoning, which is manifested as headache, dizziness, memory loss, weakened hand grip, restless sleep, anemia and so on. The lead content in liquor should not exceed 1PPM.