The formal distillery, including fermentation with grain, grill distillation, liquor blending flavoring three major links. Regardless of how strict the air environmental standards control, the distillery production process, there must be lees flavor drifting out of the plant. And when it comes to hot and breezy weather, the smell is very strong.
Now for a related story from Wine City.
I live near the Jiannanchun distillery in Mianzhu, Sichuan province, which has moved out of the city as a whole but still has production workshops in the city because there are old hair cellars there that have been in use for 1,000 years, heirlooms of the distillery, which are impossible to relocate or abandon.
People who breathe air with alcohol molecules all year round are probably paralyzed by the habit and don't feel anything strange. But my mother, who doesn't drink, as long as she comes to my house from out of town, stayed for a few days and had to leave, and the reason for this was that she said the smell of alcohol in the air was too strong and that it made her feel extremely uncomfortable.
Some people have had the brainstorm that this involves alcohol pollution (affecting the health of the public)? My answer is; there are no state environmental standards for alcohol pollution of the air (I work for the EPA). And there are pollution control standards, Jiannanchun winery have spent money to do strictly. Including; baked wine abandoned coal with gas to reduce sulfur dioxide gas emissions, organic wastewater centralized anaerobic treatment to meet the discharge standards, lees as protein feed materials transferred to the feed processing enterprises all recycling, transported into the grain, transported out of the lees and wine products of the automobile are bypassing the urban roads, and so on.
There are also foreign "alcoholics" who are lucky enough to enjoy the smell of wine for free every day.
As for the kind of winery that the questioner said has a large output, it should belong to the "three noes" enterprise, that is; no grain transported in, no fire to bake wine (or there are facilities and equipment to bake wine, known as "xx row fire" in the jargon, but it is mostly for show), and no lees. There is no transportation of wine lees. This type of winery is not a "brewery", but a "blending factory". It buys raw wine (base wine) or cooking alcohol, flavors it with aged wine, and then sells it under its own hyped-up, hot-selling brand.
This type of blending brewery wine, even if the production is large, will not have a high-end price. Low- and middle-end consumers can drink with greater confidence. Because the state control of food processing quality standards are very harsh, if the producers dare to use industrial alcohol and other contraband blending fake wine, once caught, will be lost, and the bottom of the prison sit through.