First of all, healthy liquor itself is a false proposition.

The World Health Organization lists alcohol as a carcinogen, and the main components in liquor are alcohol and water, accounting for more than 98% of liquor.

Therefore, no matter what gold wine, Hongmao medicinal liquor, strong liquor, home-brewed medicinal liquor, snake wine, whip wine and hippocampus wine are advocating health wine, as long as there is the premise that "alcohol is a carcinogen", all rumors are self-defeating.

Some people say that there are many Chinese herbal medicines in medicinal liquor, which are good for health. I just want to ask, what do you think, is that Chinese medicine ingredient in medicinal liquor that can be absorbed by human body good for health, or other toxic substances in alcohol and liquor harmful to human body?

I think there is nothing wrong with medicinal liquor, but you can't blow it into a god! There is no dispute that medicinal liquor can adjust the taste of wine, but if you want to say that someone can fall asleep after drinking medicinal liquor, then I will tell you the fact without mercy that many Chinese medicines soaked in wine have the effect of relieving pain and helping sleep, so the effect of drinking medicinal liquor is equivalent to taking painkillers and sleeping pills. No, it should be said that the effect of drinking medicinal liquor is not as good as taking medicine.

Even, instead of soaking medicinal materials in wine, believe me, the effect may be better if the medicinal materials are ground into water.

And you only see Chinese medicine in it, but you don't know the harmful substances in liquor!

First, drinking 100ml of alcohol every day will cause irreversible harm to the body. It is said that his carcinogenicity is supported by a lot of research, not made up.

The second is methanol. At present, almost all liquor contains methanol, which will cause serious damage to the human nervous system, especially the optic nerve. Drinking fake wine may lead to blindness, because drinking brand wine may not necessarily lead to blindness, but if it exceeds the standard, it will still cause nerve damage.

The third is cyanide. Cyanide is a highly toxic substance, which can be fully absorbed by the oral cavity and digestive tract, leading to cell hypoxia. News of suicide with cyanide is not uncommon. The content of cyanide in liquor is not high, but it may be more than what you can absorb from traditional Chinese medicine.

Other harmful ingredients, such as fusel oil, are not discussed much because they are not professionals. But what I want to say is that medicinal liquor is a complete scam.

Similarly, we don't need to argue about the topic that Maotai-flavor liquor is healthier. You sell Maotai-flavor wine, so you say Maotai-flavor wine is healthy, and others sell Fen-flavor wine. It can be said that the production cycle of Fen-flavor liquor is short, so the growth of mold is reduced in the fermentation process, the finished liquor is purer, and the content of methanol and fusel oil is lower, so Fen-flavor liquor is the healthiest.

Therefore, we must be clear that liquor itself is a harmful product, and there is no health at all.

The country can't help drinking, because it can bring huge taxes. People like drinking for two reasons. One is alcohol addiction; The second is social function. These two functions are the main reasons for the spread of liquor since ancient times.

Because of this, in the past two years, the concept and marketing direction of healthy liquor have been widely put forward!

The less harmful substances, the healthier.

This involves a question, how is liquor produced?

1. Comparison of main brewing materials

The main raw materials of liquor are sorghum, corn, rice and millet, while others such as mung beans, highland barley and tartary buckwheat are relatively few.

Among the most commonly used raw materials at present, sorghum has the lowest pectin content, so the content of methanol brewed is also the lowest. Raw materials of fruit wine, such as grapes, bayberry, kiwifruit, etc. The pectin content is high, so the finished wine has high methanol content, including yellow rice wine, and its alcohol content is relatively low, but it is easier for drinkers to be intoxicated than white wine.

Therefore, sorghum is the most widely used raw material for brewing at present. Because of its high liquor yield, high liquor yield, low cost and, most importantly, relatively low pectin content, it can ensure the relative health of liquor. For example, the methanol content of Moutai (calculated at 60 degrees) should only be slightly lower than the national standard of 0.36 g/L.

Are there any raw materials with lower methanol content than sorghum? Yes, but the output is low, the wine yield is low and the cost is high. At this year's Guizhou International Liquor Expo, a new type of brewing material was unveiled, named "Amaranthus caudatus", which is a coarse grain crop of Amaranthaceae. The liquor brewed with it has a clear taste and a grassy aftertaste. The detection limit of methanol was 0.0 1g/L, and other harmful substances were significantly lower than other liquors. At present, patent enterprises are constantly researching and developing to improve the quality and output of liquor. I don't know that this new raw material may change the history of liquor brewing industry.

Second, the comparison of brewing technology

There are three main flavor types of liquor, which can be divided into three types according to the brewing technology and the content of flavor substances, namely, Maotai-flavor type, Luzhou-flavor type and Qingxiang type. Among them, the production process of Qing Xiang liquor is simple and the fermentation period is short, so the liquor quality is simple, the flavor is single and volatile. Luzhou-flavor liquor has high content of aroma substances and strong aroma; Maotai-flavor liquor is named because of its complex fermentation process and the need for a large number of koji-making, so it has a strong flavor and obvious douban flavor.

Which of the three flavors of white wine is better depends on the drinking habits. Just like all vegetables, some people like lettuce and some people like oily wheat dishes. As for which flavor liquor has less harmful substances, I think we should first exclude small workshops whose production and hygiene conditions are not up to standard. In the case of similar production environment and conditions, the harmful substances in Qing Xiang wine should be less theoretically.

Because the production process of Fenxiang wine is really simple, adding water and koji in summer can fully saccharify the grain for a week or two, and then steam the wine. However, Maotai-flavor liquor and Luzhou-flavor liquor need repeated fermentation and distillation. In the long fermentation process, all kinds of aroma substances and molds will breed, so the composition of the finished wine is more complicated than that of fen-flavor liquor. Of course, these are only theoretical views, and the specific ones probably need to be analyzed by professionals before conclusions can be drawn. However, we estimate that it is unlikely to see such a conclusion. After all, if we have to compete for various flavors of liquor, it will have a great impact on the liquor market, which is the last thing that liquor companies want to see.

So, back to the question itself, what kind of wine is the healthiest, my suggestion is:

First, choose big brands and choose the ones with higher prices.

Second, if you can't afford to drink too much, please be sure to choose pure grain solid state fermentation. GBT 1078 1-2006 is the national standard of solid fermented wine (we often say pure grain wine), GBT2082 1-2007 is the standard of liquid wine (production technology of rice wine or edible alcohol), and GBT20822-2007.

Third, choose healthier raw materials. At present, sorghum liquor should be a better choice than others.