Talking about wine making

It is impossible for a regular winery to add dichlorvos to the wine, which is deceptive. It did exist 20 years ago. At that time, there was not enough food and wine. Many "dirty" workshops use alcohol or inferior wine to add water, so they add messy things to the wine for fear that people will not feel dizzy after drinking it. What age is it now? There is still a surplus of wine. Besides, now all low-end wines are blended with edible alcohol, so there will be that kind of wine.

I have never heard of this statement.

I have been to regular wineries, and although I didn't fully see their ingredients, the whole assembly line was completed directly. When the above ingredients are added, I can't understand.

There have also been fake production lines.

What they do is very simple. It is a mixture of several chemical additives, and there is no dichlorvos at all.

However, dichlorvos is a highly toxic pesticide, but because of its chemical composition, it may indeed have some effect when added to wine. It is reported that as long as a few drops of dichlorvos are added to every 50 kilograms of wine, the taste of the wine will become mellow and the effect will be better than some spice additives. In order to get higher profits, some wineries take risks and do not hesitate to damage the health of their drinking friends, adding dichlorvos to their wines.

Adding dichlorvos to liquor will not affect its toxicity. Experts emphasize that dichlorvos and ethanol have a combined effect, and dichlorvos in wine will aggravate the toxicity to human body, especially for regular drinkers. Therefore, even if dichlorvos in wine does not reach the toxic dose, it is very harmful to human body. Dichlorvos, as toxic and harmful substances, are completely out of the range of food additives allowed by the state.