Why is there plasticizer in liquor?

I am an alcoholic. But I’m not a winery drinker. I saw the media exposed the problem of plasticizers in Jiugui wine. Then look at the crowds attacking and the whole people being furious... I am very angry. It not only hurts my stocks, but also hurts my favorite-baijiu. Jiugui Liquor is the originator of Jianxiang. It is not only the pride of Hunan, but also a good wine that even Ji Lao likes. How can I be treated so lightly? Jianxiang is not yet called Jianxiang. When it is called miscellaneous fragrance, Jiuguijiu will be there! I love to drink, love to hide wine, and love to play with wine. All my besties know this. I have tons of them hidden at home. Besides work, my biggest hobbies are writing and collecting and playing with liquor. Maybe many people have been drinking alcohol all their lives, but they still don’t know how to “play” with liquor, and what’s so fun about it? I can guarantee that playing with liquor is more fun than jade, stone, golf, off-roading, photography... as long as you love it. Moreover, I promise: Chinese liquor is definitely worth your love and play. And I also promise: it is broad and profound, has wonderful experience, and has endless fun. It is much better than IPHONE, IPAD, Android, Xiaomi, CS, CF... The stuff that our ancestors drank for three thousand years would not have been passed down for three thousand years if it was not a good and honest thing. In order to be honest, to collect some good wine, and to avoid drinking fake wine, I went to more than 20 wineries to collect good wines. Good wines are all found in the valleys, and even off-road vehicles with such a high chassis are not decent. My drinking buddies include masters from various sects, as well as the hardest and most tiring bartenders who "shovel the mess". I am the kind of person who "gets excited when I smell the smell of mess". I have shoveled and stepped on the mess myself. It has been mellow, moistened with grain, served in a steamer, roasted with wine... I have no choice but to get addicted to this one. I'm a drinker, an alcoholic. Let me talk about plasticizers based on my conscience and my personal experience. I can’t stand the amateur exposure, amateur refutation, unscrupulous backstabbing, and weak explanations on the Internet. 1. Are there plasticizers in liquor? Definitely! No evasion. But the question is – aren’t there plasticizers in many foods? Taiwan’s food has been hit on a large scale. Is our food safety better than Taiwan’s? In this era, food problems are emerging one after another. If there are problems that are exposed, does it mean that there are no problems if they are not exposed? If there is something wrong with the food, can we not eat? Impetuousness and utilitarianism are the total causes of food quality problems, or the total causes of all social problems. Who is the culprit of impetuousness? You, me and him, everyone has a share. In this era, how many people still read long novels? Why all Weibo? Be impetuous! Fragments! Today Mo Yan won the Nobel Prize, and everyone rushed to buy "Sandalwood Punishment". Is it to buy a book? No, it is buying the trend and following the trend. This is impetuous! Everyone has a role to play, don’t just criticize the winery. But when it comes to plasticizers, liquor companies are completely different from self-taught private chemists in food companies - not only are there no impetuousness and utilitarianism, but on the contrary, there are a lot of grievances and injustices. Because liquor companies definitely do not intentionally add plasticizers. This is super simple, because it is useless. This thing will not enhance any advantages, taste or quality of liquor. What is a plasticizer? Phthalates, what are they used for? First, it increases the elasticity of plastic products; second, it plays the role of emulsification and homogenization in drinks, which will make the product blurry and turbid. The sensory index requirements of liquor are, first of all, colorless, clear and transparent. Wouldn't it be silly if we artificially added it to liquor? Not only is the quality not improved, but its sensory level is destroyed. The real fact is: a year and a half ago, a certain group (name withheld, but definitely not Jiuguijiu) was accidentally discovered by a curious professor about the problem of excessive plasticizer. All wineries are eagerly waiting for governments at all levels to help everyone find out the reasons and teach everyone solutions. They are still waiting eagerly to this day. Moreover, the Technical Supervision Bureau issued an order - change to stainless steel! All the wineries I've been to are very strict, and the ones that work hard are "plastic to steel". In a word, the winery doesn’t know where the plasticizer comes from? The wineries are the ones most looking forward to solving this problem. Much more urgent than those of us who drink. two, ? The wine made by our ancestors does not have plasticizers. Because there was no plastic at that time, even the wine was roasted in a wooden steamer, which is what we call a wine steamer now.

But now, what machines and equipment can completely abandon plastic? Where there is plastic, there is plasticizer, otherwise, plastic would be like bricks: hard and brittle. In wineries, there is actually very little plastic, compared to other companies. Because the more high-end liquor is, the more manual and artificial it is, while its automation, industrialization, large-scale, standardization, and large machine means are very few. The tools and techniques for making wine are extremely traditional-making You can use your feet to step on the pot, shake it with your hands, and use a wooden shovel to remove sand... Even if there is an electric bicycle in the workshop, you cannot directly drop sand into the cellar. It is very simple. The grab is lowered all at once, and the pressure is too strong. Not conducive to fermentation. So, how does plasticizer get into wine? Six steps - the first: during fermentation - add koji to the grain and put it into the cellar for fermentation. Some wineries will cover it with a layer of plastic sheeting, which is the first suspicious link. Why use plastic sheeting? It's very simple, and it's also out of good intentions - it's more convenient and hygienic than Caodianzi. You can actually figure this out with your toes - the dumplings are solid, and the plastic sheet covers the dumplings. They are not in direct contact with the dumplings, let alone the wine pot. I can honestly say - how much plasticization can there be? Where does the agent melt out? Besides, it’s okay if you don’t need it in the future! The second one: when roasting wine - when loading the steamer, starting the boiler, and roasting the wine (distilling out the wine), the pipe through which the wine comes out of the steamer may be made of plastic, but I have seen this. All the wineries I’ve visited have changed because it’s so simple. Third: When receiving wine - the barrel for receiving wine may be plastic. I think this step is very important, because the barrel is big, and the distilled wine has a temperature. The temperature of the sauce aroma is higher, and the temperature of the mixed aroma and strong aroma is lower. Regarding plastic buckets for collecting wine, in fact, as long as you really go to the scene and experience the hard work of the winemaker, you can understand "why they love to use plastic buckets"? Beside the wine steamer and the cellar, working on collecting wine is too hot in the summer and freezing in the winter. The winery workshop cannot be clean, clean and bright. There are fermented grains, sorghum shells, koji pieces everywhere... No matter how good the wine is , when brewing, the person who shovels the spoils (the winemaker) is an extremely hard work of physical strength, mental strength and experience. It smells bad and can't be washed away. Therefore, their tools must be solid, simple, durable and convenient. Therefore, plastic buckets are clean, convenient, and not afraid of falling! Moreover, the white plastic is light-transmissive, making it easy to see the hops and wine, it’s that simple! Even so, starting a year and a half ago, regulated wineries have been removing all plastics including wine barrels. Fourth: When dispensing wine - the pipe connected to the wine pump may be plastic. This is also a key point, because wineries have different filling areas, different wine delivery distances, and different pipe lengths. Everyone in the winery knows that plastic pipes that are originally soft and elastic harden after half a year. This may really be one of the sources of plasticizer. Fifth: When storing wine - after the wine is distilled, it must be stored and matured in pottery jars. When sealing the large jar, some wineries will use plastic film. This link is also possible. But I still say the same thing - no fool would fill the bottle with wine to the rim. Even if it is sealed with plastic film and there is no direct contact, how many can there be? I don't understand science, I'm just a common person who likes to drink, but I understand common sense. Sixth: Wine bottle caps - Wine bottle caps now use a large number of plastic caps, which is also a source of plastic. Except for the above six links, there is no plastic in other processes of the winery. As for the above six links, we use common sense and conscience to say - plastic sheeting, just throw it away! Just change the plastic pipe to stainless steel! How about sealing the wine jar without using plastic film? Plastic bottle caps, change the material! It's that simple! In fact, all the wineries I have walked through have been changed. A year and a half ago, the plasticizer problem was discovered, and technical supervision bureaus at all levels went to the winery. Everyone was already "talking about the discoloration of plastics" and the winery had already thrown away all the disposable plastic. Who cares about this bit of broken plastic? 3. How should we face it? I'm not excusing the wineries. I am a drinker and I care more about health.

But - what I mean is - let's clarify the problem first. Is it necessary to face a powerful enemy like this, with everyone shouting and beating, talking about drinking and debauchery, and the stock price plummeting? Is it necessary to be so hierarchical and crude? Who is behind this? Capital market? Foreign wine? wine? Excess liquidity? What's the point? What's the secret? Why can't we criticize, improve, and pay attention to this great product that has been used for three thousand years, and the product with the closest integration of spirit and material, rationally, calmly, and objectively "with an appropriate degree"? This is an era where "the whole nation is outraged" at every turn. Liquor is a specialty of China and unique to China. It not only brings comfort and joy to people, but is also an important part of fiscal revenue, national economy, and taxation. Why are we so rude to our babies? You can repair yourself, so why do you act so righteously and make the whole people furious? Japanese sake factories and European wine factories... don't they use plastic pipes, plastic sheets, and plastic barrels? When will we have a social event response mechanism that is “appropriate” and has “mature folk customs”? The plasticizer is guilty, but the winery is not. Chinese liquor companies have never added it, and they don’t know where it comes from? As soon as they discovered it, they all began to "modify steel", and they eagerly waited for the government and the Technical Supervision Bureau to teach them and solve their doubts. This was just a normal job. Besides, it doesn’t cost much, so who would knowingly do it? In the food field, there are many more serious problems than liquor plasticizers. China has many more serious problems than liquor plasticizers. There are many things that truly deserve our "national outrage."