Remove fusel oil

白酒中的杂醇油沸点比乙醇高，因此在白酒蒸馏的过程中，要掌握好蒸馏时的温度，然后进行掐头去尾，这样就可以减少了白酒中的杂醇油含量。

The boiling point of fusel oil in liquor is higher than that of ethanol. Therefore, in the process of liquor distillation, it is necessary to master the temperature of distillation, and then carry out pinching, so as to reduce the content of fusel oil in liquor.

除醛类

Removal of aldehydes

白酒生产过程中，应该少用谷糠、稻壳(或对辅料进行处理)，这样可以降低醛类物质在白酒中的含量，所以在蒸馏酒时要控制好温度，也要进行掐头去尾，来降低白酒中醛类含量。

In the process of liquor production, rice bran and rice husk should be used less (or the auxiliary materials should be treated) so as to reduce the content of aldehydes in liquor. Therefore, it is necessary to control the temperature when distilling liquor and cut off the ends to reduce the aldehyde content in liquor.

除甲醇

Methanol removal

在酿造中甲醇是不可避免的，为了降低白酒中的甲醇含量，我们在选择酿造白酒原料时，要选择一些果胶质较少的来酿造白酒，因为过熟的水果或是薯类物质中，含有的果胶质比较多。其次，是使用黑曲作糖化剂时，要选择含量少的果胶酶来酿造白酒，这样有利于减少果胶酶含量物质，以此来降低甲醇的含量。

In brewing, methanol is inevitable. In order to reduce the content of methanol in liquor, we should choose some materials with less pectin to make liquor, because there are more pectin in over ripe fruits or potato materials. Secondly, when using black koji as saccharifying agent, pectinase with less content should be selected to make liquor, which is conducive to reducing the content of pectinase and reducing the content of methanol.

另外，甲醇在酒精浓度高的时候容易分离，所以可通过增加塔板数或提高回流比来提高酒精的浓度，然后将酒精中的甲醇提取出来，精馏时要控制回流比在 1： 10～ 1： 20，这样可把甲醇分离出来。

In addition, methanol is easy to be separated when the alcohol concentration is high, so the alcohol concentration can be increased by increasing the number of trays or increasing the reflux ratio, and then the methanol in the alcohol is extracted, and the reflux ratio should be controlled at 1:10 ~ 1:20 during rectification, so that methanol can be separated.

除铅

Lead removal

白酒是蒸馏酒，本身不含铅，若白酒中有铅就是因为盛酒时没有选择好设备，所以在生产过程中要加强管理，避免产酸菌的污染，因白酒中的酸度太大，那铅的溶蚀作用就越大。如果含铅量过高，我们可以利用生石膏或麸皮将其中的铅盐凝集之后析出，在白酒中加入 0.2%的生石膏或麸皮，搅拌均匀，静置 1小时后再用多层绒布过滤，也能除去酒中的铅，但这样处理会使酒的风味受到影响，需再进行调味。

Liquor is distilled liquor, and it does not contain lead. If there is lead in liquor, it is because there is no good equipment when filling liquor. Therefore, management should be strengthened in the production process to avoid the pollution of acid producing bacteria. Because the acidity in liquor is too high, the dissolution effect of lead will be greater. If the lead content is too high, we can use gypsum or bran to agglutinate the lead salt, then precipitate, add 0.2% gypsum or bran into the liquor, stir evenly, and then filter with multi-layer flannels after standing for 1 hour, which can also remove the lead in the wine, but this treatment will affect the flavor of the wine, and it needs to be seasoned again.