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The mechanism of protein precipitate was mainly described to the denature agglomeration of proteins which then developed macromolecular proteins with their molecular higher above 10,000 （proteins with molecular weight between 10,000～5,000 easily produced precipitates）.
黄酒蛋白质的沉淀机理主要是由蛋白质的变性团聚，产生分子量大于10000的蛋白质分子，分子量在10000～5000的蛋白质分子易使黄酒形成沉淀；酒体中的多酚、金属离子、乙醇也会引起蛋白质沉淀。
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The precipitate in liquor is a common problem in distilleries which have to tackle with and the frequent causations are as follows: floccule induced by three kinds of higher fatty acid ethyl ester and microthermal storage and filtration could prevent it; white flakes of precipitate induced by containers for liquor storage such as aluminous pots which produced alumina and mare nectaris which dissolved into coating and then caused precipitate; precipitate induced by undergrade additives and CP grade or AR grade additives could prevent it; precipitate induced by water quality and strict management of water quality could prevent it; precipitate induced by packing materials and the solution was acid water washing for new bottles and liquor filling after the inner of the bottles was completely dry.
白酒产生混浊沉淀是一普遍问题，常见的有絮状沉淀，主要由3种高级脂肪酸乙酯引起，可于低温贮存过滤；白色片状沉淀，由贮酒容器引起，铝罐贮酒，会产生氧化铝溶入沉淀，最好不用铝罐贮酒；酒海贮酒会溶入涂料，造成沉淀，酒海贮酒不宜过久；由劣质添加剂引起，最好使用CP级或AR级添加剂；水质引起，对水处理应严加管理；包装材料引起，新瓶应用酸性水洗，且须控干水后再灌酒。
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alcoholic cirrhosis：酒精性肝硬化
2.酒精性肝硬化(alcoholic cirrhosis) 西方国家酒精性肝硬化发病率高由酗酒引起近年我国酒的消耗量增加脂肪肝及酒精性肝硬化的发生率也有所增高据统计肝硬化的发生与饮酒量和时间长短成正比每天饮含酒精80g的酒即可引起血清谷丙转氨酶升高