Currently, alcohol poisoning occurs quite a lot, due to alcohol abuse and the use of unsafe alcohol, such as made from yeast of unknown origin. The wine production and distillation process are carried out manually, so the finished wine still contains many substances that are toxic to consumers' health. In addition, drinking alcohol mixed with industrial alcohol methanol or ethylene glycol, or improperly drinking alcohol soaked with herbs or animals can also cause poisoning.

Dak Nong currently has nearly 200 craft wine production establishments. Households produce alcohol mainly by starch fermentation and manual distillation with environmental conditions, clean water, factories, equipment... that do not ensure food safety. Producers mainly rely on experiences, so the ingredients in wine have not eliminated substances harmful to health, such as methanol, aldehydes, fufurol, and etc.

In order to limit the harmful effects of substandard wine, the Dak Nong Center for Information, Techniques and Application of Science and Technology has carried out the project "Research to perfect the production technology of some typical wine products in Dak province".

The group produced 100 kg of yeast bread and 3 thousand liters of wine (1 thousand liters of each type), 29% vol. These products are packaged in 500 ml glass bottles, labeled and have anti-counterfeit stamps. Analysis results show that these products meet the registered quality and are granted a certificate of food safety eligibility by the Department of Industry and Trade of Dak Nong province.