What are the benefits of liquor irradiation on liquor?

After γ -ray irradiation, water molecules and organic compounds in liquor were ionized and excited, resulting in a large number of highly active free radicals and molecular products. These products have both oxidants and reductants, so that the introduction of flavor substances changes its inherent chemical properties, reduces harmful components to varying degrees, makes liquor more mellow and improves the comprehensive quality of liquor.