Cyanide pose a significant threat to warm blooded animals and humans, characterized by high toxicity and fast action. A very small amount of cyanide (milligrams per kilogram of body weight) can cause poisoning and death of humans and animals in a short period of time. Water with low cyanide concentrations (<0.05mg/L) can also cause poisoning and death of aquatic organisms such as fish, and can also lead to reduced crop yields. The cyanide in wine mainly comes from raw materials such as cassava and wild plants, which are hydrolyzed to produce hydrogen cyanide during the wine making process. Some also come from drug residues in grains.