Four common sense about low alcohol Baijiu you don't know!
Baijiu is indispensable in our life. It is the spiritual food in people's hearts. For example, when we have meals and banquets, we can't eat without liquor. Moreover, there is a saying in our country that goes, 'Without wine, nothing can happen, without wine, nothing can happen.'. Since it is the country of Baijiu, do you know the four cold common sense about the degree of Baijiu? Friends who don't understand can come and understand with me.
1. Is low alcohol alcohol mixed with high alcohol and water?
Baijiu is fermented from grain, usually only ten degrees. After distilling Baijiu, the alcohol produced in the early stage can reach more than 80 degrees (called liquor head), so there is a saying that the middle part should be taken from the end. Because the degree is too high to drink, Baijiu is good at about 65 degrees. Moreover, the true alcohol content of the product is determined by the blending of different batches and alcohol contents. Low alcohol Baijiu is not easy to preserve, so the product of low alcohol Baijiu is obtained from high alcohol Baijiu through the degree reduction treatment (called "sizing" in the brewing process), not simply by adding water.
2. How to detect the degree of Baijiu?
Firstly, what is' alcohol content '? The alcohol content is the alcohol content, which is the volume percentage of alcohol (ethanol) in the wine. For example, if 100 milliliters of wine contains 10 milliliters of alcohol, the alcohol content is 10 degrees, but the alcohol (ethanol) content will vary with temperature. Our country sets 20 degrees Celsius as the standard temperature for testing, that is, the alcohol (ethanol) content of 100 ml of wine in a 20 degree Celsius environment is the degree of this wine.
3. Which is the complex production process for low alcohol and high alcohol liquor.
Generally, wines under 40 are called low alcohol wines, and the blending process of low alcohol wines is also similar. First, select the base liquor, and then add water to reduce the alcohol content. Baijiu will become turbid when encountering water, so it is necessary to deal with the turbidity, flavor, and store for a period of time, so as to brew high-quality low alcohol Baijiu. However, the base liquor of different flavor types is different. Maotai flavor Baijiu is a 4-year base liquor, while sesame flavor Baijiu is a 5-year base liquor. In addition, low alcohol wines are more complex than high alcohol wines, and some high-quality low alcohol wines maintain a low but not light, soft, and sweet aftertaste.
4. Is alcohol content related to quality and flavor?
The degree of alcohol does not represent the quality and flavor of the wine, and the content of alcohol (ethanol) varies with the degree of alcohol. In Baijiu, water and alcohol account for 98%, and 2% are trace substances, which are decisive factors for Baijiu flavor. Different contents and shares make liquor taste different.
In short, whether it is high alcohol or low alcohol alcohol, it has become an essential drink in people's daily lives. Of course, the editor reminds us to drink properly. Although alcohol is good, drinking too much is harmful to our health. We shared the cold common sense of the above four Baijiu, hoping to help us.