Why is most of Chinese liquor 52 proof?

In the 5,000-year-long history of the Chinese nation, wine occupies a place. After thousands of years of development, there are low-alcohol liquors, high-alcohol liquors, and so on, which can be said to be everything.

But when you study high-end baijiu, the proof is mostly in the 50s. Why is it so magical? Let me take you to reveal the secret!

Before liberation, the degree of strong flavor liquor was generally very high, some as high as more than 60 degrees or even close to 70 degrees. Since the 80s, the country began to advocate the production of "low-degree" liquor and "healthy" liquor, and the degree of liquor has slowly decreased. The reduction of liquor is not as simple as adding some water, it is also a complex process, which needs to solve the problem of trace element precipitation, and also adjust the liquor body to ensure the stability of taste and flavor.

What is the volume of pure alcohol + water, and what is the volume of its mixture?

It is 100 ml!Baijiu, that's how magical.

Good wine pays attention to mellow taste, and mellow not only lies in the amount of trace elements in the wine, but also in the degree of integration of wine molecules and water molecules. After a large number of experiments, experts found that when the liquor is 52-54 degrees, the water molecule and the alcohol molecule are most closely associated.

It is precisely because of this that so many high-end liquors choose more than 50 degrees as their flagship products.

The charm of baijiu lies in its rich aroma and unique taste. Generally speaking, the degree of liquor is rarely lower than 30°, because the degree is too low, and there are too few aromatic substances in the liquor, and it tastes bland and tasteless. If the degree is too high, the taste buds of the human body will not be able to adapt to it, and the taste will deteriorate.

And more than 50 degrees is the state of the liquor! In this degree range, the aromas of grain, sake lees, and koji can be well presented, and the taste of ethanol can be further stimulated.

As the saying goes, wine is the fragrance of aging. However, most people ignore the premise that only high-quality and high-grade liquor has the value of storage.

During the aging process, the ethanol and water molecules gradually associate and the wine slowly undergoes lipidation and other reactions, which is the aging of the wine. Hide, let the wine go spicy and soft, drink more mellow, the fragrance is richer, richer. However, low-alcohol wine pursues a fresh fragrance and lightness, and over-aging is contrary to the original intention of the product.

The reason why it is hidden is not only because the more the wine is hidden, the more fragrant it becomes, but also because a thing becomes precious after years. How joyful is it to hide a batch of good wine and drink it with relatives and friends when your family celebrates their birthday, your children are in high school, and your children are getting married.

There is such a wine specially designed for Tibetan love - Daughter Song Wine, an authentic 52° liquor with strong aroma.

Daughter Song Liquor, 500 years of Ming and Qing Dynasty cellar pool as the root, nine brewing spring brewing skills as the soul, ingenuity brewing culture as the rhyme, decades of working experience for the master, carefully brewed.

Brew a bottle of good wine with heart, just to give you every important moment in your life, leave a memorable moment, and give you a mellow and fragrant memory in the future.

<> "High-end liquor is about 52 degrees, because it is not suitable for long-term storage below 45 degrees, and microorganisms will make the wine deteriorate and become sour, which will seriously affect the taste, so "there is no good liquor at low level". Most of the liquor is forty or fifty degrees, and occasionally there are thirty-eight degrees, according to the different needs of Chinese people for liquor, so the degree of liquor spans a large range, ranging from twenty or thirty degrees to more than seventy degrees. And from the point of view of market demand, four.

Ten. Twenty, forty.

6. Fifty-two degrees of liquor are the most popular among the Chinese people, at this stage the liquor is strong but not strong, the aroma is depressed, the taste is just right and is also suitable for a longer collection, so there are Chinese liquor mostly 52 saying. Not all liquors follow the standard of 52, but the more famous ones happen to be at this level, giving people the impression of 52. And generally speaking, no matter how low the degree of liquor is, it will not be lower than 30.

Because the charm of baijiu lies in its rich aroma and unique taste, which are brought about by the connotation substances in baijiu. If the degree is too low, the connotation substances are not easy to retain, especially the fat and aroma components in liquor.

In fact, there is a simple truth in this: if you want to make low-alcohol liquor, you must reduce the degree, so the only way to reduce the degree is to "add pulp", which is to add treated water to the wine to reduce the degree. However, after adding water, the liquor will become turbid, so it needs to be treated, generally with activated carbon adsorption treatment, so that the liquor becomes clear again, in addition to taking away some substances that make the liquor turbid, some of the original flavor substances of the liquor will also be taken away, and later it will be made up by using seasoning wine, but there is still no 53 degrees to drink fragrant, so this is also one of the reasons.

Low-alcohol wine is not conducive to collection is also one of the reasons, we all know that the collection of wine needs more than 50 degrees of pure grain wine, the degree is too low to put for a long time the wine will become weak, there is no value of collection, Moutai this high-end wine collection accounts for a large part, so there are more wine friends who choose 53 degrees, and 43 degrees is more suitable for self-drinking. 53 degrees is the degree of classic sauce-flavored liquor, and 53 degrees is also the tightest degree between liquor and water molecules, so it will be better and better. There are very few 43 degrees in all the sauce-flavored liquor, and there are few in the whole Moutai Town, a big brand like Moutai is not worried about sales, and it is sold regardless of the degree, but other sauce-flavored liquor does not dare to be so capricious, and no one pays for the low-degree sauce-flavored liquor, and even if the 53-degree liquor will not be sold out for a while and a half, it is not worried about the quality of the wine, but will get better and better with the extension of time.

Not necessarily, this liquor is his brand, according to that process, not based on the degree, so it makes no sense to say that the third-degree liquor is more expensive than 52 pairs.

Why is 53 degree liquor more expensive than 52 degree liquor, because a higher degree of liquor will be more expensive than a lower one

When we drink baijiu, we often hear others say: 52 degree baijiu is better. So why is 52% liquor better? Is it true?

Pure grain wine above the degree is worth drinking, and there is nothing better to drink.

As we all know, 50 degrees is a dividing line between liquor and liquor, which is divided into high alcohol and low alcohol liquor.

Low-alcohol drinks are bland and tasteless for many people who love to drink.

In addition to the taste, there is no technical difficulty in brewing low-alcohol wines, so they are the cheaper ones among the drinks.

The high liquor above 50 degrees has a good taste and good wine, as long as it is brewed with pure grains and has a collection value, it is a good wine worth drinking.

Many people like to drink 52 degrees and 53 degrees of high alcohol, but there are also people who like to drink high alcohol above 60 degrees, and there is no difference between good and bad wines.

Alcohol with a degree is more popular among high-alcohol drinks, which is why there is a saying that 52-degree wine tastes better.

Why is it that in the wine market, 52-degree drinks can be said to occupy "most of the country"? There are several reasons for this:

Drinks below 50 degrees are not suitable for long-term storage, as they are prone to spoilage and do not taste so good. This is what many people say, "There is no good wine at low alcohol".

First of all, take Moutai, the representative of sauce-flavored liquor, as an example, the puree obtained by fermentation and distillation of Moutai. It is in the range of about 55 to 59 degrees, but after the traditional soy sauce wine is brewed, it is not suitable for direct drinking, and it needs to be aged for more than three years.

After the puree is aged, there will be hydrolysis and volatilization, so the alcohol content will also be reduced, and the alcohol content will basically be reduced to ° when it is produced. In addition, Moutai is famous, so the impression of 52° sauce-flavored liquor has spread all over the world.

Secondly, for example, the strong flavor liquor represents Wuliangye.

Before the liberation, the degree of Wuliangye liquor was very high, the degree was as high as more than 60 degrees and close to 70 degrees, which basically belonged to the original pulp, that is, the high liquor distilled, and was sold after a little processing, which also achieved the unique aroma and rich taste of Wuliangye liquor.

But after all, the degree is too high, and there are many consumers who can't accept it (such as the above two foreigners after drinking Chinese liquor. In addition, since the 80s of the last century, the country began to advocate the production of "low-degree" liquor and "healthy" liquor, so Wuliangye gradually began to reduce the degree.

The so-called reduction is not just a matter of adding water to reduce the concentration.

Generally speaking, it is "puree + purified water + flavored wine", which is a bit similar to the concept of "blending" of Pu'er tea, which needs to be continuously optimized and practiced.

In order to continue the excellent aroma and rich taste of the "high" wine, the alcohol was finally set at 52° 54° after careful experimentation by the master blenders, because the best degree for water molecules and alcohol molecules to associate is at 52° 54°, when the taste of the wine is the most mellow.

After that, most of the strong aromatic liquor represented by Wuliangye was maintained at around 52°, and Wuliangye was famous, and the degree of 52° began to spread all over the world (huh?). Why say again? So not all liquors are following the standard of 52°, but the more famous ones happen to be at this degree, giving people the impression of 52°.

This is because 52 degrees is the easiest way to show off the advantages of the sauce-flavored type of wine. At present, most of the main consumers of liquor like sauce-flavored liquor, so 52 degrees has become synonymous with good liquor.

The liquor brewed by traditional processes is made from pure grains and does not have any chemical components, so when storing, you should choose liquor with solid fermentation, long fermentation period, and high alcohol content (usually above 50 degrees) for storage. The longer the liquor is stored, the thicker and more mellow it will be.

Finally, because of the development of the brewing process, there is no low-alcohol liquor in liquor, and the low-alcohol liquor on the market is mixed with high-degree liquor, which is not as good as high-alcohol liquor.

Brother, good wine is 53 degrees, just like Feitian Moutai.

Liquor 52 degrees good.

The same liquor, if their alcohol content is reduced, it is bound to need to add substances, but in this way, the quality of the liquor will change greatly, the lower the degree drops, the more additives will be required, therefore: 42 degrees of liquor has relatively more additives, so in general, the quality of 52 degrees of liquor will be better.

The content of each substance in the wine is different, the natural taste is not the same, liquor is a special drink, at the same time, it is also more susceptible to the influence of the content of ingredients, so 42 degrees and 52 degrees of liquor, look the same, but the difference can be experienced when tasting, so, in daily life, when we buy wine, we need to pay attention: under normal circumstances, 52 degrees of wine is stronger than 42 degrees of wine, therefore, 42 degrees of wine is more popular with everyone.

The added substances in liquor are an important factor affecting the taste of baijiu, and the amount of alcohol in baijiu is generally large, and the subtle differences are not easily distinguishable from the layman.

Therefore, people are naturally very resistant to low-proof liquor, and 42-proof liquor is just within the range of high-strength liquor, so the difference in taste between 42-degree liquor and 52-degree liquor is actually not very large.

1. The fragrance type is different.

52 degree wine belongs to the strong aroma type; 53 degrees wine belongs to the sauce flavor type.

2. The taste is different.

The 52-degree aroma cellar is rich in aroma, sweet and sweet, harmonious in aroma, and long in the tail;

The 53 degree sauce flavor type wine has a prominent sauce aroma, elegant and delicate, mellow body and long aftertaste.

3. The raw materials are different.

The 52-degree strong aroma liquor is brewed with wheat as the main raw material;

The 53-degree sauce-flavored liquor is brewed with sorghum as the main raw material.

4. The brewing process is different.

The 52-degree strong aroma liquor is a high-temperature Daqu;

The 53-degree sauce-flavored liquor is a medium-temperature Daqu.

The liquor with different degrees of taste at 53 degrees is represented by the soy sauce flavor type of Moutai, which has a mellow sauce aroma when opened, soft and sweet when entering the mouth, and is full of fragrance after drinking, with an endless aftertaste. Low-alcohol wine has an extremely soft taste, and if the technology is lacking in the preparation process, it is easy to produce a sour and astringent taste, which is difficult to swallow.

The degree and the difficulty of preservation of 53 degree liquor are different: no matter how high or low the degree of liquor is, the degree of volatile liquor will be in the process of preservation, because the alcohol molecule and water molecule are best combined, the degree of volatilization is relatively small.

Low-alcohol liquor, long-term storage will not only volatilize, but also easy to chemically react with microorganisms, so that the original mellow aftertaste, with a sour taste, affect the aftertaste, the lower the degree of liquor, the more difficult it is to preserve the fat and aroma components, which is the fragrance when we usually open the wine, and the fragrance is almost gone.

The degree and the 53-degree liquor brewing process are different: good liquor is made from pure grain. The grain is fermented and distilled to produce the best liquor, at this time the degree is about the degree, and the water molecule is best combined with the alcohol molecule, which belongs to what we call a high liquor.

Low-alcohol liquor is produced by adding water, treating turbidity, seasoning, etc., but the processing cost is high and difficult, and some manufacturers will directly blend alcohol and spices to reduce costs.