Why is it easy to get drunk when you drink sauce flavored liquor?

The alcohol content of liquor refers to the proportion of ethanol in liquor, and when the alcohol content in liquor is 53°, the association between alcohol molecules and water molecules is the strongest. The soy sauce wine will be stored for a long time, and the alcohol molecules and water molecules will combine more during this long period, so it also creates the unique mellow taste of the soy sauce wine.

Low-alcohol liquor is generally made of high alcohol mixed with water, and after entering the human body, the water will volatilize first and will be discharged, and the alcohol will remain in the body, and the discharge is also very slow, and it is not easy to sober up after drinking.

Sauce wine. Most of them are 53 degree wine, which belongs to the medium and high number of wine, if you drink in moderation, you will not get drunk, if you drink about half a catty, the speed of the body to break down the alcohol can not keep up, it will make people drunk.

It may be because of the relatively high power.

There is some truth to the saying that "sauce-flavored liquor is more likely to be intoxicating". Take Honghualang as an example.

Because the trace components contained in sauce-flavored liquor are more complex than other flavor-flavored liquors, this is also the reason why sauce-flavored liquors taste very good. One of the characteristics of sauce-flavored liquor is that it can "leave the fragrance in an empty cup", and the fragrance does not disappear for a long time.

Because it is delicious and the workmanship is very complicated, the specialty of Guizhou liquor is Sanchun, in which the Qianchun liquor in it tastes good, and it is the only liquor that uses bran koji for cooking in the sauce-flavored liquor.

There are several reasons for this:

Alcohol is present in various liquors in different proportions, and it can act very quickly in the human body, changing people's mood and behavior;

Alcohol does not need to be digested in the human body to diffuse directly into the bloodstream and be distributed throughout the body. The process of alcohol absorption may begin in the mouth, and in the stomach, a small amount of alcohol can be absorbed directly into the stomach wall, and after reaching the small intestine, the small intestine will quickly absorb a large amount. After alcohol is absorbed into the bloodstream, it flows with the blood to various organs, mainly in the liver and brain;

The metabolic process of alcohol in the body, mainly in the liver, a small amount of alcohol can enter the human body, immediately with the lungs breathed or excreted through the sweat glands, most of the alcohol in the liver first with ethanol dehydrogenase interaction, the formation of acetaldehyde, acetaldehyde is harmful to the human body, but it will soon be converted into acetic acid under the action of acetaldehyde dehydrogenase.

There is a limit to the rate at which alcohol can be metabolized in the human body, and if you drink too much alcohol, it will accumulate in the organs of the body, especially in the liver and brain, and the symptoms of alcohol poisoning will occur when the accumulation reaches a certain level.

How to get rid of hangover after getting drunk:

You can drink some hangover drinks: alanine, leucine is a key amino acid involved in alcohol metabolism.

Alanine can promote the decomposition of alcohol in the blood, enhance liver function, protect the liver;

Leucine can reduce symptoms of chemical dysregulation in the body caused by alcohol and help control alcoholism;

Alcohol intake inhibits glutamate production. Glutamate can participate in the protein and sugar metabolism of the brain, promote oxidation, improve central nervous system activity, and maintain and promote the function of brain cells. Prevent the accumulation of fat in the liver, decompose fat, remove harmful substances such as lead and other heavy metals in the body, promote the production of antibodies, and effectively prevent the occurrence of fatty liver and liver function diseases.

Because the sauce flavor wine is rich, the body is more prominent, and the aftertaste in the mouth after drinking it is longer, especially after drinking a good sauce wine, you will not have a headache or be confused the next day. If you drink soy sauce wine and then drink other wines, you will feel that the taste is thin, the layers are single, and even watery. Because the human mouth is not compatible downwards, but upwards.

The human body is a super sophisticated instrument, if you drink good tea, you can't drink bad tea; If you drink good wine, you will definitely not be used to other wines.

1. Eat more green leafy vegetables.

Since alcohol is more harmful to the liver, you should eat more green leafy vegetables when drinking, as the antioxidants and vitamins in them can protect the liver. You can also eat some soy products, the lecithin in them has a protective effect on the liver.

2. It should be slow but not fast.

Ethanol enters the bloodstream five minutes after drinking, and the concentration of ethanol in the blood peaks at 30 to 120 minutes. If you drink alcohol quickly, the concentration of ethanol in your blood will rise quickly, and you will soon become drunk. If you drink it slowly, the body will have enough time to break down the ethanol, and the amount of ethanol produced will be small, making it difficult to get drunk.

3. It is best to eat pork liver when drinking.

This is not only because it is rich in nutrients, but also because pork liver can improve the body's ability to detoxify ethanol, people who drink alcohol often will cause the loss of vitamin B in the body, and pork liver is the most vitamin B rich food, so eating boiled pork liver or fried pork liver is an ideal accompaniment.

4. Do not mix carbonated drinks with alcohol.

Don't drink carbonated beverages such as cola and soda together, as the ingredients in these drinks can speed up the body's absorption of alcohol. Don't mix multiple wines, drink a glass of beer followed by a glass of liquor, followed by a glass of wine, so that it is easy to fall.

5. Drink plenty of plain water.

When drinking, drink more boiled water to facilitate the excretion of alcohol with urine as soon as possible; When drinking beer, go to the toilet frequently; It is best to add ice cubes when drinking spirits. After drinking, try to drink hot soup, especially fish soup stewed with shredded ginger, which has a special hangover effect.

The above content reference: People's Daily Online-How to drink alcohol is not easy to get drunk These methods have learned not to be afraid of socializing.

Sauce-flavored baijiu is a type of Chinese baijiu that is loved for its unique flavor and aroma. The main reasons for its good taste are as follows:

1.Brewing process: The traditional solid-state fermentation process is used in the soy sauce liquor, which has undergone many distillations, aging and other processes, so that the aroma components in the liquor can be deeply released, thus forming a unique soy sauce flavor.

2.Raw material selection: The main raw materials of soy sauce flavor liquor are sorghum, wheat, etc., which contain high starch and protein, and can produce a unique aroma after fermentation and distillation.

3.Demolition of the tomb during aging: Sauce-flavored liquor usually needs to be aged for a long time, so that the various aroma components in the liquor body can be fully integrated, so as to form a more complex aroma.

4.Regional factors: Sauce-flavored liquor is mostly produced in northern and northeast China, and environmental factors such as climate and soil in these regions also have an impact on the aroma and taste of the liquor.

To sum up, the reason why sauce-flavored liquor is delicious is due to the combination of various factors such as its unique brewing process, selection of raw materials, pure aging time and regional factors.

Sauce-flavored liquor is delicious, mainly because of the following advantages:

The first is the advantage of the production area, everyone has heard the saying "out of Moutai Town, you can't make authentic soy sauce wine", because there is a biological environment that cannot be replicated, and the water quality, soil and climate here are very beneficial to the fermentation and maturation of liquor. Every drop of soy sauce wine brewed here is rich in aroma and taste.

Second, the raw materials of soy sauce wine are mainly: sorghum, wheat, and water from the Chishui River. Among them, sorghum is a unique red tassel glutinous sorghum in Moutai Town, which is different from other sorghum, with solid grains, small grains, thick skin and high quality, which can form special flavor substances, and is more suitable for multiple rounds of roasting in the soy sauce wine brewing process.

The third is that the soy sauce wine is brewed according to the traditional process, that is, 12987. People who like to drink alcohol may know that "12987" is a traditional production process of sauce-flavored liquor, with a production cycle of one year and three hundred days of spring, summer, autumn and winter.

Fourth, look at the cellar. The base wine steamed by the 12987 process needs to be cellared in the large wine jar of the wine cellar for several years and precipitated for 5 years.

Guijiu is a soft sauce-flavored liquor, which has a long history of winemaking"Expensive wine"With a long history of slipping and missing, traditional craftsmanship and ingenuity, it was rated in 2012"Guizhou time-honored brand"Title. The wine has been inherited for more than 400 years"12987 "Daqu Kunsha process, has not changed so far. The production environment of Guijiu is good, the water source is good, and the raw materials are good, which creates its unique flavor of soft sauce.

First of all, the brewing process of sauce-flavored liquor is very simple and unique. This includes the use of high-quality raw materials, the use of special starter cultures, and the long fermentation and ageing process. These processes give the sauce-flavored liquor a unique flavor and aroma.

In addition, everyone knows that the aroma of soy sauce wine is also prominent. It often has special flavors such as soy sauce, tofu and soy sauce, and these aromas are also due to the accumulation of special starter culture and aging time in the brewing process.

On the palate, the sauce wine also shows a sense of balance. It has a softer, rounder body and a relatively low alcohol sensation, resulting in a milder and more pleasant taste. This balanced taste is also more acceptable.

I usually prefer soy sauce wine because it is easier to taste and relatively soft, such as Master Han Dong Daya and Zhenjiu.

Sauce-flavored liquor usually has a certain acidity and body, which makes it excellent in pairing with food. Sauce-flavored liquor can be paired with a variety of dishes to enhance the texture and taste of food, further increasing its deliciousness.

Tip 1: Prepare before drinking.

If you know that you want to drink liquor, then you have to make some preparations before drinking, there was once such a scene in a TV series: the heroine accompanied the customer to drink, so she drank a raw egg. In reality, we don't have to drink raw eggs, but why drink some milk, yogurt and other things, and eat some bread ester dry wheat food.

There are two main reasons to do this – to avoid drinking alcohol on an empty stomach and to protect your stomach.

Tip 2: Eat more vegetables and drink plenty of water.

In fact, this is an important skill in drinking liquor, prepare a water glass in front of yourself, basically ensure that you drink saliva after drinking liquor, and then eat, and so on repeatedly, which will definitely make you last longer.

In fact, it is to dilute the liquor with water and promote its own excretion, drinking too much water is easy to go to the toilet, a few more runs, the alcohol will disperse faster, and the more open the mouth is silent, the alcohol can volatilize. Keep drinking and drink slowly, which can not only reduce the damage to the body, but also make it less likely to get drunk.

Pay attention to drinking liquor.

1. Moderate alcohol consumption (52°-54°), with a maximum of two (75 ml) of alcohol each time;

2. Drink low-alcohol wine (below 40°), because low-alcohol wine is less harmful to the human body, and ethanol is discharged quickly in the blood;

3. Do not drink alcohol on an empty stomach (there is a soluble substance in the stomach, and ethanol absorption is slow);

4. Don't drink in a hurry when toasting or drinking, eat more dishes to avoid accelerated absorption of ethanol;