What are the degrees of liquor, and what are the degrees of liquor?

1. The definition of alcohol refers to the pure ethanol in wine.

alcohol). For example, the pure ethanol content in 100 ml of wine is 10 ml, and the alcohol content of this wine is 10 degrees, but the capacity increases and decreases with the temperature. China's regulations are to detect at a temperature of 20.

That is, at 20 hours, how many milliliters of pure ethanol content in 100 milliliters of wine is the alcohol content of the wine.

2. How many degrees of liquor: The current standard liquor is generally 28 degrees, 33 degrees, 35 degrees, 38 degrees, 39 degrees, 40 degrees, 43 degrees, 45 degrees, 48 degrees, 50 degrees, 52 degrees, 53 degrees, 56 degrees, 60 degrees, and 68 degrees.

3. The degree of self-brewed liquor can be as high as 75 degrees: Among the liquor listed in China, the strongest liquor is probably some rural and ethnic minorities.

The degree of self-brewed grain wine can reach up to 75 degrees, and the wine with a high degree is drunk and decanted quickly because it is not blended, so it is recommended to drink less.

Recently, some people have been asking in the background: What are the common degrees of liquor? Which proof of liquor is the best?

Is low-alcohol liquor mixed with water? and so on. It seems that everyone does not know enough about the degree of liquor, and today Sister Jiu will tell you about the knowledge of the degree of liquor to help you clearly understand the degree of liquor.

1. On the development process of liquor content.

The technology of winemaking in China appeared about 5000-3000 years ago, and the winemaking technology at that time was very simple, and the degree of wine produced was very low, generally only a few degrees. Until the Song Dynasty, red yeast rice was used in liquor, and the degree of liquor was further increased, but it was only more than ten degrees. So the ancients said:

Drinking wine and eating meat in large bowls was because the liquor they drank at that time was low in content, so they dared to drink in large bowls.

In the Yuan Dynasty, distillation technology entered China, which further improved the brewing technology and the degree of liquor. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Qing army entered the customs, and the Manchurians were very fond of high-strength liquor and distilled spirits, so they vigorously supported the development of distilled spirits, and distilled spirits have become the mainstream liquor today.

2. How to detect the degree of wine.

So how do you know the proof of wine? If you want to know the degree of wine, you must first know what "alcohol degree" is, which is also the alcohol content, which refers to the volume percentage of alcohol (ethanol) in the wine.

For example, if the alcohol (ethanol) content of 100 ml of wine is 10 ml, then the alcohol content of this wine is 10 degrees. However, the alcohol (ethanol) content will change with the change of temperature, and in our country 20 is the standard temperature for testing.

That is, in an environment with a temperature of 20, how many milliliters of alcohol (ethanol) is in 100 milliliters of wine, then how many degrees is this wine.

3. What are the degrees of Chinese liquor now?

The liquor on the market now generally has a degree of °. And ° is the most common liquor proof.

Here I will tell you about 52° wine, because many liquors are 52° now, and 52° wine is also more popular. 52° wine is not arbitrary, because the best degree for the combination of water molecules and alcohol molecules is between 52° and 54°, and the wine tastes the best at this time.

There are several kinds of liquor, high-grade liquor is not very common in brand liquor, and the degree is too high, it feels too strong, about 40 degrees is more moderate, I drink 45 degrees Xiaolang liquor, thick head and sauce tail, quite distinctive.

There are a lot of degrees of liquor, from low to high, and there are more than 90 degrees of liquor, but you need to go to the distillery to find the original liquor.

18 degrees to 78 degrees.

The degree of liquor ranges from 18 degrees to 78 degrees, and it is divided into 4 grades: low, medium, high, and extra-high. The standard proof of general commercial liquor is .

Among them, low-alcohol wine is 18-38 degrees, medium-alcohol wine is 39-48 degrees, high-alcohol wine is 50-68 degrees, and extra-high wine is more than 70 degrees.

The vast majority of liquor in China is brewed from crop raw materials, and about 53000 B.C., grain liquor has appeared, but at that time it was rice wine, about a few degrees; By the Song Dynasty, people gradually mastered the use of koji.

Winemaking, the degree of wine is further improved, and it can reach more than ten degrees; During the Northern Song Dynasty, the Liao Kingdom.

Jin Guo pioneered distilled spirits.

The Yuan Dynasty placed distilled spirits above all alcoholic beverages to highlight the Mongol culture; The Ming Dynasty revived the fermentation of wine, which carried forward the traditional Chinese winemaking process; However, after the Manchu Qing Dynasty entered the customs, they had a soft spot for distilled spirits with high concentration and extreme cold resistance. As a result, distilled spirits gradually replaced fermented spirits and became the mainstream, until now.

Alcohol degree refers to the pure ethanol in wine.

alcohol). For example, if the pure ethanol content in 100 ml of wine is 10 ml, the alcohol content of the wine is 10 degrees. However, the capacity increases and decreases with the temperature.

China stipulates that the temperature is 20 when the test is detected) that is to say, at 20 o'clock, how many milliliters of pure ethanol content in 100 ml of wine is the degree of the wine.

The alcohol content of the liquor depends on the alcohol consumed.

Ethanol), the higher the ethanol content, the higher the alcohol content, and the stronger the liquor. Above 40 degrees is a high-alcohol liquor, and below 40 degrees is a low-alcohol liquor. The alcohol content of baijiu varies according to the drinking habits and manufacturing methods of different places, and consumers in some regions prefer high-alcohol baijiu, while others prefer low-alcohol baijiu.

Some people think that the higher the quality, the better, but this is a misconception.

The higher the quality, the more complex the brewing process is.

The process of producing low-alcohol liquor is basically the same among all distilleries. The production of low-alcohol liquor generally involves the selection of the liquor base.

A series of processes such as adding water to reduce the degree, dealing with turbidity, flavoring and flavoring, and static storage can produce high-quality low-alcohol liquor. The blending work in the production of low-alcohol liquor is more difficult than that of high-alcohol liquor, and some famous and high-quality low-alcohol liquor needs to be blended several times in order to keep the low-alcohol liquor low but not light, soft, and sweet aftertaste.

Generally, there are 28 degrees, 33 degrees, 35 degrees, 38 degrees, 39 degrees, 40 degrees, 43 degrees, 45 degrees, 48 degrees, 50 degrees, 52 degrees, 53 degrees, 56 degrees, 60 degrees, and 68 degrees.

The common liquor degree is the most popular degree summarized through long-term market demand. I don't know if you have noticed that there are many degrees of liquor on the market, but I have never seen 40-degree liquor, why is this? The reason is that 40 degrees is the watershed between low-degree liquor and medium-degree liquor, and medium-degree liquor and low-degree liquor have different quality standards.

Precautions for drinking

Before drinking, you can only eat 7 full meals and do not drink a lot of water. (This is to leave the stomach good to drink).

Half an hour before drinking, drink a bottle of milk, preferably pure milk or sugary, to prevent drunken gastritis and dehydration. Drinking milk with granulated sugar or honey can promote the breakdown of ethanol and protect the gastric mucosa. Because dehydration can cause salt loss, drink light salt water or rehydration salts in moderation.

Do not drink alcohol on an empty stomach, because alcohol is absorbed quickly on an empty stomach, and people are prone to getting drunk; The best way to prevent this is to eat oily foods, such as fatty meat, hooves, etc., or drink milk before drinking, to protect the stomach by taking advantage of the indigestible nature of fats in food to prevent alcohol from penetrating the stomach lining. This is the main trick to drinking alcohol without getting drunk. This is because it allows the ethanol to be absorbed in the body for a longer time.